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

Wedding cakes are a labour of love, and icing them is an art form. There are many ways to ice a wedding cake, from fondant to Swiss meringue buttercream, and each method has its own unique finish and flavour. For instance, fondant is a sweet sugar paste that creates a flawless, smooth finish, while buttercream can be finished in a variety of ways and is great for rustic or elegant designs. The icing you choose will depend on the design style and your personal aesthetic. It's important to consider the flavour, consistency, and stability of the icing, especially if your wedding is outdoors or in a warm climate.

How to Re-Ice a Wedding Cake

Using royal icing

Royal icing is a great choice for wedding cakes as it dries to a hard, candy-like finish, making it ideal for intricate piping and detailed designs. It is typically used to decorate Christmas and wedding cakes and is perfect for fine detail because it is simple to pipe and sets with a hard finish.

Preparation:

Before applying royal icing to your wedding cake, it is important to prepare the cake surface. Use jam, buttercream, marzipan, fondant, or syrup as an adhesive and to create a smooth surface. If using marzipan, allow it to dry for at least three days before applying the royal icing. This will ensure that the oil from the marzipan doesn't seep into the royal icing and discolour it.

Making the Royal Icing:

Royal icing is made from a combination of egg whites, powdered sugar, and a dash of lemon juice. The ratio of egg white to powdered sugar, when whipped, creates a light and sturdy icing.

• Start by heating the egg whites in a bain-marie over low heat for 2-3 minutes, whisking constantly. This step is optional but helps kill any bacteria in the eggs, making them safer to use.
• Using a stand mixer with a whisk attachment or an electric hand mixer, beat the egg whites until foamy, which should take around 2 minutes.
• Gradually add the sifted powdered sugar, a spoonful at a time, followed by the lemon juice. Beat at high speed until thickened, which should take about 2-3 minutes.
• If you want a thicker consistency for frosting a cake or writing on cookies, simply add more powdered sugar until you achieve the desired consistency.

Storing and Using the Royal Icing:

• Place the royal icing in a bowl and cover it with cling wrap, ensuring the wrap touches the surface of the icing to prevent air from getting in.
• You can use the royal icing immediately or store it in an airtight container at room temperature for up to 2 weeks.
• The royal icing will begin to set after about an hour, and it will completely harden within 4-6 hours, allowing you to create a variety of designs.

Tips and Tricks for Using Royal Icing:

• If you want to add flavour to your royal icing, use alcohol or water-based flavourings such as vanilla extract.
• To colour your royal icing, use gel food colouring, as it provides the most colour without affecting the consistency.
• Always keep your royal icing covered with a damp cloth while working to prevent it from hardening.
• If your royal icing becomes too thick, add a small amount of water, and if it becomes too thin, add more powdered sugar to adjust the consistency.
• When decorating a cake with royal icing, it is best to coat the cake with marzipan, fondant, buttercream, or syrup first to seal in moisture and prevent the cake from drying out.
• Royal icing is not suitable for refrigeration, as it will absorb the moisture and become wet and gloopy.

With these tips and the provided recipe, you should now be well-equipped to re-ice a wedding cake using royal icing, creating a beautiful and elegant finish.

Achieving a smooth finish

Firstly, it is important to consider the type of icing you are using. Fondant, a sweet sugar paste, is a popular choice for wedding cakes as it creates a flawless, smooth finish. If you opt for fondant, ensure the cake is covered in marzipan at least three days beforehand, so the marzipan is dry and the fondant stays white. For buttercream, a classic and affordable option, you can adjust the consistency by adding more or less water to achieve the desired smoothness.

Next, prepare your equipment. A palette knife is essential for spreading and smoothing the icing. A cake turntable, cake scraper, and a long metal ruler are also useful tools to help you achieve a smooth finish.

Now, it's time to ice the cake. Place a generous amount of icing onto the middle of the cake board and position your cake on top. For a smooth finish, add a few tablespoons of icing to the top of the cake. Using your palette knife, sweep the icing back and forth across the entire top of the cake. You can also use a long metal ruler to smooth the icing, working towards you until the top is level.

Encourage the icing over the edge of the cake, and then spread it evenly across the sides. If using a turntable, hold the cake scraper at a 45-degree angle and turn the cake in one movement to smooth the sides evenly. Keep working the icing until you are happy with the finish.

Finally, allow the icing to dry completely. This step is crucial, especially if you plan to transport the cake or add any decorations. A smooth finish is all about taking your time, using the right tools, and working the icing until it is perfect.

Creating an informal finish

Choosing the Right Icing

The type of icing you choose can greatly impact the overall look and feel of your wedding cake. Here are some popular options:

• Fondant: Fondant is a popular choice for wedding cakes as it creates a neat and elegant finish. It is a dough made mainly of icing sugar and sometimes marshmallows. Fondant allows for pretty stencilling and fabric-like ruffles, plaits, and wooden planks. It is also ideal for a summer wedding as it won't melt easily.
• Buttercream: Buttercream icing creates a lusciously smooth and indulgent finish. It is a common choice for a more relaxed wedding, offering simple designs dressed with flowers or foliage. It also allows for some play with textures, such as lines or ridges.
• Chocolate Ganache: Chocolate ganache is a smooth and indulgent filling that can be used for a sharp and smooth finish, a textured finish, or a drip-style cake finish. It offers many styling options and can be tinted to create an ombre effect or a watercolour blend.
• Naked/Semi-Naked Cakes: This style of cake has no icing or a very thin layer of icing, respectively, and is perfect for a rustic, informal wedding. It is budget-friendly and great for an understated celebration.

