I know that fondant is much more fashionable at the moment but I don't really like the taste and I have much more skill in buttercream. Do most professional cake decorators work in one or the other, or a mix of both? What percent of your weekly business ends up being fondant versus buttercream? I used to work in a cake shop but at that time fondant cakes were unheard of and I am thinking of opening my own shop soon. Have taken great fondant and gumpaste class with Colette Peters but don't get the opportunity to practice much since I am not currently in that business.
The vast majority of my orders are bc base with fondant embellishments. Best of both worlds.
I think knowing both is a good idea! That way you don't have to say to no to fondant cake when the bride wants fondant and vice versa.
99% of my cakes are decorated with fondant but then it is a bit different here in the UK. That is generally what people want with a few requesting butter cream cos they don't like fondant.
I much prefer to work in fondant but then I guess it depends on what you are used to.
Great that you did a Colette Peters course, I love her cakes!