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Types of frostings?

post #1 of 10
Thread Starter 
I'm in the very beginning phases of preparing to start my own cake business and I was hoping to gather a little info.

Do professionals typically use SMBC or an American Buttercream? Also, regular fondant or marshmallow fondant? I obviously love the clean look of a fondant covered cake but do people really like the way it tastes? I'm hoping to specialize in kid's cakes and definitely don't think they'll like standard fondant.

Any input is sincerely appreciated! Thanks icon_smile.gif
post #2 of 10
There's no right answer to this question, many different professionals use many different types of frosting with great success. The most important things to consider are how confident you are in your recipes, your production process, pricing, and what your target market is looking for.

It's been my experience that most kids like the taste of Satin Ice fondant.
post #3 of 10

I had a business in two different states and used almost all American buttercream - towards the end I started using fondant but not much  & mostly as accents/decorations.

It really depends on what *you* are most comfortable with - what direction you want your business to take and where you are located.  Some areas take to fondant butter than others.  Some decorators handle it better and can make a much nicer looking cake w/it.  It just depends on *you* and what you are most comfortable and profecient (sp?) with.

post #4 of 10

I think it depends on your area.  SMBC and IMBC aren't all that popular around here, so I stick to American buttercreams but offer SMBC as an option upon request.

 

I use FondX or Satin ice fondant, not marshmallow, only because I know a lot of vegetarians and marshmallow fondant is not vegetarian.

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post #5 of 10

It's true.  It depends on your area.  I use mostly American Buttercream.  That's what people want around here.  I use Satin Ice fondant as well.  Fondant doesn't get chosen all that much around here except for wedding cakes.  

post #6 of 10

I use all kinds of buttercreams as well as hybrids of different types.

post #7 of 10
I think most people are used to American buttercream - so I use a mixture most of the time to give them that flavor/texture, but make it a little lighter (I think it's too thick for anything other than the decorations).

I will use other types of frosting on request, but my go-to is ABC lightened with either manufacturing cream or non-dairy whipped frosting (vanilla pastry pride) - depending on the weather and what the decorations will be. This works as my "happy medium" and I haven't had any complaints - but when I've tried using straight buttercream, I have had a few people request something "less sweet" for their next cake which is how I started using this. It decorates great and crusts too and is what I used in my YouTube video.
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post #8 of 10
I took some fondant draped ghost cake pops to a Halloween party last year and every kid but mine pulled the fondant off without even trying it!
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post #9 of 10
Quote:
Originally Posted by kikiandkyle View Post

I took some fondant draped ghost cake pops to a Halloween party last year and every kid but mine pulled the fondant off without even trying it!
Doesn't that just kill you? I personally live the texture of fondant with cake and icing... I think the texture is what throws most people
Off.

Hell I've had some people say they hate fondant, yet have never even tried it.

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post #10 of 10
What annoyed me was I decided to do them very last minute, and missed lunch with my husband to get the fondant - on my birthday!
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