what sort of cake are you getting? i don't really know the differences between fondant, whipped cream, butter cream and all the other types. i have to meet w/ crest hollow on monday to decide all these things! AGH!
we are doing a viennese hour so i am more concerned as to what the cake looks like than tastes- i am assuming that most people won't eat the cake. is that a wrong assumption?
SweetCin704
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Re: wedding cake
Most people taste the cake, but I agree with you more people will sample the viennese(sp) hour.
Julybaby
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Re: wedding cake
I can tell you about fondant. Fondant is harder than whipped cream and butter cream and is also used for making flowers and other designs on cakes. IMO it is very sweet - too sweet for me. It is also a thick covering on the cake, maybe about 1/4 inch thick. I thick we had whipped cream covering on our cake, which is not that sweet at all.
Claud2001
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Re: wedding cake
Julybaby is right about fondant being very sweet and thick...which might not sound appetizing...but, it has many advantages, too:
Fondant (b/c it is so firm) is more durable for certain wedding cake designs and decorations. Buttercream and whipped cream are too soft, and often cannot hold the same designs.
With fondant (or buttercream), your cake can be on display during your entire reception - whipped cream cakes MUST be refridgerated until the cake cutting.
With fondant, your cake is kept more 'protected' from freezer burn during the year after your wedding. Whipped cream and buttercream tend to get freezer burned and end up tasting awful by your one year anniversary.
halloweenbride04
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Re: wedding cake
We're not having a 'traditional' wedding cake. We're having a Chocolate Panache cake to go with our autumn theme. We're also having a vienesse (sp) so were more interested in the look.
