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

There are many ways to make decorating icing for a wedding cake, from buttercream to fondant, royal icing, and more. The type of icing you choose will depend on the design of your cake, the weather conditions, and your personal preference for taste and texture. For example, if you're having an outdoor wedding in warm weather, you'll want an icing that can withstand the heat, like fondant or Swiss meringue buttercream. On the other hand, if you're looking for a less sweet option, you might prefer cream cheese frosting or whipped cream.

Making royal icing

Royal icing is a classic frosting recipe used to coat wedding cakes. It dries to a shiny, flat surface that resembles a frozen lake. It is made of egg whites, powdered sugar, and a dash of lemon juice. The ratio of egg white to powdered sugar, when whipped to perfection, transforms into a light and sturdy icing.

Ingredients:

• 4 (5 ½ oz/160 g) large egg whites
• 6 cups (24 oz/690 g) powdered sugar, sifted
• 2 teaspoons lemon juice

Method:

First, heat-treat the egg whites (optional): Warm the eggs in a bain-marie over low heat for 2-3 minutes, whisking constantly. Do this just until the egg whites have become warm but are not cooking. This will kill any bacteria in the eggs, making them even safer to use when raw.

Beat egg whites: On a stand mixer fitted with the whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes.

Gradually add sifted sugar spoonful by spoonful, followed by the lemon juice. Beat at high speed until thickened, about 2 - 3 minutes.

The icing at this stage will be at a good consistency for flooding cookies. If you want it stiffer for frosting a cake, or writing on cookies, add more icing sugar until you get the consistency you desire.

Place the icing into a bowl and cover it with cling wrap. Make sure you allow the cling wrap to touch the icing so that there is no air in the bowl. This stops it from going hard while you wait to use it.

Use it straight away or store it at room temperature for up to 2 weeks. This will be enough to cover 1 large cake.

Tips:

• Royal icing can be used to decorate cookies with piping tips and piping bags.
• Be sure to coat your cake before applying royal icing. You can use marzipan, fondant, buttercream, or syrup. This is done to seal the moisture in the cake and prevent it from drying out.
• If you don’t want to use egg whites, there are a few alternatives for making royal icing. You can use aquafaba (the liquid from a can of chickpeas) in place of egg whites for vegan royal icing. You can also use meringue powder instead of egg whites in this recipe.
• If you’d like to make flavoured royal icing for your cake, use alcohol or water-based flavouring.

Using buttercream

Ingredients:

• Butter (unsalted or salted)
• Powdered sugar (also called confectioners sugar)
• Vanilla extract
• Heavy whipping cream or milk
• Salt (optional)
• Food colouring (optional)

Instructions:

• Prepare the Butter: Take the butter out of the fridge about 30 minutes before making the buttercream. It should be slightly softened and cold to the touch but you should be able to make a slight imprint with your finger. This texture will ensure the buttercream holds well and doesn't fall off the cake.
• Mix the Butter: Place the butter in a stand mixer with a whisk or paddle attachment and beat it until it is smooth, light, and fluffy. This step is crucial as it ensures the buttercream will be light and airy.
• Add Powdered Sugar: Sift the powdered sugar before adding it to the butter. This step is important to ensure the buttercream is smooth and free of lumps. Gradually add the sugar to the mixer, about a half cup at a time, and beat until fully incorporated.
• Add Vanilla and Cream/Milk: Add the vanilla extract and a pinch of salt (if desired) to the mixture. Then, add the heavy whipping cream or milk, a little at a time, until you achieve the desired consistency. The amount of liquid added will depend on whether you are using the buttercream for frosting or decorative piping. For piping, a stiffer consistency is preferred.
• Beat the Buttercream: Continue to beat the mixture for at least 3 minutes until it is smooth, creamy, and fluffy. A good buttercream should taste light and airy, like sweetened whipped butter.
• Taste and Adjust: Always taste your frosting to check if it needs any adjustments. You can add more vanilla, salt, or food colouring at this stage.
• Refrigerate or Freeze: If not using the buttercream immediately, it can be stored in an airtight container in the refrigerator for up to a week or frozen for 3-4 months. Allow it to come back to room temperature and beat again if necessary before using.

Tips for Using Buttercream on a Wedding Cake:

• Consistency: Adjust the consistency of the buttercream depending on how you plan to use it. For frosting the cake, a medium consistency is best, while for piping and decorative work, a stiffer consistency is preferred.
• Colour: If you want a pure white buttercream, use shortening instead of butter. Butter will give the frosting a slightly off-white colour due to its natural yellow hue.
• Flavour: You can customise the flavour of the buttercream by substituting the vanilla extract with other extracts such as almond, coconut, orange, or lemon. You can also add fruit jams, lemon curd, or caramel sauce for unique flavours.
• Amount: The amount of buttercream needed will depend on the size of the wedding cake and how you plan to use it. As a guide, a 2-layer 8-inch cake will require about 600g of buttercream for filling and covering.

