Plastic Icing Wedding Cake: Simple, Elegant Decoration

Decorating a wedding cake with plastic icing is a fun and inventive way to add a unique touch to your special day. While buttercream and fondant are popular choices, plastic icing offers a versatile and easy-to-cut option that can be used to create a range of designs. Before you begin decorating, it's important to prepare your cake by creating a smooth surface. This can be done by coating the cake with buttercream, jam, or marzipan. When using plastic icing, it's crucial to knead the icing to achieve the perfect rolling-ready consistency. By dusting your work area and rolling pin with icing sugar, you can easily handle the plastic icing and prevent it from sticking or tearing. Using a cake turntable will help you rotate the cake and evenly ease out any folds in the icing. With careful preparation and creativity, you can decorate your wedding cake with plastic icing to make it the talking point of your wedding.

Using a cake turntable to rotate the cake and smooth out the icing

Using a cake turntable is an effective way to rotate the cake and smooth out the icing. This tool is used by professionals to fill and frost a layer cake with ease. If you don't have a turntable, you can use a lazy Susan, or a cake stand or plate. However, achieving a perfectly smooth finish with these alternatives can be challenging.

To use a cake turntable, start by placing your first layer of cake on the turntable. Use a serrated knife to cut off the domed top of the cake, rotating the cake as you go, to create a flat, even layer. Repeat this process with the additional layers, and set them aside.

Next, put a damp square of paper towel on top of the turntable, and place two taped-together cardboard cake rounds on top. The paper towel prevents the cardboard from sliding around, and using two cake rounds adds height and stability. Place a small amount of buttercream on top of the cardboard rounds, and then place your first cake layer on top, ensuring it's perfectly even with the sides of the cardboard.

Now you're ready to add buttercream. Put a generous amount in the centre of the cake layer and use the back of a large offset spatula to spread the frosting back and forth from the centre, going just to the edge of the cake. Rotate the turntable as you go.

Add the second cake layer on top of the first, placing it upside down to prevent a brown streak inside the cake and create a flat, crumb-free top. Repeat the process of adding buttercream and rotating the turntable. Get down to eye level with the cake to ensure everything looks even.

The hardest part is frosting the sides. Put a nice amount of buttercream on the entire side of the cake, then use the back of your spatula to spread it over a section. Rotate the turntable to do this, rather than just using the spatula. Repeat until the entire side is covered, cleaning the spatula each time to remove crumbs.

Check the cake at eye level and fill in any areas that are thin or crooked. You may need to clean up the edges by starting off the cake and using the clean back of your spatula to bring it in for a "landing" like an aeroplane, then lifting off again. Turn the cake a bit and repeat, going all the way around.

Chill the cake for 15-60 minutes, then remove it from the fridge. The buttercream should now be stiffer, making the cake easier to work with. Go back over the top and sides, evening things out and covering any thin spots.

If you want to create a textured side, hold your cake comb perpendicular to the cake and gently spin the turntable while holding the comb in place.

Adding a thin layer of buttercream at the top

Adding a thin layer of buttercream to the top of your cake is called a crumb coat. This is a very thin layer of frosting that is applied to the cake before the exterior frosting is added. The crumb coat protects the outer layer of frosting from catching any crumbs.

To create a crumb coat, use a large icing spatula and a bench scraper to apply a thin layer of frosting all over the top and sides of the cake. Refrigerate the cake to help set the crumb coat.

If you are decorating the cake in stages over 1-2 days, cover and refrigerate any leftover frosting.

Using a palette knife to apply royal icing

Prepare the Cake Board:

Start by placing a generous tablespoon of royal icing onto the middle of your cake board. This will act as an adhesive to secure the cake to the board. Place the cake, preferably covered with marzipan, on top of the icing and leave it to dry. It is recommended to cover the cake with marzipan 3 days in advance so that it is dry before you begin decorating.

Smooth Finish:

For a smooth and level finish, add a few generous tablespoons of royal icing to the top of the cake. Using a long palette knife, spread the icing over the entire top of the cake with a gentle sweeping motion. Go back and forth with the palette knife, working the icing towards you, until the top surface is smooth and even.

Encourage the icing to fall over the edge of the cake, and then spread it evenly down the sides. If you have a cake turntable, use a cake scraper held at a 45-degree angle and turn the cake in one movement. This will help you achieve a smooth and even finish on the sides as well. Continue working the icing until you are happy with the overall appearance.

