Post # 1
My wedding cake is a 3 Tier Tahitian Vanilla Butter Cake (Vanilla Crème Brulee, Fresh Berries, Italian Butter Cream) Similar to the photo I’ve attached except the flowers would be red.
Soft Ivory Buttercream cake with Gold Swiss Dots with matching antique gold ribbon at the bottom of each tier.
Should I do combination of fondant with buttercream underneath or a all buttercream cake?
Pastry chef says they can only use the ribbon if we go with fondant/buttercream route. Gold swiss dots on the fondant. If we go all buttercream, we can not use ribbon but instead a bead of matching antique gold at the bottom of each tier.
Does not cost me anymore to do one or the other as it’s a package deal.
Post # 3
With the design you posted, I think you should go with buttercream only. Fondant is more expensive and not too tasty, so I would only recommend it for designs that cannot be accomplished without it, you know?
Post # 4
We originally wanted a cake design that required the use of fondant, but because I really hated the taste of fondant, we went with a completely different design and just used buttercream.
It’s completely up to you, though! I know that our cake baker said that people can just peel off the fondant, and there would still be a layer of buttercream, too.
Post # 5
Buttercream…I don’t like fondant at all
Post # 6
Your design shown is somewhat similar to my cake and it was only butter cream. If your worried about how smooth it will look, don’t worry.
Also, I had a ribbon on my cake, it was a fabric ribbon though. Your pastry chef might be talking about a fondant ribbon.
ETA: hehe, yeah I’m not that observant. I just noticed on my cake that I have those little white balls on my cake, too. Although, for my cake my eyes focus on all the blue piping.
Post # 7
I adore fondant, but only marshmallow homemade fondant. With that being said I say buttercream only. The fondant bakeries use is gross tasting and causes your cake price to go up dramatically. We’re not having a fondant cake. We’re having a buttercream.
Post # 8
I would say buttercream only but if you should ask how they make their fondant. We wanted a design that only really worked in fondant so we ended up finding a baker that makes her own marshmallow fondant and it’s actually really yummy! But like others have said, the majority of bakers make a yucky fondant. No harm in asking
Post # 9
Here is our cake inspiration. We loved the quilted look and that can’t be done in buttercream
Post # 10
Buttercream!! Tastes so much better and they should be able to do your design in buttercream (or all in buttercream except the fondant ribbobn).
Post # 11
We’re having an all buttercream cake and are doing ribbon as well. SHouldn’t be a problem. Our baker said fondant tastes like play doh. ew!
Post # 12
Thank you everyone for your comments! Very helpful.
Post # 13
I would go with the buttercream only. I want a cake that tasts good. Also the cakes with fondant look fake to me and less real.
Post # 14
We are going with an all buttercream cake and doing the ribbon, bows, and flowers in chocolate. I originally wanted a completely different design, but it required fondant. I can’t stand the taste of fondant and I thought it would be a waste of money because no one would eat it. Our baker first suggested that we use fabric for the ribbons, bows, and real flowers for the roses, but I thought it wouldn’t look as nice, and I am deathly allergic to flowers.
Post # 15
Any good baker will tell you that if done correctly, fondant can work. These days alot of the intricate designs require fondant and can not be done in the buttercream. Many of the bakers here actually do thefondant for shape and then top with buttercream so you have the best of both worlds. The fondant is extremely thin so you don’t have that yukky taste.
In your case though, I think you can go with the buttercream.
Post # 16
I think it depends on the look you are going for. Fondant is better for sitting outside or sitting for longer and for getting a totally smooth surface. Buttercream tastes better in my opinion though and can still get pretty smooth.