By following these steps and tips, you can create beautiful and delicious buttercream decorations for your wedding cake.

Creating a fondant finish

Step 1: Prepare your cake

Start by levelling and filling your cake evenly. It is recommended to use a standard white, vanilla, yellow, or chocolate cake recipe, or a pound cake recipe for better stability. Assemble the layers on a board that is the same size as your cake.

Step 2: Crumb coat your cake

Before applying fondant, it is essential to crumb coat your cake. This thin layer of frosting traps any cake crumbs and acts as an adhesive for the fondant. Use a small amount of buttercream or ganache to create a smooth surface with minimal spatula marks.

Step 3: Prepare the fondant

You can use store-bought or homemade fondant. If using homemade fondant, combine marshmallows and powdered sugar to create a soft, thick icing that is pliable and easy to work with. Rub your hands with vegetable shortening to prevent sticking, and knead the fondant until it becomes pliable. This is also the stage where you would add food colouring if desired.

Step 4: Measure the fondant

To determine how much fondant you need, measure the diameter and height of your cake. Plug these numbers into the formula: DIAMETER + HEIGHT (x 2) = Diameter of fondant. This will give you the amount of fondant needed to cover your cake.

Step 5: Roll the fondant

To achieve an even roll, ensure your work surface is well-prepared. Dust the surface with cornstarch or confectioner's sugar to prevent sticking, depending on the humidity in your climate. Start with the fondant in the shape of the cake you're covering, and use a plastic fondant roller to roll it out to the desired size. Aim for a thickness of about 1/8 inches.

Step 6: Cover the cake with fondant

This step requires quick movement, as fondant will dry out if left out for too long. Place your fondant roller in the middle of the rolled-out fondant and fold one side over the roller. Lift the roller and drape the fondant over your cake, starting from the back and working towards yourself. Gently roll out the fondant, guiding it as it drapes over the cake. Smooth out any creases and trim the excess fondant with a fondant trimmer or a pizza cutter.

Step 7: Smooth the fondant

Use a fondant smoother to smooth the top of the cake first, followed by the sides. Gently pull and stretch the fondant away from the cake, using the edge of your hand to smooth out any creases. Continue working around the cake, pushing any air bubbles to the sides and then out of the bottom.

And there you have it! You've created a beautiful fondant finish for your wedding cake. Now, you can further decorate the cake with fondant designs, ribbons, or fresh flowers to make it truly special.

Adding colour and flavour

If you're making royal icing, you can add a subtle citrus flavour with lemon juice, which also acts as a preservative. You can also add alcohol or water-based flavourings, such as vanilla extract. Gel food colouring is a good option for royal icing as it won't affect the consistency.

Fondant is another option for wedding cakes and is often used to create a flawless, smooth finish. It is typically very sweet, but you can make your own marshmallow fondant for a less sugary option.

For a less sweet option, Swiss meringue buttercream is a good choice. This type of frosting combines egg whites and sugar with butter, resulting in a smooth and fluffy texture. It can also be paired with different flavours, such as strawberry or chocolate.

If you're looking for a unique flavour, consider adding cream cheese to your buttercream. This option goes well with red velvet or carrot cake. However, keep in mind that cream cheese buttercream may have a yellowish tint.

Storing and transporting

Storing:

It is important to note the different storage requirements for various icing types. For instance, buttercream frosting can be stored in an airtight container at room temperature for up to three days. If not used within this period, it should be refrigerated, where it will last for about a week. However, the buttercream will likely harden in the fridge, so you may need to re-whip it.

Royal icing, on the other hand, can be stored in an airtight container at room temperature for up to two weeks. It can also be refrigerated for up to two weeks or frozen for up to three months. If refrigerated or frozen, allow the icing to come to room temperature and gently re-whip it before use.

Fondant, another popular icing choice, is known for its stability and can be displayed for up to ten hours in both indoor and outdoor venues.

Transporting:

When transporting your wedding cake, it is essential to maintain a cool temperature. Air conditioning is ideal, and if the journey is particularly long, consider using dry ice. Keep the cake in a box that prevents sunlight from reaching it, and ensure it is placed on a flat surface.

If you are concerned about the stability of your icing in warm temperatures, consider using Italian or Swiss meringue buttercream, which can withstand higher temperatures. Additionally, a thicker frosting, using more powdered sugar, can help resist heat and humidity.

For outdoor weddings, keep the cake in a cool, shaded spot, and transport it in a box that maintains its cool temperature.

Frequently asked questions