Sunday, November 9, 2008

Sunday Sweets; Fondant Free!

Sunday, November 9, 2008

A lot of you have requested that I feature some non-fondant cakes for Sunday Sweets. (For you non-bakers, fondant is a kind of sugar dough which makes cakes look ultra-smooth.) Turns out, that's easier said than done; most bakeries these days use fondant almost exclusively. Still, the more I looked, the more I wanted to feature some butter cream-only Sweets, if for no other reason than to show that you still CAN make a beautiful cake without the aid of fondant, and also without all the expensive doo-dads the pros use.

As usual with my Sunday Sweets, I don't have the credits for all these photos, so if you recognize a cake please let me know who made it so I can link to their site. Thanks!

First up, a cute-as-a-button Strawberry Shortcake Cake from Pink Apron:


I like that she used sugar cookies instead of solid fondant for the name (and probably the strawberries, too, although I can't be sure); I'm always in favor of a cake being as edible as possible. The colors, the little flowers - it all just works. Love it.

Next up is a super fun cake that's surprisingly easy to make, considering how cool it looks:


See, I know it's easy, because I actually made one before. Yeah - me. (This is not it.) You can also make the popcorn using fondant, but it's much easier (and yummier) to make it with icing.

This next one uses a nifty icing technique where you dab it on with a brush or sponge:

Sad looking, worn-out teddy bears = unbearable cuteness, in my book. This little guy is by Sarah of The Little Bakehouse.

And finally, here's a great example of all kinds of different piping techniques:

Simple, maybe, but Tammy over at The Piece of Cake knows her way around a piping bag. That basket weave ain't easy, folks!

The best part is anyone who has taken the Wilton classes can make this cake; I'm pretty sure they teach every technique used here, including the flowers. I'm not plugging for Wilton, mind you (I haven't forgiven them yet for those CCC kits) - but I've known some great Wilton instructors in my time.
Anonymous said...

Thanks for that buttercream goodness! I love to look at fondant but hate to eat it! It's good to see that there are still people that know how to make a cake without it.
Michelle-Oklahoma

The Queen of Fifty Cents said...

I'm almost tempted to go take a cake decorating class...almost!

Sleepwalker said...

I seriously regret never paying close attention when Grandma did the basketweave on the side of a cake. It was amazing what frosting art her gnarled, arthritic but unbelievably steady hands could produce with a piping bag.

Anonymous said...

All of the cakes from www.buttercream.info are fondant free. And delicious.

Josh said...

I have to disagree about the basketweave cake. While yes, it is pretty, basketweave is one of the most basic techniques that they teach new cake decorators. And I think any professional cake decorator would tell you that Wilton techniques are basic in general--relying on shaped pans and pre-made accessories does not necessarily show true cake decorating talent.

D.B. Echo said...

Wow. This isn't a comment on this post, but it's something you need to know...

It's an ad thing. When I came online today I checked the blogs I follow for updates, then opened all the newest ones. Then my computer started making a "ping" every second or so. I worried I had just unleashed a virus or something, so I started to shut down all windows in preparation for a sweep.

The noise stopped. I reopened the windows, one at a time, and waited for the noise to start. When I opened Cake Wrecks it started again. This time it was a whistle, a high-pitched "heet, heet" every second or so. I looked around for the culprit.

There was an ad that showed a fake "Internet Explorer" box at the bottom of the page. It informed me that I was the 999,999th visitor, and all I had to do was click on it to collect my prize. It kept vibrating for some reason.

I refreshed the page, hoping to generate a new set of ads, and the noise started again - this time it was on the sidebar.

I refreshed again and again, and the ad kept shuttling between the two positions, but the noise kept going.

So. I guess I can shut off the sound from now on whenever I visit Cake Wrecks - that's no problem, I have a "Mute" button on my keyboard. But this ad will probably annoy the hell out of your visitors.

I know that none of us have much contol over the ads that appear on our sites - this was discussed earlier on your site - but maybe you can contact Adbrite and ask them to block that particular ad, and maybe kick that particular advertiser out of the program.

- Harold from Another Monkey

Word verification word: dulchbad

- someone or something that is sweetly evil

Man, that ad sure is annoying. Whoever arranged to have it appear there sure is a dulchbad.

Knitty said...

Strawberry Shortcake is perfect for a little girl, or the little girl inside an older girl.

How is frosting popcorn made? I thought maybe it was chocolate covered popcorn.

The basket cake is very pretty.

