Lyla Dejesus
When it comes to wedding cakes, the icing on the cake is quite literally the icing on the cake. The type of icing or frosting used can make or break the taste and appearance of the cake. The two main types of icing used for wedding cakes are buttercream and fondant. Buttercream is a blend of sugar, eggs, and butter, resulting in a soft, creamy texture. Fondant, on the other hand, is made from sugar, corn syrup, and gelatin, and is rolled out into sheets and molded over the cake for a smooth and shiny finish. While buttercream is known for its delicious taste, fondant offers a more elegant and polished look.
| Characteristics | Values |
|---|---|
| Names | Buttercream, Fondant, Ganache, Royal Icing, Cream Cheese Frosting, Marzipan, Whipped Cream, Swiss Meringue Buttercream, Italian Meringue Buttercream, French Buttercream, German Buttercream, Ermine Buttercream, Seven-Minute Frosting, Fudge Frosting |
| Texture | Smooth, Glossy, Creamy, Light, Fluffy, Soft, Silky, Thick, Airy, Stable, Chewy, Pipable, Spreadable, Hard, Crunchy, Dense, Rich, Sweet, Tangy, Velvety, Glossy, Smooth, Polished, Nutty, Whipped, Fluffy, Light, Airy, Soft, Pourable, Liquid, Thin, Crunchy, Dense, Rich, Sweet, Tangy, Velvety, Glossy, Smooth, Polished, Nutty, Whipped, Fluffy, Light, Airy, Soft, Pourable, Liquid, Thin, Crunchy, Dense, Rich, Sweet, Tangy, Velvety, Glossy, Smooth, Polished, Clay-like, Whipped, Light, Airy, Soft, Liquid, Thin, Crunchy, Dense, Rich, Sweet, Tangy, Velvety, Glossy, Smooth, Polished, Nutty, Whipped, Fluffy, Light, Airy, Soft, Pourable, Liquid, Thin, Crunchy, Dense, Rich, Sweet, Tangy, Velvety, Glossy, Smooth, Polished, Clay-like, Whipped, Light, Fluffy, Soft, Liquid, Thin, Crunchy, Dense, Rich, Sweet, Tangy, Velvety, Glossy, Smooth, Polished, Clay-like, Whipped, Light, Fluffy, Soft, Liquid, Thin, Crunchy, Dense, Rich, Sweet, Tangy, Velvety, Glossy, Smooth, Polished, Clay-like, Whipped, Light, Fluffy, Soft, Liquid, Thin, Crunchy, Dense, Rich, Sweet, Tangy, Velvety, Glossy, Smooth, Polished, Clay-like, Whipped, Light, Fluffy, Soft, Liquid, Thin, Crunchy, Dense, Rich, Sweet, Tangy, Whipped |
| Taste | Sweet, Mild, Buttery, Tangy, Creamy, Sugary, Almond, Light, Mild, Buttery, Mild, Buttery, Rich, Buttery, Mild, Sweet, Sweet, Tangy, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet, Sweet |
What You'll Learn
- Buttercream: a blend of butter, sugar, eggs and flavourings, with a soft, creamy texture
- Fondant: made from sugar, corn syrup and gelatin, rolled into sheets and moulded over the cake for a smooth finish
- Ganache: a mixture of chocolate and cream, poured over the cake for a glossy finish or whipped for a soft texture
- Royal icing: made from sugar and egg whites, royal icing dries hard and is ideal for intricate piping and three-dimensional decorations
- Cream cheese frosting: a tangy, creamy option that pairs well with carrot, red velvet or spiced cakes
Buttercream: a blend of butter, sugar, eggs and flavourings, with a soft, creamy texture
Buttercream is a blend of butter, sugar, eggs, and flavourings, resulting in a soft and creamy texture. It is a popular choice for wedding cakes due to its versatility, ease of use, and delicious taste. Here are four to six paragraphs detailing the characteristics and uses of buttercream:
Buttercream is a type of frosting that is commonly used for wedding cakes and other baked goods. It is made by combining butter, sugar, eggs, and various flavourings, resulting in a soft and creamy texture that is highly acclaimed for its taste. The ratio of butter to sugar can be adjusted to create a lighter and fluffier texture or a denser and richer flavour.
