Choosing The Perfect Frosting For Your Wedding Cake

When it comes to wedding cakes, the frosting is a crucial element to consider. The type of frosting you choose will depend on factors such as the desired aesthetics, flavour, and the temperature and travel conditions of the venue. Some of the most popular wedding cake frostings include fondant, buttercream, ganache, and royal icing.

Fondant, a firm sugar icing, is a popular choice for wedding cakes due to its versatility and ability to create a clean, polished look. It can be easily dyed and decorated with edible illustrations, sugar crystals, and flowers. While fondant holds up well in warmer temperatures, some people may find it too sweet or chewy.

Buttercream, made with butter, sugar, and milk or cream, is another classic option. It offers a rustic or elegant look and can be finished in various ways, such as piping or painting. American buttercream is the sweetest variety, while Swiss meringue buttercream is less sweet and more stable in warmer temperatures.

Ganache, a mixture of chocolate and cream, is a rich and decadent choice for chocolate lovers. It has a glossy finish and can handle high temperatures but is sensitive to temperature variations during transportation.

Royal icing, made with sugar, water, and egg whites, dries to a hard, matte finish, making it stable for destination weddings or long travels. It is also pure white, making it ideal for all-white cakes or colouring.

Other frosting options include cream cheese frosting, whipped cream frosting, and semi-naked cakes with minimal frosting, each offering unique flavours and textures.

Pros and cons of using fondant for wedding cakes

There are several types of frosting that can be used for wedding cakes, including buttercream, fondant, and ganache. Here is a detailed list of the pros and cons of using fondant for a wedding cake:

Pros of Fondant for Wedding Cakes:

• Flawless texture: Fondant can be smoothed out to create a flawless, airbrushed effect with no wrinkles or cracks.
• Design versatility: Fondant is ideal for creating intricate designs, details, and a plethora of decorations around and on top of the cake. It can be easily dyed and is perfect for edible illustrations, sugar crystals, flowers, and other decorative elements.
• Holds up in warmer temperatures: Fondant is a good choice for outdoor weddings as it holds its shape and endures warmer temperatures.
• Stable for display: Fondant-covered cakes can be displayed for 6-10 hours indoors or outdoors without smudging.
• Ideal for painted designs: The hard, flat surface of fondant is perfect for painted cake designs and necessary for geometric or angular shapes.

Cons of Fondant for Wedding Cakes:

• Cost: Fondant is more expensive than other frosting options due to the time and skill required to work with it.
• Taste: Fondant is extremely sweet and sugary, and some people may find it too thick or intense. It may overpower the flavours of the cake.
• Temperature sensitivity: Fondant is sensitive to temperature changes, softening in heat, stiffening in cold, and becoming sticky in humidity.
• Not suitable for all designs: Fondant may not be sufficient for very intricate designs, and additional ingredients or substitutions may be needed.
• Not always eaten: Due to its taste and texture, some guests may choose to remove and not eat the fondant layer.
• Requires buttercream: Fondant typically needs a layer of buttercream or another filling underneath, adding another layer of sweetness.
• Time-consuming: Fondant dries quickly, and any tears or wrinkles require starting over, increasing the time and cost.

Fondant has both advantages and disadvantages for wedding cakes. It is essential to consider the desired aesthetics, flavour profile, and practicalities of storage when choosing the type of frosting for a wedding cake.

Pros and cons of using buttercream for wedding cakes

When it comes to wedding cakes, there are several factors to consider when choosing a frosting. While "naked" cakes are a new fad in contemporary weddings, buttercream and fondant remain the most popular choices.

Pros of Using Buttercream for Wedding Cakes:

• It is a guest favourite as it has a more enjoyable consistency and flavour than fondant.
• It is more cost-effective as it is much easier to prepare and there is no rolling or fear of wrinkles.
• It is easier to fix mistakes as bakers can simply add more icing to one section or smoothen out an uneven layer.
• It is less sweet than fondant, which makes it a better choice for those who want their cake to have a great flavour without being cloyingly sweet.
• It is more lightweight than fondant, allowing for a thicker spread without compromising the cake's texture.
• It is a good choice for rustic or laid-back styles as it provides a lovely silky backdrop to other decorations.
• It is easier to mix and blend different colours.
• It is a good choice for those who want to complement their cake with flavours such as light citrus or tangy cream cheese.
• It has a much lighter texture, making it easier to cut or bite into.

Cons of Using Buttercream for Wedding Cakes:

• It melts faster in the heat compared to fondant, making it unsuitable for outdoor summer weddings.
• It is harder to achieve a smooth finish and sharp edges.
• It is more difficult to dye and achieve a super-rich pigment.
• It can be tricky to work with due to its grittiness, making it challenging to get really sharp corners and smooth sides.

Pros and cons of using ganache for wedding cakes

There are many types of frosting that can be used for wedding cakes, including fondant, buttercream, and ganache. Ganache, a mixture of chocolate and cream, is a popular choice for couples looking for a rich and decadent taste. Here are some pros and cons of using ganache for wedding cakes:

Pros of Using Ganache for Wedding Cakes:

• Ganache has a rich and decadent taste that is perfect for chocolate lovers.
• It has a glossy finish that looks beautiful in photos and while on display.
• Ganache holds colour and flavour well, so it can be easily transformed into the ideal palette for any design.
• It is quite stable at room temperature and does not need to be refrigerated, making it suitable for warmer temperatures.
• Ganache is perfect for creating super straight sides and sharp edges on cakes, especially when used under fondant.
• It can be used to fill and cover cakes, providing a smooth and elegant finish.

