Choosing the right icing or covering for your wedding cake can feel overwhelming, especially when you’re faced with options of ganache, buttercream, and fondant. All three have their unique characteristics, offering different aesthetics and practical benefits.
This guide will walk you through the differences, helping you decide what’s best for your wedding cake.
What is Ganache?
Ganache is a decadent mixture of melted chocolate and heated cream, typically used as a filling or a cake covering. Made with white, milk, or dark chocolate, ganache creates a smooth, firm finish when it sets, perfect for sleek, modern cake designs. I primarily use white chocolate ganache for its neutral appearance and versatility.
Pros of Ganache Wedding Cakes
- Sturdier structure: Ganache creates sharp, clean edges on cakes, making it ideal for fondant-covered cakes. The higher melting point of chocolate (above 30°C for dark chocolate) means ganache holds up well in warmer environments.
- Rich flavour: With chocolate as the primary ingredient, ganache adds a layer of indulgence to your cake, perfect for chocolate lovers.
- Smooth finish: Whether used alone or under fondant, ganache provides a flawless base, helping to achieve a polished, elegant look.
- Textured finish: The texture options with ganache are endless! For some desired textures, it can be more versatile than fondant.
- Cost-effective: Ganache-finished cakes are generally more affordable than fondant cakes as the process requires one less decorating step. However, it’s important to check with your designer, as pricing can vary between cake makers.
- Can be combined: Fondant elements or accents can be added to ganache finished cakes. The ganache offers a solid base for these details, holding the fondant designs securely due to its firmness.
- It takes on colour perfectly: Rich deep colours can easily be achieved and with the ability to be able to apply colours in layers, in different shades, more depth can be added to the design, if so desired
Cons of Ganache Wedding Cakes
- Temperature sensitivity: While ganache is more heat-resistant than buttercream, it still needs to be stored in cool environments, especially during hot weather.
- Colour limitations: White chocolate ganache, though versatile, has a natural yellow tint. Achieving a white colour requires a lot of additional colouring. Achieving a pure white is not usually possible due to safe guideline limits when using a food whitener.
What is Buttercream?
There are several types of buttercream, including American buttercream (the one I use), Italian meringue (IMB), and Swiss meringue (SMB).
American buttercream is made by creaming butter and sugar together, creating a fluffy, sweet frosting.
Pros of Buttercream Wedding Cakes
- Ease of use: Buttercream is easy to make and apply.
- Variety of flavours: Buttercream allows for endless flavour combinations, making it an excellent choice for filling between cake layers
- Popular choice: Loved by many for its soft, sweet flavour and creamy texture, buttercream is a crowd-pleaser.
Cons of Buttercream Wedding Cakes
- Melts easily: Butter has a low melting point (around 28°C), which makes buttercream, as a covering on a wedding cake, unsuitable for hot or outdoor weddings. In warm weather, buttercream can soften and bulge under fondant, creating uneven finishes and for this reason it is best kept for fillings and not covering the cake.
- Less structure: Buttercream doesn’t provide the same firm structure as ganache. It can be challenging to achieve sharp edges, especially under fondant. Again, making this not a good choice for covering a cake.
What is Fondant (also known as sugarpaste)?
Fondant, also known as sugarpaste in the UK, is a pliable, dough like sugar,based icing rolled out thinly and draped over cakes to create a smooth, flawless finish. While its reputation may still suffer from overly sweet, thick layers in childhood birthday cakes, high-end brands have made fondant so much more subtle and delicious and with more stretchier brands on the market, thinner layers can be achieved, allowing the fondant to compliment the overall cake instead of overpowering it.
Pros of Fondant Wedding Cakes
- Versatile: Fondant is incredibly pliable, allowing for intricate designs, including stenciling, ruffles, or lace patterns. It’s the ideal medium for complex decorations that buttercream and ganache can’t achieve.
