Post # 1
The baker that I am considering using tends to use buttercream for her cakes rather than fondant. I have always leaned slightly more toward fondant covered cakes because I think it gives a smoother, nicer finish. At the same time, I know that no one really eats fondant and the best part of the cake is the icing, so I was just wondering what everyone else did and which you recommend? Also, did you pick one and then later wish you had chosen the other?
Post # 3
The person making our cake has this amazing whipped cream sort of frosting — so delicious and she can do some amazing stuff with it.
My mom actually made us promise (jokingly) not to get fondant on the cake, because at the last wedding my parents went to, a lot of the cake ended up in the trash since no one wanted to eat the fondant, and it’s basically the only thing she talks about when I bring up cake. 😛
Post # 4
The last two weddings I attended were split: one fondant and one buttercream. The fondant looked pretty, but no one ate the icing. We picked through it and ate the cake. The other wedding cake was gorgeous as well, and both the cake and icing were eaten. My mom used to make cakes semi-professionally and will be making our cake; she does great things with buttercream and offered to learn fondant if we wanted. We aren’t big cake fans, but I couldn’t imagine not having a wedding cake, so she will make a smallish cake (with buttercream icing) for those that want it. (We are also having a cheese cake option and toppings bar- our favorite!) I think it just depends on the overall aesthetic you are going for; fondant is smoother, but in my opinion, buttercream tastes better. Good luck!
Post # 5
I actually really wanted fondant because of how the cakes look. However, I took my fiance on the tastings with me and he told me that he really didn’t like the taste of it and thought buttercream would be much better. So we compromised and are going with buttercream. What does your fiance like?
Post # 6
Icing is your preference.
If your having an outdoor wedding, or your wedding is in a hot summer month fondant may be better because it helps prevent melting. It also looks pretty good, but as you mentioned no one eats it. I’m not sure if you are aware, but usually buttercream is put onto a cake before the fondant so regardless of what you choose there will be icing 🙂
If you like the sleek look of fondant, butter cream can be done to look just as sleek. I would consider what sort of design you want, and make your decision based on that (some cakes are easier to do in buttercream, others require fondant).
I was at a wedding over the summer with fondant frosting, and like other posters the majority of it was thrown out (and a lot of the older guests had no idea what fondant was and thought the cake was terrible because of the ‘frosting’).
Post # 7
Fondant tastes bad. I would definitely go with buttercream…it can look almost exactly as smooth and pretty, and your guests will actually eat it. But that’s just my opinion. 🙂
Post # 8
I had just the opposite requirement. . . I made my niece’s wedding cake when she got married, and I’m kinda a cake snob. I hate the way fondant tastes, and refused to pay more per serving for people to just peel fondant off of a cake I’m paying a good bit of money for. Ultimately, it’s your choice, but that was our decision.
PS: My Fiance whole-heartedly agreed with me on the non-fondant cake after attending his cousin’s wedding and actually tasting fondant.
Post # 9
Depends, if you want a super elaborate look, then fondant is probably it. But, it tastes pretty grim. There is no chance I would have anything other than buttercream at my wedding.
Post # 10
Have you ever ate marshmallow fondant? The look is exactly the same as plain fondant but the taste is AMAZING! It’s made out of marshmallows, mmmmmm… During our tasting I was picking the fondant off the cake to eat and leaving the cake part for my fiance, it was that good.
Post # 11
- Wedding: September 2009 - Harbison Chapel & The Maple Lane Farm
The fondant we tried tasted like those orage marshmellow peanuts – it was actually GREAT so we were preplexed why people say no one eats fondant. If you can taste it before hand that could definitely help you with your decision. Our cake is going to have buttercream icings and fondant. I think it’s just more elegant looking and what we tasted was yummy so we don’t assume people will just take it off.
Post # 12
our cake is actually going to be a dummy cake ‘cept for one layer for us to do the cake cutting. the "show" cake will be fondant but the actual cake we’re going to serve to everyone will have no fondant just cake and icing– they call them sheet cakes. this is the MUCH cheaper way to go. we’re actually saving $1000 going this route!!!
Post # 13
Bleh, I have had marshmallow fondant, and still, in my opinion of course, the texture of fondant (hard, kinda chewy) just can’t compare to soft, fluffy buttercreme.
Can you ask to taste a sample of both, Lindsy? Different bakers have better and worse tasting fondant.
Post # 14
While I want my cake to be beautiful, it is ultimately food and I want it to be delicious. Thus, buttercream it is! It can still be beautiful if perhaps not quite so pristine as fondant.
Post # 15
I’m going to have to say some fondant is gross and some fondant is great! Elegant Cheesecakes of Half Moon Bay is our cake maker and her fondant is great. In fact, I ate it when we had her cakes at my engagement party. I have heard of people who hate fondant so much they ordered cupcakes at their wedding! After eating fondant I really didn’t understand why anyone would loathe it so much, (especially as persnickety as I am and I didn’t mind it) which is why I have to say it depends on who makes it. I sincerely hate buttercream, and fondant cakes happen to look perfect all day long…. I’d say go for fondant at a high quality cake maker and it will look and taste great. Buttercream does have that traditional aspect, though….. for which I’m always a sucker!
Post # 16
You might talk with the cake maker. I definitely did not want fondant on my cake and actually had to search a bit to find someone who does nice designs without. But she also told me that she puts a full layer of buttercream under her fondant so that it can be peeled off before cutting (for serving) and still have tasty icing on it. I suspect several others do this (or would be willing to), so you might jsut ask. I totally agree with all the others that fondant tastes gross. Personally, I also prefer the buttercream look but that’s obviously pretty subjective. But there is a way to have fondant and still have the cake taste good. Another alternative (though I suspect harder to find and expensive) is to use marzipan…though I think a lot of people don’t like that either.