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Delivering An Edible Delight To Your Wedding Guests: Buttercream or Fondant

Delivering An Edible Delight To Your Wedding Guests: Buttercream or Fondant

 

One of the best part about weddings is the food…. and of course witnessing the commitment of two lovebirds of course. 🙂

Wedding cakes come in two main types of finishes: buttercream and fondant.

Buttercream is blended with butter/shortening, confectioner’s sugar and flavoring of choice. Buttercream often has a delicious, rich flavor that most guests will enjoy. And, if you’re on a budget, is a better alternative than fondant. The main difference to buttercream is that the icing is less pliable than fondant, and a smooth, attractive finish requires a skilled baker’s hand.  Regardless, there are some incredibly, amazing buttercream cake artists out there who could create the cake of your dreams!

Fondant is a flexible and durable sugar dough rolled into flat sheets and gently placed onto the cake sponge. This type of finish creates very aesthetically pleasing, attractive cakes and decorative elements. However, fondant’s positive nature comes with some drawbacks. Many people find fondant’s taste and texture unappetizing–especially if it is thick.  A fondant finish can also limit the types of cakes you can choose from and adds lots of sugar to each slice.

 Having a hard time selecting which finish you want? Have the best of both worlds. If you love the design and look of fondant but don’t want to commit the entire cake to this finish, ask your baker if they can ice the majority of the cake with buttercream but add a nice drape or decorative elements with fondant. It can really add a nice touch of pizzazz.

Do you have any exciting cake ideas that brides can use? Please share!

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