1242 WHITNEY AVE • HAMDEN, CT • 06517
PHONE • 203.200.0350
315 W 39th ST • STUDIO 708
NEW YORK, NY •10018
Many people ask us about fondant. Fondant was originally used to cover fruitcakes and has been used in Europe and Australia for centuries. Fondant recently gained popularity in the U.S. because of its incomparably smooth finish. Fondant is an edible sugar paste made of powdered sugar, gelatin, glucose, glycerin, and water, and is used only as an icing (not a filling). We always provide a complimentary fondant sample at your wedding cake consultation, and we actually find that most of our clients are happily surprised by how much they like fondant when they taste it.
Because fondant firms up, it is easy to handle, and we find that guests who don’t like fondant will simply peel it off. Also, because of the way wedding cakes are cut, your guests will only get a small amount of fondant with their cake. We still take the time to roll our fondant extra thin so guests don’t get a mouthful of fondant.
Wedding cakes in Connecticut, New York, and Massachusetts must often stand up to challenging weather conditions such as heat and humidity. We find that fondant is superior to buttercream in warmer months because it insulates the cake and won’t melt. Although we prefer to cover cakes in fondant both for both aesthetic and practical reasons, we will gladly cover a cake with buttercream if you request it.
We get asked lots of questions. Some of them are answered here.