Creating The Perfect Wedding Cake Icing: A Step-By-Step Guide

There are many types of icing that can be used for a wedding cake, such as buttercream, fondant, chocolate ganache, and royal icing. Each type of icing has its own pros and cons, and the decision on which one to use depends on various factors, including the desired taste, appearance, and texture of the cake, as well as the venue's temperature and length of travel. For instance, buttercream icing is soft and can be easily piped into intricate flowers, borders, and designs, but it melts easily and is not suitable for summer weddings. On the other hand, fondant icing gives a smooth and polished appearance to the cake and is durable, but it has a chewy texture and is often peeled off by guests due to its sugary taste. Ganache, made from chocolate and cream, offers a smooth and silky finish but is slightly more stable in hotter temperatures. Royal icing, made from sugar, water, and egg whites, dries to a hard, matte finish and is stable in all conditions, making it a popular choice for destination weddings. Ultimately, the choice of icing depends on the specific requirements and constraints of the wedding cake.

Buttercream icing

Buttercream is a sweet and fluffy frosting made by creaming butter and sugar. It is commonly used as a frosting, decoration, or filling for cakes, cupcakes, and cookies. The most popular buttercream flavour is vanilla, but it can also be found in chocolate or fruit flavours. Buttercream can also be coloured using food colouring.

Ingredients

• Butter (salted or unsalted)
• Icing sugar (also known as powdered sugar or confectioner's sugar)
• Milk
• Vanilla extract

Optional Ingredients

• Lemon zest
• Orange zest
• Food colouring

Method

• Cream the butter until smooth and creamy.
• Gradually add the icing sugar, mixing until well blended.
• Add the vanilla extract and any other flavourings or colourings.
• Beat the mixture until smooth and fluffy.
• If the mixture is too thick, add a small amount of milk to adjust the consistency.
• Beat the mixture again for 3-4 minutes, until it reaches the desired consistency.

Tips

• For a less sweet buttercream, use salted butter.
• Sift the icing sugar before adding it to the mixture to avoid a grainy texture.
• If the buttercream is still grainy, mix it for longer or add a small amount of liquid.
• Store buttercream in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
• If refrigerating, allow the buttercream to come back to room temperature and beat again before using.

Fondant icing

Fondant is a sugar and water-based icing that is one of the more popular cake coatings. It is an edible, pliable, soft, and thick icing used to cover and decorate cakes. Fondant is also easy to colour and mould, and can withstand heat, making it a good option for a summer wedding.

Fondant is made by combining marshmallows and powdered sugar. It can be made ahead and stored for later use, but it will dry out, so it is important to keep it in an airtight container. It can also be wrapped completely in plastic wrap and stored at room temperature. Fondant is not typically refrigerated.

To make fondant, start with white mini marshmallows. Check the expiration date and shake the bag a little to ensure they aren't clumped together. Use a glass bowl to melt the marshmallows in the microwave, stirring often. Once melted, pour the mixture into a mixer and mix well using the dough attachment. Add in powdered sugar a cup at a time. Mix until the shine is completely gone. You may not need to use all the sugar, just keep adding until the mixture has the consistency of play dough. The final result should not be sticky to the touch.

When the fondant becomes too stiff to mix in the mixer, pull it out and knead it on the counter, adding more sugar if needed. Knead in food colouring, if desired. From this point, you can roll the fondant out to place on a cake, cupcakes, or to create something amazing! When working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking.

Ganache icing

Ganache is a luxurious and rich icing made from chocolate and cream, making it a perfect choice for chocolate lovers. It can be used as both a filling and an icing finish for a wedding cake. While ganache cannot be coloured, it can be piped into different shapes and flowers, making it a versatile option for decorative purposes.

To make chocolate ganache, you will need chocolate and heavy cream. The type of chocolate you use will depend on the desired flavour and texture of your ganache. Dark chocolate, milk chocolate, or white chocolate can all be used, but it is important to ensure that you are using high-quality chocolate with a suitable cocoa content. For dark chocolate ganache, choose chocolate with at least 54% cocoa content. If you are using milk chocolate, look for options with 35-40% cocoa, and for white chocolate, aim for 28-35% cocoa.

