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Fondant vs buttercream expectations - Page 2

post #16 of 63
Thread Starter 

I did not expect such a wonderful and diverse conversation on this topic but am thrilled!!

 

I have presented three scenerios for the bride. A) Since the 14" cake is the only one needing the pearls, I can cover only that one in fondant and the rest in buttercream and put the fondant pearls.

B) If  buttercream is to be used, the pearls will be bigger than the picture she showed me so it will be less time consuming and will mean we can keep it within her budget. 

C) She can have the fake string of pearls placed on the cake as I had planned when she showed me her cake design and insisted the cake not have any fondant on it.

 

Since the wedding is not until the end of April, I plan on showing her the three options on a small cake (in my spare time, HA!! Cuz we all have THAT!!)

 

Thank you so very much for sharing your thoughts everyone. It feels better just "venting" with those that know what the heck I'm even talking about....

post #17 of 63

I do almost all buttercream, and you could definitely apply pearls to it. I do it all the time. If there are a lot it would take some time, but it's possible to do, and it's actually easier to attach fondant pearls to buttercream than it is to fondant, in my opinion.

post #18 of 63

I think all the wedding/tiered cakes that I have done over the last 6 years have been buttercream that is smoothed with a rolled edge to "look" like a fondant covered cake.

 

I worked for a bakery and the owner didn't allow me to use fondant for anything, yet most of the customers wanted the smooth look, so I did "look a like" cakes and business soared!

 

After more than 25 years doing this I can smooth buttercream in my sleep, so that isn't an issue.  It takes a lot of practice.
 

Always put your eggs in one basket.......why do you want to carry two?
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Always put your eggs in one basket.......why do you want to carry two?
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post #19 of 63
Quote:

Originally Posted by mkirby View Post

Since the wedding is not until the end of April, I plan on showing her the three options on a small cake (in my spare time, HA!! Cuz we all have THAT!!)

 

 

If you haven't already offered to "show her the 3 options on a small cake", you may wish to re-think that approach.  Will the cost and time of the small cake be added to the order?   An alternative may be to prepare a small square of each on a board which should take far less time if an actual "this is how it will look" demo is needed.

post #20 of 63
Quote:
Originally Posted by howsweet View Post

I can't figure out who does like it. I'd be afraid to buy a cake from someone who claimed it was good. I pretty much don't do butter cream any more. I just tell them fondant isn't supposed to be eaten anyway, the cake will look better with fondant and be moister and that they won't have to eat colored icing. On a side note, I seem to be the only person in the free world who knows fondant's supposed to be left on the plate.

 

This ^^^

Fondant can absolutley be eaten and I actually enjoy fondant, the only fonant I think tastes good is Fondx, it has almost a creamy mouth feel.  My kids and husband like it as well.

No his mind is not for rent, to any god or government...

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No his mind is not for rent, to any god or government...

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post #21 of 63
Quote:
Originally Posted by Baker_Rose View Post

I think all the wedding/tiered cakes that I have done over the last 6 years have been buttercream that is smoothed with a rolled edge to "look" like a fondant covered cake.

 

 

 

 

OOh what tool do you use for that edge? I use IMBC.

post #22 of 63

I haven't found a fondant I don't like to be honest! Now marzipan, I can't stand. 

elsewhere.
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elsewhere.
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post #23 of 63

I also use fondant and some times marzipan, custumers find buttercream to sweet!!

post #24 of 63
I feel that the method of decorating is what it is to whom ever does do it.
If fondant is the chosen one, choose to do it well. While if buttercream survives all, give the most exquisite of cream frosting. Perfect the technique and the taste, the texture, and presentation....Well its cake...i love buttercream, my profile is a mad hatter 4tier, abstract, buttercream wonder-piece. I owe it to buttercream that this cake was made possible...fondant did not drape off the sides or clustered flowers light over the top...but it would have looked marvelous yes, had I added a fondant drape or rose petals. Not all bakeries are made equal, not all decorators decorate the same.
post #25 of 63
Quote:
Originally Posted by ellavanilla View Post

 

OOh what tool do you use for that edge? I use IMBC.

 

I do everything with a basic spatula.  If it's a big cake I use an angled if it's small just my short flat spatula.  I have my own recipe for buttercream and everyone loves it, so I don't change what isn't broken.  I'm still old school.  I have offered newer techniques for years and in my area I still do buttercream the most.  When people hear the cost of gum paste they have all changed their minds.  I know some people around here do the higher end cakes, but in my circle I have not. 

