Such Decisions: Part Two

Part Two in a Series: Such Decisions

Please see below for Part One

 

Once I got past the mental image of the My Big Fat Greek Wedding reprise that was sure to ensue when the aforementioned bride held her 20-person cake tasting, I was free to dig into my box of cake samples.

 

Stacy is one mean cake-maker, and none of the flavors disappointed. Ever the traditionalist, my favorite flavor was white—closely followed by chocolate. Andy liked strawberry, lemon, orange and spice. But the thought of serving at least 50 slices of spice was too "out there" for me, and, being the bride—I won. No spice cake at our wedding.

 

Our favorite filling flavor was hazelnut. It’s a must. We’re not set on the cake flavors, but I’ll reveal our choices after the big day (sorry—you’ll have to wait about 5 months.) Speaking of revealing a decision, I’m still weighing the pros and cons of buttercream and fondant.

 

Stacy brought up a good point in the culinary battle between icings, and one that I hadn’t heard from any other baker. She told me not to worry about fondant. On a buttercream-iced cake, only the guests receiving a cut from the outside of a tier would get to enjoy a slice smothered in icing. The majority of party-goers would get buttercream on the top of their cake and between layers only. And with fondant, guests still would receive the same buttercream. They’d just have to cut the fondant from the top of the buttercream—if it proved unappealing. Fondant is edible, after all, and her's tastes like marshmallows.

 

But I’m still a little concerned. Should they choose to cut off the fondant, I don’t want my guests to lose any of that precious buttercream. Did I mention that I have an ornate design idea? I can't help myself—I get to look at your beautiful cake creations all day long. And though I love buttercream, I'm fond of ornate cakes, too.

 

So, bakers, do you agree with Stacy? Do you see fondant as an elegant wrapping that shouldn’t be a big concern? I’m eager to hear your reply!

Comments

[Denise]

I personally am a huge fan of Fondant now that I have formulated my own version that is simply delicious.