Fondant vx. Buttercream: What’s The Difference? What’s Better for Our Wedding Cake?

When choosing the design and details of your wedding cake, you will need to decide what type of icing you’d like, and it usually comes down to two options: fondant or buttercream. This topic has been the source of much culinary debate, but at the end of the day, it comes down to personal preference. We’re here to fill you in on everything you need to know when it comes to choosing between these two types of icing for your wedding cake.

What Is Fondant?
Fondant icing is a thick, pliable paste that’s similar to clay or plasticine in texture, and is often made of sugar, water and corn syrup. When used to ice a wedding cake, it is rolled out like pastry or dough to create a thin layer that is draped over the cake to leave a smooth and seamless finish. Fondant is also used to mould figures and decorations, or used to make cutouts, like raised dots or a lace-like overlay. It’s what’s underneath hand-painted tiers and what’s used to make stiff ruffles and flowers. Unlike buttercream, it is not used between the cake layers as a filling.

The Pros and Cons of Fondant

Con – some people don’t like the flavor or texture.
Pro – it can make unique moulded shapes for toppers and embellishments
Pro – very smooth finish, basically unachievable with any other icing.
Pro – can be used as a base for hand-painted tiers
Pro – tools can be used to roll patterns onto the fondant


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What is Buttercream Icing?

Usually made of butter or shortening and sugar, buttercream icing is fluffy and easy to spread. It is also used with decorating tips to create rosettes, swirls and many other designs, and can be used as piping (the thin lines of icing used to draw lines and write words). There are a variety of types of buttercream icing, including meringue, and it is very versatile in flavor and color. It is used to top a cake, as well as to fill between layers.


The Pros and Cons of Buttercream

Pro – tastes great and has lots of potential to change the flavor
Pro/Con – softer texture is enjoyable to eat, but more susceptible to the elements (heat and humidity are its enemies!)
Con – delicate and can be stressful to transport                                                                                    Con – near impossible to make as smooth as fondant


20150508_171939-2 copy                                   So… Which Is Better?
As we stated above, choosing between fondant and buttercream icing is a matter of personal preference. First, decide what’s important to you when it comes to your wedding cake, and it will likely start to become clear which type of icing will suit your vision the best. When you choose a few inspiration photos from Pinterest or wedding magazines and bring them in for a consultation, your cake designer will easily be able to tell you which is which, and what icing will achieve your desired look. Luckily, you will often end up with the best of both worlds, as buttercream may be put on top of the cake, but under the fondant to create an ideal base for the fondant.

We hope this information has helped you understand the pros and cons of the two most popular types of icing for a wedding cake. If you still have questions, get in touch – we’d love to hear from you!

Visit our web site to schedule a consultation, or contact the Foothills Bridal Connection to start planning your wedding with us!

Ice Cubes with Flowers

10 Great Summer Wedding Reception Food Ideas

As the days get longer and the sun gets hotter, we start thinking about all of the sweet summer weddings coming up in the next few months. There’s nothing quite like a summer evening in the Smoky Mountains, and we love dreaming up creative menus fit for a wedding reception on a summer day. Here are ten mouthwatering ideas for your summer wedding menu – enjoy!

Iced Tea Bar – Picture this: a station with a few different types of iced tea, a pile of lemons to add, mason jars, and color-coordinated straws and napkins. Your wedding guests will love making their tea their own – and being refreshed on a hot day!

Iced Tea Bar

– Lemonade Bar – Just like an iced tea bar, a lemonade bar can be a fun way to keep your guests hydrated at your summer wedding. Take it to the next level by having a bartender on hand at the lemonade bar, offering to make their drink into a lemonade cocktail.

– Gourmet Ice – There are endless options for creating glamorous gourmet ice cubes by adding berries, fresh herbs, or even flowers. A pitcher of water on each table, filled with flower-filled ice cubes, can make a simple but beautiful addition to the centrepiece. Of course, what you add to the ice cubes can be a matching or complimentary color to the rest of the wedding decor. Make sure to discuss safe flower options with a florist and licensed caterer. 

