Here is the age old wedding cake debate, and another tirade from me. I think we can all agree that wedding cakes should be beautiful. It is very common to use fondant on your cake to give it clean, elegant lines. Fondant is a “thick, creamy sugar paste”. It can be dyed to almost any color and no one can deny that it looks very lovely when done well. My major problem is the taste of it. I am a sugar lover, I will eat it by the spoonful but somewhere between sugar and fondant it loses its deliciousness.
I have met a few people who don’t mind it, or even fewer who actually like it. There is also a school of thought that says if you have delectable flavored icing underneath the fondant it works out ok. People will just peal the fondant off of the cake and eat what is underneath it. What about those poor souls who don’t know what it is they are about to eat and don’t know to do that? They will have that gummy, bland taste overriding the well selected cake and icing flavors.
The first time I sat down with our wedding coordinator and got to the subject of cake, the one thing she said was, ” We don’t use fondant.” I was sold. It tells a sad story for fondant though if this is the most important thing our vendor has to say about there product.
Needless to say after the above, we are not having a fondant cake and so I have been searching for elegant, beautiful cakes with butter cream frosting or other icings. In my research I have also found some cakes that in photos are to die for gorgeous. I just have to keep thinking of the time I ate a fondant cake and immediately feel confident in my decision to skip the elegance.
