"I Don't Want Fondant on My Wedding Cake"

 
Smooth, white, fondant-covered wedding cakes ready to be stacked and decorated

Smooth, white, fondant-covered wedding cakes ready to be stacked and decorated

 

Let's talk about fondant for a minute.

Some couples come in for their tastings with very strong opinions against fondant.  And let me say right away that I don't blame them!  The first time I tried fondant -- a readily available store-bought brand -- it was AWFUL.  I think I spit it back out.  Unfortunately, that's the kind of fondant that many bakeries use, and also how it developed such a bad reputation.  I was at a bakery once where a decorator whispered to me, "We tell our clients to cut off the fondant before serving the cake."  My jaw dropped to the floor.  If it tastes that bad, why would you put it on your cake in the first place?!

 

Only the best for our cakes

At Enticing Icing, we stand behind our ingredients - and that includes our fondant.  Our recipe is a house-made marshmallow fondant that actually tastes like marshmallows.  Besides their sweet taste, the marshmallows allow the fondant to be extra stretchy without tearing, meaning we can put a very thin layer over your cake.  I zoomed in on this photo to check, and I can just BARLEY see it.  Can you?

 

Why can't I just have a buttercream cake without fondant?

You absolutely can!  I'm not trying to tell you that you NEED fondant - just that you don't have to let a fear of it limit your design options for your wedding cake.

Buttercream and fondant each have their own design strengths.  If you want a textured, natural, rustic looking wedding cake, buttercream is definitely the best medium.  But many other techniques require fondant.  Embossed textures, pleating, hand painting, marbling, molds or cut-out designs - all of these techniques are best executed on fondant-covered cakes.

 
 

The clean lines and geometric pattern in the art deco cake above would be incredibly difficult to achieve with buttercream.  Not to mention that you can't paint metallic gold onto buttercream without gooping up your brush.

Other techniques, like ruffles, are fairly versatile and can be done in either buttercream or fondant.  Just know that they will present differently with each medium!  Here are a few examples from our ruffle repertoire:

Fondant Rosette Ruffles

Fondant Rosette Ruffles

Fondant Diagonal Ruffles

Fondant Diagonal Ruffles

Buttercream Ruffles

Buttercream Ruffles

 

You deserve to have it all!

Having an open mind about the finish of your cake allows me to focus first on designing your dream wedding cake.  Then, we can discuss which finish will work best with your design, tastes, and budget.

So don't let terrible tasting fondant ruin your wedding cake experience.  You CAN have your cake and eat it, too!  Try our marshmallow fondant along with several delicious cake flavors at our private wedding cake tastings.

I can't wait to meet you and start designing your dream wedding cake -- whether it's buttercream or fondant! :)


Heather Jurisch

Enticing Icing LLC, 4301 Quebec Avenue North, Minneapolis, MN, 55428, United States