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ewmoda

Buttercream icing vs. Fondant. Opinions Please!

3220

Posts

EW MASTER

Latest post on 01 May 2012 - 16:51

Do people still use good old buttercream icing on their cakes or is it just fondant everywhere now? Every kiddie birthday party I go to theres another fondant layered cake and I really find the taste of fondant revolting. So what is better for you,a goodlooking cake (fondant) or a tasty one (buttercream)? Im trying to figure out if I should give in to the fondant craze in Dubai for my LO's cake. TIA.

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437

Posts

EW EXPLORER

Latest post on 16 May 2012 - 09:04

Many people use fondant because it is easier and less time consuming than to cover the cake with a beautiful smooth coat of buttercream icing. Getting that buttercream perfectly smooth and divot free takes a lot of time and is a real skill. You can make your own fondant but many stores and companies buy fondant which are cheap and taste bad. I have a catering business here in Paris (I am moving to Dubai in August) and import fondant because I want to make a quality product but I use it mostly for decorations, not to cover the cake. I make more fondant covered cakes for adult parties since they are more adept at removing the layer of fondant if they don't like it. If you are ever buying a cake it is important to ask where the fondant comes from. Wilton fondant is terrible but there are brands like Satin Ice which are delicious. Cakes with higher quality fondant or that use good quality fondant in their decorations will be priced accordingly. Many children do not like fondant as it can be chewy so it is better to make sure your cake, if you order one, is just covered with buttercream. Let's hear it for delicious cake!! Boy are you going to luuuuurve Dubai.... Paris: "Hmmm, should I buy the A Brand, B brand, C Brand, D Brand or maybe I should try one of these four new ones they have here that I havent used before...Hmmm..." Dubai: "Feck! Thats Lulu, Carrefour, Geant and Spinneys Ive tried and none of them have fondant. Not rolled, not packet, nada.And that stuff Tavola sells that is so sticky you can put pictures up with it, I wonder if they have any left... Maybe nobody would mind if I used marzipan... Hmmm... Oh no, wait, cant do that either cause they only have yellow marzipan.... I guess it will have to be buttercream. No wait, there is only the imported [3 times the price of the SIS one'> icing sugar available. And what would you know, theyve only got 4 boxes left. Best I get them all whilst theyre here!" I think youre also going to have a fun time getting used to working with fondant etc in 100% humidity etc. Take cake from house to car in mid summer - approximately 20 steps... "So you see this here red puddle? Well, it used to be a rose." :D I make cakes with both buttercream and fondant, and just wanted to say that whilst covering cakes is one thing, for those of us that work on 3D cakes, it isnt an option. So, if youre looking for 2D or "decorated cakes", buttercream is fine, but the sculpted cakes is pretty much fondant... Having said that, I always use a layer of buttercream between the fondant and the cake, so you really can have your cake and eat it!!! Dont want fondant? Pull it off and only eat the buttercream then! PS for the record, Im one of the non-fondant-eaters! But I do also recognise that each to their own and when I get a request for a fondant cake, I dont try to change peoples minds... :) Lol! Enjoyed your post.

1987

Posts

EW EXPERT

Latest post on 16 May 2012 - 01:41

Also what do the bakery's use like Mr. Bakers? The white cream like taste and texture that they use all over the cake. it also dosnt melt in this heat. The flowers and the frils they make stays the same even in this heat. That white cream is a non-dairy dessert topping made from sugar and palm oil shortening. Like this: http://www.alibaba.com/product/in110045451-113464171-0/Great_Chef_Cream.html Naiyyar, you have a lot of questions that would be best asked on another Internet forum. Might I suggest visiting cakecentral.com (they have a section for people like you interested in starting home businesses), Real Baking with Rose Levy Beranbaum, King Arthur Flour, and the forums at Wilton.com. The members of these forums are very generous about answering even the silliest questions and will hold your hand through the learning process. Plenty of international members as well, so it's not as US- or UK-centric as you might imagine.

CAPTAIN AMERICA...

1260

Posts

EW OLDHAND

Latest post on 14 May 2012 - 14:32

I was wondering why nobody makes their own fondant icing. I was taught to make this when I was at school....

298

Posts

EW NEWBIE

Latest post on 14 May 2012 - 14:12

It's really easy to make your own fondant icing using melted marshmallow, icing sugar and almond flavoring. MUCH nicer than any shop bought.

294

Posts

EW NEWBIE

Latest post on 14 May 2012 - 12:35

Another question kind EW. How does fondant Taste?? and do the bakers use gloves while making it also while kneading moulding etc. keeping in mind some people dont it, and just eat the cake below, the huge price of the cake is only due to the fondant decor which is gone once the cake is cut?? And back to the original question posted by the OP which some of us might have not seen: what do you prefer FONDANT or BUTTERCREAM? TIA Why don't you buy some and see for yourself? Everyone has different opinions and tastes and while I like both fondant and buttercream, the next person may not.

