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WHICH CAKE IS RIGHT FOR YOU?

January 9, 2018

When you first start searching for a wedding cake design that would match all the elements on your big day, you may not be paying too much attention to the type of icing you'll want to use.  So, which is better? Fondant or buttercream?  Chocolate perhaps?  It is the great wedding cake debate and one of the first questions your cake maker asks you.  The type of icing you choose to cover your confectionary masterpiece with is a personal decision but there are pros and cons with either choice. You simply have to consider the style of the finished cake.

 

 

BUTTERCREAM COVERED CAKES

 

Buttercream is by far the most common cake covering and it has many variations. Some can be really sweet and thick while others are quite complicated with rich flavors and texture like rich Whipped Cream or a rich Italian Meringue buttercream.  Taste is a huge factor in couples choosing buttercream over fondant - because it really is just so delicious!

​​Buttercream does not hold as well in warmer temperatures and would never stand the test of time in an outdoor wedding.  Unfortunately, buttercream will never look as smooth or finished as fondant and for some, this means a little less sophistication.  You cannot make figurines out of buttercream icing, although buttercream does make beautifully piped flowers.

 

WHY CHOOSE BUTTERCREAM?  

Buttercream cakes would suit couples who favor taste over design - it is truly delicious! Because the finish is not as smooth as fondant, it is the frosting of choice for couple having rustic themed weddings and those favoring the now popular Naked Cakes.

 

 

FONDANT COVERED CAKES

 

Sometimes likened to rolled-out marshmallows, fondant is very popular with brides because of its flawless look.  Cake decorators love working with it because it can be colored any hue, favored and shaped into a dizzying assortment of decorations, figures, flowers, ruffles and other design elements.  When it is draped over a cake, fondant creates a smooth finish and holds up very well in warmer temperatures, and can take more decorations, textures and other finer details, like character cake toppers or beautiful icing flowers or leaves.  If you are looking for a tiered cake, or a design that needs to support a number decorations, fondant icing can provide a much more stable surface than buttercream.

 

 

It's possible to make a fondant-frosted cake a little tastier by filling in between the layers with mousse, curd, or buttercream. They can also frost the cake heavily with buttercream (rather than just crumb-coating it) before they apply the fondant to decorate the cake, giving your wedding guests bites of frosting even after they've scooped the bite away from the fondant shell.

 

WHY CHOOSE FONDANT?  

As a cake designer, I love working with fondant because it is very versatile and can take on a lot of details and decorations. With it we can create a classic and elegant romantic design, or go create something fun and whimsical!

 

  

CHOCOLATE COVERED CAKE

 

Covering cakes with chocolate is not traditionally done but it is a great option that combines the best qualities of fondant and buttercream.  Chocolate-wrapped cakes can have the smooth finish similar to fondant and have the most delicious taste like buttercream!  

 

 

In recent years, I have created Chocolate Covered Cakes that truly are show stoppers at my client's parties.  Couples have reported that their guests would sneakily take a piece of chocolate from the cake during the reception, even before the cake cutting ceremony was done!  Consider having your cake covered in chocolate, either as a wrap or in curls, as a mouthwatering and delicious option. 

 

WHY CHOOSE CHOCOLATE?  

I love working with chocolate!  It tastes really good and yet it creates a really clean classic finish that modern brides are looking for.  Every time I deliver one of my Chocolate Covered Cakes, guests would flock over to the cake table because they are so drawn to it -- it also smells unbelievably delicious!

 

 

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© 2017 by Judy Uson.

Manila, Philippines