- Holds up well: Fondant is more stable than buttercream in warm or humid environments. It’s the perfect option if your wedding is outdoors or during the summer.
- Smooth, professional finish: Fondant’s satin-like texture gives wedding cakes an elegant, sophisticated appearance. It’s also the best choice for achieving pure white cakes.
Cons of Fondant Wedding Cakes
- Taste: Some people worry fondant will be overly sweet and too thick. However, most wedding slices only feature a small amount of fondant (for a typical wedding finger slice it would only have 1” x 1” x 3mm per slice, which could easily be removed before eating, if so desired.
- More expensive: Fondant covered cakes typically cost more, as they involve an additional step of covering the cake after applying ganache.
Why I Prefer Ganache Over Buttercream for Cakes Fondant
As a luxury wedding cake designer, I only use ganache when covering cakes with fondant (or as a finish in itself). Its firmness provides the perfect base, ensuring that fondant adheres neatly without softening or sagging. Ganache’s higher melting point also means it holds up better during warmer months, maintaining those signature sharp edges that are so crucial for a polished finish.
Buttercream, though soft and fluffy, lacks the structure needed for fondant cakes, especially for outdoor weddings. It tends to melt quickly, leading to bulges in the fondant, compromising the cake’s final look.
Frequently asked questions (Faqs)
Can you use ganache under fondant?
Yes! Ganache is an excellent base for fondant due to its smooth texture and sturdiness, allowing for sharp edges and a polished finish.
Is fondant safe for outdoor weddings?
Fondant is more heat-resistant and can withstand higher temperatures. It is also less susceptible to anything in the surrounding air sticking to the cake, making it a great option for outdoor events.
Can I achieve a pure white cake with ganache or buttercream?
Ganache and buttercream, especially when made with white chocolate or butter, naturally have a yellow tint. For a pure white cake, fondant is the best choice.
Can I combine buttercream, ganache and fondant on one cake?
Yes! You can use buttercream as a filling between cake layers, with a ganache base and fondant as the outer covering for a smooth finish.
Does fondant taste good?
High-quality fondant has come a long way, with thinner applications and improved taste. However, some guests may prefer to peel it off and enjoy the ganache underneath.
Final Thoughts: Which is Best for Your Wedding Cake?
Ultimately, the choice between ganache, buttercream and fondant depends on your wedding theme, design preferences, and the climate of your venue. For a sleek, structured cake, ganache is an ideal option. Buttercream works wonderfully for fillings, while fondant offers the most versatility for intricate decorations.
Ready to Design Your Dream Wedding Cake?
Now that you know the differences between ganache, buttercream and fondant, the choice is yours!
Whether you’re dreaming of a modern ganache finish or a more classic fondant style, I’m here to help create a bespoke design that perfectly complements your special day.
If you’re still undecided or need advice on the best finish for your wedding cake, don’t hesitate to get in touch.
Let’s chat about your vision and bring your ideas to life with a stunning, handcrafted cake that will leave a lasting impression on you and your guests.
Book your 15 minute complimentary discovery call today – I’d love to help you make your wedding day even sweeter!
Cover/4th image: Matilda Delves Photography
1st, 3rd and 6th image: Sue Hurst Cake Design
2nd image: John Payton Photography
5th image: Thomas Alexander photography
7th image: Amali Studios
Who is Sue Hurst – Wedding Cake Designer in Essex
Hey, I am Sue! I am a wedding cake maker in Essex, specialising in modern and bespoke wedding cakes in Essex, London, Suffolk, Kent, Surrey and beyond. After 12 years of cake making, my business has changed over the years, until I found my biggest passion – weddings.
I absolutely adore everything about designing and making wedding cakes. From getting to know my couples, right through to setting up their dream cake (quite often a design they would never have dreamt of before their journey with me).
Having the honour of being a part of such a special day in my couples’ lives, is something I never undervalue.
My blog posts about weddings cakes in the South and South East England are based on experience and aim to help you plan your dream wedding.
