Rhiannon Hendricks
Icing a wedding cake is a fun and creative task, but it can be a little daunting, especially if you're working with mini cakes. There are a few different types of icing that can be used, including royal icing, which is the traditional choice, and buttercream icing. You can make your own icing at home by combining ingredients such as shortening, water, vanilla, salt, almond extract, and powdered sugar. The key to achieving the perfect consistency for icing is to adjust the amount of water or cream used. Once you have the right consistency, you can start icing your mini wedding cakes, adding decorations and piping as you go.
| Characteristics | Values |
|---|---|
| Icing type | Royal icing is traditional for wedding cakes |
| Icing ingredients | Shortening, water, vanilla, salt, almond extract, powdered sugar, butter, heavy cream |
| Additional ingredients | Marzipan is a traditional layer on top of wedding cakes |
Explore related products
What You'll Learn
How to make Royal Icing
Royal icing is the traditional icing used for wedding cakes. It is made with egg whites and sugar, and can be decorated with marzipan. Here is a recipe for royal icing:
To make royal icing, you will need:
- 3 1/2 cups (1 pound) of powdered sugar
- 4 large pasteurized egg whites or 1/2 cup liquid egg whites
- A large bowl
- A fine-mesh strainer
- A stand mixer with a whisk attachment or an electric hand mixer
First, sift the powdered sugar through the fine-mesh strainer into the large bowl. If there are any lumps left in the strainer, use your fingers to break them up and push them through. Then, place the egg whites in the bowl of the stand mixer fitted with the whisk attachment. If you are using an electric hand mixer, use a separate large bowl. Whip the egg whites on medium-high speed until they are foamy, doubled in volume, and opaque, which should take about 2 minutes.
Next, turn off the mixer and add half of the powdered sugar. Mix on low speed until the sugar is completely dissolved and no large lumps remain, which should take 1 to 2 minutes. Add the remaining powdered sugar and continue mixing until it is completely dissolved, which will take another 1 to 2 minutes. Finally, increase the mixer speed to high and whip until the icing is completely smooth, glossy, and slightly thickened, which will take 4 to 5 minutes.
If you are concerned 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, until the egg whites are warm but not cooking. You can also add more sugar to the icing 1/2 cup at a time to stiffen it if needed.
Choosing the Perfect Faux Flowers for Your Wedding Cake
You may want to see also
Explore related products
How to make wedding cake frosting
Wedding cakes are traditionally iced with royal icing, which is made by combining shortening, water, vanilla, salt, almond extract and powdered sugar. The mixture should be beaten until it is smooth and creamy, and then mixed for a further 5-10 minutes. If the icing is too thick, a little more water can be added.
Wedding cakes also often have a layer of marzipan, which is made from almond meal, icing sugar, castor sugar, egg white and almond essence. This is spread on top of the cake before the icing is applied.
To make a simple buttercream frosting, cream butter on a low speed and then add in powdered sugar and heavy cream, alternating a cup of the sugar and a tablespoon of the cream at a time. Add vanilla and then beat for 3 minutes on a medium-high speed.
The type of icing you choose will depend on your personal preference, but royal icing is the most traditional option for wedding cakes.
Posh and Becks' Wedding Cake: A Sweet Treat's Origin
You may want to see also
Explore related products
How to make homemade marzipan
Wedding cakes are traditionally iced with Royal Icing, which is made by combining shortening, water, vanilla, salt, and almond extract in a bowl and beating until smooth and creamy. Gradually mix in powdered sugar and add water as needed to reach the desired consistency.
To make homemade marzipan, you will need:
- Almonds (blanched and finely ground, or sliced)
- Powdered sugar (regular or a sugar alternative)
- Almond flour (or whole almonds covered with boiling water, then drained and processed)
- Baking soda
- Almond extract
- Rose water (optional)
- Milk (optional)
- Sherry or rum (optional)
- Lemon juice (optional)
- Egg whites (optional)
First, put all the dry ingredients into a food processor and combine. Then, add the wet ingredients (almond extract, rose water, milk, sherry or rum, lemon juice, and egg whites) and whiz until the mixture comes together. It should be soft but not runny. Turn the marzipan out onto a work surface dusted with icing sugar and knead briefly into a smooth ball. The marzipan can be used immediately or stored in the fridge for up to 2 weeks or frozen.
Wedding Cake Sizes: 3-Tier Servings for Your Big Day
You may want to see also
Explore related products
How to ice a cake
To ice a mini wedding cake, you can use Royal Icing, which is the icing traditionally used for wedding cakes. You can make Royal Icing by combining shortening, water, vanilla, salt, and almond extract in a bowl with a paddle attachment and beating until smooth and creamy. Then, gradually mix in half of the powdered sugar, and continue to mix for a minimum of five minutes, or up to 10 minutes if possible. Finally, mix in the remaining powdered sugar until combined, adding additional water if needed to reach the desired spreading consistency.
Another option for icing a mini wedding cake is to use a frosting made from butter, powdered sugar, heavy cream, and vanilla. To make this frosting, cream the butter on low, then add in the powdered sugar and heavy cream, alternating a cup of the powdered sugar and a tablespoon of the heavy cream at a time. Add the vanilla and beat for three minutes on medium-high speed. Spread the frosting over your cake.
Wedding cakes typically have a layer of marzipan on top, which adds to the flavour. Marzipan is made from almond meal, icing sugar, castor sugar, egg white, and almond essence mixed to a pliable dough.
When icing a mini wedding cake, it's important to consider the desired consistency of the icing. For a thinner icing that can be used to ice the cake, add more water. For thicker icing that can be used for decorations, use less water.
Transporting Your Wedding Cake: A Step-by-Step Guide
You may want to see also
Explore related products
How to make wedding cake decorations
Wedding cakes are traditionally iced with royal icing, which is made by combining shortening, water, vanilla, salt, almond extract, and powdered sugar. The mixture should be beaten until smooth and creamy, and additional water can be added to reach the desired consistency. This icing can also be used to pipe decorations.
Wedding cakes also often have a layer of marzipan, which is made from almond meal, icing sugar, castor sugar, egg white, and almond essence. This is shaped into a pliable dough.
To make a simple wedding cake frosting, cream butter on low, then add in powdered sugar and heavy cream, alternating a cup of the sugar and a tablespoon of the cream at a time. Add vanilla, then beat for three minutes on medium-high speed. This can then be spread over the cake.
Choosing the Perfect Wedding Cake: A Guide
You may want to see also
Frequently asked questions
Royal icing is traditionally used for wedding cakes. You can also use a frosting made from butter, powdered sugar, heavy cream and vanilla.
Combine shortening, water, vanilla, salt, and almond extract in a bowl and beat until smooth and creamy. Gradually mix in 1/2 of the powdered sugar, then continue to mix for a minimum of 5 minutes. Mix in the remaining powdered sugar just until combined. Add additional water if needed to reach the desired consistency.
Marzipan is a mixture of almond meal, icing sugar, castor sugar, egg white and almond essence mixed to a pliable dough.
