Post # 1
Hey bees! So we live in a smaller area and basically all the bakers use buttercream frosting only. (By all the bakers I mean 2 lol and a few people I know do it out of their house but same thing) so I still want a nice cake with some detail but I hear they don’t come out as nice with buttercream. Anyone have pictures of their cakes or any other buttercreams? I don’t want to pick something thats going to turn out looking like my 4 yr. old made it….lol.
Post # 3
if your only choice is limited to buttercream, ask for swiss buttercream instead of american. american is that sickening sweet kind that all the grocery stories and bakeries typically use. swiss is the same texture, but far less sweet. if you are having cake that is flavored and you want your guests to enjoy the cake and not just remember the frosting, use the swiss buttercream!
Post # 4
Lucky you! IMO buttercream is way more delicious than fondant. A good baker can still get a smooth surface using buttercream for decoration purposes. We did cupcakes with a small cutting cake, all were buttercream, and everyone narfed them down. They were quite good.
Post # 5
HERE IS OURS. BUTTERCREAM SMOOTHED OVER. TASTES DELISH TOO!
Post # 6
I had plenty of choices, but went with buttercream because of taste. The surface will never be as smooth as fondant, but a skilled decorator will make it pretty darn good. Also, there are zillions of flowers that can be made out of royal icing (this has no shortening/butter so it gets hard). You can also order elaborate gum paste flowers from various internet sources.
If you are really concerned about it, order cakes from each of your choices (before you discuss wedding with them). If you don’t like the quality of decoration, don’t use them. This exercise may cost you $50-$100 in cakes you don’t otherwise want, but if you are really worried about it, it is worth it for the piece of mind.
Post # 7
We did all buttercream, and people actually commented that they loved the way it tasted and were happy there wasn’t “thick frosting” (assumig fondant) on the cake. Buttercream def tastes better. You can be amazed what can be done with buttercream cakes.
Post # 8
We’re doing buttercream as well, because we want it. Not sure if you’ve ever had fondant frosting but it doesn’t taste good and most guests will scrape it off the cake.
This is my inspiration cake. We’re having a vintage/rustic theme so the “messy” frosting is actually going to be intentional. I’m not doing any of the colored flowers, but instead will have one huge sugar flower on the side.
Post # 9
@milesbella:Love this cake! My baker keeps telling me ideas (like this one) need fondant! I don’t think so, I keep sending her links to cakes that specidically say they used buttercream! Frustrating!
Post # 10
We’re having buttercream but we are having cupcakes so I know it’s more the norm anyway. I don’t actually other icing, I love buttercream.
Post # 11
I love buttercream! Every wedding I have been to in the last 2 years has had fondant cake and I always peel it off. I hate fondant. I’m so glad that bakers can actually make buttercream cakes look as smooth!!
Post # 12
Mine was all buttercream 🙂
Post # 14
Yummm, we’re doing buttercream because FI and I just hate the taste of fondant. Bleck. I don’t have any pics to show you, but google buttercream wedding cakes and you will find a ton of inspiration!!
Post # 15
I love buttercream! So much more tasty than fondant. I love sweet but even I scrape half the fondant off when eating it.
Post # 16
Ours was buttercream. I didn’t want the taste of hardness of fondant.