Ice Cubes with Flowers

Cold Appetizers – Hors d’oeurves don’t always have to be served hot! A cold appetizer may be a welcome change on a hot day, and is a perfect addition to any summer wedding menu. For a classic cold appetizer, serve shrimp cocktail on a bed of ice. A more creative option might be caprese skewers, which include a combination of the ingredients in your typical caprese salad: tomatoes, mozzarella cheese and basil.


Watermelon – It’s hard to think of a fruit that fits a summer menu better than watermelon! Whether it’s used in a salad, balled and served with decorative toothpicks, or simply sliced and left for wedding guests to enjoy, it’s guaranteed to be a crowd-pleaser!

Watermelon Appetizers

BBQ-Inspired – Bring a bit of BBQ into your summer wedding reception by serving food that’s been grilled to perfection. Or, for a bite-sized treat, why not serve a variety of sliders (mini-burgers) as an appetizer or part of the buffet. Nothing beats a barbecue on a summer night – if you’re having an outdoor wedding, there’s nothing stopping you from having a BBQ on-site at your wedding!


Carnival Style – Get your wedding guests reminiscing about memorable nights on the midway with a carnival-inspired menu. Mini hot dogs, candy floss, popcorn, candy apples and other typical midway snacks are a fun spin on wedding food, and will bring the best of the county fair to your wedding!

Sundae Buffet – Rather than having a typical spread of cakes and squares, let your wedding guests choose their own toppings with an ice cream sundae buffet. Include every kind of fixing, from rainbow sprinkles to chocolate sauce, your guests will love the chance to make their dessert their own.

Sundae Buffet

– Popsicles – With so many colors, flavours and sizes, an assortment of popsicles will be a welcome late-night snack at your wedding that you will be able to match to your wedding’s colors and menu. What a perfect treat to end a summer wedding reception!

Smore’s Bar – Last, but certainly not least, how about having a s’mores bar at your wedding reception. They’re everyone’s universal campfire favorite, and they’re easier than you think to include at your wedding reception. Just a few ingredients, some skewers and a safe heat source, and your guests will be in a chocolate, marshmallow and graham cracker heaven!

Photo Credit: Gene Higa

For more summer wedding reception food ideas, contact us! We’d love to help you create the perfect menu for your wedding celebration.

Rosa’s Catering – 865-690-5757, Proud Member of the Foothills Bridal Connection

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Tis The Season!

Happy-HolidaysWe have been some busy little bees here the last few weeks! We tapped a Made in Tennessee segment with Gene Patterson of WATE 6 News here in Knoxville! The focus of our segment was Rosa’s Green Bean Bundles (recipe below). These bundles are great for ANY holiday and are super simple! Wow your friends and family with the great presentation and yummy flavors of our Green Bean Bundles! (here is a link to the story WATE 6 News did on us: )

Recipe for Green Bean Bundles

  • 2 lbs. of Fresh Haricot Vert Green Beans
  • Bring pot of water to boil, add tsp kosher salt, drop beans in for approx. 5 minutes to blanch.
  • Cool in ice bath.
  • Preheat oven to 350.
  • Cut bacon strips in half, lay bacon flat, place 12-15 green beans then wrap bacon around, place bundle in greased baking dish with cut side down.
  • Drizzle with good olive oil, sprinkle with brown sugar/salt/pepper.
  • Bake 15 mins or until bacon is done.
  • Place in serving dish.

This past week, we started our Christmas party rush! From cakes to catering, we are doing it all! Friday night, we catered a lovely party at the Knoxville Museum of Art. Their table place settings made all the difference in creating a luxurious atmosphere.


Because place settings can make the difference between elegance and “thrown together” I am going to walk you through how to set the proper place setting. Here is what you will need: A plate, dinner fork, salad fork, dessert fork, knife, spoon, glass and napkin.

First, place a plate in the center of where your place setting is going. This is so you can see how far apart your silverware needs to be. Place you knife, blade facing in , to the right of the plate. Place your dinner fork (the larger of the three) to the left of the plate and your dessert fork (smallest of the three) at the top of the plate (see picture below). Remove the plate. Place your spoon to the right of your knife, making sure the bottom of the knife and spoon are even with each other. Place your salad fork (middle sized of the three) to the left of your dinner fork. Always remember, your guest will start from the outside going inward when they begin eating your lovely meal! This is the reason for setting the place setting the way it is. They will grab their salad fork and spoon first. Left will be there utensils for their main course. Don’t forget the glass! Place your glass, evenly, between the tip of the knife and the bottom of the dessert fork.

