| Author |
Message |
SweetAsLemmons
Junior Member
Joined: Oct 21, 2005
Posts: 88
|
 Posted:
Sun Aug 24, 2008 8:58 am |
  |
I have always thought of opening a cake shop in which I do fondant cakes only. I am just looking for feedback.
Thanks |
|
|
   |
 |
|
|
|
justme50
Frequent Member
Joined: May 15, 2007
Posts: 483
|
| Posted:
Sun Aug 24, 2008 9:09 am |
|
It wouldn't work for me. There aren't many people who want fondant on an every day basis. It's great for wedding cakes, but it's just not that popular here. Besides, while I like playing with fondant, I'm a butter cream decorator at heart!
It just depends on what the market demand is in your area. |
|
|
   |
|
|
mommy_of_3_DDs
Frequent Member
Joined: Mar 23, 2007
Posts: 227
Location: Ohio
Birthday: Nov 15
Gallery Supporter Member
|
| Posted:
Sun Aug 24, 2008 9:13 am |
|
I will tell you that is what I started out doing now I do more buttercream cakes than fondant. I use a good crusting butter cream and smooth with a VIVA paper towel after they have crusted for at least 30 minutes. I am going to add a little Meringe powder to my next batch to see if I can get a good crust faster... I am actually starting to like using butter cream...
So I guess the drawback is in my area people just don't want fondant cakes... though the ones that I gave fondant to were surprised it actually tasted good, they had only eaten Wilton crap.
My advise is to try it and be open to venture into butter cream if needed...
Good Luck! |
|
|
 |
|
|
tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2916
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
|
| Posted:
Sun Aug 24, 2008 9:19 am |
|
The majority of the people that go to our shop dont like fondant. There is another place in town, and even though she makes gorgeous cakes, people dont always want to get an only covered fondant cake. One for flavor, another one is the expense.
Edna |
|
|
|
|
|
cakemaker61
Junior Member
Joined: Sep 21, 2006
Posts: 30
Location: Arlington, WA
Birthday: Dec 03
|
| Posted:
Sun Aug 24, 2008 9:22 am |
|
I don't even mess with fondant at all. My customers don't seem to want it anyway or pay the extra price. Personally, I think it's gross....even the MMF is way too sweet. I have tried that on a small cake just for an experiment. I know the cakes are so smooth etc., but I won't let any of my cakes get a bad reputation because of the fondant. Just my opinion, it's buttercream or Rich's whipped frosting for me. Dana
www.cakekeepsakes.com |
|
|
|
|
|
k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1302
Location: Memphis 10 C
|
| Posted:
Sun Aug 24, 2008 9:42 am |
|
I think Duff is all fondant. |
|
|
|
|
|
krissy_kze
Frequent Member
Joined: Jun 07, 2005
Posts: 270
Location: Central PA
Birthday: Nov 08
|
| Posted:
Sun Aug 24, 2008 9:56 am |
|
Just stress to all your customers that there is yummy buttercream underneath. Even offer to give them some extra buttercream to spread on the cake after they peel the fondant off. I do 99% fondant and my customers don't have a problem with ot once I explain that fondant allows me to be so much more creative with my cakes and they are sturdier in travelling. I also tell them that it's like the wrapping on a gift. You can take it off and the good stuff is underneath 
I also tell them that they really don't have a choice. I stink at buttercream decorations and I can't create the things I do without using fondant. I have never had a customer not order just because I use fondant.
-Krissy |
|
|
|
|
|
tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2916
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
|
| Posted:
Sun Aug 24, 2008 11:22 am |
|
| k8memphis wrote: | | I think Duff is all fondant. |
The only cake I have seen in tv that was buttercream made byt them, look like a storm went thorugh it...Not very well done.