There is a local bakery that has won an award a few years in a row for their wedding cakes from The Knot. They never use fondant, not liking the taste and texture.

Your blog is great, every day of the week!

funnycide said...

I don't think I could bring myself to cut into that sad teddy bear cake...but there's a weird part of me that's convinced toys have feelings.

Ross said...

Thanks to d.b. echo for bringing up the ad thing. I just got a new computer yesterday and I couldn't figure out why it was making that noise. Especially since it's a Windows noise and this is my first Mac. I was kind of freaking out. So thanks for the explanation! I didn't think to look at the ads.

Amy said...

Yum. I like that popcorn cake.:o)

~Amy B.

Dawnspring said...

re: Josh's comment

Trust me, basketweave may be a simple technique, but getting it flawless on the side of a cake without gaps, sagging weaves, and no seams? That does take serious talent and paitence.

Also, you're wrong about the Wilton courses. They are the basics of decorating, but they do not teach you to rely on shaped pans or accesories. I'm a WMI, and we never use any of that stuff in the courses. Course 2 especially is all about technique. If anything, Wilton still keeps alive the old ways of cake decorating because so much of today's designs are almost exclusively fondant, and fondant takes seconds to learn.

re: the topic

YAY to buttercream only creations!! That basketweave cake looks so rich and yummy. I also am in love with the Strawberry Shortcake.

Jen said...

Harold,

Thanks for letting me know. We just made some adjustments to our ads yesterday, which is why the new annoying one is there. We'll work today to get rid of it.

In the future, feel free to e-mail me directly with this kind of thing. When we have the issue resolved, I hope you won't mind if I go ahead and delete these comments.

Thanks again!

Laurie said...

Anyone who thinks it doesn't take talent to use Wilton shaped pans and accessories hasn't seen some of the many sad cakes pictured online made with them.
Creativity and skill is what makes a cake decorator talented, not the supplies they use to create their cakes.

Anonymous said...

The fondant only craze must be regional because I have never actually seen a cake in real life that had any fondant - not even weddind cakes.

I don't think I really want to. Most look pretty as art but too much like wax that is just starting to soften to the melting point. Not appetizing.

Morgi said...

Thank you, thank you, thank you for this post. Yes, fondant is nice and all, but many times it seems to be a lazy (wo)man's tool--don't want to actually frost the cake? Cover it in fondant!

Deborah Godin said...

Impressive,all, but that last one, with the basket weave - those flowers look as delicate as Capodimonte Porcelain. Amazing!

Some Finland said...

How can you make so beautiful cakes :O Theyre are amazing!!!

Alicia said...

Love the Strawberry Shortcake Cake! I had one when I was young, didn't look near that pretty, but I still remember it :)

All Adither said...

I didn't even know what fondant WAS before reading this blog. Am getting more "cake educated" by the day.

Angie (from over at www.HalfAssedKitchen.com)

TattingChic said...

Thanks for the fun buttercream frosted cake eye candy! I do very amateur cake decorating with buttercream and I LOVE it! I think the point you made about the "expensive doo dads the pro's use" is the reason I shy I away form fondant...plus I LOVE using the piped frosting...it's fun. I love your cake wrecks becaue they instill me with confidence, LOL! It's like WOW, that person was REALLY lazy when I see some of these cakewrecks. Keep the fun blog posts coming! :)

Becky B said...

Those ARE nice. I have taken all the Wilton classes except the fondant one, and I can attest that all these can be made with the piping bags or parchment. Although, I am personally not this talented! :) I would LOVE to know how the popcorn cake was made---please share!

Madeleine Robins said...

You've made my (non-Wilton) cake decorating instructor so happy! She'll teach fondant techniques, but she's old school, and regrets the proliferation of fondant cakes.

I have to share that when I did my first real homework for this class--making about 75 frosting flowers--were consumed by my dog when I was out of the kitchen. The damned dog actually did eat my homework...

Anonymous said...

Actually, morgi, you're supposed to frost the cake before you apply the fondant. And smooth the frosting. It keeps cakey lumps from showing through the fondant, and fondant, like polyester, shows EVERY lump and curve.

Personally, I think I'm going to stick to buttercream with just accents of fondant for a long, long time. You can't really paint on buttercream, especially meringue-type buttercream, and I likes me shiny. But accents are much easier to pull off than an entire covering, and much faster to make than royal icing or chocolate accents.

Agatha said...

