My fondant was absolutely delicious, but my baker worked long and hard to perfect her recipe and she was only able to do it because she takes on a limited number of weddings. I think mass-producing yummy fondant would be tricky, and every other cake I've eaten with fondant sucked.
I would imagine you'll do a cake tasting before you pick your cake -- you can test the fondant and buttercream and make your decision from there.
My cake decorating instructor told us that when we need to make black icing, to make it chocolate. Then you don't need as much black coloring to get it dark and it tastes yummy. See if your baker will do that.
Hybrid Mode
