Fondant or Buttercream-let’s talk about it!

So, you’re planning your dream wedding cake—congratulations! It’s such an exciting part of the wedding journey. One of the biggest decisions you'll face (besides flavour, of course!) is the age-old cake conundrum: fondant or buttercream?

After designing wedding cakes for over 15 years, I can confidently say—there’s no one-size-fits-all answer. Both fondant and buttercream have their own unique advantages, and I love working with either medium depending on the vision, style, and practical needs of the day.

Let’s dive into the details, shall we?

The Case for Fondant – It’s Not the Enemy!

Fondant sometimes gets a bad rap. I get it—many people have heard horror stories of cakes covered in thick, chewy layers of bland fondant. But times have changed, and so have fondant options.

There are now several high-quality fondants on the market that taste great and roll out beautifully thin. With the right technique (and a skilled hand), fondant doesn’t need to be heavy or overpowering. In fact, under that sleek finish is still a generous and delicious layer of my Swiss meringue buttercream—so you’re not missing out on the creamy goodness.

One of the biggest benefits of fondant is its versatility for design. Some cake styles simply aren’t achievable with buttercream alone. If you're dreaming of a cake with super sharp edges, intricate textures, stenciled & painted details, or a vibrant, deep colour (like black, navy, or emerald green), fondant is likely the best choice. Buttercream in dark colours can stain lips, teeth, and tongues—something to consider when your guests are dressed to the nines!

Fondant also has a practical bonus—it helps seal the cake, locking in freshness for longer. This is especially helpful for warm-weather weddings or outdoor receptions.

But Buttercream… Oh Buttercream.

Buttercream will always have a special place in my heart. At Fancy That Cake, I use a Swiss meringue buttercream, which is smooth, silky, and far less sweet than traditional American buttercream. It’s a favourite among my couples and their guests because of its light texture and elegant taste.

Buttercream is wonderfully versatile for texture and design. You can go from perfectly smooth and modern, to rustic and romantic, to artistically abstract. Think palette knife-painted florals, spackled finishes, striped effects, or even sponge textured colour —the options are endless.

If you're envisioning a more elegant, classic aesthetic—or if your wedding has a timeless, romantic feel—then buttercream might be the perfect choice. Its smooth texture and versatility make it ideal for creating a refined and sophisticated look.

Can You Have Both? Absolutely.

Here’s something many people don’t realize: it’s not always a strict “fondant or buttercream” choice. When you opt for fondant, it still needs something to stick to—and that’s a smooth layer of buttercream underneath! So in many cases, you’re getting the best of both worlds.

At Fancy That Cake, every tier is made with four layers of cake and three layers of buttercream or filling, so even if the exterior is fondant, the inside is still rich, moist, and flavour-packed. Plus, when cakes are cut at most venues (usually in a grid pattern, even for round cakes), guests often only get a small strip of fondant on the top of their slice. The focus remains on the flavour and the texture of the inside—just as it should be.

My Best Advice?

Don’t be afraid of fondant. Don’t feel pressured into buttercream. Instead, let your cake design, venue setting, and taste preferences help guide your decision. And lean on the expertise of your cake designer—that’s what I’m here for! After 15 years of crafting custom wedding cakes, I’ve worked with almost every style, trend, and flavour you can imagine, and I’m happy to help bring your unique vision to life—whether that involves fondant, buttercream, or a little of both.

Let’s design something beautiful and delicious together.