Comments on: Q&A – Fondant vs Buttercream

By: Micah

Micah — Sun, 19 Jun 2011 03:43:22 +0000

I am interested in knowing what kind of buttercream you use on your cakes? I have had great success with Italian Merinque, but am wanting to try something different. Also, any tips on keeping the buttercream from getting spongy? Thank you, and always love your work.

Micah

By: Anne

Anne — Fri, 22 Apr 2011 02:05:21 +0000

Hi Marco – of course I remember you! It’s so sweet of you to write and I’m flattered that you consider us the “best on the web”! I hope everything is going great with your decorating in Italy!

By: torte - marco

torte - marco — Thu, 21 Apr 2011 22:04:38 +0000

Hi Anna, I’m Marco from Italy! I hope you remeber me… I have attended at your class one year ago.

Your works are always the best I find on the web. Only Marco from Italy (myself ) is better! (of course I’m jocking… you are the best! )

Kisses from Milan ( Italy )

By: Evelina

Evelina — Mon, 11 Apr 2011 18:12:57 +0000

Hi, I am from Argentina (last country in Souht America, hanging on the map!!) I knew your work looking for birthday cakes for my little daughter in the internet.
It´s wonderfull!!!!
I wish I could take clases with you some day!

Thank for showing us your work. It´s brillant!

Bye

By: Dream Day Cakes

Dream Day Cakes — Sun, 14 Nov 2010 16:08:37 +0000

I know it’s an old post… We just put an article about this on our blog. Being in Florida, to us Fondant is a mandatory for the cake. It really helps protect the buttercream from the humidity (which seems to simply never go away). That being said, we also make our own fondant and try to keep it a little on the thicker side.

By: Brooklyn2

Brooklyn2 — Wed, 20 Oct 2010 13:17:48 +0000

Cup your hand around one corner at a time while you smooth the other sides! repeat this for all sides

By: Tawanda

Tawanda — Sun, 30 May 2010 03:13:56 +0000

Hi Anne, ever since I ran across your site and CAKES… I have looked to you for insight on the cake world. I am new at designing and making cakes and I love to bring a smile to my family whenever I create one. Thanks for your dedication to making cakes and making people like me smile!

Best regards,

Tawanda in Henderson

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.