Fondant Or Not: The Freedom To Choose Your Wedding Cake

When it comes to wedding cakes, there are many options to choose from, but fondant and buttercream are the most popular choices. Fondant is a dough-type paste made from a combination of powdered sugar, water, and glycerine, which can be rolled out and applied as a covering on the cake. It is often used to create a smooth and flawless texture with a variety of designs and colours. However, it is more expensive and sensitive to temperature changes. On the other hand, buttercream, a combination of butter and sugar, offers a softer and less intense look with a silky texture. It is more cost-effective, easier to work with, and generally preferred by guests. Ultimately, the decision depends on the desired appearance, practicality, and personal preference for the wedding cake.

Pros and cons of fondant vs buttercream

Wedding cakes can be decorated with fondant or buttercream, and each option has its pros and cons.

Fondant Pros:

• It has a flawless, airbrushed texture with no wrinkles or cracks.
• It comes in a variety of colours, which can be easier for bakers and cheaper.
• It seals in moisture, keeping the sponge moist and flavourful.
• It is great for sculpting and creating decorations such as sugar flowers, basket weave patterns, bows, cutouts, and toppers.
• It has a smooth and matte look, and a perfectly white colour.
• It is perfect for dark colours like red, navy, and black, and it won't stain your teeth or clothes.
• It allows for precise mould decorations or stencilling.
• It holds up well in warmer temperatures.

Fondant Cons:

• It is significantly more expensive.
• It is sensitive to temperature—it softens in heat, stiffens in the cold, and gets sticky in humidity.
• It is not always suitable for complex designs, and other icings may be needed.
• It dries quickly, which can cause cracks in the exterior of the cake.
• It does not work well as a filling between cake layers due to its hard texture.
• It has a very sweet, candy-like flavour that many people find less pleasant than buttercream.
• It cannot be piped.

Buttercream Pros:

• It is a guest favourite—it has a better consistency and flavour than fondant.
• It is more cost-effective and easier to prepare.
• It is easy to fix any flaws without redoing the entire cake, which also adds to why it is less expensive.
• It is perfect for simple designs or texture cakes with fresh flowers.
• It can be used as both a cake topping and filling.
• It can be piped to create flowers, designs, and piped edges.
• It is light, not too sweet, and stable.

Buttercream Cons:

• It melts in the heat and is affected by humidity.
• It is challenging to achieve a perfectly smooth finish.
• You are limited to colours—while it can be dyed, it is challenging to achieve a super-rich pigment.
• It is not suitable for complex designs like ruffles, folds, or sequins.
• It is not suitable for painting.
• It is not a matte finish and is easily marked.
• It will stain teeth or clothes.

Fondant's rubbery texture

Fondant is a type of icing commonly used to decorate cakes, cupcakes, or pastries. It has a unique texture that is very different from most icings, and it is often described as having a rubbery or gummy texture. While it is edible, some people choose to remove it from cakes before eating due to its texture and flavour.

The rubbery texture of fondant is created by the combination of ingredients used to make it, which typically include sugar, water, corn syrup, and gelatin or glycerin. This gives it a clay-like consistency that can be rolled out and applied to cakes. However, achieving the right consistency and texture for fondant can be tricky, and various factors can affect it. For example, in cold weather, fondant can become harder and more difficult to knead, while over-kneading, hot hands, and humidity can make it too soft and sticky.

To achieve the desired rubbery texture, it is important to check the consistency of the fondant regularly and make adjustments as needed. If the fondant is too hard, it can be kneaded for a longer period to make it more pliable, or a small amount of water can be added to increase moisture. On the other hand, if the fondant is too soft, it can be allowed to rest and covered loosely with plastic wrap in a cool, dry area for 30 minutes to an hour. When rolling out soft fondant, the surface can be dusted with cornstarch or confectioner's sugar to absorb moisture.

Additionally, a product called Gum-Tex Powder can be added to fondant to improve its strength and elasticity, reduce drying time, and help it hold its shape. This is especially useful in humid climates or when creating fondant decorations with extra dimension, such as lifelike blossoms.

In summary, the rubbery texture of fondant is a result of its unique combination of ingredients and the specific preparation techniques used to create it. While it may take some practice to achieve the desired texture, fondant provides decorators with a versatile and creative tool for designing elaborate and stylish cakes.

Fondant's intense sweetness

Fondant is a type of sugar paste with a dough-like texture, often used to cover and decorate cakes. It is usually rolled out and applied as a smooth, flawless coating on cakes, cupcakes, and other confectioneries. While some people enjoy the taste of fondant, which has been likened to a dense marshmallow or the cream filling in an Oreo, others find it extremely sugary and gummy. In fact, some people choose to remove the fondant from their dessert before eating it.

The intense sweetness of fondant is due to its high sugar content. Fondant is typically made from sugar, water, and corn syrup, with some recipes also including gelatin for more structure. The sugar not only lends its sweet flavour to the fondant but also contributes to its smooth texture and pliability, making it ideal for creating intricate decorations.

