At Bake Lab we prefer to frost our cakes in a ¼” layer of sweet, silky Swiss buttercream, then cover every cake in a thin layer of fondant. Fondant is a sugar paste that can be rolled out and draped over a cake. It is very smooth and pliable and can be used to create a seamless finish ideal for decorating.
Despite these great qualities, fondant has gotten a bad rap. More often than not, the quality of fondant is subpar and it is applied too thickly. We firmly believe, however, that when fondant is done right, it is BY FAR the best choice!
Why fondant works for us:
We use the best quality fondant. Think notes of vanilla and cocoa, and a silky mouthfeel. Yum…
We work with a sheeter – a powerful machine that can roll fondant to less than 1/8” (i.e. no thick, cumbersome layer or dried out sugary paste)
Fondant helps to lock in moisture! Your cake will remain tender and fresh with every bite.
The use of fondant allows for endless decorating possibilities! The sky’s the limit…
Your sugar flowers will remain beautiful!! Yes, we can apply sugar flowers to a buttercream cake, but they will forever be marred by butter grease. When sugar flowers are applied to fondant, all that is necessary upon removal is a quick wipe of the cake crumbs from the stem, then your flowers can be treasured for always.