Cakes - Buttercream or Fondant?
-By Wedding Cakes by Dawna
September 10th 2009
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A common question from brides at their consultation is about the difference between Buttercream and Fondant icings, both in taste and cost. Both are used extensively for wedding cakes. A wedding cake professional should help a bride find an option that will work with the bride’s budget and make the cake beautiful. The best way to do this is a personal consultation. Cakes can be made in so many different sizes that almost any price range can be met and still have a great looking cake.
Buttercream:
Buttercream icing is the traditional icing that most brides are familiar with. It is a soft and sweet icing similar to the icing used on most birthday cakes. Buttercream is the better tasting of the two icings and the way Dawna makes her icing it looks as smooth as Fondant. You can do some amazing detail work and fun designs on the sides of the wedding cake with Buttercream. Buttercream icing is less expensive compared to fondant so this makes Buttercream a great choice for brides on a budget. The one down side of using Buttercream icing is during the summer. Buttercream icing is less reliable in the heat. Bubbling can occur and in extreme cases even melt. Melting can be minimized by placing the cake in the shade or not putting it out until later in the day. So with good planning Buttercream is a great icing for your wedding cake.
Fondant:
Fondant is a type of icing that allows your decorator to do some amazing things. This icing is a chewy frosting with a taste similar to marshmallow but sweeter and has a soft tootsie roll texture. You will find most of your guests will remove the Fondant before eating their cake. Dawna always puts a layer of Buttercream under the Fondant to help give it a smoother look and to provide icing for those that remove the fondant. The best thing about Fondant is the amazing detail and artistry that can be done to your cake. Fondant icing is more expensive but by using smaller cake sizes can be affordable. Fondant is a great icing for summer & outdoor weddings as fondant will not melt, however you should still place the cake in a shaded area.
For more money saving tips and ideas, please contact us for your personal consultation, where we work to provide the best cake possible to meet both budget and vision.
Dawna Erickson, Owner
Wedding Cakes by Dawna
www.utahcakes.com
(801)785-6372
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