Cons of Using Ganache for Wedding Cakes:

• Ganache is susceptible to temperature variations. It needs to be transported and stored under controlled conditions to avoid issues.
• The cost of ganache can be higher than other frosting options, especially if high-quality chocolate is used.
• Ganache may not be suitable for all cake designs, as it is typically associated with a modern and neat style.
• It requires some practice and skill to work with ganache, especially when trying to achieve straight sides and sharp edges.
• Ganache may not be the best choice for outdoor weddings or warm venues, as it can melt or become unstable in high temperatures.

How to choose the right frosting for your wedding cake

When it comes to choosing the right frosting for your wedding cake, there are several factors to consider. The most popular types of wedding cake frosting include buttercream, fondant, ganache, and royal icing. Here are some tips to help you select the best option for your special day:

Consider the aesthetics and flavour:

Tânia Sérgio of T Bakes recommends considering aesthetics and flavour when choosing your wedding cake frosting. If you want your cake to look and taste good, research different bakers' portfolios and schedule cake tastings.

Understand the different types of frosting:

Buttercream:

Buttercream is a classic and versatile option made from butter, powdered sugar, and milk or cream. It can be finished in various ways, such as elegant or rustic designs. While it is affordable and suitable for indoor or outdoor weddings, it may be too sweet for some and can be tricky to achieve a smooth finish. It is also sensitive to temperature and humidity, making it unsuitable for summer weddings or outdoor venues without air conditioning.

Fondant:

Fondant is a firm sugar icing that gives cakes a clean, polished, and smooth appearance. It is a popular choice for wedding cakes as it is versatile, easy to dye, and holds up well in warmer temperatures. However, it may not be the most delectable option, and it is the most expensive type of frosting.

Ganache:

Ganache is a rich and decadent option made from chocolate and cream, perfect for chocolate lovers. It has a glossy finish and can handle high levels of heat. However, it is sensitive to temperature variations and external temperature changes, so it may not be suitable for long-distance transportation or outdoor summer weddings. The cost of ganache can also vary depending on the quality of the chocolate used.

Royal Icing:

Royal icing is made from sugar, water, and egg whites, resulting in a hard, matte finish. It is stable in all conditions and is popular for destination weddings or long periods of travel. It has a pure white colour, making it ideal for all-white cakes, but it may be too restricting in terms of design. It is similar in taste and texture to fondant icing.

Think about the venue's temperature and length of travel:

When choosing your wedding cake frosting, consider the venue's temperature and how far the cake needs to travel. Buttercream and ganache, for example, may not be suitable for summer weddings or long-distance travel, as they are sensitive to temperature changes. Fondant and royal icing, on the other hand, are more stable and can withstand warmer temperatures and travel.

Personal preference and dietary restrictions:

Ultimately, the choice of frosting for your wedding cake should align with your personal preferences and the vibe of your wedding. If you have a sweet tooth, you might prefer American buttercream. If you're looking for a less traditional option, consider a semi-naked cake with minimal frosting. Keep in mind any dietary restrictions your guests may have, such as nut allergies, when considering options like marzipan.

How to make buttercream frosting

Wedding cakes can be frosted with many different types of icing, including fondant, buttercream, and ganache. Buttercream is a sweet and fluffy frosting made by creaming butter and sugar. It is a popular choice for wedding cakes because it can be finished in a variety of ways and can be made in different flavours. Here is a recipe for a simple buttercream frosting:

Ingredients:

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

Method:

• Set your butter out ahead of time so that it can soften. This will ensure that the frosting is smooth and creamy.
• Beat the butter with a mixer for about 1 minute, just until it’s nice and smooth. You can use a handheld mixer or a stand mixer.
• Next, mix in the powdered sugar. It is recommended to mix on low speed at first, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined.
• Once the butter and powdered sugar are mixed together, mix in the heavy cream, vanilla extract, and a pinch of salt. If needed, stop and scrape down the sides of your bowl and mix again to make sure everything is well combined.
• You can now use this frosting to pipe onto cupcakes or decorate a cake. Or you can store it in the refrigerator until you are ready to use it.

Flavour Variations:

This recipe can easily be adapted to make different flavours of frosting. Here are some suggestions:

• Vanilla: Add an additional teaspoon of vanilla extract to enhance the vanilla flavour.
• Chocolate: Sift 1/2 cup (40 grams) of unsweetened cocoa powder, then mix into the frosting base until well combined. Add 1 to 2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting. If you prefer a sweeter frosting, mix in an additional 1/2 to 1 cup of powdered sugar.
• Caramel: Mix in 1/3 to 1/2 cup of homemade or store-bought caramel sauce. For a salted caramel frosting, use salted caramel and omit the salt in the recipe.
• Strawberry: Add a 1-ounce bag of freeze-dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder. Mix the freeze-dried strawberry powder into the frosting until well combined.

Frequently asked questions