In addition to the chocolate, you will need heavy cream or heavy whipping cream with a fat content of at least 30%. This is crucial for achieving a smooth ganache. You can also add a teaspoon of vanilla or almond extract to enhance the flavour. If you want to make a vegan ganache, you can use dairy-free dark chocolate and replace the heavy cream with full-fat canned coconut milk.

The ratio of chocolate to cream will depend on the type of chocolate you are using and the desired consistency of your ganache. For a classic ganache that can be used as a filling or topping, use a 1:1 ratio, which will result in a smooth and pourable consistency. If you want a whipped chocolate ganache with a light and airy texture, use a 1:3 ratio.

For a firmer ganache suitable for covering a cake, the ratio will be different. For white chocolate ganache, use a 3:1 ratio, while for dark chocolate, a 2:1 ratio will create a stable coating. If you are using milk chocolate, a 2.5:1 ratio will give you the necessary thickness.

• Finely chop the chocolate and place it in a heat-proof bowl.
• Heat the heavy cream in a saucepan over medium heat until it starts to simmer.
• Pour the hot cream over the chocolate and let it sit for a few moments.
• Using a soft spatula, gently mix the chocolate and warm cream until the ganache is completely melted and smooth.
• For an extra smooth finish, blend the mixture with an immersion blender to remove any remaining small chocolate pieces.
• Cover the ganache with plastic wrap, ensuring it touches the surface. You can then refrigerate it or leave it at room temperature until it reaches a spreadable consistency.

Once your ganache is ready, you can use it to create a protective border during the assembly of your layer cake. Let the assembled cake chill for at least 20 minutes before starting the exterior smoothing. Use acrylic discs and an offset spatula to apply an even layer of ganache over the entire cake. Finish smoothing with a steel icing smoother until you achieve a clean and smooth finish. Finally, let the cake harden in the refrigerator for at least 4 hours, or overnight, before adding any final decorations or covering it with fondant.

Royal icing

To make royal icing, you will need:

• Egg whites (or an alternative binding agent such as meringue powder or aquafaba)
• Powdered/icing sugar
• Lemon juice (optional)

The egg whites act as a binding agent, creating a smooth and firm texture, while the powdered sugar provides sweetness, thickness, and a bright white colour. Lemon juice is an optional ingredient that can enhance the flavour and act as a preservative.

• Heat-treat the egg whites (optional): Warm the egg whites in a bain-marie over low heat for 2-3 minutes, whisking constantly. This step ensures that any bacteria in the eggs are killed.
• Beat the egg whites: Using a stand mixer with a whisk attachment, beat the egg whites at high speed until foamy, which should take around 2 minutes.
• Add the sugar: Gradually add the sifted sugar, a spoonful at a time, followed by the lemon juice (if using). Continue beating at high speed until the mixture thickens, which should take about 2-3 minutes.
• Adjust the consistency: If you desire a thicker consistency for frosting a cake, simply add more icing sugar until you achieve the desired consistency.
• Store: Place the icing in a bowl and cover it with cling wrap, ensuring the wrap touches the surface of the icing to prevent it from hardening.

Your royal icing is now ready to use! It can be used to create a smooth finish on dense cakes like fruit cakes. You can also use different piping nozzles to achieve various decorative effects, such as shell borders, ruffles, and garlands.

Naked cakes

To make a naked cake, you will need the following ingredients:

• Cake layers: You can choose any flavour you like, such as vanilla, chocolate, red velvet, or even a combination of different flavours for each tier.
• Filling: Buttercream, fruit, or ganache are commonly used as filling between the cake layers.
• Toppings: Fresh flowers, berries, succulents, or other types of foliage are often used to decorate naked cakes. You can also add a dusting of powdered sugar, drizzles of chocolate or caramel, or even a personalised cake topper.
• Use good quality cake pans to ensure nice, straight cake layers.
• Level off the top of each cake layer to ensure stability and even layers.
• Chill your cake before slicing and serving to help stabilise the frosting and ensure neater slices.
• If you are making a semi-naked cake, apply a thin layer of frosting to the sides, using a bench scraper to smooth it out, and then chill the cake before adding any toppings.
• If you are using fresh flowers to decorate your cake, wrap the stems in plastic wrap to prevent the cake from being contaminated.

Frequently asked questions