Wedding Cake Finishes: Choosing The Perfect Icing Style

Wedding cakes have evolved from the traditional Royal Iced fruitcake to a variety of styles and flavours. The type of finish used on a wedding cake depends on the desired look, flavour, and texture. The most popular types of icing for wedding cakes include fondant, buttercream, chocolate ganache, and royal icing. Fondant, a firm sugar icing, is favoured for its clean and polished look, versatility, and ability to keep the cake fresh. Buttercream, on the other hand, is known for its smooth and creamy texture and is often preferred for its flavour, especially for those with a sweet tooth. Chocolate ganache is a popular choice for chocolate lovers, offering a smooth and indulgent finish with many styling options. Royal icing, made from egg whites and icing sugar, is used for creating intricate decorations and is ideal for high-end weddings. Other finishes include naked cakes, semi-naked cakes, whipped cream, and marzipan, each offering unique advantages and aesthetics.

Fondant Icing

Fondant is a very popular choice for wedding cakes. It is a type of edible icing or sugar paste that can be rolled out into sheets and used to cover a cake, creating a smooth and clean finish. Fondant is made from a combination of sugar, corn syrup, gelatine, glycerine, and sometimes marshmallows or cornstarch. It is often used to create intricate designs such as fabric-like ruffles, plaits, wooden planks, and three-dimensional flowers and other details. Fondant allows for pretty stencilling and is perfect for a satin-like shimmer finish. It is also ideal for outdoor weddings as it can withstand warmer temperatures without melting.

Fondant has a thick, almost clay-like texture and is very sweet. Some people may not like the taste or texture, but it can be peeled off easily. Fondant is usually paired with buttercream or chocolate ganache underneath for better taste and a firmer finish.

Fondant is a versatile choice for wedding cakes, offering a neat appearance and the ability to create elaborate shapes and designs. It is a popular option for those seeking an opulent or uniquely shaped wedding cake.

If you are considering a fondant wedding cake, you can choose from various custom designs, including layered cakes, simple cakes, and cakes with flowers, feathers, or other intricate details. Fondant can be used to create a wide range of colours and patterns, such as rustic Mediterranean-themed cakes, vintage cakes, and modern geometric designs.

Overall, fondant is a popular and versatile choice for wedding cakes, offering a wide range of design possibilities while also providing durability in warmer temperatures.

Buttercream Icing

There are several other types of buttercream to choose from, including Swiss, Italian, and French meringue buttercreams. Swiss meringue buttercream (SMBC) is a popular choice for weddings as it has a very light yet indulgent texture and melts in your mouth. It is less sweet than American buttercream and has none of the gritty feel that can sometimes come with powdered sugar-based buttercreams. However, it does take a bit more effort to make.

When it comes to the pros and cons of buttercream icing, taste and texture are definitely pros. It is described as delicious and beautiful, working well with flowers and foliage. However, buttercream may not be the best choice for a hot summer wedding as it is much softer than other types of icing and can melt. It also doesn't keep for as long as fondant-covered cakes and needs to be refrigerated.

When making buttercream, it is important to whip the butter on its own before adding any sugar. The sugar should be added slowly and whipped well between additions. Adding a small amount of cream can help to reach the desired consistency, but too much can make the buttercream sloppy.

Ganache

To make ganache, finely chop the chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it starts to simmer, then pour it over the chocolate. Allow it to sit for a few moments before gently mixing with a spatula until the chocolate is completely melted and the mixture is smooth. For an extra smooth finish, blend with an immersion blender. Cover the ganache with plastic wrap, letting it touch the surface, and either refrigerate or leave at room temperature until it reaches a spreadable consistency similar to peanut butter or Nutella.

When using ganache to coat a cake, it is important to get the ganache to the right consistency. It should be firm enough to hold up at room temperature but soft enough to spread easily. A technique for achieving super-sharp edges involves using acrylic ganache boards, which are placed on top of the cake while applying ganache to the sides. This ensures perfectly straight sides and a nice sharp top edge. Ganache can also be used as a filling between cake layers, providing stability and a delicious flavour.

Overall, ganache is a versatile and tasty option for wedding cake finishes, offering stability and a sleek appearance. It can be used on its own or as a base for fondant, and its firmness can be adjusted by changing the ratio of chocolate to cream. With its ability to withstand room temperatures, ganache is a convenient choice for wedding cakes that need to be displayed or transported.

Royal Icing

Ingredients:

• 1 pound confectioner's sugar
• 1/2 teaspoon cream of tartar
• A squeeze of lemon juice
• 3 level tablespoons meringue powder (optional)
• 3 1/2 ounces of warm water

Directions:

Combine all ingredients and beat at high speed for 2 minutes. Keep the icing covered with a damp cloth as it dries quickly.

Naked Cake Finish

A naked cake finish is a style of cake decorating that leaves the exterior of the cake exposed by using a very thin layer of frosting. This finish is also known as a bare cake, exposed, pound, or tomboy cake. The cake itself will be visible, so the cake recipe you choose will determine the final aesthetic. For example, a chocolate cake will provide a striking contrast to white icing.

There are two types of naked cakes: true naked cakes and semi-naked cakes. A true naked cake has no icing on the outside at all, while a semi-naked cake has a minimal amount of frosting swiped around the sides.

To create a naked cake finish, start by levelling your cake layers. Use a cake leveller or a sharp knife to cut off the domed top of each layer, ensuring the surface is flat and even. Place one layer of cake on a cake board, then fill a pastry bag with about 1/2 cup of frosting. Pipe a 1" border around the cake to create a dam that will keep your filling in place. Spoon about 1/2 cup of filling into the middle, then top with another 1/2 cup of buttercream and smooth it out. Repeat this process until you've added the final cake layer.

Next, crumb coat the entire cake with a thin layer of buttercream, making sure the cake is still clearly visible through the frosting. Chill the cake for 30 minutes to help the layers stay put as you decorate. Then, add another very thin layer of buttercream, smoothing the frosting with a large angled or offset spatula and rotating the cake as you do so. You can also use a bench scraper to smooth out the frosting.

Finally, add your finishing touches. Naked cakes are easy to decorate and can be topped with fresh berries, a dusting of confectioner's sugar, candied fruit slices, chocolate drippings, or simple piped buttercream borders.

Frequently asked questions