Frosting

Wedding Cakes by Dawna offers both fondant and buttercream frosting. Typically, if a bride likes a fondant cake, that we have done, we can recreate it using buttercream and vice versa. We use buttercream to cover all of our cake tiers and then roll high quality fondant about an 1/8″ thin and cover the cake.  Using this method we believe we get the best of both worlds…not only do we get a great taste from the buttercream but we also get a perfect designer’s canvas with the fondant.  

Fondant Pros

- Fondant is a great option during the warmer summer months because it keeps your cake cooler.

-Fondant gives us the ability to do basically anything on a cake, from hand painting to intricate sugar jewels and that is just something that buttercream by itself can’t do.

-Fondant is easier to transport.

Buttercream Pros

-Hands down buttercream is the better tasting of the two frosting's.

-Buttercream cakes are generally less expensive than fondant.

-It is much easier to add designs to your wedding cake with buttercream frosting.

Shown below are two similar cakes, the difference is that the first cake is made in fondant and the second one is made with buttercream.

Fondant cake with pink ribbon.

Buttercream cake with pink ribbon.

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Wedding Cakes by Dawna