Everybody says that! Our mission is to change that notion, one bite at a time! It’s usually just a perception, or their only experience has been with bakeries that used too much, didn’t know how to use it properly, or used the commercial fondants which aren’t too tasty. We make our own fondant from marshmallows and powdered sugar, then flavor it just like buttercream. It’s soft and delicious! And you get just as much buttercream in a fondant cake as a buttercream cake. There is still a lovely coat of buttercream icing on the outside of the cake, smoothed to perfection because fondant is like white stretchy pants — it shows EVERY flaw underneath!
Our cakes are tall with four layers of cake and three generous layers of buttercream and filling, so you get a perfect cake-to-buttercream and filling ratio in every bite! And with the way custom cakes are sliced, very few slices include the outside layer, so it’s even more important to make the inside awesome. The outside of the cake is nothing but skin and is only essential for the cake’s design. It doesn’t affect the inside or the taste at all.
For the truth about fondant (the wedding magazines and bloggers are often so off base it’s scary), please read my blog post at Confessions of a Baking Rockstar Blog!
Blog Post: “I’m Not A Fan of Fondant” and Why it Just DOESN’T Matter!