Fondant Verses Buttercream

Again, this depends on the maker of the fondant. My fondant is very tasty and people love it. I think its too sweet for my liking, so I never eat it, but everyone loves it. I have had bad fondant before and its either too sweet or kinda salty or a strange texture, so it depends on the fondant. But, its also very easy to not eat, you just eat around it. All cakes have buttercream icing or some kinda icing under the fondant, that is what holds it on the cake.

My how everyones thoughts are different on this one! I had heard that you shouldn't use buttercream in the heat either, cuz it slides right off. I was planning on using fondant, cuz that is what I read/heard somewhere.

 

Since Julie makes cakes, I think I would go with her thoughts. however, you could always check with a few bakeries in Cabo to see what they say, as suggested above.

I don't know who we're using. My WC uses vendors that don't have websites. It's really frustrating because I don't know what I'm getting. I am going to do a cake tasting with her at the end of the month. Can you please ask the cake diva for me?

I just sent Jennifer Hatton an email. I'll let you know what she says.

Okay...I know nothing about cakes...but I heard from someone in the states that fondant is better in the heat and then the cabo cake lady, Deena (I think it was her or Maye?? Said the same thing that the buttercream is better inn the heat than the fondant.

 

So based on what everyone has said... I'm thinking maybe there is something weird about the fondant down in Mexico?? Sounds weird but why would all of them down there say no, use buttercream and everyone here says no use fondant?

Okay...I know nothing about cakes...but I heard from someone in the states that fondant is better in the heat and then the cabo cake lady, Deena (I think it was her or Maye?? Said the same thing that the buttercream is better inn the heat than the fondant.

 

So based on what everyone has said... I'm thinking maybe there is something weird about the fondant down in Mexico?? Sounds weird but why would all of them down there say no, use buttercream and everyone here says no use fondant?

You're probably right Michelle. It's really frustrating though.

Maybe you can do a google search??

Ok, so I just met with Deena on Saturday and we had this exact discusssion b/c FI was set on fondant simply b/c he wanted the smooth look it gives. Unfortunatley as everyone has mentioned, fondant limits the flavors you can use as fillings, etc, so we're going with buttercream. Hooray!

 

Deena showed us pictures of some of her cakes using buttercream and they were perfectly smooth, just like fondant, the only difference is that fondant gives that curved look of the layers, and buttercream is more of a linear edge. Make sense?

 

And I'll add, Deena is just adorable...so sweet and fabulous, didn't have to put down a deposit, I told her exactly what I wanted to taste, and it was all fabulous. Seriously, we added an extra tier on our cake b/c we couldn't decide! I'm going to post a review of her & the cakes we tasted when I get back from being out of town, but just wanted to throw this in.

 

Our cake, however, will be indoors b/c it'll be in the lounge area of the ballroom, which made Deena very happy so she doens't have to battle the heat at all.

 

Yum, just thinking about the cake makes me hungry!