 

I consider myself retired and now I only take cake orders for close family and friends, yet quite a few for my Mother's church.

Always put your eggs in one basket.......why do you want to carry two?
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Always put your eggs in one basket.......why do you want to carry two?
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post #26 of 63
Quote:
Originally Posted by KoryAK View Post

Ummm fondant is not "supposed" to be left on the plate. It's made of sugar. It's "supposed" to be eaten. Enjoyment (or not) of the texture and taste is purely individual opinion and highly dependant on the recipe/brand and how thin the covering/decorations are.

 

Quote:
Originally Posted by ddaigle View Post

Agree....I never talk trash about fondant...in fact, I defend it when people say it tastes bad.   I have found that many people have not even had it and their opinion is based on some one elses!    I tell people it tastes good....has a "different" texture, but by all means, edible.   I think a lot of people are still stuck in the old days when Wilton was the only fondant in town.    It has come a long way.   I actually love it on cookies with butter cream in between the two.   I guess because both textures are the same. 

Leah, if you're saying anything that's edible is meant to be eaten, well, that's "just silly", to use your words. Not many people are going to eat the hardened fondant tylose decorations on cake, for example.


I'm afraid some of you are not informed on the subject of fondant. If you mean nowadays most people think fondant is to be eaten, then I would have to agree. But if you think it tastes good on cake, I have to assume you've not have good cake.  It used to be well known that fondant was either removed before serving or left on the plate. This has changed, not so much because fondant has become more palatable in some cases, but because of the competitive bridal market.  The way fondant started being considered something to be eaten was that people in the wedding cake business used "better fondant" as leverage to entice customers to use them over another bakery. As in, "Use us, we make it with real chocolate:"

 

Most people don't like it and I'm sure as heck not going to tell them they should. I can't imagine suggesting to a customer that something that tastes like tootsie tolls or starburst would complement my cake. And just because a person on this forum gets jumped on when they say fondant is not good, doesn't mean they are wrong.

post #27 of 63

Howsweet...I was by all means not even remotely referring to you in my comments.  I was just expressing "my" opinion and experience with fondant.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #28 of 63
Quote:
Originally Posted by ellavanilla View Post

 

OOh what tool do you use for that edge? I use IMBC.

 

 

baker rose answered upthread but i have a few ideas you might like to toss in the hat

 

one friend, sandy sewsweet cuts a piece out of a 2-liter coke bottle because it is so nice & flexible and you cut it where it already has the curve you want

 

we used the bent part of the icing spatula upside down to make the softened edge--sprayed water on american btrcrm & finessed that spatula

 

and for smbc you can just use your warm finger/hand to round off a nice cold edge--should work for imbc but not positive haven't made it in eons

 

coupla thoughts for you

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #29 of 63
I eat mine, it is amazing! I do not eat it with the cake, I peel it off, eat the cake, then the fondant.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #30 of 63
Quote:
Originally Posted by howsweet View Post

 

Leah, if you're saying anything that's edible is meant to be eaten, well, that's "just silly", to use your words. Not many people are going to eat the hardened fondant tylose decorations on cake, for example.


I'm afraid some of you are not informed on the subject of fondant. If you mean nowadays most people think fondant is to be eaten, then I would have to agree. But if you think it tastes good on cake, I have to assume you've not have good cake.  It used to be well known that fondant was either removed before serving or left on the plate. This has changed, not so much because fondant has become more palatable in some cases, but because of the competitive bridal market.  The way fondant started being considered something to be eaten was that people in the wedding cake business used "better fondant" as leverage to entice customers to use them over another bakery. As in, "Use us, we make it with real chocolate:"

 

Most people don't like it and I'm sure as heck not going to tell them they should. I can't imagine suggesting to a customer that something that tastes like tootsie tolls or starburst would complement my cake. And just because a person on this forum gets jumped on when they say fondant is not good, doesn't mean they are wrong.

 

The definition of edible is that it is meant to be eaten.  Just because I don't like turnips does not mean they are not meant to be eaten.  Turnips are edible whether I will eat them or not. 

 

If, back in the day, fondant was left on the plate because it was unpalatable, that speaks more to the failure of bakers of the day to make a palatable product.  The whole purpose of developing a better fondant was to make it more palatable so that people would eat a product that was meant to be eaten.  It is "just silly" to claim that fondant is being eaten more often because of the bridal market and NOT because the modern product is more palatable.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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