I just got my Fall 2006 Martha Stewart Weddings magazine today. The cake on the front is chocolate fondant with royal piped dot flowers on it--but inside, the cakes are PIPED

Wendy Kromer did the cakes and they're gorgeous--something old and something new! I love to work with fondant, but I find piping very calming--I guess I just get into a zone with it. It's fun to see such an upscale magazine highlight the skill for a change. It'll be interesting to see if this starts a new trend....

I once heard a well know cake decorator declare that, "Buttercream piping is dead"--I wonder if she'll need to dust off her tips and soak her decorating bags

Rae

thats good to hear, i hope it comes back in style, i love to pipe, id even like to do a lambeth method cake one day. i'll keep an eye out for this magazine.

She's got a great website:

http://www.wendykromer.com/

You can even look at past magazine covers.

WOW! That's a really neat website!

I can't wait to get a copy! Wendy Kromer is amazing! I had actually emailed her about a cake she did, that I was doing for a bride... she took the time to email me back w/ instruction and wanted a finished photo!

Thanks for posting the website. Her cakes are beautiful

okay............i can't believe people would buy ONE cookie for 15 bucks!! man, I'm cheap LOL her stuff is AMAZING though.......no wonder Martha likes her!!

i never saw martha stewart wedding magazines??????????
where do u buy it in regular magazines stands????????????????

I just got mine yesterday and was delighted with the cakes in there!


And yes, the magazine is available at bookstores and many newstands. It's considered "high end" for weddings (not the price of the mag., but the content).

I love her site. She does some beautiful stuff.

Since we rent reception halls, over the past 5 years (long before I started doing cakes as a business), there has been only ONE fondant cake and the 2nd fondant cake I've seen was done using just a dummy and stick pins for dots (creative idea no less!).. Most commercial decorators in this area won't do fondant, and the ones who do charge the heck out of it because they hate working with it that much. I think Moydear and I are the only two within fourty minutes of here who will use fondant without an response, and we're in a major metro area!

I think there probably was a backlash from brides on their message boards (and others) saying they wanted pictures of cakes that were just buttercream or piped because they couldn't find a baker to do their design. Or if they could find one, they didn't want to pay an extra $4/slice for just the fondant.

Although I enjoy working with fondant, and the possibilities are endless, I still prefer a stunning piped BC cake. Maybe thats just because I have worked with it for years and thats what I learned with. I think also that it matters what area you are in as to how popular one or the other will be. Of course the trendy brides will pick what is hot for that year.

I've never been to a wedding with a fondant covered wedding cake and many people I know had never even heard of fondant until i educated them.

Is it possible to have the mentioned cake posted here so we could share about the piping, etc.I couldn't find it in Kromer's website.
TIA

I haven't been to a wedding w/ fondant either - I didn't even know about it until Wilton started teaching the classes on it. What do you mean that the cakes were piped "inside"? Do you mean inside the magazine?? Maybe I just didn't read that clearly. I'm gonna see if I can check out her website though....

I know in my area...and the people I know....the first cake I did in fondant, everyone asked me what in the Heck it was....If I want to use fondant I usually just use it to decorate or accent a cake. Also, no one would eat it....they pick it off like it's poison or something!! LOL.

I love fondant for what it can do...I have seen stunning cakes on this site that are just SOOOO Cool....however, everytime I have done anything with fondant it all goes in the trash (the fondant that is)....so it just seems like a huge waste to cover a cake with it so far the only one who likes MMF in my family is my 4 year old niece (who by the way spit out wilton fondant)...I am still excited to use it....for decorations but I want to master buttercream and royal....

Beautiful pics in the magazine. I hope piping does make a comeback! When I was little my Grandfather owned a bakery and my Mother decorated the cakes there. I spent many late nights watching in amazement as she took plain cakes and turned them into piped buttercream works of art!

If buttercream piping is dead.... then I must be a ghost.... 'cause I still pipe in buttercream!!!!

her cakes are beautiful. i saw her black and white wedding cake and i knew i saw it somewhere before. siblingsweets (great job by the way) did one like it and i have it in my favs, its such a pretty cake.

I was also very excited to get my MS Weddings magazine yesterday. The cake on the cover is gorgeous, and definitely very doable. I've had brides bring me pictures from MS Weddings mags before, and I have had to tell them that I just can't do them. But I think I can confidently do some of these cakes!! By the way, Wendy Kromer ROCKS!!!

Lol am I the only one that would rather work with fondant?

I really hope that buttercream is making a comeback. I think all buttercream cakes are just beautiful! I haven't met anyone who likes the taste of fondant either - althought the MMF is better than most I have tasted. I'll use it sparingly as an accent, but I will never again completely decorate a cake in fondant. It was too sad to scrape all that fondant off the plates and into the trash.

Thr cakes on her site are very pretty and neat!!

My vote is buttercream all the way!! Fondant is pretty but not very tasty. IMO My 5 yo tho loves to eat fondant... lol

i am the same way, you can make some awesome looking cakes with fondant, but why bother, nobody likes to eat it!!!!! buttercream tastes waaaay better and you can get it really smooth to!!!!! i have only done one cake in rolled fondant( wedding cake of course). all others are buttercream!!!

I'm sorry but I have to disagree with the fondant/buttercream issue a little. Though I love working/piping in buttercream, fondant does have its place. Since I discovered Satin Ice fondant, most people I know like the taste of it - their chocolate fondant even tastes like a tootsie roll. I recently made the shower cake for my best friends bridal shower and not one piece of the fondant was left uneaten. (see pic below)

I prefer to cover a cake in fondant, then do the "decorations" and piping in buttercream. I did a poodle cake (inspired by CC members) in which I covered the sheet cake in fondant to resemble a pillow and piped the rest of the cake. (see pic below)

Just my 2 cents

~Chelle

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Nice Cakes!!! I haven't tried Satin Ice fondant. I have heard people say that is tastes good. I don't know if we have it in Canada. I can buy it online, but once I pay for the shipping it really doesn't make it cost effective for me. Maybe next time I am in Michigan I'll pick some up and give it a try.

Thanks!! You can order Satin Ice on the internet from cakedeco.com - I just ordered some black because the store near carries every color except the black!!!

~Chelle

pookster, have you found any satin ice in canada?