Buttercream vs fondant: which type of cake to choose for your celebration?
When someone writes to us to order a personalised cakeThis is one of the first questions that arises: "Is it better in buttercream or fondant?". And the answer is almost always: depends on the style of cake, the climate and your tastes..
At Rosy Cakes Madrid we work with both buttercream (soft cream that covers and fills the cake) as well as with fondant (sugar paste that creates a smooth and perfect finish, ideal for modelling). In this guide we tell you, in a simple way, what each one is, their advantages, disadvantages and how to choose the best option for your event.
What is buttercream?
The buttercream is a soft cream, usually based on butter or vegetable mixture, sugar and flavourings (vanilla, chocolate, fruit, etc.). It is used both for fill in as to cover the cake.
At Rosy Cakes we use it in the majority of our cakes. birthday, heart and vintageand many modern designs such as drip cakes or semi naked cakes.
- Smoother and creamier taste for most palates.
- Pleasant texture to eat: it melts into the cake.
- Ideal for modern finishes: gradients, drip, rosettes, vintage style, rustic textures...
- It tends to appeal more to adults and to those who are "not very fond of sugar".
- It allows easy changes of flavour and colour (chocolate, red fruits, Nutella, etc.).
- It is more sensitive to heat (it is not recommended to leave them out of the fridge for many hours in summer).
- It does not allow very detailed modelling or complex 3D figures.
- It is not totally "flat" like fondant; its beauty is in the texture.
If you like your cakes to look handmade, creamy and decorated with flowers, drip or vintage style, then a cake made from buttercream.
What is fondant?
The fondant is a elastic sugar paste which is rolled out with a rolling pin and placed on the cake to achieve a smooth, almost "porcelain" finish. It is also used to make figures, bows, flowers and 3D elements.
At Rosy Cakes we use it in fondant cakesmany children's cakes character cakes, highly detailed themed cakes and some of the models of wedding where a highly polished effect is sought.
- Highly finished smooth and perfectideal for magazine layouts.
- It allows for very precise figures, figures, bows, logos and decorations.
- Protects the cake from the air and aids preservation and transport.
- It works very well for multi-tiered cakes and elegant wedding designs.
- More information sweet than buttercream; some people remove it when eating.
- Requires more work and planning time (modelling, drying, etc.).
- It is not so creamy in the mouth; the "sweet" part is usually the filling inside.
If you dream of a character cake, a very specific theme or with luxurious details (ribbons, lace, figures), the fondant is probably your best ally.
Buttercream vs fondant: a quick comparison
If you are still in doubt, here is a summary table with the key points:
| Aspect | Buttercream | Fondant |
|---|---|---|
| Taste | Creamy, less sweet (depends on the flavour chosen). | Sweeter, sugar paste flavour. |
| Eating texture | Soft, melts into the cake. | Capinha mais firme por fora, interior cremoso. |
| Appearance | Textures, waves, drip, vintage or rustic style. | Smooth, perfect surface, ideal for "magazine" designs. |
| 3D Decorations | Limited, mainly bicos e flores de creme. | Excellent for figures, bows, logos and detailed modelling. |
| Climate / heat | More sensitive to heat, needs more care. | Protects the cake better, more stable in long events. |
| General preference | Adults and those who prefer less sugar. | Children and very thematic events. |
| Price | Normally something cheaper. | Costuma ser um pouco mais caro pelo trabalho extra. |
What type of cake to choose according to your celebration
Children's birthday
For children, a combination of fondant on the outside (for characters, vivid colours and figures) with creamy filling inside. Many of our designs for children's cakes follow this idea.
Adult birthday
For adults, current trends are going more for cakes of buttercream: drip cakes, semi naked, heart, vintage... Modern visual and more balanced taste. Take a look at our Birthday cakes and in the collection heart/vintage.
Wedding
Nas WEDDING CAKES we use both worlds: - buttercream for more natural finishes, fresh flowers and romantic style; - fondant for very smooth, classic effects or with lots of lace and lace details.
Baptism and communion
For baptisms and communions It is very common to choose buttercream in soft shades with fondant details (crosses, names, small decorative elements). It looks elegant, twelve, but not exaggeratedly sugary.
Company events / logos
Se a ideia é reproduzir um logo ou elemento muito gráfico, o fondant costuma ser o mais adequado, porque permite cortes limpos e cores chapadas. Another option is to use edible photo on a buttercream base.
Frequently asked questions about buttercream and fondant
Which option is less sweet?
In general, the buttercream is perceived as less sweet than fondant, especially when combined with sponge cakes and balanced fillings. Fondant is a layer of sugar paste; many people eat it and others remove it, enjoying the inside.
Which one lasts longer out of the fridge?
The fondant protects the cake better and withstands the heat a little better, although we always recommend avoiding direct sunlight. The buttercream is more sensitive and, especially in summer, it is advisable to keep it refrigerated as long as possible before the event.
Can buttercream and fondant be combined in the same cake?
Yes, in fact, it's something we often do: cakes covered with buttercream and fondant details (names, figures, decorative elements). This gives a softer taste with the aesthetics of fondant where it is really needed.
Which one is best for a wedding?
It depends on the style of the wedding. For rustic, romantic or garden style weddings, the most popular choice is the buttercream with natural flowers. For very classic weddings or weddings with a very geometric design, the fondant gives a clean and elegant finish. On the website of WEDDING CAKES you can see examples of both styles.
And for an express cake in 24-48 hours?
For quick orders we normally work with buttercreamas in our 48-hour cakes and the Fast Cake 24 h. Complex fondant modelling requires more drying time.
Or directly explore the online shop for personalised cakes and choose the model that best suits your celebration.
Choose the style of cake that represents you (and we'll take care of the rest).
Beyond the "war" between buttercream vs fondantThe important thing is that your cake fits your celebration, your taste and the experience you want to offer your guests. At Rosy Cakes Madrid we advise you on flavours, size, number of servings and type of topping so that the result is as beautiful as it is delicious. Write to us whenever you want and we will design your customised cake.
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