Fondant Cakes in Bracknell
Fondant is a sheet of rolled sugar laid over the cake, and it is what gives you a sharp edge, a flat colour and a surface that will take a printed image or a painted one. From £100 for a 6-inch, made in Bracknell and delivered across Berkshire.
Of the 97 cakes photographed and tagged here, 32 are finished in fondant and 52 in buttercream — so this is an ordinary week’s work rather than a special request. Which of the two suits your cake is a real question, and the comparison guide answers it properly.
Elegant Flower Box Cake 
Eid Celebration CakeA beautifully decorated cake inspired by the spirit of Eid. Perfect for sharing joy and sweetness with family and friends. 
Gatsby CakeA luxurious cake inspired by the elegance of the 1920s. Perfect for glamorous celebration, with sophisticated design and exquisite taste. 
Minimalist Cake With Flowers 
Chanel Box CakeA chic cake designed as a black gift box, adorned with elegant white Chanel inspired ribbon and the iconic camellia flower. 
Blue Velvet Cake
Every one of these is finished in fondant — the rest of the gallery has the buttercream ones beside them.
What does a fondant cake cost?
| Item | Price |
|---|---|
6" fondant-covered cake The covering is part of the cake; modelling and printing are quoted on top 8–12 portions | £100 |
8" fondant-covered cake The covering is part of the cake; modelling and printing are quoted on top 14–18 portions | £130 |
10" fondant-covered cake The covering is part of the cake; modelling and printing are quoted on top 22–28 portions | £150 |
The covering is included at these prices; the work that usually comes with it is not. Printed sheets, modelled figures and a cake cut to a shape are quoted with the design — the table below sets out what each one adds. Shapes have their own pages: numbers, letters and printed logos.
Tell us about the cake
We reply within 24 hours with a price. No deposit is taken until you are happy with the quote.
Not ready to send it? What follows answers most of what people ask first.
How long it takes
7–10 days for a simple design, at least 14 for two tiers.
Sooner is sometimes possible: a rush adds 50% when the notice is under 7 days, if the diary is clear.
In a hurry? Bento cakes take 3–5 days.
Delivery
From £30, quoted by distance from RG12 0UY.
Collection from Bracknell is free — see the areas we cover.
Paying
50% deposit to hold your date; orders under £50 are paid in full.
Balance 3 hours before collection, or cash on the day.
The deposit is non-refundable but transferable with 4 days' notice — full terms.
What does fondant do that buttercream cannot?
Four things, and all of them are about the surface rather than the taste. Fondant gives a genuinely sharp top edge, because a sugar sheet has a crease and whipped butter has a curve. It gives a flat, matte, even colour that a printed sheet can be laid onto. It can be modelled into a figure that still looks like that figure three hours later. And it holds its shape in a warm room, where buttercream softens at about the temperature of a hand.
What it does not do is taste of anything much. That is the whole trade, and the table below is the short version of it.
| What the cake has to do | The finish that does it | Why |
|---|---|---|
| Sharp edges, flat panels | Fondant | A rolled sheet creases; cream curves |
| Carry a printed photograph | Fondant | An edible sheet needs a dry matte surface |
| Modelled figures that keep their shape | Fondant | It firms up as it dries, like clay |
| Stand four hours in a warm room | Fondant | Sugar does not melt at room temperature; butter softens |
| Taste like part of the cake | Buttercream | Butter and sugar against sugar alone |
| Texture — ridges, swirls, piping | Buttercream | Fondant is deliberately featureless |
Which cakes are worth covering in fondant?
The ones where something has to be true about the shape. A cake cut into a number or a heart needs a covering that will follow a corner, and both are quoted as a shape rather than a finish — £15–£25 for a number and £10–£25 for a heart. A children’s cake with figures on it needs a material those figures can be made from. A cake that will sit on a table at a hall from two o’clock until the speeches needs a skin that does not mind the room.
The ones not worth it are small cakes eaten the same hour, and cakes bought for the eating rather than the looking — a 8-inch for a family Sunday is better in buttercream, and so is every one of the signature menu cakes, which are built in layers and finished in cream by design.
Why does a fondant cake sweat, and what stops it?
Because sugar draws water out of the air. A cold cake brought into a warm kitchen collects condensation on the fondant within about twenty minutes, and the matte surface turns tacky and blotchy — permanently, because the colour moves with the moisture. It is the one way a perfectly good cake can be spoiled between the fridge and the table, and almost nobody is warned about it.
Three rules prevent it. Keep a fondant cake out of the fridge if the room is cool enough, which in this country it usually is. If it has to be refrigerated, leave it in its closed box and take the box out at least two hours before cutting, so the cake warms inside its own air rather than the kitchen’s. And do not uncover it to admire it in between — every lid lift is a fresh load of warm air on cold sugar. The cake care page covers the rest, and transporting a cake covers the journey.
What else do people ask?
Allergies? Our kitchen handles all 14 of the allergens UK law requires us to declare, so nothing we bake is free from any of them. What is in each cake, and our hygiene rating.