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Fondant or Butter Cream

What type of cake frosting would be better fondant or butter cream?  The cake will be displayed outside under a tent in July.  I have heard that both of them will melt. Thanks!

Re: Fondant or Butter Cream

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    SSaltzman87SSaltzman87 member
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    edited December 2011
    Yes, both would FOR SURE melt. Your best bet would be to have the cake brought out as close to serving time as possible so it won't melt and not be left outside.
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    edited December 2011
    For taste.... nothing beats buttercream!
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    edited December 2011
    In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/special-topic-wedding-boards_food-cakes_fondant-butter-cream?plckFindPostKey=Cat:Special Topic Wedding BoardsForum:23Discussion:f9d6b6d9-117d-45d7-bc84-c7e6daa8b12dPost:c78fe1b3-ac5c-4a00-a2c8-98e89d7acce0">Re: Fondant or Butter Cream</a>:
    [QUOTE]Yes, both would FOR SURE melt. Your best bet would be to have the cake brought out as close to serving time as possible so it won't melt and not be left outside.
    Posted by SSaltzman87[/QUOTE]

    This.  And go for buttercream.  It won't cost a fortune and people will actually eat it instead of peeling it off and throwing it away like fondant.
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    edited December 2011
    Agreed about buttercream.  You can't get the perfect look, but it tastes SO much better.


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    edited December 2011
    Depending on the recipe your baker uses, the buttercream icing will not melt.  Just because it is called buttercream doesn't mean it has butter in it.  If your baker uses shortening your icing will not melt at all.
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    AbbeyS2011AbbeyS2011 member
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    edited December 2011
    Definitely buttercream!  And also, ditto PPs about moving it outside at the last possible minute - not only because of the heat, but because who wants to eat cake with bugs stuck in the frosting? 

    I personally do not only not like the taste of fondant, but cannot understand why someone would spend money on something that will be peeled off and thrown away, but that is me. 
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    edited December 2011
    I would go with buttercream and leave it inside as long as possible.  Our baker was able to achieve a really smooth look without using fondant, and our guests appreciated it - fondant tastes like Play-Doh, IMO, so it's sort of a waste unless you want a really elaborate design that only fondant can achieve.
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    Ashes_3Ashes_3 member
    First Anniversary 5 Love Its First Answer First Comment
    edited December 2011

    They will both melt! The thing with fondant is your suppose to be put butter cream under it and when ready to serve you take the fondant off! This will help with the melting. The only thing is that some bakers are lazy & don't want to go this extra step!

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    ccenter1ccenter1 member
    First Comment
    edited December 2011
    Wow theres a lot of fondant haters! The buttercream will melt under the fondant too (even if its made with shortening) but the fondant looks better. And if you ask different cake shops some use flavored fondant that actually gives more flavor to the cake and icing combo. Thats what my family cake always are and people love the fondant. But no matter what in July your cake will melt outdoors.
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    jess9802jess9802 member
    First Comment First Anniversary Combo Breaker
    edited December 2011
    Skilled decorators can make buttercream look very, very smooth--and as beautiful as fondant. And yuck on shortening in buttercream frosting.

    Regardless, if it's a hot day and you've got an outdoor wedding, both fondant and buttercream cakes will start to droop. If you can keep the cake refrigerated until an hour or two before serving, then go with the cake that looks and tastes the best.
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