Can I Attach Fondant Decorations to Buttercream?

Buttercream and fondant can both be purchased or made at home.

Due to the significant differences between buttercream frosting and fondant in workable consistency, taste and visual smoothness, the two substances are often used simultaneously atop decorated cakes. Buttercream -- as its name implies -- is fluffy and creamy, while fondant more closely resembles a paste that dries rather quickly to a semisoft quality. Combine these techniques by using buttercream as an adhesive for fondant cutouts and molded objects or by laying an entire decorative fondant coating atop a buttercream-frosted cake. Does this Spark an idea?

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Fondant Decorations on Buttercream Cakes
- If you desire the traditional taste of buttercream -- as opposed to fondant's super-sweetness -- but don't wish to sacrifice moldable decorations or smooth cutouts, coat your cake entirely with buttercream and adorn it with smaller toppings made just from fondant. This is also ideal for those who wish to experiment with fondant without committing to an overly difficult or expensive project. Stick flat or lightweight decorations such as trims directly to buttercream and press gently to adhere. Apply extra frosting or a small amount of shortening directly to the back surface of larger or slightly heavier fondant pieces before pressing to the cake.
Coating Buttercream with Fondant
- Though not easily spread like buttercream, fondant may be favored for cake covering because of its smooth finish. A fondant cake with fondant decorations is typically achieved in conjunction with buttercream frosting, though. Coat your entire cake with poured or rolled decorative fondant on top of a thin, smooth coating of buttercream. The frosting works as a sealant, locking in the cake's moisture before fondant is applied to coat the cake's surface. Although buttercream functions as an adhesive when attaching fondant to a buttercream-coated cake, opt for a specially made fondant adhesive instead for fastening fondant pieces to one another.
Considerations
- Before deciding to combine buttercream and fondant for decorating, weigh the various aspects regarding your cake and specific event. Knowing your timeline is crucial, since a sufficient time allotment -- approximately two days -- is required to allow fondant decorations to solidify their shapes and prevent drooping before being applied to the cake. Account for particularly heavy fondant creations by using toothpicks stuck directly into the cake for support. Also identify whether your cake makes use of fillings that demand refrigeration; although buttercream can be refrigerated, fondant cannot.
Storing
- Cover your finished creation in a box and store at room temperature for no longer than three days prior to serving. Avoid contact with direct sunlight and fluorescent lights, as both can skew the colors of your icing, and excessive heat will melt fondant. Roll leftover fondant into a ball, coat lightly with shortening and wrap in plastic wrap. Store in an airtight container for up to two months, unrefrigerated. Keep any remaining buttercream in a refrigerated airtight container for up to two weeks.