The icing is very important to the wedding cake.
It is a spectacular display and let's be honest, it is the "item" people talk about. It is the cake. So, it might
be useful to read all you can about different kinds of wedding cake icings to familiarize yourself.
Do you want fondant, royal, or buttercream? Walk in to the bakery like a pro armed with your dictionary of wedding cake terms.
Buttercream
A traditional, rich and creamy icing. It is easily colored or flavored, and is used for fancy decorations like shells, swags, basketweaves, icing flowers, etc. Since it's made almost entirely of butter, buttercream has a tendency to melt in extreme heat, so it's not recommended for outdoor weddings.
Fondant
This icing looks smooth and stiff and is made with gelatin and corn syrup to give it its helmet-like appearance. It looks the best when decorated with marzipan fruits, gum paste flowers, or a simple ribbon. Fondant does not need refrigeration.
Royal Icing
A mix of confectioner's sugar and milk or egg whites, royal icing is what the faces of gingerbread men are decorated wtih. It's white, shiny, and hard, and does not need to be refrigerated. It's used for decorations like dots and latticework.
Ganache
This chocolate and heavy cream combination can be poured over cakes for a glass-like chocolate finish, or whipped into a filling that it stands up beautifully between cake layers. Due to the ingredients, however, it's unstable - no heat or humid weather, or the icing will slide right off the cake.
The Last Word
Be sure to look at different styles of cakes before you go to your baker so you have an idea of what you want. The more froo-froo you get on your wedding dessert, obviously, the more it will cost, so sometimes the simpler way is better. And, don't forget to ask for a taste test!
Copyright 2003 Red Galoshes, Inc. All rights reserved.
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Cake Serving Sets are essential tools for sharing that first piece of cake. These timeless designs become keepsakes that you can use later on special birthdays and anniversaries.
