Fondant: Don't You Want Your Guests to Eat Your Wedding Cake?

There are so many cake designs to chose from when shopping around for a cake for your wedding reception and some new brides may be lead astray. Some may want to go for the traditional look of buttercream icing and others favor the sophisticated style of fondant.

Fondant is somewhat misleading because it has such a sleek look, but a less than desirable taste. Some cake makers warn cake buyers of the downfalls of fondant, but others love to make the higher priced cake. The one benefit that fondant offers is that it seals out all air from the cake with the rolled layer of dough-like icing.

However, most reception-goers look forward to enjoying the tasty cake, where fondant disappoints many. Fondant is made up of such a high content of confectioner s sugar that it takes on purely that flavor. On many occasions when fondant was used, the guest simply discarded the peelable layer. Also, fondant is heavy and requires a very sharp knife and a careful hand as to not smash the cake while cutting it. Fondant is more expensive than typical buttercream icing used in decorating cakes.

With so many things to consider and so many beautiful possibilities, it is cheaper, tastier and easier to choose a traditionally iced cake rather than spending extra money on a cake sealing layer, which more than likely won t be eaten by your guests.