Why is a fondant finished cake so much more expensive?
The fondant we use is fairly expensive and of the highest quality, but we think it’s worth it for the flavor. It takes a lot of skill and experience to work with fondant and make it look right. It takes much longer to finish a cake in fondant than buttercream. It is also temperature sensitive. While we can finish a buttercream cake and refrigerate it overnight, fondant cannot be refrigerated after it has been put on the cake, so they have to be finished on the day of delivery. This makes for some tricky scheduling, and often we have to take fewer orders to accommodate them.