XMas Blog plate

Check back later this month for our Winter Wedding Blog! The blog post will be filled with useful planning tips and decorating ideas! And if you need help with your holiday party, give us a call 865-690-5757!

Vintage Fall Weddings

Happy Fall Y’all!

It’s that time of year! The foliage is peaking, the crisp fall air is blowing through our hair and fall weddings are in full swing! One popular wedding trend I keep running into this year is VINTAGE and I love it! There is just something so romantic about a vintage wedding. I recently attended a friends wedding that was vintage inspired and it is what inspired me to write this post. Their wedding was full on rustic, vintage and beautiful! One of the details I really liked was their altar backdrop. It was so simplistic yet eye catching.  The back drop also got my creative juices flowing “I bet other brides could make something similar!” Below is a photo of the happy couple, Jack and Brooke Montjoy of Maryville, TN and their furry family. (By the way, how beautiful is Brooke in that DRESS?)

Pictured: Jack and Brooke Montjoy. Photo Credit: Lauren Coakley Photography. Venue: Trillium Springs, Wears Valley, TN

(Pictured: Jack and Brooke Montjoy. Photo Credit: Lauren Coakley Photography. Venue: Trillium Springs, Wears Valley, TN)

This back drop can be an easy DIY project for you and your bridesmaids (or maybe for the groomsmen!) While Jack and Brooke did not make their backdrop themselves, a few clicks of your mouse and you have several options. To save you busy brides some time, I have found two of my favorite backdrops to give you some ideas:


  • The above can be easily done by finding two “A” frame ladders and one standard ladder. Place the two “A” frame ladders on either side and lay the standard ladder across the top. Secure with nails and decorate how ever you would like! I would suggest a few flowers and vines and some bulb lights for that added vintage effect.


  • The above altar is also simple and lovely. Find three limbs, two need to be longer than one. Place the two longer stems into a pot or box and secure. Add the top, smaller limb with string, glue or nails. Decorate to you liking an voila! Vintage altar!

Another fabulous / unique idea found at the Montjoy wedding: A TREE STUMP as your GUEST BOOK! I must admit, this idea is brilliant to me! Simply find the right size stump (be sure it can fit all your guests names) have your groom (or trained professional) grab a chainsaw and slice a decent sized layer off the top. Stain the stump to your liking and decorate if you would like. Another idea is to engrave a thank you message to your guests or a nice quote that describes the couple. Provide your guests with Sharpies to sign with and you have yourself a unique guest book for a lifetime!

Photo Credit: Lauren Coakley Photography

Photo Credit: Lauren Coakley Photography

FOOOOD! Who doesn’t love going to a wedding reception with amazing food? When planning a fall wedding reception, try to think of the fall foliage outside. For example: The oranges and yellows of the maple leaf would look lovely on a dinner plate! Carrots, squash and cauliflower next to a yummy meat (chicken, steak or fish) with a baked potato looks like fall on a plate! For your dessert try a comforting chocolate and vanilla cake, add a strawberry for some red fall inspiration. See the photo below for an example of a lovely plated fall meal.

Photo Credit: Rosa's Catering

Photo Credit: Rosa’s Catering

CAKE CAKE CAKE! The center piece to your wedding reception. When planning a vintage wedding, simplicity speaks! A nice simple, flowered cake is always timeless and classic. The cake below is a perfect example of simplicity, vintage and class all rolled into one!

Photo Credit: Rosa's Catering

Photo Credit: Rosa’s Catering

If the meal and cake looks delicious, you should see what else Rosa’s Catering can do! For more information or a consult please call 865-690-5757 or click


4th of July

Happy 4th of July everyone!

What a busy summer with lots of wonderful events with delicious food.

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Cake and Ice Cream! Yum!!!