Informal Finish:

If you prefer a more whimsical and informal finish, the technique is slightly different. Start by adding a few generous tablespoons of royal icing to the top of the cake. Use the palette knife to spread the icing over the entire surface, including the top and sides.

Instead of smoothing it out, use the palette knife to create little waves and snowy mounds. You can use short, wavy motions or dot the icing to form small peaks. This will give your cake a playful and textured look.

Creative Techniques:

Once you've mastered the basics of applying royal icing with a palette knife, you can explore more creative techniques. Try the "Floral Impressionism" technique by applying buttercream or fondant with bold, sweeping strokes to mimic impressionist paintings. Create textured buttercream blooms, whimsical swirls, marbled effects, or watercolour washes for a dreamy, ethereal appearance.

Experiment with different colours, pressures, and angles of the palette knife to achieve a wide range of effects. Remember, the key to success is embracing creativity and artistic expression!

Preparing the cake by coating it in buttercream or jam to even out any lumps

To prepare a cake for plastic icing, it is important to ensure that the cake has a smooth surface and no lumps. This can be achieved by coating the cake in a layer of buttercream or jam. Here is a step-by-step guide:

Step 1: Prepare the cake

Before applying any coating, trim the cake's edges to ensure they are soft and fluffy. Hard edges can cause lumps and bumps under the fondant, affecting the final smoothness of the cake's surface. This step also helps improve the overall cake shape.

Step 2: Apply a crumb coat

Use buttercream or jam as a crumb coat to seal in the cake crumbs and create a smoother surface. Take a small amount of buttercream or jam and apply a thin layer all over the cake. This step will prevent cake crumbs from mixing into your final coating.

Step 3: Chill the cake

Place the crumb-coated cake in the fridge for about 10 minutes to allow the coating to set. This step will help the cake maintain its shape and make it easier to handle during the next steps.

Step 4: Apply a thicker coat

Remove the cake from the fridge and apply a thicker layer of buttercream or jam. Ensure that there are no solid portions of cake visible through the coating. The goal is to create an even base for the plastic icing to adhere to.

Step 5: Chill the cake again

Return the cake to the fridge and chill until it is solid. This step will help the coating set and firm up, creating a stable base for the plastic icing.

Step 6: Smooth the surface (optional)

If desired, you can further smooth the surface of the cake by scraping it with a metal bench scraper dipped in warm water and then wiped clean. This step will help crisp up the edges and remove any bumps or spatula lines.

By following these steps, you will have a well-prepared cake with a smooth surface, ready for the application of plastic icing. Remember to work with chilled cakes as they provide a better canvas for achieving smooth fondant success.

Using a rolling pin to roll out the fondant icing

To decorate a wedding cake with fondant icing, also known as ready-to-roll icing, you'll need to roll out the icing using a rolling pin. Here's a step-by-step guide:

• Prepare Your Work Surface: Clear a clean, flat area to roll out your fondant. A countertop or wooden chopping board works well. Lightly dust the surface with icing sugar or corn starch to prevent the fondant from sticking.
• Allow Fondant to Reach Room Temperature: If your fondant has been refrigerated, let it sit on your work surface until it reaches room temperature. This will ensure it doesn't stick to your work area.
• Knead the Fondant: Before rolling, knead the fondant with your hands. This will make it smoother and more pliable. Coat your hands with icing sugar or corn starch to prevent sticking, and wear plastic gloves if you're adding food colouring. Knead for about 5-8 minutes.
• Roll the Fondant: Dust your rolling pin with icing sugar or corn starch. Place the rolling pin on the fondant and begin to roll it out, applying gentle but firm pressure. Roll back and forth, continuously flattening the fondant. If you're creating a large circular shape, turn the fondant 90 degrees after a few rolls and roll outwards, away from yourself.
• Achieve Desired Thickness: The thickness of your fondant will depend on its purpose. For a simple cake covering, roll the fondant fairly thin to make it easier to drape over the cake. For molding characters, flowers, or 3D designs, thicker fondant is better.
• Transfer the Fondant to the Cake: Once your fondant is rolled out to the desired size and thickness, you can transfer it to the cake. Place the rolling pin on the fondant and gently wind the fondant around it. Then, unroll it over the cake, being careful to avoid air bubbles. Smooth the fondant over the top and edges of the cake.

Remember, fondant is very sticky, so don't be afraid to use a generous amount of icing sugar or corn starch on your work surface and tools. Now you're ready to continue decorating your wedding cake!

Frequently asked questions