Is butter iced cakes better than fondant cakes?

Whether buttercream or fondant is "better" for icing cakes is subjective and depends on personal preference. Here's a breakdown to help you decide:

Buttercream:

* Pros:

* Taste: Rich, buttery, and often flavored with vanilla or other extracts.

* Texture: Smooth, creamy, and melts in your mouth.

* Customization: Easily tinted with food coloring and can be piped into intricate designs.

* Affordability: Generally less expensive than fondant.

* Cons:

* Durability: Can melt in hot weather and may be susceptible to fingerprints.

* Smoothness: Can be slightly difficult to achieve a perfectly smooth finish.

* Intricacy: May not be ideal for very detailed designs.

Fondant:

* Pros:

* Durability: Holds its shape well and is resistant to melting.

* Smoothness: Creates a perfectly smooth and elegant finish.

* Intricacy: Can be rolled out thin and molded into intricate designs.

* Versatility: Can be used to cover cakes, create decorations, and even sculpt figures.

* Cons:

* Taste: Can be overly sweet and have a slightly plasticky texture.

* Cost: Generally more expensive than buttercream.

* Application: Requires practice and patience to achieve a smooth finish.

* Allergens: Some people are allergic to gelatin, a common ingredient in fondant.

Ultimately, the best icing for your cake depends on your priorities:

* If you prioritize taste and affordability, buttercream is a good choice.

* If you prioritize durability, smooth finish, and intricate designs, fondant is a good choice.

Other Considerations:

* Cake flavor: Buttercream pairs well with most cake flavors, while fondant can mask some flavors.

* Occasion: Fondant is often chosen for special occasions like weddings, while buttercream is more common for everyday cakes.

* Personal Preference: Ultimately, the best icing is the one you enjoy the most.

There are also alternative icings available, like ganache, which offers a balance between the richness of buttercream and the smooth finish of fondant.