If you’re a novice to cakery, here’s what all the fuss is about: The two main choices when finishing (the technical term for “icing”) a wedding cake are BUTTERCREAM (the blue cake with monogram) and FONDANT (below). Buttercream is a blend of sugar, eggs and butter, which results in a soft, creamy texture that can be mixed with various flavorings. It’s light, not too sweet, and universally acclaimed as the tastier of the two.

Fondant is made from sugar, corn syrup and gelatin (as in, jello). It’s then rolled out into sheets, and molded over the cake. The result is a smooth and shiny finish.

In the interest of full disclosure, I happen to be a huge fan of “the BC.” Some people eat the cake and leave the frosting; I’ll eat my slice, and then finish off my neighbor’s frosting leftovers. To me, real buttercream (not that faux stuff made with shortening and diglycerides they sell at Publix) is Nectar of the Goddess. It has a dreamy melt and a satisfying richness, and when accompanied by a great Cake, there’s nothing I would rather consume at a party.

Fondant leaves me flat, however. According to one top wedding cakemaker, “Fondant tastes sort of like marshmallows.” (Mmmmm…marshmallow silly putty!) Confesses another, “Some people love it, and some don’t care for it and will peel it off of their portion.” Count me in the latter category. I know, I know, there are those confectioners who swear that THEY know how to make fondant that’s really good. Maybe so, but in my mind fondant can’t hold a candle to Ms. Buttercream in taste.

So then why is fondant the rage? Because, quite simply, it’s gorgeous!!! The texture makes it easy to roll, tint and decorate, and in the hands of a cake artist, fondant can be transformed into whatever you or they can envision—a football for your groom’s cake…dainty Limoges jewel boxes…a red Chinese pagoda…the possibilities are as unlimited as your imagination (and budget). Brides and wedding planners concerned with the “look” of each wedding element are drawn to the sleek sophistication of a fondant finish. Whether accented with a single lily or gussied up like a Southern Belle at her first cotillion, fondant makes a fashion statement.

Fondant has another thing going for it—it’s much more durable than buttercream, which melts at temps above the mid-80s. Buttercream at outdoor weddings can be quite a gamble. But if you plan on keeping things cool on the Big Day, then the Creamy One is still in the game. True confectionary masters can make buttercream look as sleek and glamorous as fondant, but it’s not a universal skill and VERY hard to find a master.


Instead, consider these possible alternatives:
1.Serve a fondant-finished cake at the event, and a scrumptious buttercream dessert for the rehearsal dinner—or vice versa.

2.Have the fondant version be the showpiece, and serve discreet slices of buttercream-frosted sheet cakes to the guests (sheet cakes on the side are a practice more and more common these days, particularly for budget-challenged events). Many high end bakeries will arrange for a "dummy cake" for the event.

3.Most cake makers will crumb coat the cake in buttercream first. Ask them to put a thicker layer on the cake under the fondant, and you can peel the fondant away and still have a delicious layer of frosting underneath!

4.Avoid the controversy altogether by opting for cupcakes, arranged in a towering pyramid. They’re all the rage anyway!


FONDANT
Pros
Easy to work with.
Versatile.
Fashion-forward.
Beautiful.

Cons
The taste can be "ok"

Price can be higher

BUTTERCREAM
Pros
Creamy.

Delicious.
Old-fashioned elegance

Cons
Doesn’t hold up well in sun or heat.
Not as eye-popping as fondant.

You need an cake artisan if you are wanting a specific look.