I miss buttercream cakes!!! Does anyone else feel the same?
I think the fondant craze is fun and really cool, but I feel like BC is being left in the dust! I know that in actuality BC is probably still sold more, but it seems like fondant gets all the attention these days. Fondant is the new cake rock star lol

I wish i could agree, im from the uk, and as far back as i can remember, Fondant , or sugar paste as we call it, has always been the done thing, my mum had her own bakery for little under ten year, and not once had a buttercream cake. ive been doing it 3 year now and have never come across one here either. Saying that, i still see alot of beautiful buttercream cakes here on CC! so alot of people are keeping the art alive

I'm feeling the same way. I've been wanting to learn more buttercream flowers. I love the cakes by Adria_NyxxTX and ThanhThanh here on CC that have the lovely buttercream bouquets. Most people I make cakes for prefer buttercream. Although I use lots of fondant accents on bc cakes, I like the idea of being able to cut right into a cake without having to remove anything.

It is not really the look or even the art of buttercream versus fondant that bothers me as much as the taste and the WASTE (of something that is so exspensive). I am a true lover of buttercream (at moments I have been know to eat the buttercream alone....first, then the cake).

I actually love to make a BC cake and then add fondant pieces. I don't think I could go on making cake without fondant/sugarpaste as it lends such an artistic touch to so many cakes but I too would love to learn some of the more complex piping skills as well as some more flowers.

Unfortunately, they take practice to stay in your head (mine at least) and I just do have the time nor the requests. There are just not enough people looking for the BC flowers that don't just head to the grocery store for them!!! Sad.

poohsmamma-I'm feelin ya on the not wanting to have to take things off a cake-lately with the fondant cakes I'm making it's like giving someone cake that they have to dig through to get to the good stuff LOL It goes some thing like this "Well, it's all edible, but since you don't like the texture of fondant just take off all the decorations, peel off the rolled fondant, and then you can have this ugly looking thing underneath."
I've seen some of Buddy's piping work on his show and it is AMAZING-I would love to practice BC more, but every one wants the darn look of fondant!

I prefer bc with fondant accents. It seems that everytime I have had to remove fondat from a completely covered cake it takes the frosting with it. Is it just me or is that a normal problem.

Yup it always takes my BC away too-so it's def. not some thing you're doing wrong I'll usually bring extra in case the customer decides to peel it away-that way I can coat it-which is alot more work that I don't want to do LOL

thanks for letting me know. I just thought I was going nuts. First I can hardly get the fondant to "stick" to the cake and when I want it gone it won't let go! I will just try to stay with bc whenever possible.

Why do people peel the fondant off before cutting the cake? Why not just cut it, serve it, then if people want to eat it, they can? Like a PP, I've always known fondant cakes for special occasions: the fondant has always been my favourite part. I'd feel really ripped off if the cake cutter peeled my fondant off befroe giving me the slice.

mcaulir-
well not every customer likes what you like lol As a professional I try to cater to what MY customer asks for-not the guests at her party. This has only happened with the one customer multiple times (a group of women of a certain age ), but even so I'm thinking of stating some thing in my contract about it.

Sorry everybody, but I agree with Mcaulir, I love fondant too! Wilton fondant is discusting, but Satin Ice, Fondx, or MMF tastes great! I use buttercream as filling in my cakes so everyone gets to have both fondant and buttercream in every bite. If they choose to pull of the fondant (which I've never actually seen anyone do as of yet), then they'd still have the buttercream inside the cake. But, I do agree that it would be nice seeing more buttercream cakes though.

I don't dislike fondant, after all it is what initially interested me about cake decorating I am however a bit sad that BC doesn't get as much recognition. IMHO BC takes a higher level of skill that I hope I can attain one day. There is definitely alot less room for error which is what usually prevents me from doing too much with it.