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Fondant Verses Buttercream


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#21 MsShelley

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    Posted 04 October 2007 - 09:31 AM

    here are some things I found online, maybe this will help:

    Actually, there are different kinds of fondant. Real fondant is almost entirely made of sugar, but it is hard to make, and very hard to find. It would add a zero to the already inflated price. What bakers sell as fondant is really gross. If the baker is cutting your cake, AND you get fondant, specify that they are to remove the fondant before serving. A good baker will say, "Of course." Fondant is like the covering on brie, few people know whether they are supposed to eat it ot not.

    Can you tell where I am in the fondant vs. Buttercrean debate? For the buttercream, I would specify "NO shortening."Some people like it, but many people think it is gross. They can use white butter or do a cream cheese frosting.




    Fondant vs. Buttercream: The beauty of fondant is simply unsurpassable. Fondant is a rolled icing that is draped over your buttercream iced cake, leaving a smooth, flawless finish. It also holds up better in the heat, humidity and during delivery. When fondant is used correctly by an experienced decorator, it is a very thin layer covering your cake, and the taste is delicious. During your consultation, I will be happy to let you sample our fondant. Buttercream is more traditional in the U.S. and is also delicious. It is not as stable as fondant and is not recommended for cakes that will be placed outdoors or in an un-airconditioned area.



    Buttercream is a soft, smooth and creamy icing, and the one you probably know best. Almost everyone likes buttercream and it can be piped into almost endless designs and flowers. It can be tinted to almost any color to match your color scheme. My buttercream is homemade, in two styles - Decorator's Buttercream (light and fluffy, on the sweeter side), or Italian Meringue Buttercream (creamy and smooth, not as sweet). Decorator's Buttercream will hold up better in high temperatures and high humidity, so it is perfect for garden (outside) weddings, whereas Italian Meringue Buttercream lends a silkier finish.

    Fondant gives the cake a porcelain-like finish and holds up better in summer heat. Fondant is very popular in Europe due to the artistry you are able to achieve, and is quickly gaining popularity here in the US. The taste of fondant has gotten a bad rap in the past - many commercially made fondants taste.. well, bad. I hand make your fondant the day I decorate your cake, from a marshmallow base - no chemical taste. I can flavor it to match or compliment your cake, should you so desire. I have converted many self-proclaimed fondant-haters!

    #22 NYJen

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      Posted 05 October 2007 - 09:41 AM

      Ok, here is the email I got from Jennifer Hatton. Not sure if this helps you or not.

      "I think that it is best to use butter cream in the heat as it can be refrigerated, fondant cannot and it gets wibbley in the heat , I also think for food safe reasons it is best to go with butter cream in heat also, as it has the advantage of staying in the fridge longer."

      #23 edna

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        Posted 05 October 2007 - 10:34 AM

        Everytime I read this thread I get more and more hungry LOL I just love cakes no matter if is fondant or buttercream.... LOL

        #24 KLS1982

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          Posted 18 January 2008 - 07:46 PM

          I asked jen hatton the same question. this is what she said:


          I have all experience when it comes to heat and Fondant, as one year I thought HA! I will use Fondant instead of butter cream and avoid the weather problem as it will not melt. Well, I was half right, you see Fondant cannot be refrigerated at all and it is a little scary having your cake out for up to 8 hours depending on your design work it can take that long to make. So it is out that long, and the inside can get very squishy, and the fond can get wibbley if it is not held by a cool cake.
          I do fondant now from end of November to March end.
          The reason you would want to do butter cream is,,, I can freeze your cake for 2 hours before your reception/delivery. When It arrives it can sit out without dangers, or minimum. If the wedding is behind schedule which is common, you can always have your cake waiting in the fridge nice and safe. So these are the option and reasons for my madness!

          #25 Indecisive Bride to be

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            Posted 04 February 2008 - 12:17 AM

            i've been looking for a cake decorator in CAbo & see you have one , would you pass on her contact info or does she have a web site i can look up?
            Thank you so much!
            Lisa

            #26 coreyphil

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              Posted 04 February 2008 - 02:06 PM

              Quote:
              Originally Posted by Indecisive Bride to be
              i've been looking for a cake decorator in CAbo & see you have one , would you pass on her contact info or does she have a web site i can look up?
              Thank you so much!
              Lisa
              I'm using Deena at Sweet Dreams ... a lot of girls have used her and have LOVED her! You can see a picture of one of her recent cakes in Jak27's (Jill's) Wedding Review. Jill's cake was amazing and she had like 5 different flavors!

