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

A rough ice wedding cake is a popular choice for couples, with its textured icing and fresh flower decorations creating a simple yet elegant look. This style of cake is often chosen for its ability to evoke a sense of movement and add a unique touch to the wedding celebration. The cake is typically made-to-order, with a lead time of 1-3 days, allowing couples to select their preferred flavours and colours. The rough ice design is usually complemented by floral arrangements, such as blush pink roses, enhancing the overall aesthetic of the cake.

Choosing the right frosting

When it comes to choosing the right frosting for your wedding cake, there are a few key factors to consider: aesthetics, flavour, and cost.

Fondant is a popular choice for wedding cakes due to its versatility and neat appearance. It can be easily dyed, won't stain guests' mouths, and holds up well in warmer temperatures. However, it tends to be the most expensive option and some may find it too thick or sweet.

Buttercream is another common choice, with American buttercream being the most popular variety. It is made with a combination of confectioners' sugar, butter, and milk or cream, resulting in a sweet and gritty texture. While it may be more difficult to apply and less versatile than other frostings, it pairs well with fresh flowers and is ideal for rustic designs.

If you're looking for something less sweet, Italian and Swiss meringue buttercream are excellent options. They are made using meringue, resulting in a light, fluffy, and exceptionally smooth texture. However, they are susceptible to melting in moderate to high temperatures and can stain mouths if dyed with darker colours.

For chocolate lovers, ganache is a perfect choice. It is a mixture of chocolate and cream that can be transformed into various colours and flavours. Ganache holds up well in higher temperatures but is susceptible to temperature variations during transport, so proper handling is crucial. The cost of ganache can also vary depending on the quality of the chocolate used.

Another option is a cream cheese buttercream blend, which is a delicious choice, especially for those who love carrot cake or red velvet cake. However, it may have a yellowish tint, so proper blending is necessary to achieve a softer white hue.

Lastly, whipped cream frosting is a light and delicious option but is best suited for indoor weddings as it has limited stability when displayed outdoors.

Getting the right consistency

Achieving the right consistency is crucial when rough-icing a wedding cake. The icing should be smooth, creamy, and spreadable, allowing you to easily coat the cake and create the desired textured finish. Here are some tips to help you get the perfect consistency:

Start by combining the shortening, water, vanilla, salt, and almond extract in the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until it reaches a smooth and creamy texture. This step forms the base of your icing and ensures that your flavourings are evenly distributed.

Gradually add in the powdered sugar. Start by mixing in half of the total amount of sugar and continue mixing for a minimum of 5 minutes. It is preferable to mix for a longer duration, up to 10 minutes, to ensure a smooth and lump-free consistency.

After mixing in half of the sugar, gradually add the remaining powdered sugar and mix until it is just combined. Be careful not to overmix at this stage, as you want to avoid incorporating too much air into the icing. Overmixing can lead to a lighter and fluffier texture, which may not be ideal for achieving a stable rough-iced finish.

Finally, adjust the consistency by adding additional water if needed. If your icing seems too thick or difficult to spread, add small amounts of water to thin it out and make it more spreadable. On the other hand, if you prefer a stiffer consistency for decorating, you can add a little less water accordingly.

Remember, the key to achieving the right consistency is to take your time, add ingredients gradually, and mix thoroughly. By following these steps, you'll be able to create a beautiful rough-iced finish on your wedding cake.

Using fresh ingredients

Plan ahead: Fresh ingredients need to be sourced and prepared close to the wedding date. Create a timeline that allows you to procure perishable items, such as dairy, eggs, and fresh flowers, just before cake assembly and decoration.

Shop wisely: When purchasing ingredients, select those with the furthest expiration dates to ensure they remain fresh until your baking date. Opt for local and seasonal produce whenever possible, as they are more likely to be at their peak in terms of flavour and quality.

Prepare and store ingredients properly: Wash, dry, and store fresh fruits and herbs appropriately to extend their shelf life. Chopped nuts, for example, can turn rancid quickly, so it's best to chop them just before adding them to your batter or frosting.

Make a test cake: This is a great way to ensure your ingredients are working well together and that your recipe is a success. It also gives you an opportunity to adjust measurements and flavours if needed.

Opt for fresh flowers: Fresh flowers can add a "wow" factor to your wedding cake. Consult with a florist to select non-poisonous flowers that complement the wedding theme and colour scheme. Attach fresh flowers to your cake as close to the event as possible to ensure they look their best.

By following these tips and prioritising fresh ingredients, you'll be well on your way to creating a wedding cake that not only looks stunning but also tastes incredible.

Adding decorations

Once you're happy with the base layer of icing, it's time to start adding decorations. Fresh flowers are a popular choice for wedding cakes, with roses being a classic option. You can also add other types of fresh flowers to match your wedding colour scheme or theme. If you're using fresh flowers, be sure to remove them before serving the cake to avoid any unwanted flavours or textures.

Another option is to use sugar paste flowers or other sugar decorations. These can be made in advance and placed on the cake just before serving. Sugar paste flowers can be coloured to match your wedding colours and can be made in a variety of shapes and sizes. Other sugar decorations such as pearls, hearts, or even monogrammed initials can also be used to add a personal touch to your cake.

If you're feeling creative, you can also pipe additional buttercream or royal icing decorations onto the cake. This could include swirls, dots, or even more intricate designs such as lace patterns or monograms. You can also add flavour and colour to your buttercream or icing to create a unique and personalised touch.

Finally, don't forget the cake topper! This could be a simple "Mr & Mrs" topper, or something more personalised that reflects your interests as a couple. Your cake topper can be made from a variety of materials, including wood, acrylic, or even fresh or sugar flowers.

Flash freezing

Step 1: Flash Freeze

Firstly, place the cake in the freezer uncovered for about 20 minutes, or until it is firm to the touch. This will depend on the size of your cake, so use your judgement. A larger cake may need a longer flash freeze. This will firm up the icing and stop the cake from getting messy.

Step 2: Wrap the Cake

Now, remove the cake from the freezer and wrap it tightly. Start with plastic wrap, ensuring the entire cake is covered. Then, add an extra layer of protection with aluminium foil. This will ensure the cake is protected from freezer burn and will keep out condensation.

Step 3: Cooler and Dry Ice

Find a cooler that can accommodate the cake with a little extra space for dry ice. Place the wrapped cake at the bottom of the cooler and add an insulating material such as cardboard or newspaper. This will prevent the cake from coming into direct contact with the dry ice, which could cause freezer burn. Now, add about five to seven pounds of dry ice on top and close the cooler.

Step 4: Long-Term Storage

Your cake will stay frozen in the cooler for a maximum of 24 hours, so be sure to find a long-term freezing solution, such as a freezer, by the next day. You can add extra protection by wrapping the cake in another layer of aluminium foil or placing it in Tupperware before putting it in the freezer.

Step 5: Food Hygiene

If your wedding cake has been displayed at an outdoor reception, it may have been exposed to bacteria. Even with flash freezing, this could cause issues down the line. Consider this before saving your cake and opt for another memento if you have any concerns.

Step 6: Defrosting

When you're ready to enjoy your cake, remove it from the freezer and let it come to room temperature before digging in. If you've wrapped it properly, it should taste as good as it did on your wedding day!

Frequently asked questions