The Sweet Science: Wedding Cake Icing Ingredients

Wedding cake icing is usually made from fondant, buttercream, or ganache. Fondant is a firm sugar icing that is popular for its clean, polished look. It is made from a dough of icing sugar and sometimes marshmallows, which is rolled out and used to cover a cake. Buttercream is typically made from a mix of icing sugar and softened butter, though some varieties include egg whites. Ganache is a mixture of chocolate and cream, which can be used to frost a cake or as a filling.

Fondant

When choosing fondant for a wedding cake, it is important to consider both aesthetics and flavour. While fondant can create a clean, polished look, it may not be the most delectable option. A skilled baker or cake designer can help achieve the perfect balance between aesthetics and flavour. Fondant is also a good choice for a unique or sculptural cake shape, as well as for adding sugar flowers or other three-dimensional structures. For a simpler, more rustic look, such as a naked cake, fondant is not necessary.

Buttercream

There are several types of buttercream, including Italian, Swiss, and French, which are egg-based and require cooking sugar into a syrup while whipping eggs and butter at high speed. These frostings are slightly less sweet but are the wedding cake frosting of choice for brides.

American buttercream, on the other hand, has the highest ratio of sugar to butter, making it much sweeter than other options. It is also more affordable than other types of buttercream. However, it can be more difficult to apply due to its grittiness and can be tricky to achieve sharp corners and smooth sides. It is also important to note that American buttercream melts easily in warm temperatures.

Swiss meringue buttercream, a popular choice for wedding cakes, combines egg whites and sugar with butter to create a smooth and fluffy texture. This variety is not as sweet as American buttercream and can withstand warmer temperatures. It is also possible to add different flavours and colours to Swiss meringue buttercream for a custom design and taste.

When choosing a buttercream frosting for a wedding cake, it is important to consider the desired taste, texture, and stability, as well as the temperature and transportation conditions of the venue.

Ganache

When making ganache, the ratio of chocolate to cream is important to control how firmly the ganache will set. A higher ratio of chocolate will result in a firmer ganache. For dark chocolate ganache, a ratio of two parts chocolate to one part cream is typically used, while milk chocolate ganache uses a ratio of three parts chocolate to one part cream. White chocolate ganache also uses a ratio of three parts chocolate to one part cream, but it can be tinted with food colouring to achieve a white colour or other colours.

One of the benefits of using ganache for wedding cake icing is its stability. When made properly, ganache is firm at room temperature and does not need to be refrigerated. This makes it a good choice for weddings in warm climates or outdoor venues. However, ganache is still susceptible to temperature variations, so it is important to consider transportation and venue conditions.

The cost of a ganache-iced wedding cake can vary depending on the quality of the chocolate used. Higher-quality chocolate can add to the bottom line, making it a more expensive option compared to other types of icing.

Naked/semi-naked cakes

Naked and semi-naked cakes are a popular choice for weddings. Instead of coating the exterior of the cake with fondant or buttercream, bakers increase the filling between layers, leaving cakes completely or semi-exposed for a fresh look. Naked cakes first rose to popularity in 2013 and have since been refined and elevated.

Naked cakes are a good option for those who don't have a big sweet tooth, as there is less icing. They are also a more cost-effective option, as they require less time for decoration. However, one potential downside is that naked cakes may dry out more quickly. To prevent this, it is recommended to use a cake wash to seal in the moisture or assemble the cake on the day of the wedding.

Semi-naked cakes follow the same style as naked cakes but with a thin layer of frosting. Bakers typically add a thin coat of frosting to the cake, scraping the edges to let the cake layers show through for a chic look. This style of cake is well-suited to rustic or industrial themes and can be customised with different colours and decorations to match the wedding style.

• Use good cake pans to create nice, straight cake layers.
• Use a bench scraper to get straight sides.
• Trim off the dome of the cake layers, but not the sides, to prevent the cake from drying out.
• Use a cake pan as a guide to mark where to place the straws or skewers that will support the weight of the next cake tier.
• Wrap the cake in plastic wrap and store it in the freezer if you are not decorating it on the same day.
• If desired, brush the cake with a simple syrup before frosting to keep it moist.
• Use fresh flowers or greenery to decorate the cake, wrapping the stems in plastic wrap to prevent the cake from being contaminated.

Royal icing

To make royal icing, you will need the following ingredients:

• Egg whites (fresh and high-quality, preferably pasteurized)
• Confectioner's sugar (also known as powdered or icing sugar)
• Lemon juice (or an alternative form of acid such as lime juice or vinegar)
• Cream of tartar (optional)

Some recipes may also include:

• Meringue powder (as an alternative to egg whites)
• Water (to thin the icing)
• Food colouring
• Rose water
• Almond paste
• Edible sugar pearls

To prepare royal icing, start by whipping the egg whites until they become foamy and reach the soft peak stage. Then, add the lemon juice and whip for another minute. Turn the mixer to low or medium-low speed, and slowly add the confectioner's sugar until the icing reaches the desired consistency. For piping, you will want a fairly thick frosting that is still smooth and workable. Once the sugar is incorporated, increase the mixer speed to medium and whip until stiff peaks form.

Frequently asked questions