Edna |
|
|
|
|
|
pinkbiz
Regular Member
Joined: Sep 11, 2007
Posts: 126
Location: Puerto Rico
|
| Posted:
Sun Aug 24, 2008 11:34 am |
|
i understand the drama with the fondant that people don't like it heck i don't even eat either but like krissy_kze said you work better with it, and travels better... her advise is great just tell them that. i think they look way better because some people just do really crappy jobs with the buttercream and i think it looks awful but then again there is people that do a buttercream job that looks like fondant its all in your skill so just do what you do best! |
Last edited by pinkbiz on Sun Aug 24, 2008 11:37 am; edited 1 time in total |
|
|
|
|
PinkZiab
Forum Addict
Joined: Feb 14, 2007
Posts: 886
Location: North Jersey
Birthday: Oct 29
|
| Posted:
Sun Aug 24, 2008 11:38 am |
|
In my area (NYC metro) fondant is pretty much the standard for high-end cakes. Some shops will do buttercream if requested, but generally most work in fondant as the rule, buttercream as the exception. My partner and I essentially work only in fondant, land we do plan on opening a shop in the relatively near future. |
|
|
|
|
|
littlecake
Forum Fanatic
Joined: Sep 18, 2006
Posts: 1646
Location: the fine line between genuis and insanity
Birthday: Nov 21
|
| Posted:
Sun Aug 24, 2008 12:08 pm |
|
| tonedna wrote: | | k8memphis wrote: | | I think Duff is all fondant. |
The only cake I have seen in tv that was buttercream made byt them, look like a storm went thorugh it...Not very well done.
Edna |
making a smooth buttercream cake is a whole other skill...that norman dude had to make a layer of his cake on one of the challenges buttercream, he didn't bring enough fondant....it looked awful too.
i like buttercream with fondant decorations...
edna, i was just curious what the price difference is between all fondant, and buttercream with fondant accents is, at your shop? |
|
|
|
|
|
k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1302
Location: Memphis 10 C
|
| Posted:
Sun Aug 24, 2008 2:05 pm |
|
It really is a whole nuther skill to do a smooth buttercream cake. I call them bare naked cakies. I do cakes intermittently these days and whatever I knew about getting a cake real real smooth evaporates out of my head in between cakes. I mean like a faux fondant cake--no edges--all smoothie pretty. I can do all smooth with an edge.
You gotta have a great harmony between your buttercream recipe and your technique.
I am waiting breathlessly for the Jenna Bush cake method to be all the rage --texture texture texture, random cakey spatula texture. Yes? |
|
|
|
|
|
mommy_of_3_DDs
Frequent Member
Joined: Mar 23, 2007
Posts: 227
Location: Ohio
Birthday: Nov 15
Gallery Supporter Member
|
| Posted:
Sun Aug 24, 2008 3:53 pm |
|
Oh if you want to discourage butter cream cakes charge MORE for them, when asked explain the extra time/ skill required to make them flawless. I bet they will be fine with the fondant... |
|
|
|
|
|
SweetResults
Forum Fanatic
Joined: Feb 13, 2006
Posts: 1442
Location: Massachusetts
Birthday: Nov 04
|
| Posted:
Sun Aug 24, 2008 4:11 pm |
|
I just did a BC cake this morning and I hated every second of it!! I frosted in BC and planned to do Ernie and Bert in BC as well. Started it and hated it - refrosted the top, then did Ernie and Bert in fondant instead.
I am seriously thinking that I will not offer BC only cakes anymore - I just don't like working with it as much. I can only do so many cakes and I'd rather spend the time doing ones I really like doing. |
|
|
|
|
|
superstar
Forum Fanatic
Joined: Oct 19, 2006
Posts: 1581
Location: Kauai, Hawaii
Birthday: Jul 27
Gallery Supporter Member
|
| Posted:
Sun Aug 24, 2008 4:13 pm |
|
I love fondant & I now make JenniferMI's chocolate fondant, it is fabulous & I can roll it to less than 1/8" so it is really thin, I put a normal layer of BC under the fondant. It is wonderful. I offer both, all my decorations are sugar paste/gum paste or fondant. |
|
|
|
|
|
|
|
