Creating Plastic Icing For Wedding Cakes: A Step-By-Step Guide

Creating the perfect icing for a wedding cake is an essential part of the cake-making process. The icing is crucial to the overall presentation of the cake and has the power to make or break its appearance. While it may seem daunting, making the perfect wedding cake icing is achievable with a few simple steps and basic ingredients.

There are several types of icing to choose from for a wedding cake, including buttercream, fondant, chocolate ganache, and royal icing. Each type of icing has its advantages and disadvantages, and the best choice will depend on the desired look, flavour, and texture of the cake. For example, fondant icing provides a smooth canvas for decoration, while buttercream is smooth, creamy, and can be easily coloured to match the wedding theme.

When it comes to making wedding cake icing from scratch, there are numerous recipes available online, with some yielding better results than others. Some recipes may be more suitable for certain types of cakes or weather conditions. For instance, Italian Meringue Buttercream is often recommended for travelling cakes or outdoor weddings in hot climates, while American buttercream is generally sweeter.

Ultimately, creating the perfect wedding cake icing requires careful consideration of the desired look, flavour, and texture, as well as the couple's personal preferences and wedding theme.

Choosing the right icing

Type of Icing

The most popular types of icing for wedding cakes include buttercream, fondant, royal icing, and chocolate ganache. Each has its advantages and disadvantages:

• Buttercream is the most popular choice as it is smooth, creamy, and can be easily coloured to match the wedding theme. It is also suitable for outdoor weddings as it holds up in all sorts of weather.
• Fondant gives a professional, smooth appearance to the cake and is ideal for creating ornate designs such as bows or patterns. It is more expensive than other icings and has a chewy texture and sweet taste once dry.
• Royal icing is commonly used in high-end weddings for intricate decorations and is suitable for destination weddings or long-distance travel as it has a firm yet delicate texture.
• Chocolate ganache is a good option for those who want a lighter, more delicate texture. However, it may not be suitable for long-distance transportation or warm temperatures.

Taste and Texture

Consider the taste and texture you want to achieve. If you prefer a less sweet option, Italian or Swiss meringue buttercreams are good choices as they are less sweet than American buttercreams. Fondant icing has a chewy texture and a sweet taste, while buttercream is light and creamy. If you're looking for a flavour that is both sweet and light, a Swiss meringue buttercream could be a good option.

Stability and Transport

If you're transporting your wedding cake over a long distance or displaying it outdoors, stability is crucial. Fondant icing is often used for tiered cakes and intricate designs as it provides more stability and is easier to transport due to its solid nature. Buttercream, on the other hand, can melt in high temperatures, so it may not be suitable for outdoor weddings or long-distance travel.

Decoration and Design

Consider the overall design and decoration of your wedding cake. Fondant provides a perfect, smooth canvas for intricate decorations, while buttercream can be easily piped into different shapes and designs. If you're looking for a simple, rustic wedding cake, a naked cake with minimal icing and fresh flowers or fruit could be a beautiful option.

In conclusion, when choosing the right icing for your wedding cake, consider the type of icing, taste and texture preferences, stability and transport requirements, and the desired decoration and design. By selecting the best icing for your wedding cake, you can create a stunning and delicious centerpiece for your special day.

How to make buttercream icing

Making buttercream icing is a simple process, but it does require some forward planning. First, you'll need to ensure your butter is softened to room temperature. This will ensure that the frosting is smooth and creamy. You will need two sticks of unsalted butter, which is equal to 1 cup or 230 grams.

Next, beat the butter with a mixer for about 1 minute, just until it's nice and smooth. You can use either a handheld or stand mixer for this recipe.

Now, you'll mix in the powdered sugar. Typically, you'll only need 3 cups of powdered sugar, or 360 grams, for a batch of frosting. However, some recipes call for quite a bit more, so feel free to add more to reach your desired consistency. If you wish, you can sift the powdered sugar before adding it, but this step can be skipped. When you first start mixing the powdered sugar with the butter, start on low speed to avoid a mess, and you may also want to add the sugar in 1 cup at a time.

Once the butter and powdered sugar are mixed together, mix in the heavy cream, vanilla extract, and a pinch of salt. If needed, stop and scrape down the sides of your bowl and mix again to make sure everything is well combined.

And that's it! You can now use your buttercream to pipe onto cupcakes or frost a cake, or store it in the refrigerator until you are ready to use it.

How to make fondant icing

Fondant is a thick, soft icing used to cover and decorate cakes. It has a dough-like texture that can be sculpted into different shapes, making it perfect for celebration cakes. Here is a simple guide on how to make fondant icing:

Ingredients

Firstly, you will need to gather your ingredients. Most fondant recipes use a combination of marshmallows, powdered sugar, water, and vegetable shortening. Some recipes also include unflavored gelatin, glucose syrup, glycerin, and flavourings such as vanilla extract.

