I am thinking about switch to all fondant cakes. The local food store sells regular decorated cakes, but I want to be different and try something else. I cannot compete with the foodstore prices, so to keep business going I want to decorate with fondant and use different unique designes for my cakes.

What is your opinion?

I personally do not see the point in limiting yourself to one medium unless it is something that you want to only do. I like working with fondant personally, I cannot get BC smooth easily. But I also like to keep the option open for someone who might want a BC design.

I would say do what is best for you. You could promote the fondant aspect to help give you an edge over the local bakers, but if you go fondant only and someone wants BC, they will have to go to your competition.

Stephanie

It might be to your advantage to make fondant your speciality but don't limit yourself to it as the only way to decorate.
Maybe learn to do 3-d also. OR super over the top highly decorated things rather than the average b'day b'c items.
Search google (images) to find a style that you can adapt & refine as *your* style.

I wouldn't limit yourself to fondant alone. If someone comes to you because of your talent and wants buttercream, I would do a buttercream cake for them.

I would not limit myself either, but, if you are offering fondant, make sure it's a TASTY fondant. Soooo important!!!

Jen

I work strictly in fondant. Buttercream isn't suited to my design style, and I don't like the looks of buttercream with fondant accents, so I do all-fondant, only. It hasn't hurt my biz at all.

I still do BC cakes, but I've narrowed it down to only sheetcakes and fun birthday cakes.

I will no longer do wedding cakes in BC. I totally suck at it!!