LOL! I hear you, I’ve had requests to make bundt-style cakes with “that hard, crispy frosting”, meaning the glaze that has so much sugar it crusts. Many people think a little crusted glaze on a cake is fine- great, even- but after I agreed, when I looked up a recipe and saw how much sugar was in it, I just couldn’t bring myself to do it and brought something that just had sort of a syrup on the outside. That glaze episode marked the beginning of my learning how to talk to people about cakes- how to counter a wish with a suggestion of something even better, etc. I’ve become much better about not agreeing to make anything that I wouldn’t serve in my own home, and I feel OK about nudging a cake conversation in the direction of something I know will be a great pairing.
No one, ever, has requested a crusting buttercream. Or fondant. I think many people truly do not want to eat that stuff, and are moving much more in the direction of finding a presentation appealing because it looks inviting to eat. Perhaps I’m seeing my own opinion as popular, but it does seem that even food stylists are moving away from “perfect” and towards “inviting”. Wedding cakes are the only hold out, maybe they will get there someday, too.
Must say I love the trend towards chocolate wedding cakes, and often when someone is talking to me about a cake pairing that I worry about, a suggestion of something chocolate often elicits enthusiasm and then we can happily find something to agree on.