Five Reasons to Give Fondant a Try!
Published: June 11, 2012
Oh…fondant. Even men who normally eat just about anything tend to run for the hills when someone mentions it! However, a cake dressed up in fondant is probably one of the most misunderstood and underrated food choices for your wedding. Read on to learn five reasons you should reconsider your anti-fondant stance before ordering plain buttercream from your baker, featuring advice from Cheryl at The Perfect Ending!
1. Fondant does not replace buttercream icing on your cake!
This is likely the biggest myth surrounding fondant icing. Your baker frosts the cake with buttercream first, and then he or she places the very thin layer of fondant over that. In other words, you are not choosing between fondant and buttercream. You are merely choosing a more versatile “covering” for your cake in both style and resilience.
2. Regardless of the reputation, all fondants do not taste like bittersweet cardboard.
Today’s fondants have been forced to stand up to tough competition, so you can absolutely rest assured that your baker either makes his or her own from scratch for quality control or uses brands that taste phenomenal every time.
3. Amazing cake designs are possible with fondant.
You know that tiered masterpiece with smooth, gorgeous lines and an engraved designer look to it? Yeah…buttercream alone cannot do that. Fondant allows your baker to make your cake into a true work of art, whereas regular buttercream neither provides the smooth texture nor the design flexibility of fondant.
4. Is your cake going outside? You probably need fondant.
Being outside means your cake is exposed to the elements – and to bugs. How unbelievably sad would it be to have little bugs land on your cake…and then get stuck in the buttercream? Fondant protects your cake from those tiny pests.
5. Is your cake going outside…during summer’s hottest months?
“Cakes do best at 72° or lower,” explains Cheryl. Fondant will hold up much better than buttercream in high temperatures, though! Just imagine your beautiful buttercream cake, literally melting in the heat without a fondant covering. “Regardless of whether or not you choose fondant, always try to shade your cake or at least find the coolest spot in the venue,” states Cheryl. “Also think about your cake fillings. A heavy cream or cream cheese can be dangerous if left in the heat for too long.” We thought that was a fabulous point to make – you should always be aware of guests’ safety when it comes to foods at your wedding!
Cheryl began The Perfect Ending in 2011 in Knoxville, TN. She moved to Knoxville from New Jersey in 2009 and decided to follow her passion for making cakes as a livelihood! Cheryl has trained under many professionals from literally all over the country in the art of baking and cake designing. It truly shows in both the look and taste of her amazing cakes!
People remember her not only for the way her cakes look (and taste!), but also for her amazing signature cake...a pink champagne cake with strawberry mousse filling and Italian meringue buttercream icing. It is my personal favorite, and my mouth is watering just thinking about it! When it comes to fondants, Cheryl gives brides and grooms a flavor choice between two different kinds, so you always know what your cake will taste like before you order it.
All photos courtesy of The Perfect Ending website, taken by Waldorf Photographic Art where noted.
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