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Unpopular opinion: buttercream crusting beats fondant for wedding cakes every time
My cousin begged me to do her wedding cake in fondant last June because she saw it on Pinterest, so I made two test cakes, one in fondant and one in American buttercream with a crusting finish, and let her try both. The fondant one looked stiff and tasted like sweet playdough, while the buttercream one held its shape fine after 6 hours in a warm gym and people actually ate it. Why do so many bakers still push fondant as the "pro" choice when it costs more and tastes worse?
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