Welcome to the Cake Decorators Q&A

Hi Paul
I would like to make the Gingerbread cake for Christmas but have it covered in fondant so I can add sugar flower decorations to it. I wouldn’t do it as a very tall cake either only a couple of layers. What do you suggest to use in place of the cinnamon buttercream for the outside of the cake under the fondant. Was thinking of still using the buttercream for the layers but think it might not hold up under fondant. Any suggestions would be helpful.
Thanks
Lynette

Hi Lynette

Paul uses a little milk to loosen off the buttercream a bit to make it smoother. If you don’t feel it will hold up under fondant, remove enough buttercream for the filling into another bowl and loosen it with a small amount of the milk . Omit the milk from the rest for the covering so that the buttercream is firmer and will set harder once chilled. However, I feel the buttercream as made will be fine under fondant once chilled before covering with fondant.

Paul didn’t use all the milk, he used his discretion to how loose he needed the buttercream to be. If you’d like to use another flavour with cinnamon, vanilla goes very well. 🙂