Why Buttercream Is Having a Moment

Textured, painted, sculptural — buttercream has quietly stolen the spotlight from fondant. Here's why.

Walk through any cake feed in 2026 and you'll see it: fondant has quietly retreated. In its place, buttercream — pulled, palette-knifed, painted, sculpted into ruffles and ridges. It's softer. It's more honest. And it tastes far better.

From smooth to sculptural

The mirror-smooth fondant cake had its moment. The new look is unapologetically textural — vertical stripes, scallops, lace-like piping, palette-knife strokes that catch the light differently from every angle. The cake becomes a small sculpture.

Painted finishes are everywhere

Watercolour washes, soft brush florals, gold leaf accents — buttercream takes paint beautifully when it's the right consistency. The result is a cake that feels closer to a piece of ceramic art than a dessert.

And it just tastes better

Fondant looks neat but most people peel it off. A well-made Swiss or Italian meringue buttercream is silky, balanced, less sweet — and gets eaten with the cake. That's the whole point.

The most beautiful cake is the one that gets finished.