Walked into that new bakery on Maple Street and their display case was all perfect fondant cakes

I went to Sugar Bloom Bakery yesterday and every single cake was covered in that thick, smooth fondant, which looks nice but tastes like sweet play-doh. The baker told me it's 'professional' and what customers expect for a 'win', but I think a slightly messy buttercream or naked cake that actually tastes good is a bigger victory. Am I the only one who'd pick flavor over a flawless fake finish?

3 comments

3 Comments

terryk282mo ago

Seriously, it's like they're making cakes for photos, not for eating! I bet they use fondant because it's way easier to ship and store without getting messed up.

terryk102mo ago

...and @ward.jamie is spot on, I've had luck asking bakeries to just do a buttercream version if I order a few days ahead. Reminds me of that time my aunt brought a fondant cake to a party and the kids all peeled the outer layer off like it was plastic wrap.

ward.jamie2mo ago

Ugh, why do places do that? Have you tried asking if they'll do a buttercream version for you? Some spots will if you order ahead.