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Different stations create a unique dining experience for your guests. This particular event included a Grilled Cheese, Shrimp and Grits, Pasta, and Stir Fry stations.PicMonkey Collage 9

We would love to see you at one of our upcoming Bridal Shows! The Foothills Bridal Fair is on July 27 from 1-5 at the Airport Hilton. The Pink Bride is on August 10 from 11-4 at the Knoxville Convention Center. Also, the Hunter Valley Farm Open House is August 12 from 5-8.

Have a safe independence day,
Rosa’s Catering

May is Coming to an End

May is almost over and we hope that everyone had a wonderful Memorial Day weekend. We have catered many beautiful weddings this month as well as a lovely Celebration of Life for Mr. Watson. Everyone was overly pleased with the food and service provided at their special events. But don’t just take our word for it. Let the pictures speak for themselves.10268427_10152516821477962_191709617727241791_n984104_10152501426697962_4301518714681142599_n10377468_10152498748187962_1194772284545706027_n


Be sure to come see us at the upcoming Bridal Shows!

See you next time,
Rosa’s Catering

May Is Here!

Hello Everyone!

These past weeks were filled with a large variety of spectacular events. We had the pleasure of catering multiple proms. The Roane County prom had a unique food vender theme at Hunter Valley Farms while the Austin East prom had a dashing red carpet theme at Knoxville Museum of Art. We had two beautiful weddings at the Gatlinburg Mansion and a wedding, as well as an open house, at Colonial Estates.

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Every Year Choices Resource Center employes us to cater their annual fundraising banquet. This year had a wonderful turn out of 500 happy guests!

Saturday was the second annual polish festival put together by Poland Now. It was open to the public on market square where every one had remarkable time!

For all you superhero fans out there, we sent out a Batman Cake this week! Along with that, a beautiful dark violet cake with white accenting flowers to accompany it. There was also an impressive stadium cake that went out this week.

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See you next time,
Rosa’s catering

Blissful Spring

Hello Everyone!

We have had a wonderful past few weeks.

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We were honored to cater Tuff Torq’s 25th anniversary where guests were delighted with a meal of Prime Rib, Herb Crusted Chicken, Grilled Vegetables, and Twice Baked Potatoes.We were elated to have our floral cake was featured in Foothills Bridal Magazine, and the pink and white cake was for a very fun and unique black light sweet 16 party.

Catering UT football’s Orange and White game was definitely a highlight. The losers of the game had to eat Beanie Weenies, Wonder Bread, and cheap store bought cookies served on paper plates and Dixie cups. The winners dined on Roast Beef and Chicken Fresco, Asparagus, Green Beans, Mashed Potatoes, Seasoned Rice, Homemade Cheddar Biscuits and Dinner Rolls, Spring Salad, and an Ice Cream Sunday Bar served on fine china with glass steam wear and linens. It was great fun for all those involved, except for the losing team of course.

Make sure to check back next time!
Rosa’s Catering

Saint Patrick’s Day

Happy Saint Patrick’s Day!

Spring is just around the corner and we are getting super pumped up for the upcoming spring events. With beautiful warm weather, spring offers so many different occasions to be celebrated such as Easter and maybe a birthday, anniversary, or wedding too! Let us help you make your party the best by proving Knoxville’s best catered treats. Our homemade goodies would be a great hit for an Easter surprise or another special event. Also, a great addition to any birthday party is the unique and absolutely scrumptious Rosa’s Catering made cake!

Have a wonderful St. Patrick’s Day!

Happy March

Happy March Everyone!

Chef Rosa’s “All About Soups” class went extremely well and was very educational! There were 18 excited students eager to learn the tips and tricks to making some of Rosa’s most popular soups. One of the favorite soups of the night was the easy to make Carrot Soup.

Carrot Soup

3 Tbs Olive Oil
1 Small Onion
1/2 lbs Carrots
1 Large Potato
6 cups Chicken Stock
Salt and Pepper

Cut up vegetables in chunks. Sauté the vegetables in oil. Sprinkle with Salt and Pepper. Cook until soft. Add chicken stock and cook 15-20 minutes. Use a blender to puree food. Serve hot or cold. Serves approximately 6-8.

This is the perfect soup to  make on a weeknight for you or your family. Try it out and let us know how it goes!

See you next time,
Rosa’s Catering