Traditional Wedding Cake Icing: A Step-By-Step Guide To Perfection

There are many ways to make traditional wedding cake icing, and the type of icing you choose will depend on the flavour and aesthetic you want for your cake. Some of the most popular types of wedding cake icing include fondant, buttercream, and ganache. Fondant is a firm sugar icing that is popular for its clean, polished look and versatility. It can be easily dyed and won't stain your guests' mouths. Buttercream, on the other hand, is made with a combination of sugar, butter, and milk or cream, and is a good option if you want a sweet icing. It is great for rustic designs and pairs well with fresh flowers. Finally, ganache is a rich and decadent option, typically made with a mixture of chocolate and cream. It has a glossy finish that looks beautiful in photos.

Fondant: a sweet sugar paste that is perfect for intricate designs and details

Fondant is a thick, sweet sugar paste that is perfect for creating intricate designs and adding details to a wedding cake. It is an extremely versatile option for decorating cakes, allowing you to add edible illustrations, sugar crystals, flowers, and other decorative elements. Fondant is also easy to dye, so you can create a cake that perfectly matches your wedding colour scheme.

Fondant is made from a combination of confectioners' sugar, glucose, and glycerin, or marshmallows and powdered sugar. It can be made at home with just four ingredients and is easy to work with and colour. Fondant has a soft, pliable texture similar to play dough, which makes it perfect for shaping and modelling intricate details.

When making fondant, it is important to start with fresh, high-quality ingredients. If you are using a marshmallow base, opt for white mini marshmallows, as coloured and flavoured marshmallows can alter the final colour and taste of your fondant. Use a glass bowl to melt the marshmallows in the microwave, stirring frequently to avoid lumps. Once melted, mix in powdered sugar until the mixture loses its shine and becomes thick and pliable, similar to the consistency of play dough.

For best results, use a mixer with a dough hook attachment to combine your fondant. This will make the process easier and ensure a smooth, even consistency. Be sure to keep an eye on the consistency of your fondant as you mix; it is ready when it has a matte appearance and is no longer sticky to the touch.

Once your fondant is mixed, you can roll it out and use it to cover your cake. First, frost your cake with a layer of buttercream frosting to help the fondant adhere. Then, gently lift the fondant with a rolling pin and lay it evenly over the cake. Smooth it out with a spatula or fondant smoothing tool, and cut off any excess.

Fondant is perfect for creating a smooth, polished finish on your wedding cake. It can be used to cover the entire cake or to create decorative details such as flowers, ribbons, or other shapes. With its versatility and ease of use, fondant is an excellent choice for adding a special touch to your wedding cake.

Buttercream: a combination of butter, sugar, and milk or cream

Buttercream: A Traditional Wedding Cake Icing

Buttercream is a sweet and fluffy frosting that is a popular choice for wedding cakes. It is made by combining butter, sugar, and milk or cream, and can be flavoured with vanilla or almond extract. This type of icing is perfect for those with a sweet tooth and works well with rustic designs and fresh flowers.

Ingredients

• Butter: Use unsalted butter for a celebration cake, or salted butter for cupcakes.
• Sugar: Use icing or confectioners' sugar. For a smoother buttercream, sift the sugar before mixing.
• Milk or Cream: These add to the texture of the buttercream, making it fluffier and smoother.
• Flavouring: Vanilla is the most popular choice, but you can also use almond extract for a tasty twist.

Method

Cream the butter until smooth and fluffy. Gradually add the sugar, milk, and flavouring. Mix until smooth. For a thinner consistency, add a small amount of boiling water.

Tips

• If you want to add food colouring, use a gel or paste rather than a liquid.
• If you are adding a significant amount of liquid flavouring, such as lemon or orange juice, you may need to increase the amount of sugar.
• If your buttercream is grainy, mix it for longer or add a little more liquid.
• You can store buttercream in an airtight container at room temperature for up to three days, or in the fridge for about a week.
• If you are covering a cake, you will need more buttercream than if you are just icing cupcakes. A 20cm cake, for example, will require 600g of buttercream.

Ganache: a rich and decadent mixture of chocolate and cream

Ganache is a rich and decadent mixture of chocolate and cream. It is a popular choice for wedding cakes, especially for chocolate lovers. The great thing about ganache is its versatility; it can be used as a dip, frosting, filling, or topping. It is also very easy to make, requiring just two ingredients: chocolate and cream.

When making ganache, it is important to use good-quality chocolate and heavy cream with a high milk fat content. The ideal chocolate for ganache is a pure chocolate baking bar, such as Bakers or Ghirardelli brands. You can use semi-sweet, bittersweet, milk chocolate, or white chocolate, depending on your taste preference. However, it is important to adjust the amount of cream used based on the type of chocolate. For example, if using milk chocolate or white chocolate, decrease the amount of cream by about 2-3 ounces.

