A cake can be covered with either buttercream or fondant. Depending on your tastes, both icings have benefits and drawbacks and are manufactured from different substances.
Well, fondant is a mixture of powdered sugar, water, and glycerine that can be rolled thinly, buttercream, also known as frosting, is a mixture of butter and sugar that are whipped together to make it smooth and spreadable.
Let’s discuss which is better option for customized cakes Singapore.
Fondant Cake
- Using fondant to produce cutouts is far simpler for me than attempting to pipe buttercream while maintaining a steady hand. You simply roll it again if you make a mistake.
- Fondant appears fantastic! It gives the impression that your cake design is smooth and perfect.
- Instead of worrying about subsequently reconstituting fondant to the proper consistency, like you would with buttercream, dye all of your fondant colors beforehand.
- Fondant is a more adaptable material for creating intricate three-dimensional shapes or colorful patterns like marble, and it won’t melt in the summer. It can be painted or inscribed with edible markers.
- As fondant cakes are more structurally strong, they are easier to carry.
Buttercream Cake
- Most individuals prefer the taste of buttercream. Many people still prefer the taste and texture of buttercream, even though the more costly fondant brands taste better.
- Additionally, I prefer to use less dye and find that fondant uses more of it. Buttercream is also less expensive. Often, expensive fondant is left on the platter uneaten.
- Buttercream is suitable for children. My child and his pals really enjoy the cakes I prepare for them. The majority of children prefer eating the buttercream over the actual cake.
- Buttercream eliminates the need for an extra step. Regardless of whether you use fondant or additional buttercream to cover the top, cakes must be crumb coated with buttercream.
2 Things to Consider When Choosing the Frosting for Customized Cakes Singapore
Appearance
Fondant is the most common option if your styling is more conventional; it has undoubtedly surpassed royal icing in popularity because it has a comparable look without causing your guests’ teeth to chip (royal icing sets tooth-breakingly SOLID).
Although it can be a blinding white if that’s your preference, it’s actually much more adaptable and can be used for modeling, making it the ideal option for colorful novelty customized cakes Singapore.
But if you want your cake to look softer and less dramatic, you’ll need buttercream. It makes it much simpler to combine and blend different colors and offers a beautiful, smooth background for other decorations in rustic or more relaxed styles.
Flavour
This is a simple question to answer if you value flavors that go well with your cake.
End of story, fondant tastes incredibly sweet. It has a strong sweetness as well, and when you take into account that it requires ganache or buttercream underneath, it becomes even more delicious.
Additionally, balancing that sweetness with the cake underneath is nearly impossible. In the end, fondant is chosen for the appearance it can produce for the cake, not for the flavor combinations.
However, buttercream is not just less sweet—but it’s also excellent at absorbing flavors. Instead of only serving as a covering, there are several ways to add flavor to the cake, ranging from a subtle citrus to a tart cream-cheese.
The Best of Both Frostings
Don’t worry about visitors who don’t like the flavor or texture of a fondant-covered cake if you genuinely adore its immaculate appearance.
For the draped covering to adhere to the cake, buttercream must be spread underneath the fondant layer. In order to ensure that the fondant lays flat and smooth, the buttercream is additionally heavily iced on to hide any uneven layers or surface imperfections.
The rest of the layers can be eaten by anyone who enjoys fondant, and those who don’t like fondant can just peel it off. The decorator, who is aware of what will improve the design and occasion, makes the final decision about the cake covering.
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