(Closed) What kind of cake do I want?

posted 9 years ago in Food
Post # 3
Member
445 posts
Helper bee
  • Wedding: October 2009

Some cake places put a later of fondant over the buttercream for aesthetics only.  The fondant gets peeled off when they take the cake in the back to cut it, so no one actually eats it.

There are new recipes for fondant, too.  With marshmellows!  I’ve never tried fondant so I don’t know what it tastes like.

I wanted a cake that LOOKED like a cake.  We are doing vanilla frosting.  Plain, yes.  But how can butter and sugar be wrong?  🙂

Post # 4
Member
563 posts
Busy bee
  • Wedding: August 2009

The icing flavor you are probably remembering is buttercream.  It is quite delicious.  The only issue is that if you are getting married in the heat of the summer, buttercream may start to melt (it is usually made by beating butter, sugar and vanilla together).  

Fondant is the hard outer layer you find on many cakes.  It is much more durable than buttercream, so it is a better choice for outdoor summer weddings.  It has a very smooth finish that many people like, so it is easy to decorate with flowers.  You should meet with your baker to see what they advise depending upon when your wedding is and what overall look you are hoping to achieve with your cake.

Post # 5
Member
14186 posts
Honey Beekeeper
  • Wedding: June 2009

I went with a Costco cake for good ole fashioned traditional buttercream. No fondant, no marizipan, nothing fancy. But damn it’s good

Post # 8
Member
14186 posts
Honey Beekeeper
  • Wedding: June 2009

Holy hell. That’s a lot of cash. Probably average for a wedding cake though. Not sure. A friend of mine spent $500 for hers….

Mine was $70 and it will feed 150 people

If you don’t want fondant and all that crap on it, you might consider a fake cake for looks and sheet cake. Loads cheaper

Post # 9
Member
445 posts
Helper bee
  • Wedding: October 2009

We are having a 5 tier cake to serve 125 people, for $385 including delivery but not including a cake stand (I bought one at Michaels with a coupon for under $10).  No fondant, and nothing too fancy done to it, just beads of frosting along the base of each tier.  Maybe some ribbon.  We got quoted anywhere from $385 to $700 for this.  DON’T let the cake people talk you into a fancier design, telling you it will look better.  They’re just going to charge you more (that was the $700 estimate one).  We went with a bakery b/c I wanted someone to deliver the cake to the reception site, set it up pretty, and make sure it doesn’t fall over, etc.  All our guests are from OOT so we can’t exactly ask people to help out with stuff like that. 

Post # 10
Member
6010 posts
Bee Keeper
  • Wedding: May 2009

Ask all the bakers about skipping the fondant layer, if you don’t want it.  A lot of places might give you a quote with the fondant price included because it’s almost always more expensive.  I think with our baker the cost of fondant was like 20% of the cake total.  Ridiculous for something you don’t even like.  Anyone should be able to give you a quote for just buttercream without adding fondant, if asked.  I also second ejs that if all you want is plain white cake with buttercream, look into grocery stores or CostCo.  It’ll be a ton cheaper!

Post # 11
Member
14186 posts
Honey Beekeeper
  • Wedding: June 2009

Our fancy bakery who’s doing our small wedding cake ($70 and feeds 35 but is so pretty for cutting) does their fancy cakes (with delish buttecream) in sheet form for $120. They feed 100. And they are SO FREAKIN’ GOOD. So if you find a baker you love and simply want cake, you don’t have to go too cheapo like Costco if you fall in love with some gourmet flavors with yummy frosting

The european bakers are my favorite as far as frosting goes. It’s sweet but not real sweet to the point you crunch on sugar. It’s more of a mellow smooth frosting that melts in your mouth. Seriously try it. 

Post # 13
Member
3979 posts
Honey bee
  • Wedding: January 2012

bluewonder that’s a good plan! Fondant doesn’t always taste very good, but usually bakeries charge 50cents to upwards of $2 extra per slice (depending on your location & the design).

Tons of bakers will make a cake sans fondant… a lot can even make buttercream look like fondant through a special technique! Just ask around

And I have to say vanilla cake with buttery, sugary buttercream makes my heart sing! yum!

Post # 14
Member
773 posts
Busy bee

hey, bluewonder, just wanted to let you know, it is possible to get a good looking cake without fondant… this was my cake, and I don’t think it looked all that shabby!  A lot of bakers will be thrilled NOT to use fondant, as it is sort of a pain in the butt, which is why they charge you so much to use it.

 

(although I def support the costco sheet cake- no one doesn’t like costco cake.  you can still do a fake cake if you want something pretty for photos) 

[attachment=226572,23267] [attachment=226572,23268]

Post # 15
Member
3979 posts
Honey bee
  • Wedding: January 2012

amandopolis: your cake is one of my favorites here on the hive. Did you have an inspirational pic or did this copy a pattern used in your wedding?

I agree that fondant is a pain in the butt to work with! However, it’s a lot easier to cover a cake in fondant because once its done there’s no need for touch ups. With buttercream the slightest bump (or if it gets too cold the buttercream will bubble) requires re-icing! Buttercream doesn’t look nearly as smooth as a fondant cake & is more "needy" lol. 

I’m still pro-buttercream though!

Post # 16
Member
80 posts
Worker bee
  • Wedding: July 2010

amandopolis, your cake is beautiful!  I am having buttercream, too- super smoothed-out like yours, with buttercream polka dots piped all over.  Can’t wait!

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