No Fondant or Sweet Buttercream

What type of decoration do you want? Like stated before butter cream holds shape very well and is easy to decorate with, same with fondant.

Could you ask for a very thin layer of icing or look at bakery's who can do that.

I'm also in agreement with those who say naked cake! This was my MOH's cake. Very little icing. It's a good way to cut sweetness and you can still make really beautiful tiered cakes without all of the icing or fondant.

It looks like this bakery is in your area and uses Swiss Meringue buttercream...

http://sugareuphoria.com/weddings/

According to this post, it looks like Sugarland does, too. Or at least some type of meringue buttercream:

http://www.sugarlandchapelhill.com/blog/a-tale-of-two-buttercreams/

Whip cream icing melts so fast, for a June wedding I would not recommend that OP. There was some strawberry short cakes at my June bridal shower, yeah they didn't make it the car ride over (and it was less than 10 mins w/ air on and the shower was inside). I'd go with butter creme and just have the top layer (the one you'll eat) in an icing you like.

You def should consider what you like/want, BUT also remember and most weddings lots of cake goes to waste, you don't want even more to go to waste bc most guests don't like it.

I don't know that there are too many other options than buttercream fondant and cream cheese. Honestly I would maybe keep looking to see if I could find someone a little more reasonable than $5.50 but that's just me

Our baker had a signature cream cheese and butter frosting and holy crap it was amazing. We had a cake for 100 people with 84 guests and zero cake left! DH didn't even get a slice. Many guests told us they took 2 slices!

Cream cheese frosting is delicious.

Ask bakeries what kind of buttercream they use. American buttercream is the stuff people are probably the most used to. Butter and powdered sugar.

Swiss, French, and Italian buttercreams are all based off of their respective meringue methods and add butter.

So yes, all buttercreams are butter and sugar. You can adjust the sugar levels in some meringues so it's less sweet, but you will get the buttery mouthfeel that I HATE.

Some bakers also might not be willing to change their sugar content- they're usually tried and true.

That being said you can always fill the layers with ganache or pastry cream so the buttercream is only on the outside for decoration.

Also, what is "sweet buttercream"?

Cream cheese. I've seen a lot of naked cakes in the wild, and most of them look pretty lame. Frosting covers a multitude of sins.........

I agree - NO fondant! Most people peel it off anyway. However, I have had and made marshmallow fondant, which is actually worth eating. But, since you don't want sweet, I would suggest a cream cheese frosting, as when it's made properly it's not too sweet and has that slightly tangy cheese taste.

Have you considered having a naked cake? That's what I'm doing (picture attached). Then you could have the bare minimum so your cake's not dry and you can have just a filling to help add taste.

I too hate buttercream icing. It is just too sweet. My ex-SIL always looks at me like I have two heads when I say that. LOL She is of the school more frosting the better.

Does cream cheese frosting need to be refrigerated or can it sit out for a bunch of hours. My wedding is in September and there is AC but I don't want to food poison my guests. Is it "shelf stable?"

Cream cheese and whipped cream are soft and difficult to use when transporting a cake. Italian buttercream isn't super sweet - more creamy. However, I don't think you can tell a bakery to make a batch of a specific buttercream just for you if they normally never make it.

Adding cream cheese now. Forgot all about that one. How do you measure how much cake to purchase also? I understand that not everyone eats wedding cake. I love it myself LOL

BTW Im in the Raleigh nc area

You should plan for at least one slice per guest. Your baker should be able to guide you about what sizes are available and how many they serve.

Great! Thank you everyone

@Dreamer your window is 4 hours at ROOM TEMP. If it's not consumed by then it will be considered spoiled and inedible by the food sanitation Gods.

Plan accordingly!

If it's going to be out in the sun, just dont.

@bryce that's what I was concerned about. It won't be in the sun but won't be consumed in 4 hours. I just hate sweet frosting so looking for alternatives to have with my ombré cake.