Fondant Verses Buttercream
Posted 03 October 2007 - 03:57 PM
Posted 03 October 2007 - 04:00 PM
Posted 03 October 2007 - 04:13 PM
My suggestion is to call/email a couple of bakeries in Cabo and get their advice... they probably know best
Posted 03 October 2007 - 04:16 PM
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Posted 03 October 2007 - 04:20 PM
Posted 03 October 2007 - 04:26 PM
So I think the ability to hold up in the heat is relative to how thick the buttercream is underneath, as well as the ingredients in the cake. For example, fondant doesn't hold up well with liqueur based cakes. The moistness of the cake has a hard time holding up the fondant.
I will agree---- fondant doesn't taste horrible, but it has a texture to it that kind of throws off my expectation for the cake. And, if your baker is skilled--- many times they can make the buttercream frosting really smooth and unless you're right next to the cake, you can't even tell it's not fondant.
Posted 03 October 2007 - 04:27 PM
Posted 03 October 2007 - 04:34 PM
I have never ever had a problem with my fondant holding up. I made a cake for a backyard party in the middle of summer and it was a hot humid day and it held up great. It gets a little soft after being out for a while, but you can't tell that until you cut into it.
I think the issue is that fondant is also more expensive. It could also be an issue of who makes their fondant, maybe its not as good as the fondant you can get here.
Sorry for the long post, but I really am confused. I would say fondant over buttercream anyday, but that is using my fondant, so I am not sure.
You can make buttercream very very smooth, I have done this myself, they just have to be good at it. Maybe you should ask them for some pictures of thier buttercream cakes.
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