Post # 1
Our wedding coordinator for the resort we are getting married at told me we need to get fondant on our cake because our reception is “kind of” outdoors – it opens up to the beach and is almost a tent like structure attached to the hotel, and the icing will sweat or melt.
We went to the suggested cake place (which is very affordable, I had also checked Publix and they had pretty similar prices but HORRIFIC customer service – I just couldn’t trust them with something that important so Publix got nixed), and had an appt for cake tasting. It was the Cake Baker’s Husband that was serving everything. I asked him about the fondant and told him what the wedding planner says, and he scoffed at that and said that THEIR cakes wouldn’t do that, and that the only way it would sweat would be if it was in a fridge first and then in the heat, and their cakes are baked fresh on the day you order so it doesnt go in a fridge.
He explained this to me as we are eating a fondant cake sample which was GROSS. So I remember thinking, “Glad we don’t have to get this crap on our cake…”
Then we go meet with Cake Baker to pick out the look of the cake, and I tell her about the whole fondant conversation with her hubs. And of course, she rolls her eyes at him and tells me that we do need fondant because of sweating.
Bees, anyone have a non-fondant cake at a semi-outdoor wedding? What was your experience? Do I need the fondant? It also will like $150 to the price. Which sucks, but I really can’t justify it because it tastes like you are eating wet cardboard.
We are getting married on May 29th in Fort Lauderdale, FL, so it will be warm, but we’re on the water so it should be pretty breezy at night.
Post # 3
My buttercream frosted cake sweated. and cracked.
Post # 4
See if the baker can do a marshmallow fondant if they say its best to do because of the heat. It tastes like saltwater taffy and is much better than the plain.
Post # 5
I’m sorry i can’t answer your question, but may i ask which bakery you choose? I’m getting married in Ft Lauderdale as well, and we also planned to order our cake from Publix, but i would prefer a “real” bakery.
Post # 6
I second the marshmallow fondant, it’s delicious and the exact same texture/structure as the commercial kind. I make it for my cakes and everyone happily eats it!
Post # 6
I know it’s been debated on here many times before, but before you totally rule out fondant, ask your baker to allow you to taste theirs. My baker did homemade fondant that was white-chocolate flavored & AWESOME! And, I have had the marshmallow fondant that was very very yummy also. Not all fondant has that nasty, chemically taste to it.
ETA: Just noticed that you’ve tasted the baker’s fondant already. Maybe they can make the marshmallow fondant? If not, do you have the option to choose another baker that can do better fondant?
Post # 7
I don’t like fondant either. I heard some bakeries will make you a “fake” cake, with a real top tier so you can still cut the cake in front of your guests. Then the waitstaff serve your guests slices of cake from a sheetcake kept in the back/kitchen. Maybe you could do this so that you can have buttercream but still have a pretty cake that stands up to the heat/humidity.
Post # 8
My baker also suggest fondant for my outdoor summer Texas wedding.
When I expressed concern, they told me a) if fondant doesn’t taste good, someone is not doing it right and b) it is easy to peel off and there is a layer of butter cream underneath it to help it stick to the cake. So, if people do not perfer the taste, they can take it off and still have buttercream.
Post # 9
Where are you getting married? We’re doing the Pelican Grand, and this was on their preferred cake vendor list…I have seen some other lists and reviews that tout this baker as well
Post # 10
@ItWasntMe:I will call them today and ask! Thanks!
@soccerball: Crap. Thanks!
Post # 11
SSS is our preferred cake vendor too. I knew who you were talking about right away with her husband doing the tastings and then you meet with her for design. Personally, I hate the taste/texture of fondant no matter who makes it. I just eat the cake and peel the fondant off when I go to weddings.
You will probably need fondant. I was just at an outside wedding with buttercream cake from Publix. It looked ok, but then looked a little deflated by the time we ate it.
Our wedding is inside so we were able to go with buttercream. Good luck! I am interested in what you decide to do.
Post # 12
We had fondant on ours, and it didn’t taste bad. The texture was the part that kind of bothered me more than the taste. And as others have said, there is buttercream under the fondant, so you can take it off very easily if you don’t like it.
Post # 13
@jholler25: Oh, the Pelican Grand is lovely! Besides the Lago Mar Resort this was my favorite, but since we are only four people we can’t meet up their minimum requirements. So we booked a room for the wedding night at the Seagate Hotel in Lauderdale-by-the-Sea, and are allowed to have our ceremony at their beach. I’m still not happy with it, but this whole wedding planning is cursed and planning from the distance totally sucks (i’m from Europe), so this place is obviously the best we could get.
Thanks for the link!!
Post # 14
good fresh fondant should NOT taste gross. they are also different kinds/flavorsof fondant you should be able to choose from (plain, vanilla, marshmallow etc). if you’re paying that much for a cake, you don’t want it sweating and cracking.
and honestly, i don’t believe that it won’t be refrigerated. unless you are THE only cake the bakery is doing that weekend, it will end up in the fridge at some point.
Post # 15
It was 95 degrees on my wedding day but our cake was inside with AC. It didnt melt at all.