The cake debate: buttercream versus fondant

I know that at my own wedding I won't care one bit about what the cake tastes like. Or looks like, for that matter. It could probably seem like spray-painted cardboard and I'd be okay with it. Who has time to analyze cake flavor and appearance when they just got married, anyway? But for the sake of the guests and, mostly, my cake-loving future mother in law, I'm doing all that I can to make sure that my six-tiered wedding confection delivers in the flavor department. And besides saying "I do" to a killer cake flavor, I've decided there's only one foolproof route to take to ensure a tasty dainty: passing on the fondant.

As pretty as fondant looks, I've come to the conclusion that no good tastes can come of it. In my mind, any "frosting" that can be rolled and molded and then maintain one shape for hours on end shouldn't disguise itself as edible. I know there are people out there who claim they can make tasty fondant, but I've yet to be convinced. I also know that some cake eaters say they like marshmallow-flavored fondant, but these people are rare and always seem as if their trying to justify their confectionary decisions. In my mind, "fondant" and "delicious" just aren't anywhere close to synonyms.

I don't mean to imply that there's no use for fondant in the cake world. Like I already said, it makes for a gorgeous confection. If looks are more important to you than taste, by all means, go for that sculpted, fondant-draped wedding cake you've seen in magazines. That's not how I operate, though. Even though I could care less about the cake's flavor, I do care about pleasing my guests. And I know a tasty cake will make them happier than a pretty one. I also care about sticking to a budget. I don't want to spend extra dollars per slice for fondant, only to find it peeled off the cake and thrown in the trash.

So at my wedding, it will be buttercream frosting all the way. My cake may not be as ornate or as striking as a fondant-covered counterpart, but it will sure taste good. At least, that's what I hope my guests will tell me later. As for me, I'm planning to devote no time at all to worrying about the cake at my reception.