(Closed) Cake help… Fondant or Buttercream

posted 4 years ago in Food
Post # 2
Member
860 posts
Busy bee
  • Wedding: April 2016

Ask your bakery! I find buttercream more yummy!

Post # 3
Member
8461 posts
Bumble Beekeeper
  • Wedding: April 2013

I prefer the taste of buttercream, but I would bring this picture to your baker and see what he/she says.

Post # 4
Member
304 posts
Helper bee
  • Wedding: July 2014

Yes, they can do buttercream ruffles!

Post # 5
Member
1736 posts
Bumble bee
  • Wedding: September 2015

mrscrawford14:  I say go with the buttercream it taste better 

Post # 6
Member
1612 posts
Bumble bee
  • Wedding: November 2014

I remember a cake person telling me that if you care more about how the cake looks get fondant but if you care more about the taste get buttercream.  I’m buttercream all the way!

Post # 7
Member
9552 posts
Buzzing Beekeeper
  • Wedding: August 2013

Definitely buttercream! I hate fondant! Blech!

Post # 8
Member
186 posts
Blushing bee
  • Wedding: September 2014 - Villa Celeste

I’m sure they could do buttercream with that. Buttercream is my preferance, and I love that cake!

Post # 9
Member
1810 posts
Buzzing bee
  • Wedding: May 2012

I love buttercream and you’d be suprised what bakers can do with buttercream. This is a close up of my cake (not ruffles but the petals kind of are)…all of it was buttercream (and yummy!) So I vote buttercream and see if you baker and replicate that ruffle look you want.

Post # 10
Member
354 posts
Helper bee

Hippos:  that looks amazing! Buttercream can do that?

On another note, I’m more like a cream cheese frosting type of girl 😀 

Post # 12
Member
1110 posts
Bumble bee
  • Wedding: October 2014

Another #1 for buttercream! I feel like fondant is such a waste since hardly anyone eats the stuff.

Post # 13
Member
402 posts
Helper bee

Buttercreeeeaaaaamm  mmmm

Post # 14
Member
1252 posts
Bumble bee
  • Wedding: April 2014

Hippos:  Those petals are made out of buttercream??

Post # 15
Member
1032 posts
Bumble bee

Not standard buttercream, but Swiss Meringue Buttercream. Or German Buttercream. They’re both incredibly superior in flavor and texture to plain ol’ American Buttercream.

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