              Another bride that I know told me that her guests told her it was the best wedding cake they'd ever tasted --- she said they still talk about it! (Tracey's was a fall wedding and they had an apple spice cake with this vanilla rum sauce that you poured on it!).

              Another perk - Deena is super-sweet - she was super-nice in helping me with all my indecisiveness. Here's the contact info that I have for her:

              Mrs. Deena Abdiano - abadiano@prodigy.net.mx
              The website is: Sweet Dreams

              Good luck!

              #27 Maura

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              Posted 04 February 2008 - 04:29 PM

              Quote:
              Originally Posted by coreyphil
              I'm using Deena at Sweet Dreams ... a lot of girls have used her and have LOVED her! You can see a picture of one of her recent cakes in Jak27's (Jill's) Wedding Review. Jill's cake was amazing and she had like 5 different flavors!

              Another bride that I know told me that her guests told her it was the best wedding cake they'd ever tasted --- she said they still talk about it! (Tracey's was a fall wedding and they had an apple spice cake with this vanilla rum sauce that you poured on it!).

              Another perk - Deena is super-sweet - she was super-nice in helping me with all my indecisiveness. Here's the contact info that I have for her:

              Mrs. Deena Abdiano - abadiano@prodigy.net.mx
              The website is: Sweet Dreams

              Good luck!

              Corey, what kind of cake did you end up going with? How many people does it serve and what was the pricing like? Jose wants a tres leches cake and I'm trying to shop around to find something cheaper than what the Westin wants to charge, so I'm thinking about having my FMIL email Deena for a quote (since everybody seems to give her lower quotes than they give me)...

              #28 KLS1982

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                Posted 04 February 2008 - 07:17 PM

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                #29 coreyphil

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                  Posted 05 February 2008 - 01:29 AM

                  Quote:
                  Originally Posted by mauraw
                  Corey, what kind of cake did you end up going with? How many people does it serve and what was the pricing like? Jose wants a tres leches cake and I'm trying to shop around to find something cheaper than what the Westin wants to charge, so I'm thinking about having my FMIL email Deena for a quote (since everybody seems to give her lower quotes than they give me)...
                  Wedding cake is $305
                  **WEDDING CAKE: Rustic (uniced) tiers to be separated by 'branch' pillars*, decorated with artificial and real citrus leaves and a variety of citrus fruits, and completed with some natural flowers (provided by Weddings in Paradise).
                  Top tier: 6" Round (serves 12), Lemon Cake with Lemon Curd Filling Bottom tier: 9" Round (serves 32), Lemon Cake with Lemon Curd Filling = Total Servings = 44 Price = $280 US Strawberry pur©e (sauce) to serve with cake = $25 USD
                  * Please note that the custom-made pillars would be "on loan" for this event, and we would appreciate receiving them back in original condition as soon as possible after the wedding.

                  Groom's Cake is $91
                  Chocolate Fudge Cake with Chocolate Mousse filling and Dark Chocolate Ganache outside, the price would be $85. Chocolate dipped/drizzled strawberries are (strictly upon availability of good fresh strawberries) $2 each, depending on how many they'd like. Price reflects three stawberry’s on top/center.

                  REMEMBER --- I'm sure there is a fee tacked on to this price since it is all done through my WC. For us it was worth cutting one check to one person and having her handle all the communication, etc. :)

                  We thought about having the tres leches as well (because it is my FAVORITE) ... both the WC and Deena cautioned against it since it tends to get soggy and leak if it is out too long ... but, I'm sure the Westin could refrigerate it and wait to bring it out until the cake cutting!

                  Oh - and I know the wedding sounds a little odd ... but I've seen a picture of the "rustic" cake w/ the branch pillars, only it was with apples because it was an apple rum spice cake for a fall wedding - I LOVED it, but wasn't too keen on the apple flavor ... Deena suggested the lemon version for spring.

                  Have your FMIL email Deena directly at the link above ... she might get better pricing! :)




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