When it comes to cake decorating, few things spark as much debate as fondant. Some people love its smooth, polished look and creative possibilities, while others peel it off at first bite, calling it too sweet, too thick, or just completely unnecessary. So, is fondant the ultimate cake upgrade, or is it the most overrated icing in the baking world? In this post, we’ll dive into the pros and cons of fondant, explore why bakers use it, and decide once and for all—does it deserve its place on our desserts, or should we stick to buttercream?
A brief history of fondant
In the 17th–19th centuries, marzipan was the standard cake icing, and fondant was used to sculpt centrepieces. It wasn’t until the 20th century when fondant became a popular choice for cake decorating. The price of sugar was far too expensive before then, so it wasn’t feasible to spend money creating fondant. It was only the wealthy that were able to have cakes with fondant on them as it was seen as impressive and admired by many.
Fondant became popular for cake decorating in the 1950s because it could withstand changes in temperature better than buttercream. Fondant also allowed for greater flexibility in design, such as creating beautiful decorations including flowers.
What’s in fondant?
Fondant is just simply sugar, water, gelatin, vegetable oil and glycerol and it can also have added flavourings such as vanilla.
There are many different brands of fondant which can vary in texture, stretchiness, colour, taste and price. I always feel like you get what you pay for in fondant, with the premium brands coming out on top. Many cake decorators also choose to make their own from scratch to achieve the consisntency they prefer or to save money.
The pros and cons of fondant
In my business, I don’t use any buttercream or marzipan underneath my fondant. All my cakes are coated in Belgian white chocolate ganache. This not only tastes delicious, but adds to the structure of the cake, helping the fondant create those all-important sharp edges for a clean look.
Fondant is white. This might be obvious. But you will never achieve the same bright white using buttercream. This might not be important for some styles or designs which lend itself to a more rustic look. But for a modern white wedding cake, fondant is key to achieving this.
I think we all have those memories as children, peeling back that super thick gluey fondant off cheap birthday cakes. Many mass-produced cakes including supermarkets these days still use very thick fondant. It’s a no from me. There’s just absolutely no need for it. I only use a premium brand of fondant, which not only has a lovely vanilla flavour but can be rolled super thin (2mm). No horrible thick fondant here.
Design is super important when it comes to cakes, whether it’s a birthday cake, sculpted or carved cakes and obviously wedding cakes. Fondant just provides more flexibility. From painted designs, modelling, draping fabric or ruffles, these are just a few examples of elements are can only be achieved with fondant. Buttercream is more suited to textures, palette knife designs and vintage piping.
I stopped making buttercream wedding cakes a few years now as summer time was a stressful experience. Buttercream just doesn’t have the same heat resistance compared to a fondant/ ganached cake. Fondant doesn’t melt and neither does ganache (unless above 40C). These cakes are super sturdy for transport and can be left out for hours at a wedding or event, without worrying about the risk of melting, leaning, or collapse. During summer time buttercream cakes are usually stored in the fridge until needed for cake cutting, then whisked away again. Your wedding cake is going to the most expensive cake you will probably ever buy, so you want the cake to be on display for as long as possible.
Conclusion
When it comes to wedding cakes, fondant is both a practical and artistic choice. While some may dismiss it based on past experiences with thick, overly sweet supermarket versions, high-quality fondant rolled thin and paired with delicious ganache offers a refined, elegant finish that buttercream simply can’t replicate. Beyond aesthetics, fondant also provides stability in warmer temperatures, ensuring that a couple’s dream cake remains picture-perfect throughout the celebration.
At the end of the day, the choice between fondant and buttercream comes down to priorities—whether it's taste, design, or durability. But for those seeking a modern, polished wedding cake that can withstand the test of time (and temperature), fondant remains the undisputed champion.
Want to learn more about what's currently trending in cake design. Check out this blog post:-
Comentarios