Published at Wednesday, September 25th, 2019 - 10:06:48 AM. Cake. By Manon Couturier.
I suggest you take a pad and writing utensil, so you can take notes. Sometimes that is unnecessary because you’ll run into or taste a cake you absolutely hate, but I’d even make note of that, in case someone you know has recommended that baker or that particular flavor. You will want to remember why you didn’t choose the cake or baker and have a definitive reason for not going with it or the baker. I know it all sounds strange even impossible. It is true that our tastes change suddenly even from childhood to a couple of years and definitely after 10 – 15 years, in terms of what we like or don’t like. Take notes, it will save the day and your taste memory.
Should I get fondant vs. buttercream frosting? In my opinion, this decision comes down to one of taste vs design. People who make wedding cakes love fondant because it frees up their design possibilities. You can color fondant to any shade (think Tiffany blue!), mold it to any shape, and it’s easy for the baker to work with.If you plan on an elaborate design, or prefer an untextured look, fondant is for you. Be warned, however, that many people don’t like the way fondant tastes. It has a thick waxy feeling to it and is very sweet. It’s something to be tasted before purchased. Buttercream frosting is when your focus is on taste. Hello people?! It’s got the word ”butter” AND ”cream” in it. The word alone tastes delicious! Buttercream is more of a traditional frosting style for wedding cakes, because of it’s white color and universal taste appeal. It can be used for almost any cake flavor (fruit filled, chocolate, vanilla, etc.).
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