Quote:
Originally Posted by WhiteDaisy128
I'm not trying to act snobby. I honestly think my cake (and many other wedding cakes) taste much better than sheetcake. Sheetcake is often OVER moist and has an every-day cake taste to it. I think for a wedding, having something more special helps set the tone of the event. My cake had no fondant (because I do not like the way it tasts), and had the best butter-cream icing I've ever had.
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I agree with you about the butter cream tasting better. When I worked at the Culinary Academy here in San Fran, I became friends with some of the pastry students. They let me taste one of their cakes which were covered with fondant. It’s more “pretty” than anything else. It wasn’t bad but butter cream is def. better.