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Fondant vs. there a wright choice?

Well Hello there.

If I had a nickel for every time I get asked "should I do buttercream or fondant? what do you like best?" I could probably solve the coin shortage we have going on right now. If you're reading this and is not 2020 let me fill you in...we are in the middle of a pandemic, millions of people are unemployed, restaurants and small business all over the country are closing, protests against systemic racism in all mayor cities are happening on a daily basis (YES racism is still around), we are less than 100 days away from the presidential elections (PLEASE make sure you do your part and VOTE) oh and about the coin shortage... since we have to social distance thanks to COVID-19 pandemic, more people are using cards as form of payment, less cash is being used hence no coins. and so now that you're kind of caught up on what is happening (don't forget to keep yourself informed,and be kind to one another), lets get back to our regular scheduled programming and lets talk about Fondant and buttercream.

Every time I get that question my answer always is "whatever you prefer" and I know it sounds like an easy way out, but it really is a matter of personal preference, I find that as beautiful as those sharp fondant edges are, most people wont even touch the fondant, they just peal it off the cake and push it off to the side, and to me that's just a waste.

I could sit here and try to push fondant on my clients so we could get those Beautiful sharp edges I mention before, charge them more and go on my merry way, however that's really just not my style, I want them to create great Food Memories that wont break the bank, I want them to look back and think of how great their cake was and not how expensive it was.

Now when it comes to buttercream there are lots of different options, there is French buttercream which is made with egg yolks so it has a beautiful pale yellow tint to it and a custard like taste, there's also Italian or Swiss meringue buttercream which is made with egg whites and hot sugar syrup so its light and fluffy perfect for cakes, now if you like something a little sweeter American buttercream is what yo want, its made with butter, powder sugar and some milk. this one is my go to for cupcakes.

When it comes to fondant I like to make mine with marshmallows,but there are a lot of great premade and ready to use options in the market, one of the most popular is Wilton fondant which you can find in all major craft stores and it comes in a variety of colors. Fondant is great for covering cakes, making cake toppers, 2D and 3D decorations. You can add amazing details to your decorations, as long as you have the right tools for it, and you can even save the toppers as keepsakes, as long as you keep them away from direct sunlight they will last a while. or you can spray them with a clear epoxy to seal away moisture.

I love working with buttercream, the possibilities really are endless, but like I said before it really is a matter of personal taste.

I always recommend doing a mixture of buttercream and fondant so you can have the sweet taste of buttercream and all the beautiful details fondant decorations bring.

at the end of the day no matter which way you choose to go, you can't go wrong with cake.

Whether is fondant or buttercream keep on making Food Memories

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