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cake question

irisheyezfsuirisheyezfsu
1000 Comments
in Florida-Central Florida
my fiance and I are arguing about how they can decorate cakes. We both like butter cream but the fondant looks nicer.  My fiances suggest that they can make the cake out of butter cream and the decorations such as ribbons etc be made out of fondant. I told him this can not be done because butter cream is too soft and I can not even find a picture on the knot like this.  What do you ladies say. TIA!

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Re: cake question

  • sarah42ndsarah42nd member
    1000 Comments
    edited December 2011
    Watch out with buttercream . It melts in the heat . Could you imagine the cake melting in the middle of your wedding. I couldn't find any pictures with buttercream and foundant  . I am using butter cream too .
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  • mlharbismlharbis
    500 Comments
    edited December 2011
    I think you can put like gum paste flowers on buttercream cakes. I agree that buttercream taste better. We are doing buttercream frosting too. A skilled baker can make the buttercream smoothe and finished looking.
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  • lauralulu777lauralulu777
    10 Comments
    edited December 2011
    I just recently went to a wedding (indoor venue) and the bride and groom chose to have buttercream instead of fondant.  I have to be honest, their cakemaker was talented, because I had to getthisclose to the cake before I figured out it wasn't fondant.  So, if you find the right cake person, you can have the best of both worlds.
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  • mlharbismlharbis
    500 Comments
    edited December 2011
    if your reception and cake are in the air conditioning the whole time there will be no issue with it melting (or the cake table in direct sunlight from a window etc). That is the case for both fondant and buttercream (fondant is layered over buttercream so there would still be a risk outside of the buttercream under melting and making the cake mushy). Moral is- don't put any cake in the sun
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  • x3Harmony534x3Harmony534
    1000 Comments Combo Breaker
    edited December 2011
    The lady mlharbis & I are using said it can be done... I totally get what you're saying though, I wouldn't think it's possible either, but apparently it is! Sorry to keep cake stalking you mlharbis... but I'm exciting you're using buttercream, because that's what we want too! lol
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  • mlharbismlharbis
    500 Comments
    edited December 2011
    Yes, I am doing the almond amaretto buttercream- 3 tier with bronze swirls and a G on it. FI's cake is chocolate/chocolate buttercream 2 tier square with malt balls on it. What are you getting?
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  • cjbwifey2010cjbwifey2010 member
    Fifth Anniversary 500 Comments
    edited December 2011
    Buttercream and fondant can be done...that is the way we are going to have out cake. Fondant accents like the ribbon, etc. My baker has done so many cakes like that, so i'm not worried about it. 

    HTH!
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  • [Deleted User][Deleted User] member
    1000 Comments
    edited December 2011
    The user and all related content has been deleted.
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  • rosepourprerosepourpre member
    100 Comments
    edited December 2011
    Britt,

    I'm using It's Tasty Too. Her cakes look amazing, and my cake came out to less than the Publix quote, and I'm getting more flavors.
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  • irisheyezfsuirisheyezfsu
    1000 Comments
    edited December 2011
    thanks for the advice!

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  • jmucheech21jmucheech21 member
    100 Comments
    edited December 2011
    Britt, a good way to save money is having just the layer you cut be actual cake and the rest of the cake by styrofoam covered with icing.  Then have your baker make a sheet cake for you that is kept in the back and serve that.  It saves money and no one will ever know!
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  • AlexiaANDRobertAlexiaANDRobert
    2500 Comments
    edited December 2011
    I think fondant tastes pretty gross.

    My cake was buttercream and I think it looked (and tasted) AMAZING.

    We used Heather, with Its Tasty Too.  I had a three tier, with smallish tiers, cake on display, and then a sheet cake in the back.

    Her price was better than Publix and we had more options and flexibility.
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  • x3Harmony534x3Harmony534
    1000 Comments Combo Breaker
    edited December 2011
    I'm using Eve's Cakes & hers were the cheapest I found anywhere, including Publix.

    Mlharbis I haven't decided 100% on the design but our idea for now is a 4 tier square cake similar to this with different colors. It will be buttercream with fondant accents like the bows, flowers, etc.

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  • jmucheech21jmucheech21 member
    100 Comments
    edited December 2011
    I actually have to agree that fondant tastes good.  Both my fiance and I like it wayyyy better than buttercream!  Unfortunately his mom is making our cake and she doesn't do fondant.  =(
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  • mlharbismlharbis
    500 Comments
    edited December 2011
    ooo that cake will be sooo pretty!!!!!
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  • swtblissswtbliss
    10 Comments
    edited December 2011
    You can have both! I'm pretty sure most bakers have to cover the entire cake in buttercream anyway so that the fondant will stick. Then just ask that when they serve the cake, to remove the fondant and to just serve it with the buttercream since it will be underneath thefondant anyway! I agree, fondant looks much cleaner/nicer but it tastes gross!
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  • shellmybabshellmybab
    First Comment
    edited December 2011
    My mom did our wedding cake (she's been doing them for over 30 years) and she NEVER uses fondant..its pretty but none of her customers like the taste of it..and if the baker is skilled enough you can make it look almost identical to the fonadant.  There's also a difference intaste between regular buttercream and white white buttercream..fyi AND as aforementioned NEVER NEVER mix heat and wedding cakes with any type of frosting..fondant, buttercream and especially whip....
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