Explore Wedding Cake Options: Fondant Or Not?

Wedding cakes can be true works of art, with bakers using fondant to create elaborate sugar flowers, intricate icing vines, and cascading ruffles. Fondant is a firm sugar icing that is extremely popular for wedding cakes due to its clean, polished look. It is made from a combination of powdered sugar, water, and glycerine, which creates a paste that can be rolled out thinly to cover a cake. Fondant is also used to create three-dimensional decorations such as edible figurines and cake toppers. While it is a very sweet option, fondant holds up well in warmer temperatures and can be easily dyed without staining guests' mouths.

Pros of fondant: it's versatile, holds up well in warm temperatures, and keeps the cake fresh

Fondant is a versatile, temperature-resilient way to decorate cakes that keeps them fresh for longer.

Fondant is a type of icing that can be moulded or poured. It is made from sugar, water, corn syrup, and gelatin. The name comes from the French word "fondre", meaning "to melt". Fondant has been used for centuries to decorate cakes, and is now most commonly used for weddings and high-end birthday cakes.

Fondant is versatile. It can be used as a cover for an entire cake, creating a smooth, flawless finish. It can also be used to create intricate decorations, such as flowers, ribbons, and hearts. Fondant can be cut, moulded, and formed in a variety of ways. It can be flavoured and coloured however you like, making it a great choice for any cake design.

Fondant is also a good option for warm temperatures. It acts as a sealant, protecting the cake from the weather and keeping it fresh for several days. This is especially useful for outdoor weddings or events in warm climates.

Fondant is a great option for those who want a flawless, versatile, and fresh cake.

Cons of fondant: it's not the most delicious option, it's expensive, and it's difficult to work with

Fondant is a popular choice for wedding cakes, but it does have its drawbacks. Here are some cons of using fondant for a wedding cake:

Taste

Fondant is not known for its delicious flavour. It is often described as being too sweet, with a thick, clay-like texture. Some people find the taste and texture too intense and may even remove the fondant layer before eating the cake. Fondant is typically chosen for its aesthetic qualities rather than its taste. It is often paired with buttercream or ganache, which can balance out the sweetness.

Cost

Fondant is the most expensive option when it comes to wedding cake coatings. The cost of fondant can quickly add up, especially if you require a large quantity or custom colours. If you are working with a tight budget, fondant may not be the best choice.

Difficulty in Working

Fondant can be tricky to work with and requires skill and experience to achieve a neat and polished look. It needs to be handled carefully, as too much handling can affect its texture and cause it to stretch out of shape. Fondant is also challenging to patch up if mistakes are made. It is not a forgiving medium for beginners, and even professionals may struggle with its quirks.

Fondant has its advantages, such as creating a clean and polished look, but it is essential to consider these cons before deciding to use it for a wedding cake. The taste, cost, and difficulty in working with fondant are significant factors that may influence your decision.

Fondant alternatives: buttercream, which is a combination of butter and sugar, or Swiss meringue buttercream, which is 50% less sugar than normal buttercream

Wedding cakes do not have to be covered in fondant. Buttercream is a popular alternative. Buttercream is a combination of butter and sugar, and it can be used to create a variety of textures and flavours. It is also a good base for piped decorations.

There are several types of buttercream, including American, Swiss, Italian, Russian, Ermine, French, German, and Sugarologie. Swiss meringue buttercream is a good option if you are looking for something less sweet than regular buttercream. It is silky smooth and light, and it does not form a crust like American buttercream. It is more time-consuming to make, but it is worth the extra effort for its delicious texture and taste.

Italian meringue buttercream is another option and is the least sweet of the three most common types of buttercream. It is also the most complex to make and is ideal for warmer climates as it can withstand high temperatures.

If you are looking for a very sweet, dense, and nostalgic buttercream, American buttercream is the way to go. It is also the easiest to make and is perfect for beginners. However, it has a mildly granular texture due to the undissolved powdered sugar.

Other types of buttercream, like Russian, Ermine, French, German, and Sugarologie, offer unique flavour and texture profiles that may suit your preferences.

Fondant taste: very sweet

Fondant is a firm sugar icing that is commonly used as a coating for wedding cakes. It is popular because it has a clean, polished look and can be easily dyed without staining guests' mouths. Fondant is also versatile, meaning you can add edible illustrations, sugar crystals, flowers, and other decorative elements.

However, despite its popularity, fondant is not known for its taste. Some people describe it as unpleasantly sweet, with a chewy texture that does not pair well with the cake. Others say it tastes like marshmallows or slightly sweet paste. Fondant is also more difficult to make than other types of icing and can be time-consuming.

For those who want their wedding cake to taste as good as it looks, there are alternatives to fondant. American buttercream, for example, is made with confectioners' sugar, butter, and milk or cream, resulting in a much sweeter icing that pairs well with fresh flowers. Swiss and Italian meringue buttercreams are also delicious options, resulting in a light, fluffy, and exceptionally smooth texture.

Ultimately, while fondant may be visually appealing, it may not be the best choice for those who want their wedding cake to be a tasty treat for their guests.

Fondant texture: rubbery/leathery, but not rock-hard or crunchy

Fondant is a versatile decorating element that can be used to cover a cake and make it look instantly gorgeous. However, it can be unforgiving for beginner cake decorators, and issues such as lumps, cracks, and bulges can occur.

One common problem with fondant is that it can become too hard to knead, especially in cold weather. This can be fixed by simply kneading it for longer until it becomes pliable. Fondant can also become dry and crumbly if it is too dry. To fix this issue, a few drops of water can be kneaded into the fondant, starting with about 1/4 teaspoon of water for a 24-ounce package.

On the other hand, fondant can also become too soft due to over-kneading, hot hands, or high humidity. When fondant is too soft, it becomes sticky and unable to hold its shape. To fix this issue, it is recommended to let the fondant rest for 30 minutes to an hour in a cool, dry area. When rolling out soft fondant, the surface can be dusted with cornstarch or confectioner's sugar to absorb moisture.

Fondant should have a similar consistency to children's modelling dough when kneaded. It should not crumble when pulled apart. If fondant is rolled out too thinly, it can result in cracks and tears. Fondant that is too thin can also show existing imperfections on the surface of the cake, such as lumps in the icing or uneven layers. To repair cracks and tears, they can be filled in with a fresh piece of fondant, and the edges can be smoothed with fingertips coated in shortening.

Additionally, fondant can develop unsightly bulges due to trapped air between the cake and the fondant, or because the fondant is not adhering properly to the surface of the cake. If the cake is freshly iced, the bulge can be flattened by gently lifting and pressing the fondant over it. If the bulge is near the bottom of the cake, an offset spatula can be used to lift the fondant, and the cake can be wetted with water before smoothing the fondant again. If the fondant has hardened, the area can be camouflaged with decorations.

Frequently asked questions