The last cake with the basketweave reminds me of a bakery that we always got our cakes from when I was little... owned by a little old Polish man, they used only their own recipe good quality buttercream to make the most delicious cakes ever. We once got a lamb cake for my sister's birthday because it was the day after Easter, and it was yummy albeit hard to cut into an adorable lamb!

Aviatrix said...

That basket weave is amazing. I understand that the professionals say that it's a basic technique, but I can't see any short cut to doing it. Do you really have to start at the top or bottom and do every little segment one loop at a time? It would be hard to plan exactly what order to do it in not to get any seams. It would be hard to get it evenly spaced. It's not like the pie crust in sleepwalker's signature where you can actually weave it, and you an move the dough if it's not perfect the first time.

I didn't even know that the super smooth stuff was fondant, but I do appreciate the difference and like this post.

A Paperback Writer said...

That popcorn cake is really quite spiffy.
And it's a good thing the teddy bear cake is for someone who's old enough to realize she can't pick it up and hug it.....

Fluffy Cow said...

I love Sundays... thank you so much!

CanadianChick said...

I'd also like to know how to do the popcorn...I can't see the kernels clearly enough to figure it out.

I've done 2 of the 4 Wilton courses, and haven't seen yet how they depend on shaped pans or things like that as one commenter suggested...only one of the three basic cake courses even requires a pan other than a basic round, and that's an oval, supplied in the kit.

And yes, once you've completed course II, you should be able to do that basketweave cake...albeit not that perfectly without practice.

Fondant is fun to work with, but OMG is it disgusting stuff.

cristinaem said...

The basketweave "Happy Birthday Brenda" cake is from Tammy at thepieceofcake.com - it's pictured on her site near the bottom of all of her birthday cakes. She is absolutely incredible (with buttercream and fondant) and could be a regular feature on your Sunday Sweets! I'm proud to say that a number of cakes on her website were made for my family.
Cristina-South Carolina

Jen said...

For those of you asking about the popcorn cake, here's the condensed version of how to make it:

Bake the cake in a bowl, and frost the sides. Don't bother leveling off the top: the mound looks pretty good when covered with "popcorn".

For the popcorn, use a large round pastry tip to pipe balls of icing all over the top, randomly placed. Then change to a smaller round tip, and make smaller balls/dots next to the large ones. Make sure you fill in the entire area, so no cake shows through, and even have some hanging over the edge and overlapping each other. Just keep going 'til it starts to look like popcorn.

Then, for that last realistic touch, use a small mixture of vanilla & brown food coloring to paint in little dots between the "kernels". This looks like the cooked/burned bits on the popcorn, and really sells the whole cake.

Hope that helps! Check Cake Central for more popcorn cakes: they had some nice ones there last I checked. (In fact, the cake I posted may have come from CC, now that I think of it...)

deerseason87 said...

You should check out the amazingly detailed and colorful buttercream floral cakes at Cupcake Cafe in NY: http://www.cupcakecafe-nyc.com/

Kate said...

The bear cake is by Sarah Jones on Flickr. Here's the link:
http://www.flickr.com/photos/sarahjj/2250542704

Jamie said...

Once you're shown the secret to basketweave, it really is easy. I won't do a cake in fondant. All of my cakes are buttercream, with some fondant touches if I can't talk my clients out of them.

Weyana said...

Aww...I want that teddy bear cake for my baby shower! =D

Jeana said...

Love this idea. Fondant can look beautiful, but I've never met a single person who actually liked to eat it.

jess said...

That's a popcorn cake? i thought it was an old fashioned bucket full of suds to do laundry in lol

Anonymous said...

I don't think I've ever had fondant, so I don't have any particular opinion on the taste/texture, but I guess I've always felt that it was sort of "cheating." I mean, I realize it takes a lot of time and skill, and I've seen some really beautiful cakes which used it, but at the same time, I'd rather see a cake that didn't use it, or which used very little, instead using cake, icing, and other edibles.

mothermayi said...

this is an awesome blog....hilarious!

jess said...

also...everyone seems to hate fondant. i agree that it can be pretty vile, but i homemade some (what a pain) once and it was SO good. we were eating the scraps like candy. even my mother, the fondant hating queen, loved it.

Richelle said...

I'm weird - but I like eating fondant. Every year for Christmas we make a gingerbread creation (last year was Santa driving a Ford Mustang convertible, the year before was Whoville, the year before was a church, etc) and we usually use a mixture of royal icing and fondant for decorating them. They look as good as our self-taught amateurism allows them to be, and taste fantastic when it comes time to eat them.

