Fondant Versus Buttercream

Freeport Bakery owner Marilyn Goetzler is on a campaign to convince brides that buttercream icing is superior to rolled fondant. “They come in here with pictures of cakes made with fondant icing, saying they don’t like buttercream,” she explains. “They think they like fondant, but they really just like the look of fondant.” Blame Martha Stewart, who started the fondant craze years ago with her gorgeously decorated wedding cakes. Goetzler says Freeport can execute smooth, fondant-style looks in buttercream, which really tastes much better than the rolled paste stuff. Incidentally, did you know that in England, fondant is used strictly for decoration? There, people peel off the icing and discard it before eating the cake underneath.

Posted by by Marybeth Bizjak on Wednesday, March 17, 2010