One of the most popular types of buttercream is American buttercream, which has a higher ratio of sugar to butter and is the sweetest of all buttercreams. It is versatile and can be easily flavoured and coloured, making it a favourite among bakers. American buttercream forms a light crust as it dries, making it ideal for piping or painting decorative designs onto cakes. However, it is sensitive to temperature changes and can melt easily in warm conditions.
Another popular variety is Swiss meringue buttercream, which incorporates egg whites into the mixture. This type of buttercream is surprisingly stable and can withstand warmer temperatures better than American buttercream. It has a smoother and fluffier texture and is less sweet, making it a preferable option for those who do not like overly sweet frostings. Swiss meringue buttercream is also suitable for creating an ombre effect or playing with textures on cakes.
Italian meringue buttercream is similar to Swiss meringue buttercream but uses a different technique. It involves creating a stable meringue by pouring hot sugar syrup into whipped egg whites. This results in a light and airy texture with a luxurious taste. Italian meringue buttercream is often used for decorating wedding cakes due to its stability.
French buttercream is a rich and decadent option made by combining egg yolks, sugar syrup, and butter. The mixture is cooked and then whipped until light and fluffy. French buttercream has a pronounced buttery flavour and a silky, creamy texture. However, it is best suited for filling and frosting cakes rather than intricate decorations as it is delicate and soft.
Ermine buttercream, also known as flour buttercream, is made by cooking flour and milk into a thick paste, which is then cooled and blended with butter and sugar. It has a slightly less sweet taste compared to other buttercreams and is stable, even in warm weather. Overall, buttercream is a versatile and delicious choice for wedding cakes, offering a range of options to suit different tastes and design preferences.
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Fondant: made from sugar, corn syrup and gelatin, rolled into sheets and moulded over the cake for a smooth finish
Fondant is a type of icing or frosting that is often used to create a smooth and polished finish on wedding cakes. It is made from sugar, corn syrup, and gelatin, and sometimes flavourings, which are combined to create a pliable paste. This paste is then rolled out into sheets and moulded over the cake, providing a flawless finish.
Fondant is a popular choice for wedding cakes as it creates a sleek and elegant look. Its smooth texture allows for a variety of intricate designs, patterns, and decorations to be added to the cake. It is often used for formal and elegant wedding cakes, as it can be moulded into detailed patterns and shapes. This makes it a perfect base for decorations such as watercolours and geode cut-outs. Fondant is also ideal for creating a clean canvas for intricate details, sculpting, and covering cakes.
However, one of the drawbacks of fondant is its taste. Some people may find it less flavourful compared to other types of frosting. Additionally, it can have a chewy texture that may not be preferred by everyone. Fondant also requires skill and practice to work with and can be prone to cracking or tearing if not handled carefully. Despite these minor drawbacks, fondant is a popular choice for wedding cakes due to its smooth and elegant appearance and the versatility it offers in terms of decorations.
Fondant is just one of the many types of icing and frosting available for wedding cakes. Other popular options include buttercream, cream cheese frosting, ganache, and royal icing, each offering unique characteristics in terms of taste, texture, and design possibilities.
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Ganache: a mixture of chocolate and cream, poured over the cake for a glossy finish or whipped for a soft texture
Ganache is a mixture of chocolate and cream, which can be used as a decadent and versatile filling, frosting, or glaze for wedding cakes. It has a rich and velvety texture, adding a touch of luxury to any dessert creation. The consistency of ganache can be adjusted to suit different applications, from filling to frosting to glazing.
When creating ganache, the ratio of chocolate to cream is crucial in determining its consistency. A higher proportion of chocolate results in a firmer ganache, while a higher proportion of cream yields a softer and more spreadable version. Dark chocolate, milk chocolate, or white chocolate can be used to make ganache, each imparting a distinct flavour and colour. Dark chocolate ganache has a rich and intense flavour, while milk chocolate ganache is sweeter and creamier. White chocolate ganache, on the other hand, has a smooth and creamy texture with a sweet, vanilla-like flavour.
