Buttercream only for me. 20 years and over 2100 cakes, all buttercream. (Most are on my website, none on CC) I keep asking my clients if they want fondant and they all have said "No, thank you, I like your buttercream." So I will keep on keeping on. As my mother used to say "If it ain't broke, don't fix it."

Not all buttercreams will smooth well..specially if you have air bubbles on the mix, that will give you a hard time to make a smooth cake.

The key in having a smooth finish is in starting with perfect buttercream.
Edna

[/quote]Yes, take the course. Add'l training and education is never a waste of time. If you choose never to work in fondant, at least you make the choice as an informed decision of having actually worked with the fondant.[/quote]

Thanks ID you are right. It won't hurt to learn the basics of it because you never know. It never hurts to experience something new whether it's used or not.

So my next question to everyone, which BC recipe should I use to get it to look smooth like fondant. And does how long mixing it have anything to do with it?

I work mostly in buttercream because most of my customers don't want to pay for fondant. I can get my bc almost as smooth as fondant and the customer can't tell the difference, so why should they pay the extra for the fondant? I DO like to do some accessories in fondant because I can do certain things (bows, diapers, little modeled figures) in fondant much better than they come out in buttercream.

I would love to see a Food Network cake challenge where they couldn't use fondant!!! That would be fun!