(Closed) Fondant or no fondant?

posted 12 years ago in Food
Post # 32
Member
232 posts
Helper bee
  • Wedding: June 2009

fondant looks good…in pictures.  in person a delicious looking cake doesn’t need fondant to look delicious,  and a delicious tasting cake is what matters most. fondant is not delicious.  fondant will, however, in hot weather ‘keep it all in’ – like spanx for a cake.

our pastery chef does a buttercream/merengue frosting that is as light as a feather and so so yummy! 

ps.  we are probably doing cupcakes b/c our wedding is in june in a barn.  if it happens to be a really hot day, we’ll be good with cupcakes.  our pastry chef said any of the cakes can be turned into cupcakes so we are looking at a roasted peach mascarpone filled yellow cupcake with a chocolate chip cannoli filled chocolate cupcake.

 

Post # 33
Member
26 posts
Newbee
  • Wedding: June 2009

We are doing cupcakes, but for the cake we’re cutting I’m torn on what to use as well. Fiance detests fondant, but I can hack it if I need to! THe only thing that makes me wonder is that I heard that white chocolate fondant tastes AMAZING and I’ve also heard good things about mrashmallow fondant….

Maybe you should look into one of those and see if you can get a tasting of them before you decide…

Post # 34
Member
3 posts
Wannabee
  • Wedding: August 2008

We chose to go with the fondant so that our cakemaker could execute the design that we desired.  It came out beautifully.  People peeled the fondant off and DEVOURED the cake and came back for more.  All we had left was the top to take home.  The cake was soooo delicious!  http://www.cakelava.com

Post # 35
Member
256 posts
Helper bee
  • Wedding: June 2010

I would go with whatever tastes best!  On a side note – I had no clue what fondant was until I read this post!  Here, a "fondant" (literally melty, melting) is a round chocolate cake with gooey, melty, chocolately goodness in the middle. 🙂

Post # 36
Member
267 posts
Helper bee
  • Wedding: September 2010 - Jewel Box in Forest Park and Windows on Washington

I LOVE the look of fondant, and being an avid baker, I love the versatility of design.  But you are right in thinking that no one eats the fondant.

The baker I plan on using does not use fondant, they use buttercream.  Many more bakeries are leaning that way and you can still acheive a smooth look with buttercream.  It is also easier to do color if you are wanting to go that route.

Most of the time the fondant just gets pulled off anyway, so I would suggest buttercream.

Post # 37
Member
128 posts
Blushing bee
  • Wedding: April 2010

We want our cakes to taste great since we’re planning to do 3 regular cakes on different tiers.

I tried almost paste fondant a week ago and it was really good! I hate regular fondant.

Post # 38
Member
2206 posts
Buzzing bee
  • Wedding: July 2010

I think both are a legitimate choice, but I am not a frosting kind of person, so I will probably opt for fondant with fruit fillings in the cake. Fruity cakes, instead of frosty cakes, are so much more my thing.

Post # 39
Member
213 posts
Helper bee
  • Wedding: August 2009

Actually, our baker is using whip cream frosting on our cake.  It’s not just your average whipped cream (it’s much better).  I was also afraid that buttercream was going to be too much with lemon cake and lemon mouse.  Fondant has and always will be out.  Something about the stuff freaks me out.

Post # 40
Member
128 posts
Blushing bee
  • Wedding: April 2010

I meant almont paste fondant…

The topic ‘Fondant or no fondant?’ is closed to new replies.

Find Amazing Vendors