Fondant And Buttercream - Wedding Cakes

Decorating By mrswazz Updated 1 Jun 2013 , 11:02am by AnnieCahill

mrswazz Posted 31 May 2013 , 4:25am
post #1 of 12

This is less "of a how do I?" than a "should I?" question.  I am doing a wedding cake in about a month, and the bride originally wanted 2 tiers all fondant covered, but now has decided she wants a completely different design.  The design is a 4 tier, the top tier is quilted, the next tier is swirl roses, then smooth with a ribbon, then the last tier is swirl roses again.  It's totally gorgeous, but  my question is this.  I have no worries at all about the tiers with the roses as I have done them many times, but I worry about doing the other 2 tiers in buttercream.  It's so hard to get buttercream super super smooth, and then putting a ribbon around it, and quilting it...  I fear I am going to make a mess.  What do you all think about/have you ever seen a cake that has some tiers buttercream and some tiers fondant? It will be ivory so I don't have to worry about the buttercream not being pure white.  I would appreciate any advice and opinions!

11 replies
DebbyJG Posted 31 May 2013 , 4:41am
post #2 of 12

AI personally wouldn't mix fondant tiers with bc tiers. I did a cake last year that was 6 tiers all bc, quilted, with pearl dot centers on each cross of the quilting. I also had the same question- how will the quilting look on bc?? But it turned out lovely. You just need to make sure to not quilt until your bc has gotten a crust, otherwise it will just gum up everywhere. Full disclosure, I use a ps-based all butter buttercreme. I don't know how it would work with a shortening creme.

DebbyJG Posted 31 May 2013 , 4:43am
post #3 of 12

AOh, and you can put a wax paper "backing" on your ribbon so that the oil doesn't bleed through your ribbon (plus keep the nonfoodsafe ribbon off your buttercreme.)

bakingkat Posted 31 May 2013 , 4:58am
post #4 of 12

When I do this I let it crust, smooth it with the Viva method, then put it in the freezer for about 2 minutes. I use a quilting impression mat dusted with cornstarch. HTH

mrswazz Posted 31 May 2013 , 5:30am
post #5 of 12

I use an italian meringue buttercream, and it doesn't crust.  It does get pretty stiff when it's refrigerated, though.  I am a little stressed about this!  The original design was quite simple, and this is quite a bit more difficult.  It's only my second wedding cake!  Perhaps it would be best to use a different buttercream for the quilted layer?!?  Oh goodness, lol.

mrswazz Posted 31 May 2013 , 5:39am
post #6 of 12
Quote:
Originally Posted by DebbyJG 

I personally wouldn't mix fondant tiers with bc tiers.
I did a cake last year that was 6 tiers all bc, quilted, with pearl dot centers on each cross of the quilting. I also had the same question- how will the quilting look on bc?? But it turned out lovely. You just need to make sure to not quilt until your bc has gotten a crust, otherwise it will just gum up everywhere.
Full disclosure, I use a ps-based all butter buttercreme. I don't know how it would work with a shortening creme.

Sorry, what does ps-based mean?!?  I am pretty new to this!

mrswazz Posted 31 May 2013 , 5:40am
post #7 of 12
Quote:
Originally Posted by DebbyJG 

I personally wouldn't mix fondant tiers with bc tiers.
I did a cake last year that was 6 tiers all bc, quilted, with pearl dot centers on each cross of the quilting. I also had the same question- how will the quilting look on bc?? But it turned out lovely. You just need to make sure to not quilt until your bc has gotten a crust, otherwise it will just gum up everywhere.
Full disclosure, I use a ps-based all butter buttercreme. I don't know how it would work with a shortening creme.

Sorry, what does ps-based mean?!?  I am pretty new to this!

Cakechick123 Posted 31 May 2013 , 6:12am
post #8 of 12

Im of a different opinion, there is going to be so much texture difference between the tiers with smooth icing and the roses one, that I think fondant will look good!

I can never get butter cream smooth so personally I will go for fondant with the rose swirls on the other tiers

 

btw I think ps-based is powdered sugar based :)

scrumdiddlycakes Posted 31 May 2013 , 7:25am
post #9 of 12

I have seen quite a few rosette cakes with a fondant tier, I think they look great, I actually prefer them to the all rosette styles. Quilting on butter cream is tricky, especially if you don't work with a crusting one.

 

A super quick google search came up with these, just to show that it doesn't look strange or 'clashy'.

 

https://lovellabridal.com/blog/wp-content/uploads/2011/08/2_couture_wedding_cake_nancykays_confections_grace_ormonde_wedding_style.jpg

 

http://crabbycakecreations.files.wordpress.com/2012/04/rosesandpearls.jpg

mrswazz Posted 1 Jun 2013 , 1:34am
post #10 of 12

AOf course it means powdered sugar, omg how did I not figure that out?!? Lol. It was late!!! Thank you for your advice everyone!

cherrycakes Posted 1 Jun 2013 , 3:08am
post #11 of 12

The cake that I have as my avatar is done with BC rosettes and a fondant tier. Perhaps it will help you decide if you like the look or not. I was asked to make a cake to celebrate the 25th anniversary gala event of a chamber music society. Their invitations had fireworks on them so I created the 'firework' spray out of crystals and beads in order to compliment, not overpower the rosettes. Bottom tier (10") is chocolate with raspberry ganache, top two tiers (8" & 4") are tuxedo cake with chocolate ganache. I am always grateful to i am baker for the wonderful technique of the rosette cake. It's such a simple design but so beautiful! TFL!

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