Buttercream icing or glaze? Advice please.

I'm covering a chocolate cake in rolled fondant. I've never used rolled fondant before. From what I understand, a thin layer of buttercream icing is generally used to smooth the cake surface and help the fondant stick. No problem.

But I also want to use a layer of raspberry filling and possibly glaze the cake in raspberry flavour. Can/should I do this under the buttercream or is the glaze itself sufficient?

I'm also kind of concerned about putting a light colour fondant over top of a dark cake. A glaze wouldn't help block the dark colour, but buttercream would.

Is there anyone with cake experience who can provide some guidance on this?

Reply to
Margaret Robinson
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Normally the glaze would suffice, but since it is a dark cake I would do a thin layer of buttercream for visual purposes.

J

Reply to
JRG

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