I ice cakes in home-made, pure vanilla buttercream, then add a layer of hand-rolled fondant. This is the best of both worlds, combining the texture and flavor of an all-butter buttercream cake with the silky, smooth and flawless finished look of fondant.
Don't be put off by other bakeries' less-than-favorable reviews of fondant. Beyond it providing a marvelous canvas and a wider array of decorative and design possibilities, there are other benefits to using fondant.
Fondant protects and seals in the freshness of a cake. You want it to taste as good on the inside as it looks on the outside!
Fondant will maintain the decoration and cake's form better in warmer weather.
I advise clients that it would not be wise to have an all-buttercream cake during certain months of the year. Butter is temperamental and when it meets heat, well… you know the rest of that story.
So if you want your cake to taste fresh, look beautiful and transport safely to your venue, the buttercream and fondant combination is the way to go.
However, if your preference is an all-buttercream cake, we are happy to meet your request.
Note: Sheet cakes are frosted in buttercream alone and delivered directly to the kitchen at the event site.