That being said, my boyfriend's grandmother is a retired pastry chef, and both her and my boyfriend are adamantly against fondant on a cake. With how beautiful today's cakes are, I can definitely see why.

E(Liz)a(Beth) said...

Check out The Riviera Bakehouse at http://www.rivierabakehouse.com/. Her cakes are amazing. I've made a few of them from her cookbook and they are always fantastic.

Anonymous said...

THANK YOU for non-fondant cakes (which I consider fairly non-edible). They are all gorgeous!

Wild Cakes said...

these are nice cakes, but I have to stand up for us "fondant" artists! LOL

If you think fondant is disgusting, you have probably tasted Wilton fondant (and I agree with you on that one!) Most other types are MUCH more palatable, though it is very sweet. The fondant I use tastes much like marshmallows.

If you think that fondant work is easier or somehow cheating, I assure you it is not. And as was pointed out above, to have a professional looking finish to your fondant, you have to have a flawless coating of buttercream under it.

I can (and have) worked in buttercream, but I prefer the range of possibilities that I can achieve with fondant. It's just a different medium (just like some painters prefer oils, and some prefer watercolours...)

I am surprised though Jen... you missed the work of an AMAZING buttercream artist: Debbie Does Cake on Flickr; most of her sculpted cakes have fondant only as the accents!

evil cake lady said...

YAY to an absence of fondant!! I hate having to peel off a thick layer of crap before diving into my piece of cake. Fondant may make a cake look unbelievably shiny and smooth, but to me it looks less like cake and more like plastic. Guess I'm just a traditionalist. Thanks for a buttercream celebration.

templework said...

Yea! Buttercream!
Yea! Wilton!

Sorry...but I've always felt fondant was a copout for those who couldn't master real cake decorating...

The creations are beautiful - for sculptures - not to eat

Shoshana said...

Those cakes are truly amazing. I want to reach into the computer screen and eat them.

Sadly, I have never been much of a baker. I tried making brownies from a box once, and the result can only be called Large Brown Rock.

It's a joy to see cakes not made with fondant. Fondant doesn't even look like a cake! These look real and yummy at the same time!

Anonymous said...

Umm wouldn't it be easier to make the popcorn with realpopcorn? Perfectly edible and delicious.

Chris said...

To the person who said they think that toys have feelings - there is a word for that. Anthropomorphism - giving human characteristics (feelings, etc) to inanimate objects. So you're not the only one who thinks like that.

Anonymous said...

If you want to see some flawless buttercream cakes, check out Sharon Z.
http://www.sharonssugarshack.com/

Her cakes are amazing! You can't tell which ones are buttercream and which ones are fondant.

Amy

Jessica said...

This might be a silly question but I have never found an answer...is fondant meant to be eaten?

I've had a fondant cake once and I skipped the fondant because it tasted sort of gross but my dad ate it like nothing.

maggie grace said...

ok this isn't technically a professional cake, but I think it's a good example of having fun with icing!

http://www.mypapercrane.com/blog/?p=372

Stephanie said...

Thanks for the all buttercream post! I appreciate the skills involved in working with fondant and I think it's beautiful, but it's not yummy! Cake should be, above all else, yummy! I work in buttercream (with a very rare fondant accent) and nobody ever complains about how my cakes look or taste!

Aidokime said...

I must learn these techniques-- even if my bakery does not want me to do anything outside of 'the book'.

IamDerby said...

That popcorn cake was featured in a book called collette's cakes.

Sarah said...

I knew I had seen that popcorn cake before! When I searched for cake decorating classes in Wisconsin, I got this page: http://matcmadison.edu/ace/profiles/cakedecorating.shtm

Valarie said...

I agree with WildCakes. Fondant is not easy, it is not a cop out. It is difficult to master and takes patience and skill! You try rolling out a dough to the perfect thickness, lift the entire thing (if you are doing an 8 inch cake, you need a circle AT LEAST 18 inches around) and then smooth it out without ripping it. And that's before you even decorate it.
I too am a WMI (Wilton Method Instructor) and I actually self-taugh starting with fondant, and later working with buttercream.
They are both excellent mediums to work with, each having distinct advantages. But, since learning how to smooth buttercream to the consistency of fondant, I do enjoy it, but once "crusted over" buttercream can crack when moved, fondant doesn't do that.

FreedomFirst said...

