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

Icing a wedding cake can be a daunting task, but with the right tools and techniques, it can be a fun and rewarding experience. In this guide, we will cover everything you need to know about icing a sponge wedding cake, from choosing the right type of icing to achieving a smooth and professional finish. We will also provide tips and tricks for troubleshooting common issues, so you can create a beautiful and delicious cake that will impress your guests.

Kneading and rolling out fondant icing

Fondant is a great way to ice a wedding cake. It's easy to ice a square cake with fondant – simply knead ready-to-roll icing until it is pliable. Roll it out into a circle roughly 5mm thick, turning it all the time to prevent it from sticking to the surface. Dust icing sugar or rub vegetable fat on the surface to help prevent sticking. Ensure the icing is wider than the cake and that there is enough to cover the sides.

Once you have rolled out the fondant, fold it over a rolling pin. Drape it over a cake that has already been covered in marzipan and brushed lightly all over with cooled, boiled water or vodka to help the icing stick, and let it fall over the edges. Using your hands, gently smooth the icing over the top and sides of the cake, easing it near the bottom to prevent any big folds.

Firmly press the icing to the bottom, then use a sharp knife to trim off the excess icing all around. Run icing smoothers all over the top and sides for a super smooth finish and straight edges.

If you are making a sponge cake, it can be done two to three days ahead, depending on the type of sponge, and as long as there is no cream cheese, fresh dairy, or fresh fruit in the filling. If you wish, you can add a little stock syrup to the cake, which will add moisture. However, be careful not to soak the sponge.

Covering the cake with marzipan

Covering a cake with marzipan is a great way to keep it moist and provide a smooth surface for your final icing. Here's a step-by-step guide to help you cover your sponge wedding cake with marzipan:

First, make sure your cake is ready to be covered. Sponge cakes can be prepared two to three days in advance, as long as there is no fresh dairy, cream cheese, or fruit in the filling. If you're using a recipe that includes these ingredients, prepare your cake closer to the event to ensure it stays fresh.

Next, prepare your marzipan. Knead the marzipan to soften it, and then roll it out on a board dusted with icing sugar. Rotate the marzipan as you roll to create a circular shape, and aim for a thickness of around 0.5-1cm. You can also brush the top and sides of your cake with honey to help the marzipan stick.

Now, it's time to apply the marzipan to your cake. Use your rolling pin to lift the marzipan and then unroll it directly onto your cake. Smooth the marzipan over the top of the cake and down the sides, using your hands or a cake smoother. If you're using a cake smoother, gently press and smooth the marzipan with one hand while lifting the pleats with the other.

Once the cake is evenly covered, trim away any excess marzipan from the base of the cake using a sharp knife. Finally, gently press a finger along the bottom edge of the cake to create a clean definition between the cake and the board.

After your cake is covered in marzipan, you can move on to the final icing. For a sponge wedding cake, fondant is a popular choice. Follow the same process as you did with the marzipan, rolling out the fondant and then draping it over the cake. Smooth the fondant with your hands or an icing smoother, and then trim away any excess. Your sponge wedding cake is now beautifully iced and ready to be enjoyed!

Smoothing the icing over the cake

• Once you have rolled out your fondant or ready-to-roll icing to a thickness of approximately 5mm, it's time to drape it over your cake. Ensure that the cake is already covered in a thin layer of marzipan, lightly brushed with cooled boiled water or vodka to help the icing stick.
• Gently use your hands to smooth the icing over the top and sides of the cake. Take care to ease the icing near the bottom to prevent any large folds or creases from forming.
• Firmly press the icing against the bottom edge of the cake. Then, use a sharp knife to carefully trim away any excess icing. This step ensures a neat and tidy finish.
• For an extra smooth and polished look, use icing smoothers to gently glide over the top and sides of the cake. This step will help to achieve super smooth surfaces and straight edges.
• If you are using buttercream as your icing, it is important to spread it evenly and smoothly over the cake. Avoid applying it too thickly, especially if you plan to cover the cake with sugarpaste or fondant.

By following these steps and taking your time, you will achieve a beautifully smooth and elegant finish on your sponge wedding cake.

Trimming excess icing

To trim excess icing, first use your hands to gently smooth the icing over the top and sides of the cake. Ease the icing near the bottom to prevent any big folds from forming. Once the icing is in place, firmly press it to the bottom of the cake.

Next, use a sharp knife to carefully trim off the excess icing all around the cake. Take your time with this step to ensure a straight and even cut. Run icing smoothers all over the top and sides of the cake for a super smooth finish and straight edges.

If you are using fondant icing, you may need to dust the surface with icing sugar or rub vegetable fat on it to prevent sticking. Ensure the fondant icing is wider than the cake and that there is enough to cover the sides. Fold the icing over a rolling pin and drape it over the cake, letting it fall over the edges.

For a sponge wedding cake with buttercream icing, it is important not to spread the buttercream too thickly if you are going to cover the cake with sugarpaste. A thin layer of buttercream will be easier to work with and will create a neater finish.

Using icing smoothers for a professional finish

Icing a sponge wedding cake is a delicate process, but with the right tools and techniques, you can achieve a professional finish. One of the most important steps is using icing smoothers to create a flawless, smooth surface. Here's a guide to help you master this technique:

Before you begin, it's essential to prepare your cake properly. Start by separating the layers of your sponge cake and placing the base layer on a cake board. If you wish, you can dab a small amount of stock syrup onto the cake to add moisture, especially if it won't be served immediately. However, be careful not to soak the sponge. Next, spread a layer of buttercream over the cake, but avoid making it too thick if you plan to cover the cake with sugarpaste or fondant.

Now, let's talk about the icing smoothers. These tools are essential for achieving a professional finish. First, knead your ready-to-roll icing until it's pliable. Then, roll it out into a circle roughly 5mm thick, turning it as you go to prevent sticking. Dust icing sugar or rub vegetable fat on the surface to aid in this process. Ensure your icing is wider than the cake and that there's enough to cover the sides.

Once your icing is rolled out, it's time to drape it over your cake. Fold the icing over a rolling pin and then gently drape it over the cake, which should already be covered in marzipan and lightly brushed with cooled boiled water or vodka to help the icing stick. Allow the icing to fall over the edges.

Now, for the smoothing process: using your hands, gently smooth the icing over the top and sides of the cake, easing it near the bottom to prevent any large folds. Firmly press the icing to the bottom, and then use a sharp knife to trim off any excess. Finally, run your icing smoothers all over the top and sides to achieve that sought-after super-smooth finish and straight edges.

With these steps and the help of icing smoothers, you'll be well on your way to creating a beautifully iced sponge wedding cake with a professional finish.

Frequently asked questions