The Icing on the Wedding Cake
The Icing on the Wedding Cake
Do you want fondant, royal, or buttercream Wedding cake icing? Walk in to the bakery like a pro armed with your dictionary of wedding cake terms.
Buttercream
A traditional, rich and creamy icing. It is easily coloured or flavoured,
and is used for fancy decorations like shells, swags, basketweaves,
icing flowers, etc. Since it's made almost entirely of butter, buttercream
has a tendency to melt in extreme heat, so it's not recommended for
outdoor weddings.
Fondant
This icing looks smooth and stiff and is made with gelatin and corn syrup
to give it its helmet-like appearance. It looks the best when decorated
with marzipan fruits, gum paste flowers, or a simple ribbon. Fondant does
not need refrigeration.
Royal Icing
A mix of confectioner's sugar and milk or egg whites, royal icing is what
the faces of gingerbread men are decorated with. It's white, shiny,
and hard, and does not need to be refrigerated. It's used for decorations
like dots and latticework.
Ganache
This chocolate and heavy cream combination can be poured over cakes for
a glass-like chocolate finish, or whipped into a filling that it stands
up beautifully between cake layers. Due to the ingredients, however, it's
unstable - no heat or humid weather, or the icing will slide right off the
cake.
The Last Word
Be sure to look at different styles
of wedding cakes before you go to your
baker so you have an idea of what you want. The more froo-froo you get
on your wedding dessert, obviously, the more it will cost, so sometimes
the simpler way is better. And, don't forget to ask for a taste test!