Wow, I don't see how she did that weave! That's amazing. It has to have been pre-piped and then wrapped around the cake. Right?

Strawberry Shortcake is just too cute.

Anonymous said...

For all the fondant haters: my sister and I make our own marshmellow fondant, and it is really tasty. The kids eat it like candy. Still, I understand why people prefer to not have fondant, but I actually love the kind we make.
Also, someone already mentioned it, but the cake has to be iced almost perfectly with buttercream before adding the fondant, so in a way, it is extra work, because you have two layers that must be perfect.
These cakes were great today though! But I am one of the few that prefers the fondant, because of the look. (And now that we make our own, the taste too!... it's double the goodness!)
Kelly, Burleson, Texas

flourgirl said...

For some awesome buttercream cakes check out www.carriesellman.com. She used to have a place in Dallas but I guess she moved and hasn't opened her new shop yet but still has a site. It is hard to believe that some of these cakes really are buttercream. Pretty incredible.

Anonymous said...

Jen:

How could you share such a cute popcorn-in-a-bowl cake, even TELL us you've made it, and then not give us a link to a recipe? Inquiring minds want to know more!

Elise

Kerry said...

...unless the only Wilton instructor in your area isn't offering Course II or III (just I and the Fondant/Gumpaste) because "nobody wants to work with royal icing anyway". WTF?

GreenEggsandSam said...

love the popcorn cake...MAN, I wihs I could do ANYthing that's on this site...even the really bad ones...it would be cool to have some talent like popcorn bowl cake maker.

Sara said...

Ooh, it's the Buttercream vs. Fondant wars! Who will emerge victorious? I'm gonna need some of that popcorn cake for this.

Anonymous said...

Just as there is good quality melt in your mouth chocolate and bad waxy chocolate, there is good delicious fondant and there is bad please don't make me eat that stuff fondant. Unfortunately the most accessible fondant sold in chain stores everywhere is the terrible stuff.

Rebecca said...

Jen, thanks for posting buttercream beauty, and for the Wilton plug. I'm an instructor, and the basketweave cake has techniques from 3 of the 4 courses. I teach fondant, but don't use much of it personally. Even if you don't like to cover cakes with it, its sculptural properties (and pretty flowers!) make it worth trying!

DivaLea said...

Okay, the bear cake is really well done, but the lettering?
Alas, of the quality that would be mocked in daily Wrecks. It drives me nuts because it totally takes away from the bear, and it's puzzingly unprofessional.

Julie said...

That Tatty Teddy cake is sooooo cute, but like funnycide there's no way I could cut it. Especially since I actually have some of those teddybears.

Carol said...

I just ordered my completely fondant-free wedding cake last week and I am so excited about it after seeing her other designs. While I was in ordering, she was working on a cake for a baby shower. It had light green frosting and a pea pod on top made out of sugar. It was fabulous looking.

Marjie said...

I like these. I am curious on how the popcorn cake is made.

If you need more examples of professional, beautiful, non-fondant cakes check out Cakes for Occassions by Kim Morrison. http://www.kmcakes.com/gallery.html

Kim is very talented. And her cakes are very yummy too.

Marjie said...

Ok, I looked further at Kim's site and she does do fondant as well, but the snowflake cake, the chocolate cake, and the green cake in her gallery are all non-fondant.

Havocec said...

The only fondant cakes I've see were mine...made from recipes in the cake bible...nothing wrecktastically bad either. I love fondant, but hate working with it.

The SSC, teddy bear and popcorn are cool cakes. I don't much care for basket weave. Probably I'm just jealous.

word verification genticat has something to do with this: maintenance of genetic variation in captive popu-. lations

Kore said...

Yeah! Fondant sucks!

I personally know one baker who can pull off a gorgeous fondant-free cake. I wish that I could find some photos of his wedding cakes on the web, but Google is coming up with nada.

Anyway, it's JJ's French Bistro on Waialae Ave in Hawaii. I'd highly recommend any of their pastries, and if you do go, ask to look at their cake book. Too cool.

The Courteous Chihuahua said...

If you can find Choco-Pan in your area, I highly recommend trying it, or you can order on line. I still prefer buttercream over fondant, but this is pretty good, it's very easy to work with,and the creator is a lovely person.

http://www.choco-pan.com

Pixie said...

@divalea; Actually, the lettering is spot on. The bear is called Tatty Teddy, from the Me to You cards and gifts line, and the lettering on those cards and gifts looks exactly like that!

The Courteous Chihuahua said...

