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The venue took off all the fondant from the wedding cake!!!?

post #1 of 33
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Ok...so I recently did a baby shower cake for a girl that I did her wedding cake last summer.

I'm delivering the shower cake & her mom's there. We're talking & she says "it's ok to cut it like this with the fondant on it right?" and I'm like "yeah" icon_confused.gif And she says "ok, because for her wedding cake, they took off all the fondant because they said it would be easier to cut"

WHAT?! I can't even imagine what that cake looked like when served!!! I was like "They did WHAT?!" I said "the fondant is perfectly edible and cuts no problem"

For crying out loud, I've cut through fondant cakes with a butter knife at home!!

So should I email the venue? Call them? Go there? I have several weddings there this year!!!

Jeepers.
post #2 of 33
I would in no uncertain terms contact them. If they don't know how the he** to cut a cake, OR if they are too dang lazy to do it right, then I would be serving that cake myself!
post #3 of 33
Absolutely contact them or better yet, when you deliver your next cake there, ask to speak to the person in charge of cake cutting. Bring cutting instructions and tell them exactly how to cut a cake with fondant on it.

What a mess that must have been...........
post #4 of 33
I would definitely contact them ahead of time, or at least track down the cake-cutter at drop-off and explain how it's done.

I have a caterer friend who HATES to see a fondant cake come in because she hates to cut them.

And I will confess, and remind everyone, that when I made my 50th birthday cake, 2 tiers covered in fondant, that I came on here asking for help because cutting it was a NIGHTMARE!!! icon_surprised.gif I learned I used the wrong kind of knife .... I had used a serated (toothed) knife, which was the problem. A straight-edge knife works MUCH better, as I found out when I cut the top tier at home later.

Many venues probably use the cake knife purchased by the bride and groom and my observation is most of these are serrated knives.

So it sounds like just an educational process for them.

If you're so inclined and have the time, you might make a small fondant covered cake "for the kitchens staff" and use it to show them how to cut it and how using the different types of knives will affect it. just a thought .... icon_wink.gif
post #5 of 33
I used to work for a very nice conference center in my home town and they always peeled off the fondant before serving it. This is well before I had began my cake craze (I was 14 or so) and had never even heard of fondant. They told me it was to preserve the cake and was supposed to be peeled off.. lol.
-Alexandra
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-Alexandra
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post #6 of 33
Quote:
Originally Posted by alexandrabill

They told me it was to preserve the cake and was supposed to be peeled off.. lol.



icon_lol.gificon_lol.gif Oh I'm adding this one to my "Wedding Myths" list!!!
Sounds like we need a massive educational process with these non-cake making caterers and venues!!
post #7 of 33
You do have to use a pretty sharp knife to get a nice cut on a fondant cake...sometimes the serrated ones, as Indy said, can smoosh the cake a bit.
post #8 of 33
*mouth agape*

just in awe.
Caking = v. The act of cake decorating. To bake and decorate cakes.
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Caking = v. The act of cake decorating. To bake and decorate cakes.
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post #9 of 33
Quote:
Originally Posted by mom2spunkynbug

Ok...so I recently did a baby shower cake for a girl that I did her wedding cake last summer.

I'm delivering the shower cake & her mom's there. We're talking & she says "it's ok to cut it like this with the fondant on it right?" and I'm like "yeah" icon_confused.gif And she says "ok, because for her wedding cake, they took off all the fondant because they said it would be easier to cut"

WHAT?! I can't even imagine what that cake looked like when served!!! I was like "They did WHAT?!" I said "the fondant is perfectly edible and cuts no problem"

For crying out loud, I've cut through fondant cakes with a butter knife at home!!

So should I email the venue? Call them? Go there? I have several weddings there this year!!!

Jeepers.

THAT IS INSANE! WHHHHHYYYYYYYYYYY? icon_eek.gif After all that work you did with the fondant they butchered it?Sick icon_cry.gif [/b]
post #10 of 33
They told me it was to preserve the cake and was supposed to be peeled off.. lol.[/quote]

icon_lol.gificon_lol.gificon_lol.gif That's funny.
post #11 of 33
I saw a special on Disney World weddings once. They showed how they took this beautiful fondant covered, 5 tier cake back into the kitchen for cutting. They actually peeled all of the fondant off and RE-ICED it before serving! I was amazed that they would do that.
post #12 of 33
I would call the place. And then, I would be at the event, just to make sure things went well. I've never had trouble cutting fondant, but I use thin MMF.
That wedding cake must have looked absolutely horrid. "shudder"
Come see the other side of me at www.yukonmom.blogspot.com!
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Come see the other side of me at www.yukonmom.blogspot.com!
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post #13 of 33
I had to stop making cakes with fondant - everyone hates it! I have tried so many different types and the only one people don't sneer at is marshmello - but ugh I hate making it!

I have put myself in a corner with my signature fruit and whipped cream sponge cake. I can make this darn thing in my sleep. I want to be venture out into the wild world of air brushing and sculpting. Now I know how hair dressers feel when you ask for "just a trim" or "same cut as last time"...yawn!!

That is why I have decided to try contests - they appreciate the fine art of cake decorating! oopss...I have ranted... thanks for reading!
post #14 of 33
I recently read that in European countries where fondant originated, it was meant as decoration only and to protect the cake. There traditional cakes are very dence, not like our "sponge" type cakes. They also use royal icing like we use buttercream; to cover there cakes. I cant imagine cutting into a cake and the icing (royal) dont crumbles everywere. I guess alot of people just still dont understand fondant. There are some good ones out there. ie: Satin ice , Massa americana and Petinice.
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I love a challange
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post #15 of 33
I just bought a sample size of Satin Ice - going to try it out tonight. Does anyone have luck making flowers out of fondant?
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