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

J


"Margaret Robinson" > wrote in message
. ..
> 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?
>
>