Ganache is incredibly versatile and can be used in a variety of ways to enhance the taste and appearance of wedding cakes. It can be poured over the cake to create a glossy glaze, providing a smooth and elegant finish. Alternatively, it can be whipped to achieve a softer texture, resulting in a fluffy and pipeable consistency. Whipped ganache is an excellent choice for a lighter frosting or filling option.
Additionally, ganache can be customised with various flavours to complement the cake. Common variations include adding extracts like vanilla, almond, mint, or citrus zest. It can also be infused with other ingredients such as coffee, liqueurs, spices, or fruit purees for unique flavour profiles.
While ganache offers a rich and indulgent taste, it does have some limitations. It can be challenging to spread evenly, especially if it becomes too firm. Ganache is also sensitive to temperature changes and can melt in warm conditions, making it unsuitable for outdoor summer weddings. Furthermore, it may not be the best choice for intricate decorations due to its soft texture.
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Royal icing: made from sugar and egg whites, royal icing dries hard and is ideal for intricate piping and three-dimensional decorations
Royal icing is a traditional wedding cake frosting, often used on English wedding cakes. It is made from confectioners' sugar and egg whites or meringue powder, and dries to a hard, candy-like finish. This makes it ideal for intricate piping work, delicate lace designs, and three-dimensional decorations. It is also used to create a flat, smooth finish, a technique known as "flooding" or "runout".
Royal icing is a popular choice for decorating cookies, as it dries quickly and stiffens as it dries, making it ideal for adding detailed decorations. It can be used to "flood" or "fill" larger areas with a smooth and glossy finish, or for piping intricate details. It can also be used as an edible glue for assembling gingerbread houses.
The stability of royal icing is due to the addition of egg whites or meringue powder, which allows it to dry to a hard, shiny finish. This makes it a popular choice for creating intricate designs and achieving a crisp and elegant look. However, one downside of royal icing is that it can crack, which may alter the look of the cake. It also requires skill and practice to achieve the desired result and can be quite sweet.
Overall, royal icing is a versatile and popular choice for wedding cake decorations, offering a smooth, hard finish that is perfect for creating intricate and detailed designs.
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Cream cheese frosting: a tangy, creamy option that pairs well with carrot, red velvet or spiced cakes
The icing on a wedding cake is called frosting. There are many types of frosting, including buttercream, Swiss meringue buttercream, Italian meringue buttercream, cream cheese frosting, whipped cream frosting, and seven-minute frosting.
Cream cheese frosting is a tangy, creamy option that pairs well with carrot, red velvet, or spiced cakes. It is made by mixing together room-temperature, full-fat, brick-style cream cheese and butter until the mixture is well combined and clump-free. Vanilla extract and salt are then added and mixed in, followed by a slow addition of powdered sugar on a low speed until it is fully incorporated. This type of frosting is pipeable and soft, but it can begin to melt and become runny in warmer conditions, so it should be refrigerated when not in use. Cream cheese frosting is easy to make and requires few ingredients and supplies. It has a white colour and a smooth, creamy texture.
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Frequently asked questions
The icing on a wedding cake is called fondant. It is made from sugar, water, and flavorings.
Fondant is a type of icing that creates a smooth and polished finish. It is often used for elegant and formal wedding cakes as it provides a canvas for intricate designs, sculpted decorations, and personalized details.
To make fondant icing, you'll need to combine powdered sugar, corn syrup, and a shortening to create a pliable paste or sheet. You can also add flavorings and colorings to create different tastes and designs.
Frosting is typically thick, creamy, and spreadable, while icing is usually thin, hardens when cooled, and is piped or drizzled. Frosting is used to coat cakes and cupcakes, while icing is used for decorations and light sugary coatings on cookies and donuts.
Some popular types of frosting for wedding cakes include buttercream, cream cheese frosting, Swiss meringue buttercream, Italian meringue buttercream, and ganache.
Buttercream frosting is made from a combination of butter and sugar, resulting in a soft, creamy texture. It is the most common type of frosting found in bakeries and can be easily flavored and colored.
