Icing a Wedding Cake
Cake icing a huge
part of the success of a dessert. Statistics show that 25% of guests do
not eat wedding cake. While some of it may be due to dietary
constraints, the rest may be because people just don’t it. Why? A lot
of cake just doesn’t taste good to many. They think it's too dry, too
greasy, or too sweet. A good wedding cake icing recipe can surely help
break this chain.
Any dessert that
tastes heavenly will have your guests asking for a 2nd piece, even if
they are on a diet! At a recent event we attended, the cake was 3
layers – each with a different cake type, filling and vanilla cake
icing. I was hesitant to try a piece, because I had already indulged in
sweets the entire week. The first piece I tried was decadent. Dare I
try another? But of course. The 2nd piece even better! A 3rd? There was
plenty, why not? This kind of damage requires an extra 30 minutes on
the treadmill…but boy, was it worth it. Wouldn’t you want all of your
guests to have the same experience with your dessert?
Most couples opt
for traditional white cake icing, but it’s also pretty trendy at the
moment to drape a cake in color. The most popular cake icing colors are
muted or pale, yellows, pinks, blues and greens. The colors either
match the bridal party, flowers, detail in the brides gown or another
element of the event.
frostings are not the best choice for a formal affair. Can you guess
why? I envision my son eating his dark blue Spiderman cake on his 3rd
birthday. His teeth were blue, his lips were blue, and so was half of
his face. Unless you want some funky wedding photos of your guests,
stay away from dark colored frostings.
Coloring icing is
an art! It’s done by adding a few drops of liquid color to white
frosting. It’s not as easy at you may think to get the perfect color.
Bakers often use a color wheel (just like when mixing paint) to create
a mixture of colors to get the shade just right.
If the frosting’s
shade of pink doesn’t match the swatch of fabric that the bride
provided, the baker may be in for some trouble. The key to a good
tasting cake is top quality ingredients, i.e. real butter and cream.
The trick is a cake that looks fabulous AND tastes fabulous. We talk
about tasting cakes in the Hiring
a Baker section of our site. Most professional
bakers offer wedding cakes in a variety of delicious fillings and
flavors. Wedding cakes can also have different layers with different
flavors - whether lemon
cake with lemon mousse filling, chocolate cake
with hazelnut cream filling or white chocolate cake with a filling of
fresh strawberries and whipped
cream…pick your favs!
The elements that
factor in how cakes taste are: the cake, the filling
and the frosting
or icing. A wedding cake frosting (or wedding cake icing) recipe or two
is covered in this section. Icing a wedding cake is an art for sure.
Dreaming of a fondant wedding cake? This wedding cake frosting is
rolled out like pastry dough. The dough is laid upon the cake and
molded to literally wrap, like skin, producing a very smooth finish.
This smooth finish is the choice for many brides these days – it looks
clean, smooth and perfect. However, many detest the taste or even the
texture (the way it feels in your mouth), its kind of weird and icky to
some people. It reminds us of the skin on the outside of mochi, a
Japanese confection. It's just not the typical soft and yummy frosting
most of us are used to. Fondant icing can be flavored though, ask your
baker about these options and aim to taste them too.
The first thing you need to know about butter cream icing is that it
needs to be refrigerated, and should never be left in the sun, in warm
outdoor weather, or in an overheated room. The last thing you want is
frosting that’s melting and sliding off the side of your cake! If
you’re in warm conditions, but are able to keep your cake in an
air-conditioned place up until the cake cutting, then you’re good. This
wedding cake frosting is excellent as butter cake icing or vanilla cake
It’s a mess to make, but we love spun sugar. It’s also the name of our
favorite cake supply shop in Berkeley, CA. This process creates a
intricate and delicate web of glossy golden caramel strands that can be
used to wrap or top pastries (such as the croquembouche
to produce a dimensional and festive appearance. Is it just decor? No
way, it's edible! You can eat it for sure - it actually melts in your
Royal icing is made from gently beaten egg white, lemon or lime juice
and powdered sugar. The egg whites are sometimes substituted with
meringue powder, to avoid risk of salmonella. Alternatively,
pasteurized and refrigerated egg whites can be used. You'll see this
used a lot to decorate sugar
Marzipan is mostly used to mold edible sweets such as flowers,
miniature fruit, figurines (like for cake toppers) and anything else
you can imagine. It can also be rolled into sheets and used as icing
and is colored more often that used in its natural
state. Sometimes it’s used as a thin layer between cake and royal
The first thing you need to know about whipped cream icing is that it
needs to be refrigerated. This white fluffy stuff is formed when cream
is beaten (with a whisk or fork) until it’s light and fluffy. Light,
airy and sweet, it works on all cakes, but especially cakes with fruit.
Picture this: a light sponge cake with whipped cream and fresh fruit
filling, served on a bed of drizzled fruit puree.
Vanilla Cake Icing
lot of cakes seem to be vanilla by default. So what's the best icing to
add to the deliciousness? One of our readers here submitted one of her
favorites recipes that's absolutely delicious.
Cream Cheese Icing
cheese icing goes great on lots of types of cakes: carrot, zucchini,
red velvet, chocolate, vanilla or orange. Our favorite is hands down carrot cake.
Have a great cake icing?
If you have a great cake icing, please share it!
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