Gabrielle Feuersinger, owner of San Francisco’s Cake Coquette, understands that there is a time for fondant on a cake; for example, when the weather is really hot and buttercream might melt. Or if the flavor of Play-Doh is something you are going for. She believes fondant is overused and is not nearly as good to eat as buttercream.
CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.