To make the ganache, start by heating the cream in a small saucepan over medium heat until it just begins to simmer. Be careful not to let it boil. Once the cream is simmering, pour it over the chocolate, which should be placed in a heat-proof glass or metal bowl. Let the mixture sit for a few minutes to allow the chocolate to soften and begin melting. Then, slowly stir the mixture until it is smooth and well combined.

The consistency of your ganache will depend on how you plan to use it. For a ganache glaze or dip, let it sit uncovered at room temperature for about 15 minutes until it has a nice coating consistency. For a thicker ganache topping or filling, wait until it cools, then cover and refrigerate for about an hour. This will give you a plain ganache that can be used to frost a cake or as a filling between cake layers. If you prefer a lighter and fluffier texture, you can refrigerate the ganache for 2 hours and then whip it on high speed until it becomes fluffy and lightens in color.

Ganache is a great choice for wedding cakes as it holds up well in higher temperatures and can be easily transformed to fit any design. It also has a good balance of aesthetics and flavor, providing a polished look while also being delicious.

American Buttercream: a classic, sweet option made with confectioners' sugar

American Buttercream is a great option for those with a sweet tooth. It is made with a combination of confectioners' sugar, butter, and either milk or cream. This classic option is much sweeter than other types of frosting.

To make American Buttercream, you will need to cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth. It is important to really whip the butter on its own before adding any powdered sugar. You can also sift your powdered sugar to get rid of any clumps.

Some recipes suggest adding in the sugar slowly, 1/2 cup to 1 cup at a time, and whipping well in between additions. Once all the sugar is added, whip for at least 3 minutes, more if needed. You can then add in the vanilla and cream, and whip until the frosting is smooth and silky.

This type of frosting is a great option if you are looking for something sweet and rustic. It pairs well with fresh flowers and gives a lot of texture. However, due to its grittiness, it can be more difficult to apply and achieve smooth sides and sharp corners.

Italian or Swiss Meringue Buttercream: a less sweet, fluffy, and silky option

If you're looking for a wedding cake icing that is less sweet, fluffy, and silky, Italian or Swiss meringue buttercream is a great option. This type of buttercream is made using meringue, resulting in a light, fluffy, smooth, and less sweet finish compared to other buttercreams. It gives the cake a shiny finish and can be made to look very smooth, almost like fondant. However, it is susceptible to melting in moderate to high temperatures and will stain mouths with darker colours.

Italian Meringue Buttercream

To make Italian meringue buttercream, you will need the following ingredients:

• Fresh egg whites
• Sugar
• Butter (softened, but not melted)
• Salt
• Vanilla or other flavouring

Start by wiping down your bowl and attachments with lemon juice or white vinegar to ensure there are no traces of oil or fat that could prevent your meringue from whipping up. Place your egg whites into the bowl of your stand mixer with the whisk attachment. Combine your sugar and water in a medium-sized saucepan and stir to distribute the water evenly. Cover with a lid and bring to a boil. Leave the lid on for 5 minutes to ensure all the sugar granules are dissolved, then remove the lid and insert a candy thermometer. Continue boiling without stirring until the thermometer reaches 235ºF.

Begin whisking your egg whites on high to soft peaks. When your syrup reaches 240ºF, reduce the speed of your mixer to low and drizzle in your hot syrup. Try to drizzle between the whisk attachment and the side of the bowl to prevent splattering. Increase the speed back to high and whip to very stiff peaks. Place ice packs at the base of your mixer to cool the meringue down to room temperature as you're mixing, or remove the meringue once it's stiff enough and place it into the fridge for 15 minutes to cool.

Once your meringue is completely cool, you can whip in your butter, salt, and vanilla until the buttercream is light and fluffy and no longer tastes like butter. This can take 10-15 minutes. If it looks curdled and watery, just keep whipping—it will come together. You can now add food colouring if desired.

Swiss Meringue Buttercream

For Swiss meringue buttercream, you will need:

• Egg whites
• Granulated sugar
• Unsalted butter (softened but still cool)
• Vanilla extract
• Salt

First, wipe all tools that will touch the meringue with lemon juice or white vinegar to remove any grease residue. Separate the eggs, saving the yolks for another recipe. Whisk the sugar into the egg whites, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the bowl touch the water. Whisk the whites and sugar constantly until the sugar is dissolved and the mixture has thinned out, about 4 minutes. To test that it’s ready, you can use your finger or an instant-read thermometer. Lightly and quickly dip your finger (be careful, it’s very hot!) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

Transfer the warm mixture to the bowl of a stand mixer fitted with a whisk attachment and beat until stiff peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the refrigerator for 10 minutes, then continue beating. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F or 21°C) before adding the butter.

Switch the stand mixer to the paddle attachment and add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon. After all the butter has been added, beat in the vanilla and salt.

It is normal for the Swiss meringue buttercream to look soupy or curdled after adding the butter. If it doesn't come together after 5-10 minutes, place the mixing bowl over a simmering pot to let the edges of the meringue warm up before continuing to mix.

Frequently asked questions