Butter Icing A Wedding Cake: A Step-By-Step Guide

Butter icing is a popular choice for wedding cakes, but it can be tricky to get right. There are a few different methods for creating a humidity-resistant buttercream frosting, including using more powdered sugar, substituting vegetable shortening for butter, or adding cornstarch. It's also important to consider the environment in which the cake will be displayed and transported, as dry ice or air conditioning may be necessary to keep the icing from melting.

How to make buttercream icing

To make buttercream icing, you can use a stand mixer to combine shortening, water, vanilla, salt, and almond extract. Beat until smooth and creamy, then gradually mix in half of the powdered sugar. Continue to mix for a minimum of five minutes, or up to 10 minutes if possible. Mix in the remaining powdered sugar until combined, adding additional water if needed to reach the desired consistency.

If you are making a wedding cake, you will want to make sure the icing is smooth. To do this, first coat your cake in buttercream to even out any lumps and bumps. This will also help your fondant to stick to the surface of your cake. Dust your work area and rolling pin with icing sugar to make it much easier to handle your fondant and stop it from sticking and tearing. Carefully rotate your icing as you roll, and be careful not to add too much icing sugar, as this will cause the fondant to dry out.

If you are travelling with your cake, you will need to make sure it is in a cool spot, preferably air-conditioned, and in a box that will not allow the sun to hit it. You could also use dry ice. If you are in a humid climate, you can try using more powdered sugar to make a thicker frosting, using all vegetable shortening and no butter, or adding cornstarch.

How to make fondant stick to a cake

To make fondant stick to a cake, you can first coat your cake in buttercream or jam to even out any lumps and bumps. This also helps your fondant to stick to the surface of your cake. A layer of marzipan also helps to create a smooth surface. Dusting the work area and rolling pin with icing sugar will make it much easier to handle your fondant and stop it from sticking and tearing. Carefully rotate your icing as you roll. When you roll your fondant, don’t allow it to dry out by adding too much icing sugar.

If you are making a wedding cake, you can use Italian Meringue buttercream icing. Make sure the cake is in a cool spot, hopefully air-conditioned and in a box that will not allow the sun to hit it. You could also use dry ice. If you are in a humid environment, you can try using more powdered sugar to make a thicker frosting, using all vegetable shortening and no butter, or adding cornstarch.

How to transport a butter-iced wedding cake

Transporting a butter-iced wedding cake requires careful planning to ensure it arrives in perfect condition. Here are some tips to help you:

Firstly, it is important to create a smooth surface on your cake before applying the butter icing. You can do this by coating the cake in a thin layer of buttercream, jam, or marzipan. This will help to even out any lumps and bumps, creating a flawless finish. Additionally, a layer of marzipan will help to create a smooth surface for the icing to adhere to.

When preparing your butter icing, consider the climate conditions during transport. If you anticipate high humidity, adjust your icing recipe accordingly. You can make your icing more resistant to humidity by increasing the amount of powdered sugar, using vegetable shortening instead of butter, or adding cornstarch. Experiment with these methods to find the best combination for your climate.

To transport the cake safely, it is crucial to keep it cool and protected from direct sunlight. Place the cake in a box that will shield it from the sun's rays, and ensure it is stored in a cool, air-conditioned environment. If the journey is particularly long, consider using dry ice to keep the cake chilled. Place the cake box inside a larger box and put the dry ice between the two boxes. Always make sure the cake is on a flat surface during transport to prevent any shifting or damage.

By following these steps, you can confidently transport your butter-iced wedding cake, ensuring it arrives looking elegant and delicious.

How to make humidity-resistant buttercream

To make a humidity-resistant buttercream, you can try one of the following methods:

• Use more powdered sugar to make a thicker frosting.
• Use all vegetable shortening and no butter (add 1 teaspoon of butter flavouring for each 1/2 cup of shortening).
• Add cornstarch (2 tablespoons for each 1 cup of frosting).

You can also try mixing and matching these methods until you get the best results for your climate. For example, you could try using a combination of butter and vegetable shortening, or adding a small amount of cornstarch to a thicker frosting.

It's also important to note that the surface of your cake will affect the final appearance of your icing. To achieve a smooth finish, start by coating your cake in buttercream or jam to even out any lumps and bumps. You can then add a layer of marzipan to create an even smoother surface for your fondant to stick to. Dusting your work area and rolling pin with icing sugar will also make it easier to handle your fondant and prevent it from sticking or tearing.

How to make a smooth surface for icing

To make a smooth surface for icing, you should first coat your cake in buttercream or jam to even out any lumps and bumps. You can also use a layer of marzipan to create a smooth surface. Dust your work area and rolling pin with icing sugar to make it easier to handle your fondant and stop it from sticking and tearing. When you roll your fondant, carefully rotate it and be careful not to add too much icing sugar, as this will cause it to dry out.

If you are making buttercream frosting, you can make it thicker by using more powdered sugar. You can also use all vegetable shortening and no butter (add 1 teaspoon of butter flavour for each 1/2 cup of shortening) or add cornstarch (2 tablespoons for each 1 cup of frosting).

Frequently asked questions