Which is the better choice: a fondant or a buttercream frosting for your wedding cake?
This is a common point of discussion at our wedding cake tastings. The decision between a fondant or buttercream finish cake is a personal one.
We make two types of buttercreams: American buttercream and Meringue buttercream.
American buttercream
American buttercream is a combination of butter, sugar and flavorings whipped until fluffy. American buttercream is also a more ivory color than the meringue buttercreams.
Meringue buttercream
Meringue buttercream is made from either heating egg whites, then whisking them until fluffy, before adding butter, or by making a sugar syrup which is then slowly added to whipped egg whites, and butter added when the mixture is cooled. Meringue buttercreams are less sweet and have a silkier texture.
Buttercream finishes can be smooth or rustic – a number of textured patterns can be achieved such as swirls, horizontal bands or rosettes.
Most couples are certain they do not want a fondant finish cake because of the taste or texture – unpleasant from their past experience. Our fondant is not overly sweet and is a light vanilla flavor so as not to overpower or alter the flavor of the cake.
I recommend that a couple not dismiss fondant simply because they believe they won’t like the taste, but rather because it does not provide the certain aesthetic they desire. Ask your baker to sample some fondant. Fondant does not replace buttercream, it is a thin layer of rolled out sugar dough placed over the buttercream frosting creating a porcelain look. The buttercream layer is necessary for the fondant to adhere to the cake. Many textures and designs are possible with fondant.
Except for the outside edge servings of cake from each tier, the amount of fondant per serving is quite small (a 1” x 2” thin piece on top of the slice). If you or your guests are truly opposed to the taste or texture, it can easily be removed from the cake slice, rather than compromising on the design and appearance of the cake.
Another consideration is that fondant cakes tend to be more expensive than buttercream finish cakes, because they require additional product and labor to cover the base buttercream cake.
The choice of a fondant or buttercream finish cake is a personal one. Your decision will depend on the style and aesthetic you desire, your taste preferences, as well as cost considerations.
