3 reasons to choose a fondant-covered wedding cake

When it comes to cake coverings, I really think fondant gets a bad rap in the flavour stakes up against its buttercream and ganache counterparts.

Of course it’s completely down to preference, however, I do think that fondant (also known as sugar paste) often gets discounted solely on the basis of taste but cake decorating and the availability of quality cake products have very much moved on in the UK since wedding cakes were stacked with pillars! Let me explain...

1 - So let’s talk about the taste...

Now don’t get me wrong, I was the first one to peel off that thick wedge of sickly sweet fondant icing from many a birthday cake as a child but please trust me when I say that handmade wedding cakes are a far cry from the mass-produced supermarket offering that is showcased at most kiddies’ parties next to the cocktail sausages and pineapple and cheese sticks.

On top of that, a premium quality fondant also tastes SO much better (think more marshmallow sweetness rather than straight up sugar) and it’s also designed to be rolled thinly so you won’t have a thick layer of fondant covering your cake. I personally use a premium quality fondant and each tier is covered with a thin layer of Belgian chocolate ganache before the fondant is applied, which actually works really well to counteract too much sweetness.

If you’re still not convinced, as a rule, wedding cakes are served as finger portions, which means that a tier of wedding cake is going to stretch quite far and the majority of your guests will be presented with just a square inch of fondant (which can be peeled off if you really need to) and for those who love it, well they can go for the edge pieces. If you’re worried about missing out on buttercream then worry not, there will be plenty of the good stuff sandwiched between the layers of sponge inside. Everyone’s a winner.

2 - Versatility

Now here’s where fondant comes into its own. If you’re dreaming of a beautifully creative and artistic wedding cake then the possibilities for design when using fondant are endless: hand-painted detail, textures, pleats, draping, etching, moulding, stenciling, bas relief...I could go on. Not to mention, for those who prefer a clean cut look, you can achieve the sharpest of edges, and I personally feel that sugar and wafer paper flowers really do sit better on a fondant cake aesthetically and structurally speaking. That’s not to say that buttercream and ganache aren’t great alternatives but (and if you haven’t guessed yet) for me working with fondant is a gift and allows me to really flex my creative muscles.

3 - Seal of approval

As much as your wedding cake should look amazing, it should also taste delicious too so locking in moisture is all-important. Fondant, as well as the layer of chocolate ganache that sits beneath it, does a great job of this and it also acts as a protective layer.

If you consider that your wedding cake will usually be delivered on the morning of your wedding and will be on display until the early evening when it’s most commonly cut, that means quite a few hours exposed. Fondant is pretty robust and will withstand heat (and prodding fingers if there are any inquisitive little people about!) much better than buttercream, especially in a marquee in the height of summer.

So there you have it, it really doesn’t have to be a case of style over substance and if you would like to discuss the possibilities of your wedding cake design then get in touch.

Now where can I get me some pineapple and cheese sticks…..