Pro’s and Con’s

Fondant
Pro’s – Fondant is the most versatile of all icing types. It can withstand most enviroments with it being the most stable, and the best option for creating a perfectly smooth finish. Fondant is also used to create figurines, sugar flowers and many other design features that can’t be replicated with other icings. Fondant can also be coloured to almost any desired tone.
Con’s – Although fondant is the most versatile icing type, it is also the most polarizing. Many are not fond of the texture of fondant, but when serving your wedding cake it can be easily peeled off in most instances.

Buttercream
Pro’s – Buttercream is delicious to eat, and receives additional flavours well (as you will see in our cupcake range). It works well when emulating rustic themes, and we are able to create many textures and finishes using buttercream such as rosette and ribbed effects. Although buttercream has a natural cream colour, it can also be coloured with gel colourings if desired.
Con’s – Buttercream does not respond well to hot conditions. If your wedding is in Summer, buttercream will only work for you if the cake is being stored and served in an airconditioned venue. With buttercream, it is also hard to create delicate detailing such as fine piping work or painting.

Ganache
Pro’s – With ganache made only from chocolate and cream, it is delicious! It is creamy, rich and gives the most rich chocolate flavour. Both our fondant and royal iced cakes have a layer of white chocolate ganache beneath the fondant/royal, as it adds a lovely creamy texture when enjoying the cake. It also plays well off the rustic theme, and can create similar effects to that of buttercream.
Con’s – The similarities between buttercream and ganache extend to how it holds up in warm temperatures; ganache is slightly more stable in heat than buttercream, but it is still very temperamental. Although white chocolate ganache has a natural cream colour, it can also be coloured with gel colourings if desired.

Royal Icing
Pro’s – Aside from fondant, royal icing is the only other icing type that can be pure white in colour. Royal icing is extremely stable in all conditions, travels well, and plays perfectly to a rustic theme. Due to its pure white starting point, it can be coloured to any tone, and like ganache and buttercream it can be used to create a variety of textured finishes.
Con’s – The texture when set is firm, similar to that found on an iced cookie. Royal icing is a lot less versatile, and we find it can be quite restricting when it comes to design

We are more than happy to talk and advise you more on the perfect finish for your cake, and can do so during your 1hr complimentary consultation. Book here: visibook.com/92l4th23q8mm83n3h