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The Icing On the Wedding Cake
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 with. 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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