Wedding cakes can be stunning to look at, especially if you have it iced with fondant, but it doesn't necessarily mean that a beautiful cake will also blow your taste buds into orbit. The problem with fondant is that it can be rubbery and tasteless or, even worse, have a truly horrible taste. Butter cream has long been the traditional and most popular icing for a wedding cake and there are good reasons for that.
- Butter cream is the best value when it comes to price per slice. (Most cakes are charged according to the number of people it will serve).
- The texture is creamy, light and not sickeningly sweet.
- It is soft and easy to cut .
- It's perfect for various types of cake decorations such as fleur-de-lis, basket weave and swags.
The drawback is that because butter cream is made with real butter, the cake may need to be kept in a cool place as heat could cause the decorations to run and drip. You should let the baker know if your cake will be displayed under hot lights, or outdoors, as they can take steps to avoid total meltdown by using shortening instead of butter.
Fondant is popular because it is so versatile, gives a smooth professional finish and the cake can be made to look like a true work of art. The icing is made of sugar, corn syrup, gelatine and glycerine and is rolled out in sheets which are wrapped around each tier of the cake. Fondant cannot be refrigerated so you need to choose your filling with care and discuss it with the baker.
The bottom line is that it all depends on what you're looking for: a gorgeous-to-look-at affair (which may very well taste fantastic) or one that may not look as slick (although still be very pretty) but will definitely be a 'yummylicious' taste sensation.
Fondant is popular because it is so versatile, gives a smooth professional finish and the cake can be made to look like a true work of art. The icing is made of sugar, corn syrup, gelatine and glycerine and is rolled out in sheets which are wrapped around each tier of the cake. Fondant cannot be refrigerated so you need to choose your filling with care and discuss it with the baker.
The bottom line is that it all depends on what you're looking for: a gorgeous-to-look-at affair (which may very well taste fantastic) or one that may not look as slick (although still be very pretty) but will definitely be a 'yummylicious' taste sensation.
Comments [4]
What's in a name?
Dress of the day: Anastasia by Maggie Sottero
Unusual wedding cakes from Dragons and Daffodils
