Can you use butter cream to make fondant stick a cake?

Why it's not ideal:

* Buttercream can be too soft: Fondant can be heavy and can cause the buttercream to melt or become unstable, especially in warm temperatures. This can lead to the fondant sagging or even sliding off the cake.

* Buttercream can be too flavorful: If you're trying to achieve a subtle flavor for the cake, the strong flavor of buttercream can interfere with the taste of the fondant.

* Buttercream can be difficult to smooth: Fondant needs a smooth surface to adhere to. Buttercream can have a bumpy texture, making it harder to get a smooth finish with the fondant.

Better alternatives:

* Ganache: This chocolate-based frosting provides a smooth, firm surface for the fondant to adhere to. It's also more stable in warm temperatures.

* Simple syrup: A thin layer of simple syrup can be used to create a sticky surface for the fondant to adhere to. It's quick, easy, and doesn't add any extra flavor.

* Crumb coat: This is a thin layer of buttercream applied to the cake before the fondant. It helps to seal in crumbs and provide a smooth surface for the fondant.

If you do use buttercream:

* Use a firm buttercream: Choose a recipe that uses a higher ratio of butter to sugar.

* Chill the cake thoroughly: This will help to firm up the buttercream and make it more stable.

* Use a thin layer of buttercream: A thin layer is all that's needed to create a base for the fondant.

* Be gentle with the fondant: Apply the fondant carefully and avoid pressing too hard to prevent it from sliding.

In short: While using buttercream as a base for fondant is possible, it's not the best approach. For a more successful and stable result, consider using ganache or simple syrup instead.