However, recognizing that fondant can be too sweet for some palates, there are a few ways to mitigate its intense sweetness:

• Using a thinner layer of fondant: By rolling the fondant out thinly, you can reduce the amount of fondant in each bite, thereby lessening its overwhelming sweetness.
• Adding buttercream or ganache: A layer of buttercream or ganache under the fondant can help balance the sweetness and provide a creamy texture and flavour.
• Choosing a different type of icing: Buttercream, for example, is generally preferred by guests as it has a more enjoyable consistency and flavour. While it may not offer the same flawless finish as fondant, buttercream is still a versatile option that can be dyed and decorated.
• Opting for a different recipe: Some fondant recipes, such as those using marshmallows and powdered sugar, are said to have a better flavour than store-bought varieties. Experimenting with different recipes may lead to a less sweet fondant that better suits your taste.

How to store fondant cakes

Fondant is a popular choice for wedding cakes due to its smooth and flawless texture, ability to create intricate designs, and variety of colours. However, it is essential to know how to store a fondant cake properly to maintain its appearance and taste. Here are some detailed instructions on how to store fondant cakes:

Room Temperature Storage:

If you are storing fondant cakes at room temperature, it is best to keep them in a cardboard cake box with a few ventilation holes. Place the box in a cool, air-conditioned room, especially if you live in a hot or humid climate. This will help prevent the fondant from softening or becoming sticky.

Refrigeration:

Some sources advise against refrigerating fondant cakes, as the change in temperature can cause condensation, making the fondant sticky or glossy. However, others suggest that refrigeration is possible if done correctly. If you choose to refrigerate your fondant cake, do not place it in an airtight container, as this will trap moisture. Instead, wrap the cake tightly in plastic wrap, ensuring no gaps are present, and then place it in the refrigerator. When you are ready to serve the cake, remove it from the refrigerator and let it sit at room temperature, still wrapped, for at least two hours before removing the plastic wrap.

Timing:

The type of cake beneath the fondant will also determine how early you can prepare and store your cake. Fruit cakes can be prepared and stored well in advance, with three weeks being a good timeframe. Sponge cakes, on the other hand, are best done two to three days ahead, especially if they contain fresh dairy or fruit fillings.

Decorations:

If your fondant cake has fragile decorations, it is best to add them after removing the cake from the refrigerator, as they may become floppy or melt.

Humidity:

Fondant is sensitive to humidity, so it is crucial to keep it in a cool, dry place to prevent it from becoming sticky.

By following these storage instructions, you can ensure that your fondant cake stays in the best possible condition, maintaining its appearance and taste until it is ready to be served or decorated further.

How to decorate with fondant

Fondant is a fun and versatile medium for decorating cakes, but it can be tricky to work with. Here is a step-by-step guide on how to decorate a cake with fondant:

Step 1: Frost the Cake with Buttercream

First, set your cake on a work surface, such as parchment paper or a silicone mat, and ensure the top of the cake is level. Frost the top and sides of the cake with a buttercream frosting of your choice. Using an all-butter buttercream will help the fondant stick to the cake and can hide any imperfections in the baked cake. You may want to place the cake on a lazy Susan so you can frost it while rotating it.

Step 2: Refrigerate the Cake

Move the frosted cake to the refrigerator for about 15 to 20 minutes to allow the buttercream frosting to set. The surface should become firm and easy to work with. If you live in a warm climate or it is a hot time of year, you may need to refrigerate your cake for a longer period.

Step 3: Knead and Roll Out the Fondant

Take your ready-made fondant icing and knead it with your hands until it is pliable like dough. Dust your work surface with cornstarch or powdered sugar and set the fondant on it. Use a heavy rolling pin and roll out the fondant in all directions, lifting it up every few turns to ensure it is not sticking. Continue rolling until you reach the desired size for your cake. Always roll out more fondant than you actually need to allow for drape and trimming.

Step 4: Drape the Fondant Over the Cake

Remove your frosted cake from the refrigerator and spray it with water to help the fondant stick. Gather the rolled-out fondant by holding a light rolling pin or long cylinder a few inches above its centre, then carefully drape the fondant over the rolling pin so it falls onto the other side. Hold the rolling pin with the fondant over the centre of your cake and lower it towards the cake, unrolling the fondant so it gradually falls across the entire cake. The fondant should cover the top and extend down the sides of the cake.

Step 5: Smooth and Trim the Fondant

Use a plastic fondant smoother tool to gently rub and buff the sides of the cake covered in fondant, applying gentle pressure as you work around the entire side. This will smooth out any irregularities and help the fondant adhere to the cake. Then, take a sharp pizza cutter and trim the fondant along the base of the cake, leaving a very small edge (about 1/4") to ensure you have enough fondant on the sides. Smooth the sides again and re-trim the bottom, cutting right along the base of the cake this time.

Step 6: Create Fondant Decorations (Optional)

You can create a variety of three-dimensional fondant decorations to apply to your cake. For example, you can make fondant roses, lace, bows, or cut out shapes with cookie cutters. To create roses, pinch off coin-sized pieces of fondant, shape them into petals, and assemble them into a rose. For lace, roll out the fondant thinly and use a lace stencil to impress the pattern. To make bows, roll fondant into thin rectangular strips, fold and pinch the ends, and assemble the loops with melted chocolate or royal icing. You can also colour your fondant with food colouring to create a variety of shades.

Step 7: Attach Fondant Decorations to the Cake

Depending on the shape of your decoration, you may be able to insert and apply it using buttercream. For example, if you have fondant balls, pipe a row of buttercream and press them into it. For thinly rolled decorations, brush the backs with water and apply them directly to the fondant-covered cake.

Fondant is a great way to create a smooth and flawless texture on your cake, and with these steps, you can achieve a professional-looking finish.

Frequently asked questions