Comments on: Q&A – Fondant vs Buttercream

By: kelley hackney

kelley hackney — Sat, 12 Dec 2009 05:09:32 +0000

You guy’s do amazing cakes i do mean amazing so well done. keep up the good work.i’ll keep coming back looking for more & new cakes.

By: Cindy

Cindy — Mon, 06 Jul 2009 02:20:12 +0000

Anne;
I found your site because i was watching the food network channel, and i saw that you were a competitor on a wedding cake competition show. I looked at your cake gallery and love your work!! I work at a supermarket bakery. we do cakes there but what i enjoy most is creating them at home. i have gotten into using fondant because you can do so much with it. If you would like to check my work send me an email. keep up the great work!!
CiNdY

By: thomas

thomas — Fri, 16 Nov 2007 22:04:58 +0000

ahoys,
fondant is very smooth and a wonderful thing to work with. my first fondant cake i didnt buttercream… and the thin fondant fell into every pore and every line. it look like a smooth pot hole… since thin i always place iceing (butter cream or not) under the fondant to “hide” the cakes internal lines.

By: Anne

Anne — Fri, 01 Jun 2007 01:37:17 +0000

Kim – you need to roll our your fondant very thin – about 1/16 of an inch. And make sure you have more then enough to cover the whole cake. Start by smoothing it on the top, and then move to the side and pull the fondant out slightly as you push down with the fondant smoother and continue around the cake.

By: kim

kim — Wed, 09 May 2007 14:41:01 +0000

I am a beginner when it comes to putting fondant on cakes. I have the hardest time getting the fondant on the cake and smoothed out with out there being any wrinkles or over lap… is it a sercret how to do this? Every cooking show & internet directions I see goes from putting the fondant over the cake to it already being smoothed out and cutting the extra fondant off the bottom. Please help me.

By: Laura

Laura — Fri, 17 Nov 2006 23:27:08 +0000

Hi – I just made a fondant covered cake for the first time. It turned out even better than I expected! However, taste-wise, fondant cannot compare to buttercream, and I found myself telling the guests not to worry if they don’t want to eat the fondant, it’s more for decoration. My question is, according to the book I used as a guide (which shall remain nameless , I was directed to only put a small amount of buttercream, a crumbcoat basically, on the cake and then put the fondant on top. Is that right? I wanted to put more buttercream on so there would be good tasting icing, not just the fondant. How much buttercream do you put on? The book said only the thinnest of coats becasue once the fondant was put on and then smoothed out, if there was too much buttercream it would come out the bottom, from under the fondant. Any advice would be greatly appreciated. I really loved how the cake looked, but I’d love it it the cake could take as good as it looks, too. Thanks!