As I have said in my previous thread, I am very new to this site, and in many ways, to the cake community at large. I have posted several of my favorite cakes here and I have gotten good responses on many of them but there is a recurring theme among the comments.
"I can't believe that is buttercreme"
"I can't imagine doing that cake in buttercreme"
"I wish I could do something like that in buttercreme"
and so forth...
I started in a grocery store and so am most comfortable with the buttercreme icing. I use fondant on occasion but mostly just for decorative accents and never to fully ice the cake. Most of my clients tell me that they don't like the taste of fondant, but fondant seems to be the universal standard for "professional" cakes.
I like to think outside of the box and have a background in art and drawing which had helped me greatly with my piping skills and my ability to sculpt buttercreme icing. This is what I do everyday but on here, 3D and elaborate themed cakes in buttercreme seem like extremely foreign concepts.
So, long story short, is buttercreme icing largely considered a grocery store or armature icing in the world of "professional" bakeries and decorators?