The Great Debate: Fondant vs Buttercream


Hey y’all! It’s #WeddingWednesday again and I’m here to possibly answer some questions that you may have about your wedding cake, particularly whether you should choose a fondant covered cake or a buttercream cake.  Each one has some awesome advantages that I’ll dive into.


Fondant – typically made with confectioner’s sugar, marshmallows, corn syrup, and water which are melted down and mixed to form a stretchy, clay-like substance.  

  • This media is extremely moldable and can allow the decorate to create some really funky shapes. Usually, its rolled out to form a smooth, seamless covering for a cake, giving the cake a really clean finish.
  • Fondant can also be tinted and flavored to your liking.
  • You can make cake toppers, figurines, flowers, bows, ruffles and a ton of other design elements that reflect your theme or personality. 
  • Fondant also helps to preserve your cake and is great for summer weddings because it keeps the cake cooler. 
  • On the flip side, fondant covered cakes are typically more expensive, as there are a lot of extra steps involved in perfecting the fondant.
  • Also, you have to ensure that the fondant is kept in the right environment because it can dry out, causing cracks and tears.
  • Lastly, even though fondant is edible, it doesn’t always have the best taste.  I think it’s better suited as a topping. 

Buttercream – a tasty, creamy concoction that’s made from butter (or shortening) and confectioner’s sugar.  Here at Sugar Euphoria, we make Swiss Meringue buttercream, which is created from an egg white/sugar syrup and butter. 

Buttercream has a much softer texture than fondant, which makes it a lot easy to pipe onto a cake, allowing you to create borders, lace, flowers, and other cool patterns.

Just like fondant, you can create different colors and flavors, but buttercream allows you to add different purees and other yummy add-ins, like Oreos, Nutella, nuts, or even candy. You can use buttercream on the interior or exterior of a cake or both if you want. 

Buttercream isn’t ideal for cakes that will be sitting out in hot or humid environments.  You can store it in the fridge, but like fondant, it must be brought back to room temperature.  

So now that you have the pros and cons of each, I want to say that you can have both on your wedding day.  Most fondant covered cakes have a layer of buttercream underneath, plus each layer of cake is typically topped with buttercream, along with other delicious components – giving you a taste of both worlds. 


Stay Sweet!


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