Less Sweet Cakes- Help!

Hi Nikki, isn’t it funny when clients ask for cakes that are not sweet? Then why buy a cake, LOL! I don’t really have any advise on the cake – maybe just a vanilla and don’t put any sugar syrup on it if that might be something you do… but you can offer swiss or italian meringue buttercream instead of american because those are more buttery than sugary so less sweet in my opinion. That’s what I offer and clients seem to be pleased with it.
Good luck!
-Maria

Thank you Maria! I don’t think the cake is really the problem its the buttercream that she hates. She already picked a whipcream and strawberry filling and she has mentioned that she likes whip cream frostings but I don’t believe those can be used under fondant. I will definitely keep the swiss or italian meringue buttercreams in mind! I have always wanted to try them but never got to it, Thanks!

Or you could make a ganache instead? Who doesn’t love chocolate?!

Try flour icing. Very good, light, not sweet. Faster and most definitely easier than Swiss/Italian BC. Google it. Pretty simple recipe.

Thank you all for the suggestions! I will pass them along to my customer :) jchuck, can flour icing be used under fondant?

Also, does anyone have go to recipes for all these things they would be willing to share? In case she picks one. I normally always stick to American buttercream so I don’t have recipes for these.

I made a cheese cake once for a wedding. It’s on my Facebook page if you want to look. Made from real cheese.

If your client doesn’t like sweet desserts, make the filling with real fruit and sprinkle the cake with confectioner sugar using a stencil on top to make a design.

What about using a diabetic (low sugar) jam then using marzipan instead of fondant as it is generally less sweet than fondant and the almond goes well with strawberries.

Fishabel, scratch cheesecake sounds divine! I would be pretty afraid of using it in the so cal heat though, specially with fondant. Even in Oct here the weather remains pretty warm. Using cheesecake would be something I would want to tinker with before using for an order.

Funfetti, The cake is to be decorated with fondant in a dr. suess design. She has already decided on a fruit filling and is happy with my selection of cake flavors. It just the buttercream she doesnt like which is what I normally use under my fondant.

Fireandice, I have never worked with marzipan to cover a cake. I had tried some once and was not a fan personally. I don’t think its used all that often in the US.

Thank you all so much for your suggestions! They really are helpful and are opening my eyes to all the options out there I need to learn still! :)