Why We Only Use Buttercream (and Skip the Fondant)

Fondant is basically sugar, water, and gelatin rolled into a sheet. It's smooth and easy to shape, which is why many bakers use it. But most people don't actually like eating it. It's chewy, overly sweet, and has a texture that doesn't match cake.

Buttercream is made from real butter, powdered sugar, and flavor extracts. It melts on your tongue. It complements the cake instead of covering it up. Our chocolate ganache and white chocolate ganache fillings work the same way — they add to the experience rather than masking it.

There's a common misconception that you need fondant for a polished look. That was true 10 years ago. Today's buttercream techniques — smooth finishes, palette knife textures, color gradients, piped details — produce cakes that are just as photogenic. In fact, the slightly imperfect, artisanal quality of buttercream is exactly what most customers in Rotterdam and Vlaardingen ask for now.

We've invested years into perfecting our buttercream finishes. The result is cakes that look clean and professional without sacrificing flavor.

Our cakes are finished with vanilla buttercream, chocolate buttercream, or ganache. For fillings, you choose from vanilla cream, chocolate ganache, white chocolate ganache, vanilla + strawberry, or vanilla + raspberry. Everything pairs with our vanilla or chocolate cake base.

All our ingredients are halal. We don't carry a certification, but we carefully select every ingredient to make sure of it.

Curious what a buttercream-only cake looks like? Start your order here and browse our previous work for inspiration.