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Buttercream vs. Fondant

What do You want on your cake?

German Chocolate Cake with Caramel Pecan and Coconut Filling and Chocolate buttercream frosting.

With so many options of what you can put on a cake or cupcakes, what does it all come down to; is your priority taste? Good choice, mine would be taste. Here at Angela’s Bakery, taste is our first priority. Whether it’s buttercream frosting, royal icing, glaze or fondant, we strive to make it delicious. I have made a few decisions that are best for my business based on a few simple rules. I wanted to provide a high quality product made from scratch with the best quality ingredients. Everything must taste good! So far, I feel it’s a success. This means I also make my fondant from scratch. If you have seen the ingredients on buckets of fondant, you might say “Yuck!” So I set out to make my own from scratch. I also make my own buttercream frosting, Ganache and Royal Frosting.

Did you know you have options? There’s the buttercream. How about a poured fondant? Maybe a cake covered in ganache? Another option might be a Naked Cake! How to decide? 

Fondant: an edible sugar paste that gives a smooth, clean finished look on cakes and

A sculpted Bulbasour Cake using Fondant.

cupcakes. Webster calls it a soft creamy preparation of sugar, water and flavorings that is used as a basis for Candy’s and icings. It can be shaped and molded to different textures and designs. The cake is covered in buttercream frosting, ganache, or even a thin jam and then a fondant that has been rolled out thin and placed over the cake. The flavor and texture remind me of those orange circus peanut candies we ate as kids. It’s used to mold and shape characters on cakes. I like to use it to make cupcake edible toppers or for accents on a buttercream frosted cake.

Angela’s Bakery Fondant: Made with Marshmallows and extracts to compliment the cake flavors this is a delicious option. I use this to create figures and some details on a buttercream cake.

Ganache: Webster defines it as a sweet creamy chocolate used as filling or frosting. Ganache has a smooth almost creamy texture.  I make a whiskey Ganache filling for our Irish Car Bomb cupcakes that is delicious. I also use Ganache to drizzle over a berry topped cake. The use of the best quality chocolates improves the flavor.

Angela’s Bakery Ganache: Melted chocolate mixed with cream! What could be wrong about this combination! Defiantly a choice for cakes and cupcakes here!

Buttercream Frosting: Webster says it is a soft mixture filling of butter and sugar that is used as frosting or filling of cakes. This is my frosting of choice. I add flavoring and extracts to compliment the cakes and cupcakes I make.

Angela’s Bakery Buttercream Frosting: I know a trick to get this to look as smooth as fondant! The chocolate is my favorite but then so is the Irish cream, margarita, peanut butter… yep I have a few flavors to pick from!

Finally every cake artist has a preference of the medium that will best achieve the look requested by the customer. My best advice is to always refer to the professional when picking the flavor profiles that will make your cake a success! Chose a cake artist with care. you can easily find a friend who can make the cake for nothing as a favor or you can pay a professional for the perfection you seek! Making a delicious work of art is fun for me! The best part is knowing I make people happy.

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