As you all know, my speciality for large cakes is buttercream frosting. Yes, I do occasionally make fondant covered cakes, but my real passion is buttercream. But why use buttercream?
1. Buttercream frosting tastes so yummy!
With fondant covered cakes the icing can sometimes be the part that some people pick off and leave on the plate, it has a very sweet taste that some people find unappealing. Whereas with a buttercream covered cake the corners and outside pieces are often the first to go, everyone wants the extra buttercream frosting!
2. The buttercream flavour can be paired with the flavour of the cake
This adds extra scrumptious-ness. Some examples of flavour combos are Chocolate Mud Cake with Peanut Butter Frosting, White Velvet Cake with Cookies'N'Cream Frosting or Chocolate Mud Cake with Mint Frosting.
3. Buttercream has a more pleasant texture than fondant
Fondant has a chewy texture that can also have a dry, hard outer layer which some people find unpleasant. Buttercream has a soft, smooth and creamy texture, sometimes with a very thin crusting layer (so that the buttercream can be touched lightly without leaving a mark, making the cake more easily transported).
4. Buttercream is less expensive than fondant.
In terms of ingredients buttercream is less expensive, which can lead to a less expensive cake depending on the design of the cake and decorating time required. Of course an elaborate design in buttercream will require more time and therefore cost more, but a simple design of rosettes can be very visually effective and cost effective too!
Having said all that, fondant does have its place and its purpose. Cupcakes can be decorated with buttercream and have a fondant topper for extra decoration, also fondant decorated cupcakes have a thin layer of fondant over a thick layer of buttercream. I also use fondant to cover decorated cookies.
I hope this gives you some insight into the benefits of using buttercream on large celebration cakes. However, if you have your heart set on a fondant cake, please ask and I may be able to accommodate. If the cake you want is outside my skill-set will happily pass on the details of other local cake makers who specialise in fondant covered cakes.
Perfectly Petite Treats is owned and run by Krystal Conlan, a 33 year old home-baker. All products are freshly baked from scratch in her home-based council-approved kitchen in Bacchus Marsh, Victoria.