455

Posts

EW EXPLORER

Latest post on 14 May 2012 - 11:26

Gentle Bump

455

Posts

EW EXPLORER

Latest post on 13 May 2012 - 14:42

Another question kind EW. How does fondant Taste?? and do the bakers use gloves while making it also while kneading moulding etc. keeping in mind some people dont it, and just eat the cake below, the huge price of the cake is only due to the fondant decor which is gone once the cake is cut?? And back to the original question posted by the OP which some of us might have not seen: what do you prefer FONDANT or BUTTERCREAM? TIA

455

Posts

EW EXPLORER

Latest post on 02 May 2012 - 12:55

Many people use fondant because it is easier and less time consuming than to cover the cake with a beautiful smooth coat of buttercream icing. Getting that buttercream perfectly smooth and divot free takes a lot of time and is a real skill. You can make your own fondant but many stores and companies buy fondant which are cheap and taste bad. I have a catering business here in Paris (I am moving to Dubai in August) and import fondant because I want to make a quality product but I use it mostly for decorations, not to cover the cake. I make more fondant covered cakes for adult parties since they are more adept at removing the layer of fondant if they don't like it. If you are ever buying a cake it is important to ask where the fondant comes from. Wilton fondant is terrible but there are brands like Satin Ice which are delicious. Cakes with higher quality fondant or that use good quality fondant in their decorations will be priced accordingly. Many children do not like fondant as it can be chewy so it is better to make sure your cake, if you order one, is just covered with buttercream. Let's hear it for delicious cake!! Boy are you going to luuuuurve Dubai.... Paris: "Hmmm, should I buy the A Brand, B brand, C Brand, D Brand or maybe I should try one of these four new ones they have here that I havent used before...Hmmm..." Dubai: "Feck! Thats Lulu, Carrefour, Geant and Spinneys Ive tried and none of them have fondant. Not rolled, not packet, nada.And that stuff Tavola sells that is so sticky you can put pictures up with it, I wonder if they have any left... Maybe nobody would mind if I used marzipan... Hmmm... Oh no, wait, cant do that either cause they only have yellow marzipan.... I guess it will have to be buttercream. No wait, there is only the imported [3 times the price of the SIS one'> icing sugar available. And what would you know, theyve only got 4 boxes left. Best I get them all whilst theyre here!" I think youre also going to have a fun time getting used to working with fondant etc in 100% humidity etc. Take cake from house to car in mid summer - approximately 20 steps... "So you see this here red puddle? Well, it used to be a rose." :D I make cakes with both buttercream and fondant, and just wanted to say that whilst covering cakes is one thing, for those of us that work on 3D cakes, it isnt an option. So, if youre looking for 2D or "decorated cakes", buttercream is fine, but the sculpted cakes is pretty much fondant... Having said that, I always use a layer of buttercream between the fondant and the cake, so you really can have your cake and eat it!!! Dont want fondant? Pull it off and only eat the buttercream then! PS for the record, Im one of the non-fondant-eaters! But I do also recognise that each to their own and when I get a request for a fondant cake, I dont try to change peoples minds... :) So nice to have u back Wikkid. And u r absolutely right with watever u said. Aahhh... a cold sigh for the baking supplies in dubai :(

53

Posts

EW NEWBIE

Latest post on 02 May 2012 - 08:26

buttercream taste a lot better than fondant, however, design wise, fondant

238

Posts

EW NEWBIE

Latest post on 01 May 2012 - 22:35

Oh Wikkid, you always make me laugh... it's great to have you back!

298

Posts

EW NEWBIE

Latest post on 01 May 2012 - 22:29

Many people use fondant because it is easier and less time consuming than to cover the cake with a beautiful smooth coat of buttercream icing. Getting that buttercream perfectly smooth and divot free takes a lot of time and is a real skill. You can make your own fondant but many stores and companies buy fondant which are cheap and taste bad. I have a catering business here in Paris (I am moving to Dubai in August) and import fondant because I want to make a quality product but I use it mostly for decorations, not to cover the cake. I make more fondant covered cakes for adult parties since they are more adept at removing the layer of fondant if they don't like it. If you are ever buying a cake it is important to ask where the fondant comes from. Wilton fondant is terrible but there are brands like Satin Ice which are delicious. Cakes with higher quality fondant or that use good quality fondant in their decorations will be priced accordingly. Many children do not like fondant as it can be chewy so it is better to make sure your cake, if you order one, is just covered with buttercream. Let's hear it for delicious cake!! Boy are you going to luuuuurve Dubai.... Paris: "Hmmm, should I buy the A Brand, B brand, C Brand, D Brand or maybe I should try one of these four new ones they have here that I havent used before...Hmmm..." Dubai: "Feck! Thats Lulu, Carrefour, Geant and Spinneys Ive tried and none of them have fondant. Not rolled, not packet, nada.And that stuff Tavola sells that is so sticky you can put pictures up with it, I wonder if they have any left... Maybe nobody would mind if I used marzipan... Hmmm... Oh no, wait, cant do that either cause they only have yellow marzipan.... I guess it will have to be buttercream. No wait, there is only the imported [3 times the price of the SIS one'> icing sugar available. And what would you know, theyve only got 4 boxes left. Best I get them all whilst theyre here!" I think youre also going to have a fun time getting used to working with fondant etc in 100% humidity etc. Take cake from house to car in mid summer - approximately 20 steps... "So you see this here red puddle? Well, it used to be a rose." :D I make cakes with both buttercream and fondant, and just wanted to say that whilst covering cakes is one thing, for those of us that work on 3D cakes, it isnt an option. So, if youre looking for 2D or "decorated cakes", buttercream is fine, but the sculpted cakes is pretty much fondant... Having said that, I always use a layer of buttercream between the fondant and the cake, so you really can have your cake and eat it!!! Dont want fondant? Pull it off and only eat the buttercream then! PS for the record, Im one of the non-fondant-eaters! But I do also recognise that each to their own and when I get a request for a fondant cake, I dont try to change peoples minds... :)

