Fondant vs. Buttercream
I love working with fondant! It's so forgiving...lol. The pros are that it makes the cake much more stable, you can touch it, paint on it (with edible food coloring, of course), attach anything to it, pull it off and reattach it, and sculpt anything from it, and transport it with ease.
Fondant covered cakes make stunning centerpieces in any style. Be it retro, modern, traditional, funky, or themed they are crowd pleasers!
Fondant does come with cons. The cost is significant and to make your own is time consuming and not something this decorator wants to do. The second, and only other con for me, is eating the fondant. Some fondants do taste quite a bit better than others, however, for me, it's more the texture than the taste. When I put a piece of cake in my mouth I want that moist cakiness with fluffy buttercream frosting!
The good thing is you can have both! I cover cakes with a generous amount of buttercream before covering them with fondant. I recommend leaving the fondant in tact while cutting and serving the pieces. Let your guests decide...some plates will come back cleaned completely while others will have the fondant on the side. Your guests will always get a yummy piece of cake