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Re: fondant or sugarpaste

Name: susan
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Along the same lines as Gerard......marzipan (good quality) is a nice finish for cakes and much more edible than thick gobs of rolled fondant..of course, American style wedding cakes are usually shortening based buttercream with icing flower, etc. This type of buttercream is inferior as far as taste goes, although it is easier to work with than real buttercream. The lovely flowers on alot of cakes are gumpaste, you can make beautiful cake platters or bases from pastillage. So.....you have to decide if you want looks or taste.....it is possible to have both but takes education, time, experience and a commitment to high quality work. Good luck!