134

Posts

EW NEWBIE

Latest post on 01 May 2012 - 20:07

If you want a healthier take on buttercream. Instead of using buttercream in the icing, replace it with creamcheese. It gives a lovely very tasty result. In order to add decoration, you can still use a bit of fondant for the decorations, and cut out little butterflies and flowers. <em>edited by nels on 14/05/2012</em>

3220

Posts

EW MASTER

Latest post on 01 May 2012 - 18:10

Toutsweetparis, we only have Wilton fondant here in Dubai in bucketloads at Tavola which I think most people (who arent professional bakers) use...and yes,its disgusting! We dont have Satin Ice brand.

77

Posts

EW NEWBIE

Latest post on 01 May 2012 - 18:04

Many people use fondant because it is easier and less time consuming than to cover the cake with a beautiful smooth coat of buttercream icing. Getting that buttercream perfectly smooth and divot free takes a lot of time and is a real skill. You can make your own fondant but many stores and companies buy fondant which are cheap and taste bad. I have a catering business here in Paris (I am moving to Dubai in August) and import fondant because I want to make a quality product but I use it mostly for decorations, not to cover the cake. I make more fondant covered cakes for adult parties since they are more adept at removing the layer of fondant if they don't like it. If you are ever buying a cake it is important to ask where the fondant comes from. Wilton fondant is terrible but there are brands like Satin Ice which are delicious. Cakes with higher quality fondant or that use good quality fondant in their decorations will be priced accordingly. Many children do not like fondant as it can be chewy so it is better to make sure your cake, if you order one, is just covered with buttercream. Let's hear it for delicious cake!!

172

Posts

EW NEWBIE

Latest post on 01 May 2012 - 18:01

Fondant is YUCK!!!! Buttercream definately, or sometimes we just cover our cakes with cool whip (dream whip) and fruit. I think a lot of these companies use fondant because it is easier and takes less skill to create nice designs (even though they taste bad). Fondant is like playing with sugar play dough. I have yet to eat a fondant cake that actually had moist fresh tasting cake with a nice flavor. <em>edited by momof3 on 01/05/2012</em>

154

Posts

EW NEWBIE

Latest post on 01 May 2012 - 17:57

Yep, it's gotta be buttercream in this house too....athough I am doing a cake decorating course so maybe I can get them to change...

3220

Posts

EW MASTER

Latest post on 01 May 2012 - 17:56

Glad Im not the only buttercream icing fan :)

19

Posts

EW NEWBIE

Latest post on 01 May 2012 - 17:25

buttercream all the way!!!!

238

Posts

EW NEWBIE

Latest post on 01 May 2012 - 17:24

I always was a charmer Sue, didn't you know? :D

3901

Posts

EW MASTER

Latest post on 01 May 2012 - 17:21

Buttercream, fondant is foul and really is[b'> kiddiecrack[/b'>, into the bargain! charming term.....

238

Posts

EW NEWBIE

Latest post on 01 May 2012 - 17:17

Buttercream, fondant is foul and really is kiddiecrack, into the bargain!

3863

Posts

EW MASTER

Latest post on 01 May 2012 - 16:59

buttercream cake icing are the best, i just hate the taste of fondant Me too!

230

Posts

EW NEWBIE

Latest post on 01 May 2012 - 16:58

buttercream cake icing are the best, i just hate the taste of fondant

3863

Posts

EW MASTER

Latest post on 01 May 2012 - 16:56

Do people still use good old buttercream icing on their cakes or is it just fondant everywhere now? Every kiddie birthday party I go to theres another fondant layered cake and I really find the taste of fondant revolting. So what is better for you,a goodlooking cake (fondant) or a tasty one (buttercream)? Im trying to figure out if I should give in to the fondant craze in Dubai for my LO's cake. TIA. I make my cupcakes with buttercream although most cakes i have eaten here ( birthday's, weddings etc) are made of fondant :-)

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