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Should I refuse custom buttercream orders? - Page 2

post #16 of 25
Quote:
Originally Posted by Stitches View Post

Usually the design dictates for me what medium I'll use. More often than not I use both. I use fondant on things where it just makes sense to, because it would be too big of a pia to do it out of butter cream, or visa versa. I price butter cream and fondant cakes the same because I save enough time using fondant to cover it's additional expense.

 

Me too. I use SMBC and won't color it past pastel shades anyways. 

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post #17 of 25
Thread Starter 

Thanks again everyone! I feel a lot more confident in my decision now!

post #18 of 25

 I agree that you will lose business because most people hate the taste of fondant!!! I only bake for fun and do for family members, all of which only want buttercream.  Some of them love the whipped cream icing too but all of them hate fondant!!!  Once you practice enough, it really does not take that long to smooth a cake in buttercream. It gets easier and quicker to do each time. I do not find buttercream that hard to work with at all now. When I first started making them I had a heck of a time but now they smooth out pretty quickly!!!!

 

You say your fondant taste good so maybe yours is better than most. Hopefully, it will not affect your business. Good luck!!!

post #19 of 25

I've never had a customer walk away because I want to use fondant.

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post #20 of 25

My Motto is if you want buttercream then I'm not your decorator. 

post #21 of 25
Quote:
Originally Posted by remnant3333 View Post

 I agree that you will lose business because most people hate the taste of fondant!!! I only bake for fun and do for family members, all of which only want buttercream.  Some of them love the whipped cream icing too but all of them hate fondant!!!  Once you practice enough, it really does not take that long to smooth a cake in buttercream. It gets easier and quicker to do each time. I do not find buttercream that hard to work with at all now. When I first started making them I had a heck of a time but now they smooth out pretty quickly!!!!

 

You say your fondant taste good so maybe yours is better than most. Hopefully, it will not affect your business. Good luck!!!

I think buttercream tastes way worse than fondant , YUCKKKKKKK, refusing to do buttercream has not impacted my business. I think the mistake that people make with fondant is putting it on too thick , I only do a very thin layer and usually over yummy ganache. 

 

I hate cleaning up after buttercream , it is sooo greasy once again just Yuckkkk

post #22 of 25
Everyone hates fondant, it's gross! That just makes me laugh, really. People who are slingin' nasty fondant, rolling it too thick, or aren't using a nice layer of bc or ganache underneath are responsible for this hysterical aversion to it. Use good fondant, roll it thin, slather on the bc, and take the time to explain why it's needed in some situations, and you'll win every time. And if that doesn't work, remind them that they can always peel the offending sugar dough off.
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post #23 of 25

A great way to say "I only use fondant" without actually saying that is something like what Gateaux says on their website: "The intricacy of our designs requires the use of fondant. You just can't do what we do in buttercreme alone!" I think I've seen them do one buttercream cake because there really wasn't any other option for a rustic texture. Like many have said before me, it's your business so you need to do what you are good at and what won't stress you out too much every order. Most of my cakes are fondant, unless they are looking for the textured buttercream. I occasionally do some birthday cakes in buttercream but they are for kids so I don't stress about making it look perfect. 

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post #24 of 25
I work primarily with buttercream icing and charge out the nose if I have to use fondant. Complete opposite, I guess. But that's the thing, I started with buttercream and became skilled in it so fondant is more uncomfortable for me. If fondant is your thing then roll with it...no pun intended. They are paying for your art. That is the kind of art you do. If they want buttercream art they need to go to a buttercream artist and vice versa.
post #25 of 25
Quote:
Originally Posted by AZCouture View Post

Everyone hates fondant, it's gross! That just makes me laugh, really. People who are slingin' nasty fondant, rolling it too thick, or aren't using a nice layer of bc or ganache underneath are responsible for this hysterical aversion to it. Use good fondant, roll it thin, slather on the bc, and take the time to explain why it's needed in some situations, and you'll win every time. And if that doesn't work, remind them that they can always peel the offending sugar dough off.

Couldn't agree more! 

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