If you can find Choco-Pan in your area, I highly recommend trying it, or you can order on line. I still prefer buttercream over fondant, but this is pretty good, it's very easy to work with,and the creator is a lovely person.

http://www.choco-pan.com

Nick said...

Several years ago, I spent my summer vacation at the Wilton School outside of Chicago. For 5 days, we learned the basics of baking, making icing, piping, decorating, using fondant, making gum paste flowers, wedding cake construction and much more. The facility was clean and spacious, the instructor was outstanding.

I had already been making wedding cakes for friends, but the course was spectacular. More than 2/3 of the class had barely picked up an icing bag before. I recommend their courses to everyone -- especially if you can afford the time and expense of doing the week-long course.

And yes, the basketweave -- I adore a well-done basketweave. I used it on wedding cakes for years. It fell out of favor from wedding cakes and was replaced by disgusting fondant. Bleh!

Panda said...

The sad little bear is Tatty Teddy. He's very popular in the UK, and has his own storybook.

Dea said...

I love to see beautiful buttercream, because it's harder to make it as pretty, and yet SO so much tastier!

I used to work weddings, and people loathe fondant almost unanimously. Love the look - hate the taste. But frosting, YUM! So decorators who can make tasty beautiful??? My heroes!!! :D

Kat said...

HOORAY FOR BUTTERCREAM!! I love piping and piping techniques and there is just so much more out there then fondant! (I really don't like the stuff but will use it if some requests it). I feel like its cheating. Like playing with playdoh (and yes I know this takes time and patience), I just feel like bakers who use other technigues (gum paste, chocolate, royal(amazing stuff), buttercream, etc) are amazing artists!

Peggy said...

Ohhh, so nice to see pretty and yet edible cakes. I detest trying to eat fondant.

My wedding cake was basket weave, I love the look of that design. Paired with real flower toppers it was simple and elegant.

Kris said...

The strawberry shortcake can be found by Pink Apron at this link: http://www.flickr.com/photos/pink_apron/2329103824/

Missy said...

Ohhh that bear is SOOOO cute! He looks so sad, I want to pick him up and give him a hug. But then he'd be just be nothing but squishy cake and frosting. :(
Cute bear cake = good, squishy cake & frosting = not so much.

Anonymous said...

Meh, I didn't like any of these. No comparison with your regular sunday sweets.

DivaLea said...

re: Tatty Teddy. Buh. Lettering straight from the merchandise doesn't make it good lettering. (Says the letterer and typesetter.)

It still looks like wreck lettering.

alicia policia said...

Ugh, I can't wait for the fondant craze to pass!!! I could not be more bored with it.

Although some folks can do great work with it, the majority of what I've seen done with fondant is not so great, usually sloppy, and it just seems like an overall waste of time and money to me. Especially when most fondant tastes like crap.

I would love to see more fondant free cakes featured! I know they're out there somewhere.

I'd even take gum paste decorations over fondant -- both for looks and taste. Maybe it's just me, but you don't see gum paste flowers that often anymore...

holly said...

Those lily of the valleys on the last cake are awesome! And while the basketweave may be taught as a basic in W's classes, it must take a lot of work to get it to actually look that good.

isa said...

aww who would have the heart to CUT and EAT that poor cute teddy bear?

Michelle said...

The cake with the basket weave is beautiful! I love the tiny little leaves and flowers.

Anonymous said...

Oh man...

I don't know what you see in them, the popcorn and the bear are definitely wrecktastic.

jane

CK said...

I am a believer of creating with buttercream instead of fondant myself. It taste 1000 times better! I also don't have an airbrush tool, which seems to be the other over used tool in cake decorating. While fondant cakes can be absolutely stunning, I have more respect for people that use buttercream to decorate with because it really does take skill to make it look really good. Otherwise... did you all see the monkey poop??

Trinite Ducalon said...

Nice to see the buttercream! Many thank you's from a buttercream artist! :-D I watch your blog in fear and delight, wondering, hoping, dreading the day I log on and find a wreck of my own posted! You keep me on my toes and honest! Cheers!

April, the baker at Norbury's Fine Foods, Kings Lynn... UK.

whizkidforte said...

Thise buttercream-only cakes are soooooooooo excellent! It impresses many a client who is not impressed by even the best fondant brands out there (like Fondarific, its older competitor Satin Ice, or even the cheaper marshmallow fondant). I read in blogs and forums that Wilton's fondant is pretty pants.