Post # 1
We’re not getting married till next August but I’m proactive!
Anyway, what are your thoughts on wedding cakes with fondant vs buttercream?
I think the fondant gives cakes more of a clean line which I love. But it is also more expensive than buttercream. Most cake-sters I’ve looked at usually charge a $1 more/slice.
The other thing is we are having a outdoor reception; all googling has told me fondant will hold up better outdoors in the heat. But then one of the bakeries I emailed yesterday told me they thought buttercream would hold up better outdoors?
Thoughts? Or how did your wedding cake hold up outdoors?
Oh, before I forget any thoughts on a eggLESS wedding cake? My nephew is allergic to eggs and I would love it if he could have a slice of our wedding cake!
Post # 3
I think fondant would hold up better, but we are doing cheese cake. 🙂
Post # 4
I am one hundred million percent for buttercream. While fondant looks lovely, it tastes awful! My mom makes cakes on the side and she cannot stand working with fondant, especially in the heat. You can still achieve the same smooth sleek look with buttercream, plus it’s cheaper and tastes a million times better. Now, you’re concerned about which will hold up better in the heat, and I’m not entirely sure. But if you hear from more than one bakery that buttercream holds up better in the heat, then I would take their expert opinion.
Post # 5
The debate over fondant and buttercream… When meeting with cake bakers one of the things that was always on my mind was would I have to use fondant. I have had cake with fondant, and it is not good. It is very chewy and sweet. Yes, it does make your cake look close to perfection, but taste is very imporant too. I was lucky enough to find a baker who makes buttercream look like fondant, no kidding. I was amazed when looking at her pictures, asking her is this fondant, no everytime. With an outdoor August wedding, I would lean towards fondant only because the cakes moisture will hold up better in the heat, but don’t feel like that’s your only option. Go to several bakers and try different fondants, some are way better than others.
Post # 6
Buttercream tastes much better. You can get buttercream to be very smooth, it just takes time and good practice.
Fondant dries out, so it doesn’t always taste good. It’s mostly sugar, so it’s usually too sweet for most people to eat.
Go with what your baker suggests.
Post # 7
I’ve heard that fondant holds up better in the heat, but that the flavor isn’t the greatest. I like hearing what the other girls are saying, that if you want the clean look of the fondant you might be able to find a baker who uses buttercream like fondant. If you get a professional baker they’ll also have ideas for keeping the buttercream from having trouble in the heat – not bringing it out until the last minute, cutting your cake earlier in the reception, etc. I’d also ask your baker about an eggless cake and what it would taste like, if it’s a possibility. If it won’t work all that well, it would be a nice gesture to find out your nephew’s favorite dessert and get some made just for him. One of my BMs hates cake, so, inspired by her, I’m having a dessert buffet – cakes, cheesecake, pies, and chocolates.
Post # 8
I’ve heard that fondant can sweat in the heat. My caterer also told me about a cake at a wedding she worked where the fondant actually slid off the cake as they tried to cut it because of the heat. Are there any bakers (or people in the know) out there who can tell us what really happens? I’m kinda curious about this.
P.S. My vote is buttercream, but I love frosting, so there you go!
Post # 9
Buttercream tastes soo much better and most bakeries do a lovely job now getting it smooth enough that it loks like fondant. However, holding up in the heat can be a concern (depending on what kind of temps we are talking about here). I have heard about people having a layer of buttercream underneath the fondant so people can peel the fondant off their piece or eat around it and still get some frosting. That may not be a bad option if you still want the yummy taste of buttercream but the fondant on the outside to help protect from the heat.
Post # 10
Thanks for all the ideas and tips!!!
I’m actually not a huge frosting fan at all, I usually scrape it off the cake…hehee.
We are talking August heat here! Average temps are in mid 80’s for my date per weather.com
Post # 11
I absolutely love buttercream and would choose it any day over fondant. HOWEVER, buttercream and/or whipped cream will melt outdoor in the heat. If you are set on doing buttercream, have it refridgerated and taken out just prior to the cake cutting. This may not be ideal if your venue does not a fridge to hold the size of your cake, or they might not want to move it once its delivered.
Post # 12
There is ALWAYS a layer of buttercream under the fondant (at least at places I’ve gone, or when I’ve made my own). It helps hold the fondant on, and it keeps it slightly moist.
Most people have to take the fontant off because it doesn’t stay moist unless it is touching the buttercream underneath. For example, the attached cake’s fondant would dry about because of all the fondant. (fondant touching fondant doesn’t stay moist.)
Having buttercream under the fondant also helps it stay attached.
Post # 13
Well, fondant makes for prettier cakes, but buttercream tast SO MUCH BETTER!!! Tast is way more important to me than the look of a cake.
Post # 14
FOndant is prettier, but buttercream is very tasty.
As for eggless cakes – it can be done, but you’ll have to shop around for bakeries who will do so. If you can’t, I suggest getting your nephew a cupcake with similar flavours and icing. We did this for my mum who can’t have soy. (Baking an entire wedding cake without gluten, dairy and soy would have been too difficult let alone expensive!)
Post # 15
- Wedding: September 2009 - Westwind YWCA camp
fondant will hold up better in the heat, but doesn’t taste that great. did you know it’s the same stuff as what’s inside those cadbury cream eggs? crazy!
There is another option besides buttercream, though – italian meringue ICING.
A lot of bakers offer italian meringue buttercream frosting. They make the italian meringue icing, and then add a POUND of butter. Personally, I can’t stomach that much butter. Italian meringue icing just has added powdered sugar. It holds up much better than buttercream also (since it’s a meringue, the eggs are cooked) – and much less fat!
I’ll be blogging about the difference between meringue buttercream frosting and meringue icing, and how to make them both in a week or so. Till then, good luck!
Post # 16
I chose fondant because it had the smooth surface. Maybe you can go with what your baker is confident with? I’m sure if one of his/her cakes turned out a disaster, they would have heard from the couple.