any one have a fondant wedding cake?

Question

i am just wondering what it tasted like and how much more expensive it is than butter cream.

Answer 1

Fondant is more expensive because fondant itself is expensive to purchase for the baker and it is more work. As for the taste - it is kind of chewy and a good baker can flavor it to make it taste better. There is still a normal layer of buttercream underneath the fondant so people can still have their frosted cake and just choose whether or not they are going to eat the fondant. The buttercream is underneath so it will stick to the cake and stay soft. The fondant should be 1/4" thick or less. Personally I think a cake looks much better with the fondant. If you are really against it - see if a baker can smooth out buttercream to look almost like fondant. The good ones can.

Answer 2

The way fondant tastes depends on what vendor the bakery uses - each company makes a different kind of fondant. Some are very sweet while others don't taste like much of anything. You should definitely ask to taste a sample when you start meeting with potential bakeries.

As for cost, it again depends on your location and the bakery you choose to go with. In the metro DC area a butter cream cake can start at 4.25 a slice while a fondant cake can start at 5.25 a slice. The decorations and number of guests will also determine cost.

Answer 3

Fondant tastes terrible but is gorgeous. Truth is that it has butter cream right under the fondant layer. Most people just peel of the fondant and eat the cake like any other. It's really too thick and chewy to eat anyway. People will never remember what it tasted like, most don't eat it anyway, but they will always remember what it looked like. There will be pictures of it forever. Go with what looks the best.

Answer 4

I didn't have fondant at our wedding; however, I have been at a couple weddings that had it on the cake. It's really pretty, but doesn't taste well. You need to make sure you have a buttercream or cream cheese frosting layer under it -- people peel off the fondant (very easy to do) -- and the cake still tastes yummy--
Not sure on the cost. Most likely it varies based on how elaborate you want the design.

Answer 5

If you want fondant, I would suggest having just a fondant bow or fondat details, not the entire cake. It has a really bad taste to it and is expensive. A regular butter cream cake with a fondant roll, bow or even wave down the side can still give you that look, and they can simply just remove the fondant when they cut the cake in the back.

Answer 6

Fondant is a thick, creamy white sugar mass used in different forms for decorating cakes and cookies; it can be rolled and draped over a cake, poured as a glaze or sculpted with. Fondant is also the basis of many candies -- it is the center of a piece of a chocolate buttercream candy or pecan logs. It can also be used as a thick creamy, sugary filling that gushes out of a chocolate-covered cherry when bitten into. Fondant means to melt, named so because it melts in your mouth when eaten. Fondant, gum paste, sugar paste, and pastillage are all related but have critical differences.
Pastillage can be made different ways and dries hard and crisp. It is used to make bases, supports, stands and replicas. It can also be colored or painted. You have to work very quickly because pastillage dries quickly.
Fondant (and there are several kinds) remains soft for quite a while, but will harden over time -- it never gets bone hard. It can be used to make decorations and is great as a cake covering. There will be a layer of buttercream underneath the fondant to help it adhere to the cake.
Gumpaste is not as sturdy as pastillage. Because of the added gum, the dough is very elastic and soft, making it able to be rolled out thinner and worked with longer than pastillage. Both will hold up fairly well in humidity, but gum paste will soften slightly, as it will if it touches buttercream (because of its fat content) or is refrigerated.

Foudant has an exquisite, smooth texture with sweetness that goes completely through the product. It is more expensive than buttercream, although I couldn't tell you how much more expensive. But the appearance, taste, and texture are worth every bit of the added expense.

Answer 7

One thing to keep in mind with fondant even beyond price or flavor is that it's very, very hard.

I knew a couple who had a cake with fondant for their wedding. The knife got stuck. In fact, it got so stuck the cry went up of: whosoever shall pull this knife from this cake shall wear the pants in this marriage!

And I knew a Scottish fiddler once who wrote a fiddle tune about his wedding cake. The fondant was so hard the bride broke her wrist trying to cut it! Now that's a lousy way to start a honeymoon.

If you do decide to go with fondant, be sure to use a very sharp knife.

Answer 8

i love fondant cakes well normal butter cream can cost 1.00-3.00 for a slice fondant normaly runs 2.25-5.00 a slice talk to you local bakerys an go around and see what they have to offer diffrent towns diffrent prices

Answer 9

fondant does not taste great. buttercream is much better. however if you are doing lots of decorations on your cake then fondant is better.