Preparing the Cake

Before you begin icing your wedding cake, there are a few important steps to ensure a smooth process:

• Use the right tools: A cake turntable, metal spatulas and scrapers, and an angled spatula are essential for achieving a smooth and informal finish.
• Start with level layers: Ensure your cake layers are perfectly level by torting any cakes that have too much rise in the centre. This will create a perfectly even surface for stacking and icing.
• Allow the cake to settle: If you have extra time, let the cake settle at room temperature after stacking the layers. This will help gravity do its work and create a more stable base for icing.
• Create a crumb coat: Apply a thin layer of icing over the entire cake to fill in any cracks and holes. This will create a semi-naked cake look and help you achieve a smooth final layer. Chill the cake for at least 20 minutes to let the crumb coat set.

Creating the Informal Finish

Now, for the fun part! Here are the steps to create a beautiful informal finish on your wedding cake:

• Add a generous amount of icing: Start by adding a few generous tablespoons of icing to the top of the cake. Use a palette knife to spread the icing over the entire surface, working it into little waves and snowy mounds.
• Create texture: Use short, wavy motions or dot the icing to create little peaks and add texture to the icing. You can also use a hot spatula to smooth out any flaws and create a flawless finish.
• Add decorations: Fresh flowers, foliage, macarons, sugar roses, or artificial flowers can be added to enhance the beauty of your informal wedding cake.
• Chill the cake: Once you are happy with the finish, place the cake in the refrigerator to allow the icing to set completely. This will help the cake hold its shape and make it easier to transport and serve.

Making buttercream icing

Firstly, gather your ingredients. The quantities outlined below will make around 2.5 cups of buttercream icing, enough to frost 12-14 cupcakes or a 9x13 cake. You will need:

• 1 cup (230 grams) of unsalted butter, softened at room temperature
• 3 cups (360 grams) of powdered sugar (also known as confectioners or icing sugar)
• 2-3 tablespoons (30 to 45 ml) of heavy cream or heavy whipping cream
• 1 teaspoon of pure vanilla extract
• A tiny pinch of salt

If you want to add some colour to your icing, you can also add a few drops of liquid food colouring or, for a darker shade, use gel food colouring.

Next, you will need to cream the butter. Using either a handheld or stand mixer, beat the butter until it is smooth and fluffy. This should take around 1 minute.

Now, it's time to mix in the powdered sugar. Start on a low speed to avoid a mess, and increase to medium speed once the sugar is incorporated. If you are finding it challenging to mix, try adding the sugar in 1-cup increments.

Once the butter and sugar are combined, add the heavy cream, vanilla extract, and a pinch of salt. Scrape down the sides of the bowl as needed to ensure everything is well mixed.

At this point, your buttercream icing is ready to use. You can pipe it onto cupcakes or use it to frost a cake. Alternatively, you can store it in the refrigerator for up to three days or freeze it for up to three months.

If you want to get creative, you can experiment with different flavours of buttercream icing. Here are some ideas to get you started:

• Chocolate: Sift 1/2 cup (40 grams) of unsweetened cocoa powder and mix it into the frosting. Add extra cream and/or sugar to achieve your desired consistency and sweetness.
• Caramel: Mix in 1/3 to 1/2 cup of homemade or store-bought caramel sauce. For salted caramel frosting, use salted caramel and omit the salt in the recipe.
• Strawberry: Blend a 1-ounce bag of freeze-dried strawberries into a fine powder and mix it into the frosting.
• Mint, almond, or lemon: Try using different extracts in place of the vanilla.

Remember, when making buttercream icing, it's essential to use real butter and high-quality ingredients. Enjoy decorating your wedding cake!

Using fondant

Fondant is a very popular choice for wedding cakes. It is made from sugar, corn syrup and gelatin, and is rolled out into sheets and moulded over the cake. It is durable, and its smooth and shiny finish makes it a gorgeous option for a wedding cake.

Fondant is typically placed on top of a cake covered with marzipan or buttercream. If using marzipan, it should be done 3 days in advance so that the marzipan is dry. If using buttercream, it just needs to be firm. The fondant should be kneaded until it is soft and pliable, and then rolled out to a 3–4mm/⅛–¼in thickness. It can then be carefully laid over a rolling pin and unrolled over the pre-covered cake. A cake board placed on a turntable stand can be used to make this process easier.

The fondant should first be smoothed onto the top surface of the cake and then down the sides, either by hand or with a cake smoother. It is important to be careful and avoid creating any pleats or folds. Any excess icing can be trimmed off with a sharp knife, and the bottom edge can be neatened against the cake board. The cake smoother can be used again to ensure a smooth finish with sharp edges.

The cake should then be left to dry uncovered for a few days at room temperature so that the fondant can harden slightly. It can then be decorated as desired.

Frequently asked questions