Icing A Wedding Cake: Plastic Icing Perfection

Icing a wedding cake with plastic icing is a fun and creative way to add a personal touch to your big day. Whether you're a seasoned baker or a beginner, there are a few simple steps to follow to achieve a professional-looking finish. From preparing your cake to choosing the right tools and techniques, this guide will take you through the process of creating a beautiful and delicious wedding cake with plastic icing.

How to make royal icing

To make royal icing, you'll need to combine all the ingredients, mixing slowly, then beat at high speed for 7-10 minutes. Keep the icing covered with a damp cloth as it dries quickly.

Here's a step-by-step guide:

• Sift 3 1/2 cups (1 pound) of powdered sugar through a fine-mesh strainer into a large bowl. If any lumps are left in the strainer, use your fingers to break them up and push them through.
• Place 4 large pasteurised egg whites or 1/2 cup liquid egg whites in the bowl of a stand mixer fitted with a whisk attachment. Alternatively, use an electric hand mixer and a large bowl.
• Whip on medium-high speed until foamy, doubled in volume, and opaque, about 2 minutes.
• Turn the mixer off and add half of the powdered sugar. Mix on low speed until the powdered sugar is completely dissolved and no large lumps remain, 1 to 2 minutes.
• Add the remaining powdered sugar and continue mixing until completely dissolved, 1 to 2 minutes more.
• Increase the mixer speed to high and whip until the icing is completely smooth, glossy, and slightly thickened, 4 to 5 minutes.

If you're worried about using raw egg whites, you can heat-treat the eggs before beating them. To do this, cook the eggs in a bain-marie over low heat for 2-3 minutes, whisking constantly.

How to make wedding cake frosting

To make wedding cake frosting, you'll need to combine shortening, water, vanilla, salt, and almond extract in a bowl. Beat the mixture until it's smooth and creamy. Then, gradually mix in half of the powdered sugar, continuing to mix for at least five minutes, or up to 10 minutes if possible. Finally, mix in the remaining powdered sugar until it's combined, adding more water if needed to reach the desired consistency.

If you're using royal icing, combine all the ingredients and mix slowly before beating at high speed for seven to 10 minutes. Keep the icing covered with a damp cloth as it dries quickly.

When it comes to applying the frosting, it's best to ice a chilled cake to help set the buttercream and minimise crumbs. Spread the frosting over the entire surface of the cake with a palette knife, working it into little waves and snowy mounds all over the top and sides.

You can also use fondant, but you'll still need buttercream between the fondant and the cake for it to stick.

How to prepare your cake for icing

To prepare your cake for icing, it's important to let it cool completely. You can then level or torte the cake, and wrap each layer individually in plastic wrap and then foil. Place the cake on a board and freeze it until you're ready to add the crumb coat.

When you're ready to ice, take the cake out of the freezer and ice it while it's still chilled. This will help set the buttercream and minimise crumbs.

If you're making your own icing, there are a few different recipes you can try. A simple icing can be made by whisking together powdered sugar, milk, and vanilla until it's smooth and spreadable. You can add additional milk, one teaspoon at a time, until you reach your desired consistency.

For a more complex icing, you can combine shortening, water, vanilla, salt, and almond extract in a stand mixer. Beat until smooth and creamy, then gradually mix in the powdered sugar. Continue mixing for at least 5 minutes, or up to 10 minutes for a smoother finish. You can add additional water if needed to reach the desired consistency.

If you're using fondant, you'll need to apply a layer of buttercream to the cake first so that the fondant will stick.

How to ice a cake with fondant

To ice a cake with fondant, start by covering the cake with buttercream or marzipan. If you're using marzipan, you'll need to do this three days in advance so that the marzipan is dry. If you're using buttercream, it just needs to be firm. Dilute the buttercream with a little milk or water to make it lighter and easier to spread.

Next, dust your work surface with icing sugar or cornflour, and knead the fondant until it's soft and pliable. Roll it out to a thickness of about 4mm. Then, lift the fondant with your rolling pin and drape it gently over the cake. Smooth the fondant using cake smoothers, pushing out any air bubbles and creases, starting on the top and working down the sides. Be careful not to create any pleats or folds.

Finally, trim off the excess icing with a sharp knife, cutting as close to the cake as possible.

How to make Swiss meringue buttercream flowers

To ice a wedding cake with plastic icing, you should first let the cake cool completely, then level/torte, wrap each layer individually in plastic wrap and then foil, place on a cake board, then freeze until ready to crumb coat. You can then ice the cake while it's chilled, which will help set the buttercream and minimise crumbs.

For the Swiss meringue buttercream flowers, you will need egg whites, sugar, butter, and flavourings like vanilla and salt. First, combine the egg whites, sugar, and salt in a large bowl and place the bowl over a pan of simmering water, making sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. Once the mixture reaches about 185°F (85°C), it is fully cooked. Next, whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding your chosen flavourings. Whip the buttercream on medium/high speed until it is white, fluffy, and doesn't taste buttery, this can take 8-10 minutes. To make the buttercream extra creamy and smooth, switch to a paddle attachment and mix on low speed for 15-20 minutes to remove air bubbles.

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