If the actual wedding cake if fondant covered, should the kitch cake be fondant covered, too? The design the bride chose left her a tiny bit shy of servings so I'm making a small kitchen cake to make up the difference but I'm not sure if I should just do buttercream or should I fondant as well...
Decorate with fondant too. If I was a guest at that wedding, I would want to think I was getting a slice of the "real" wedding cake
Does the bride want to pay for fondant covered kitchen cakes? If they don't care about them matching and don't want to pay for fondant, I wouldn't mess with it (assuming you charge additional for it).
It's a cake for a very good friend's sister so it's really at my discretion whether or not to fondant...I just was wondering what the norm was. I'll finish the actual cake and if I have enough fondant left then I'll do the kitchen cake, too and if not, I won't stress about it. Thanks