Tuesday, September 26, 2017

To Fondant or Not to Fondant

Seek the middle road! I like to think I reach a happy medium when it comes to fondant. I do use it and some weeks it seems like I use a lot. However, I do not cover cakes completely with fondant. Ever. (Ok, except for that one time. And no, not again!)

In my opinion, I just don't like it. I don't think it tastes lovely like buttercream. Even more insulting is when you cut a cake covered in fondant, it just doesn't look as nice as buttercream.  So I go for the middle ground, cakes that taste amazing frosted in Italian Cream infused Buttercream and adorned with fondant details. The trick is to achieve such a smooth finish on the buttercream that it looks like fondant.

Let's take a closer look at what I mean. In this basketball cake, where the arrow is pointing to orange, that's buttercream. The black lines on the ball is fondant.  This cake has a lot of both buttercream and fondant. not so much fondant that it over powers the buttercream.

I love, love, love this Cinderella cake.
 I call it "multi-media".
 That sounds artsy, right?
The pale blue section is buttercream, the bottom white with ruffles is buttercream. The wide white band, that's fondant. Stil mostly buttercream. And what would a princess cake be without a few well placed toys? The crown and the doll are toys. Real light-up toys. See, multi-media!

Not quite as blinged out as Cinderella, still another great example of combining buttercream and fondant. The hat is completely covered in fondant and under it, if I remember correctly, cake! The banner on the bottom is fondant along with those "x" marks.  The entire rest of the cake is buttercream. 

Creating a smooth finish on my buttercream to appear like fondant is something I have practiced and practiced. When my children were little, I loved this motto from Sesame Street: 
"Practice and tomorrow you'll be better than today." 
I think that all the time with cake! I hope you enjoy the end result of all this practice <3