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I’m going cake tasting again this weekend at Dallas Affaires Cake Company. I’ll review the tasting when I come back, and hopefully I’ll be able to snap a few pictures.
From their website and pictures, it seems that they specialize in buttercream frosted cakes… which is already a no-go for me. I want fondant. They can have buttercream underneath, but I definitely have to have that smooth, finished look.
On the other hand, I am having 2 wedding cakes (for the 2 different receptions) and an engagement party cake, so I do need to be open to new ideas/flavors. Hopefully, it’ll be yummy.
2 more cake vendors to go!
sounds like fun! i actually prefer buttercream, it’s so yummy.. fondant looks good though.
Lucky! I’ve been looking for non-fondant cakes everywhere. It seems to be the trendy thing to do for cakes, nowadays. I love the smooth, flawless look to it, but we’re having vegetarians there who can’t eat the fondant, so we’re going the way of buttercream. Since we’re going to be inside, it won’t melt, thank goodness!
You’d be surprised how smooth buttercream can be done, but it might cost more for the effort required. My MOH got her birthday and wedding cake from Dallas Affaires, so I can testify that it is delish.
Good bakers can make buttercream look just as smooth as fondant or even better; just a thought since most people don’t like the taste of fondant.
If they specialize in buttercream frosting, I’d think that their cakes would look just as good, knowing that fondant is a big trend right now. You could save a lot of money that way, too. Sylvia Weinstock specializes in buttercream cakes - she doesn’t use fondant at all!
I agree with Jessica and starlily — if your baker does buttercream right, it will look like fondant!
Here’s my all-buttercream cake: http://tinyurl.com/yhn2rz
Have you seen rolled buttercream? It looks just like fondant but tastes like buttercream, so it’s still yummy.
There’s also rolled white chocolate and white chocolate ganache (or the brown versions, too). Both super smooth and super yummy. 
Radford cakes made mine and people are still raving. A husband and wife team, they made quite a few new customers after our wedding.
I still use them for birthdays!
You’d be surprised what a good baker can do with buttercream. Our magnificent cake was done in buttercream — stripes, polka-dots, harlequin patterns. It was so smooth and striking. People were shocked that it wasn’t fondant.
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Mrs. Plum, Dallas Age and Occupation in 06: 22, Accountant by day/Floral and Event Designer by night and weekends Fiance's Age and Occupation: 24, Security Admin Engagement Date: December 31, 2004 Wedding Date: June 29, 2007 Venue: Marie Gabrielle Restaurant and Gardens About Me: I have been engaged for about two years now - yes, a long engagement, because my fiance and I wanted to wait until I graduated college, which I did this past summer! He proposed after dating just two months - crazy, I know, but 2 years later, here we are, still crazy in love :-). We are having not one, but TWO weddings and TWO receptions in one weekend - American-style and Vietnamese-style - in Dallas, Texas, where I was born and raised!
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