There is a beautiful cake design in the the 2004 Wilton yearbook of a wedding cake with fondant drapes going back and forth from tier to tier. A customer wants me to make it. I'm not wild about frosting the wedding cake with fondant. (never did it before, and I think it wouldn't be as pleasant to eat.) Is it possible to frost in buttercream and make fondant drapes? Would they attach right?

Is fondant hard to use? I'm a chicken. Also, do people like to eat cake frosted in fondant?


Linda

Linda, I use to feel the exact same way you did .. just make you some fondant up and play with it .. it's really not hard to use at all .. I was so intimidated by it to begin with but I'm telling you, once you do it, you'll love it... MMF isn't bad to work with either .. just remember, if too sticky, use a bit more confectioner's sugar... if too dry, either knead some shortening or a tiny bit of water into it to soften it up .. either that, or put it in the microwave for just a few seconds and it softens right up

If you decide to do the buttercream w/the fondant drapes, just remember that fondant can be very heavy and you would need some way to keep them attached to the cake.

Some people don't care for the chewy texture of fondant.. I really feel it's a matter of being use to having something smooth and melting into their mouths instead of chewing an icing ... MMF tastes good to me .. I find myself pinching off pieces of it and eating it while I'm covering cakes lol .. what I do is put 2 layers of buttercream like I would on a normal cake and then the MMF .. if someone doesn't like the MMF, they can peel it back and enjoy the buttercream

Try the fondant, you won't regret it!

I was wondering the same thing. I have an order from a coworker for a 65th Anniversary cake. One of the ideas she's contemplating has fondant drapes. It's a beautiful cake, but I don't think she wants it entirely covered in fondant. I'm curious how well fondant drapes would stay on if the cake itself was iced in buttercream. Also how would it look? I've only ever used Wilton's rolled fondant. I'm not crazy about the taste of it... I'll have to make a batch of MMF to try working with it beforehand. Fondant is all new to me. I used it for the 1st time in July and I've only used it a few times. I love the look of fondant on a cake though. Does anyone have experience with poured fondant... it's ease of use, taste, finished look?

I probably will stick with rolled fondant. There is a cake with poured fondant in the first cake book I purchased 11 years ago. It is pretty, but I've never had the opportunity to work with. I was wondering if it was easier to work with and/or if it tasted better. Thanks for the info

PS: MissBaritone, you and I have the same birthday!!