Melting the Marshmallows

Place your marshmallows in a microwave-safe bowl and heat them in the microwave in short intervals, stirring after each interval, until they are melted. This usually takes around 20-30 seconds, depending on the quantity of marshmallows.

Mixing the Fondant

Once your marshmallows are melted, add in the water and vegetable shortening. Mix these ingredients together until well combined.

Next, you will gradually add in the powdered sugar. This can be done using a stand mixer with a dough hook attachment or by hand. Keep adding sugar until the mixture loses its shine and becomes thick and matte, similar to the consistency of playdough.

Kneading the Fondant

Once your fondant reaches the right consistency, it's time to knead it. Lightly coat your hands and work surfaces with a thin layer of shortening to prevent sticking. Knead the fondant until it is smooth and pliable. If it feels too sticky, add more sugar; if it's too stiff, add a tiny bit of water.

Rolling and Applying the Fondant

Dust your work surface with a mixture of icing sugar and cornflour. Use a rolling pin to roll out your fondant until it is thin enough to cover your cake.

Before applying the fondant, make sure your cake is frosted with a layer of buttercream to help the fondant adhere. Gently lift the fondant with the rolling pin and lay it evenly over the cake. Press the fondant gently around the cake, smoothing it out with your hands or a spatula.

Decorating the Cake

Fondant is a versatile medium for cake decoration. It can be cut, shaped, and moulded into various designs, such as ribbons, flowers, or other shapes to suit your theme. It is also easy to colour using food colouring gels.

Storage

Fondant can be made ahead of time and stored for later use. To store, wrap it well in plastic wrap or keep it in an airtight container at room temperature. It does not need to be refrigerated.

Tips

• Use fresh, high-quality marshmallows for best results.
• When colouring your fondant, add the colouring during the mixing process for bright and dark colours. For lighter colours, add colouring to the already-made fondant.
• Practice applying fondant to single-layer cakes before moving on to layered cakes.
• Keep your hands and surfaces well-coated with shortening to prevent sticking.
• If you plan to make fondant often, consider investing in an adjustable long rolling pin to help you cover large cakes evenly.

Fondant icing is a fun and creative way to decorate cakes, and with these steps, you'll be well on your way to creating beautiful and delicious treats!

How to make royal icing

Royal icing is a classic frosting recipe used to coat wedding cakes served at celebrations hosted by the British royal family. It dries to a shiny, flat surface that resembles a frozen lake. It is usually made with egg whites, powdered sugar, and a dash of lemon juice. Here is a step-by-step guide on how to make royal 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 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.
• Stream in sugar: Gradually add sifted sugar spoonful by spoonful, followed by the lemon juice. Beat at high speed until thickened, about 2–3 minutes.
• Adjust the consistency: 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.
• Store: Place the icing into a bowl and cover it with cling wrap. Make sure the cling wrap touches the icing so that there is no air in the bowl. This stops it from going hard while you wait to use it.
• Use or store: 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:

• You can also use this easy royal icing recipe 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 to seal in the moisture and prevent the cake from drying out.
• If you don't eat eggs, you can use aquafaba (the liquid from a can of chickpeas) or meringue powder instead of egg whites.

How to transport your iced cake

Transporting an iced cake can be a nerve-wracking experience, but with careful planning, it can be done successfully. Here are some detailed instructions to help you transport your iced wedding cake safely:

• Plan ahead: Determine how much room you have in your vehicle and whether you will need to transport the cake in sections. If you have a small car, consider disassembling the tiers and stacking them at the venue.
• Use a box or cake carrier: Protect the cake from debris and sliding by using a box or cake carrier that is the same size as the cake base. If you can't find a box that is the exact size, use a larger one and cut a slit down the side to slide the cake in. Alternatively, make your own box with cardboard.
• Transport on a flat surface: Avoid transporting the cake on car seats or laps, as they are not level and can cause the cake to slide or tilt. Opt for a clean, flat surface like the floorboard or trunk of your car.
• Chill the cake: Firm up the icing by chilling the cake, especially if it is a buttercream cake. You can also pre-chill your car by turning on the air conditioning before placing the cake inside.
• Give yourself plenty of time: Drive slowly and carefully, allowing extra time for your journey. Be mindful of bumpy roads, hard turns, and steep inclines, and avoid sudden stops.
• Use a cushion and non-slip mat: Place a yoga mat, towel, or shelf liner under the cake box to absorb shock and prevent sliding.
• Avoid transporting on a cake stand: It is best to decorate the cake on a cake base and bring the stand separately. A cake stand is not stable enough for a moving car, and the cake may slide or fall off.
• Use supports for tiered cakes: If transporting a stacked or tiered cake, use supports or dowels to ensure the cake does not fall apart or tip over.
• Bring an emergency kit: Pack a bag with tools and supplies to repair any damage or touch up the icing if needed.
• Consider investing in a cake carrier: For added convenience and peace of mind, consider purchasing a designated cake carrier or caddy from a dollar store or online.

Frequently asked questions