Wedding Cake Frosting

Choosing your Wedding Cake Frosting is important and depends on what colours you want to achieve, the flavor, the texture and the climate that your cake will be in.



You have two main choices for your icing...buttercream or fondant.

And then, there are many choices of each in between depending on what you are using the icing for.

Buttercream:

Buttercream wedding cake frosting has a sweet, buttery flavor and tastes the best.

It looks beautiful for most decorating with a thin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens).

It is suitable for icing cakes smooth, borders, writing, most decorations including roses, drop flowers, sweet peas and figure piping.

It yields all colors with most colors deepening upon setting. You should let icing set 2-3 hours for deep color. Some colors may fade sitting in bright light.

Buttercream icing can be refrigerated in an airtight container for 2 weeks.

A buttercream iced cake can be stored at room temperature for 2-3 days with flowers remaining soft enough to be cut with a knife.

Snow-White Buttercream:

Snow-White Buttercream wedding cake frosting has a sweet, almond flavor and is ideal for wedding cakes.

It has a thin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens).

It is suitable for icing cakes smooth, borders, writing, flowers, and most decorations.

It yields truer colors due to pure white base color and creates deep colors. Most colors deepen upon setting.

Snow-White buttercream icing can be refrigerated in airtight container for 2 weeks and an iced cake can be stored at room temperature for 2-3 days.

Air-dried flowers have translucent look and remain soft enough to cut with a knife.

Royal (made with Meringue Powder):

Royal has a very sweet flavor and dries candy-hard for lasting decorations. It has a thin-to-stiff consistency depending on the amount of water added.

It is suitable for flower-making, figure piping, making flower on wires, decorating cookies and gingerbread houses.

It yields deep colors, although some colors may fade sitting in bright light. It usually requires more icing color than buttercream to achieve the same intensity.

Royal icing can be stored in an airtight, grease-free container at room temperature for 2 weeks. Air-dried decorations will last for months.

When working with Royal icing, your bowls/utensils must be grease-free. You must cover the icing with damp cloth to prevent crusting.

Rolled Fondant:

Rolled Fondant covers cakes with a perfectly smooth, satiny iced surface. It is easy and fast to use.

You just knead in flavor and color of your choice. It has a dough-like consistency that is rolled out before beomg applied to the cake.

It stays semi-soft on cakes and is suitable for any firm textured cake, pound cake or fruit cake.

Rolled Fondant is suitable for cutting, molding and modeling decorations. The white yields pastels to deep colors.

Excess rolled fondant can be stored 2 months in an airtight container. You should not refrigerate or freeze. Iced cake can be stored at room temperature for 3-4 days.

Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to seal in freshness and moisture.

Quick-Pour Fondant:

Quick-Pour Fondant has a Very sweet flavor and covers cakes with perfectly smooth, satiny iced surface. Basically, it coats baked goods and seals in freshness with a shiny, smooth surface.

It pours and dries to a semi-hard, smooth surface. Suitable for all cakes, petit fours and cookies.

Quick-Pour Fondant yields pastels. You must use it immediately. Excess, leftover fondant may be refrigerated, reheated and poured again.

Prior to applying quick-pour fondant, the cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.



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