Post # 1
Cake question: Ok, I am thinking of a white/vanilla wedding cake with ICING – good, buttery, sweet icing – like on a grocery store cake but like the best tasting cake you’ve ever had. lol…. NOW, is that called ‘buttercream’ or is that just icing?…
I don’t want whipped cream. I don’t want fruit. I don’t want that hard stuff on the outside that looks really pretty but tastes like sh*$ (or does it?? does it taste good?)
I went to a site that says they have ‘buttercreams’ but all their cakes have that outer coating (fondant). How can it be buttercream AND fondant?
Very confused… 🙂 I live in Toronto Canada, so if anyone knows of a good cake place that does what I am after, please let me know.
Post # 3
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
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
I went with a Costco cake for good ole fashioned traditional buttercream. No fondant, no marizipan, nothing fancy. But damn it’s good
Post # 6
Thanks guys! Great answers and very quick. 🙂
I’m cool with fondant if it gets peeled off. Then again, if that’s part of what makes the cake so expensive I could skip it.
Sept 19th could be a hot day, could be cool…hard to say. I guess I have to start calling around to places and just ask them these same questions.
Post # 7
Oh, one more question…
What is the cheapest anyone’s heard of for getting a cake for 100-110 people? Is it possible to pay a couple hundred or are we definitely looking at $500-600?
Post # 8
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
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 Out of Town so we can’t exactly ask people to help out with stuff like that.
Post # 10
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
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 # 12
awesome awesome awesome.
thanks SO much, guys. i think i WILL go the Costco/grocery store route because I do like that cheap but really basic, sweet icing tasting cake. i will also look into bakeries that would do a cake without fondant. i mean, the only reason for fondant is for artistic looking pictures of your cake….not really that important to me.
i’m relieved this is one area we can save some money.
Post # 13
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
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)
Post # 15
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
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!