Amount of buttercream / fondant on cakes these days

[Ceàrdaman]

Is it me or is the amount of buttercream / fondant on cakes these days, just totally bonkers?

It's like the cake isn't important, but the toppings are the main event now?

Sure they need to look nice, but jeez

I guess IABU if the decorations and fondant are the important bits

And IANBU if the cake should take centre stage

(Images from google)

Oh I can think of something even worse.

This is way I'm not a fan of overly done cakes. I like to taste the sponge and not just a mouthful of sugar.

Cant stand fondant. I dont mind buttercream but only in a thin layer.

Oh, Asda do a lovely banana cake and a lovely lemon cake. They also do chocolate chip one and a cherry bakewell cake. No shit on top, just cake.

Asda do a lovely Cherry Bakewell loaf cake.

I know but the whole point of these cakes is that they look like something else completely but are actually edible 😂. Essentially edible art.

No one is going to go on Bake-Off and turn out a completely plain but absolutely delicious and perfectly moist Victoria sponge for the showstopper challenge! That sort of boringness is reserved for the technical challenge. Both have a place.

Those cakes are great, arent they.

I dont live near an Asda so everytime I'm near one, I go in just for the cake.

I LOVE icing and buttercream, so the greater the ratio of topping to actual cake, the better! 😆

well you can get a lot of fetishes in one hit there,....

"I'm a feet person"

I have found my people

I want a proper fairy cake with proper icing and hundreds and thousands/a glacé cherry/small jelly sweets on them.

I do not want so much fondant fluffy shit that biting into the cake means I get a nose full of what is pretending to be icing. I also do not want my cake “loaded” or similar with Oreos, Lotus biscuits or brownies.

I have a similar gripe with street food, which also always seems to be “dirty” or “loaded” (and vastly overpriced) and designed purely for the Instagram likes.

<huffs>

Brits can't do cakes.

yanbu
plus the cake needs to be dry construction grade to hold up to all the decoration.

bring back donauwellen cakes for cake sake

🙄

Piping bags - to the death!

Wtf

I mean...imagine putting CHEESE into a cake! 😉

You do know cheesecake isn’t just a British thing, right?

I do t get why cakes are so tall now.

Exactly what I do.

I agree. If you have a proper Chinese bakery near you, I would recommend trying it out. Their cakes are incredibly fluffy and light in sugar (some would say notoriously so), but perfect for me. Try their pandan cakes too.

I couldn't eat any of that. Visually it looks lovely but I don't even want to think about how much sugar is in it 🤢

It kills me to admit this... I am all for as much buttercream as possible (fondant can fuck off though)...

But you don't HAVE to eat it? It isn't actually obligatory. You can scrape it off and give it to me rather than eat it.

@Toddlerteaplease

I do t get why cakes are so tall now.

You are so right. I keep seeing cakes that are twice as high as they need to be. Surely just makes them difficult to eat.

And I am totally with OP on excessive butter cream etc.,it's why I have never been a big fan of cup cakes.

I mean I like cake as much as the next woman. But, cake. Not cake slathered with as much sickly cream as there is cake.

Agree, I think the cakes you mean are made with no egg yolk and the whites of the egg are whipped.. this is how you get the airy texture. They are also normally topped with whipped fresh cream and fruit rather than buttercream, much nicer.

That's right, chiffon style cakes.

Of course they're so airy you can pretty much demolish the whole thing, thereby nullifying the health-conscious aspect of it, but that's another subject!

You’re not wrong! I end up scraping most of it off.

I didn't know that actually.