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A cake icing’s greater task is that of keeping crumbs in place to provide a sleek look for both visual
appeal and taste. There are many different types of icings, but fondant and buttercream are the most commonly used because
of their endurance to our humid, Floridian weather. Other icings such as cream cheese, meringue, and whipped cream require
added ingredients for stabilization and immediate refrigeration or consumption. Buttercream is a sweet, creamy icing that is sugar, butter and
egg white-based. It can be made in most any color and flavor, and applied in a variety of styles (e.g. smooth, rolled,
piped, etc.). Keep in mind that egg white-based icings are perishable and require a minimum boiling temperature of 140 degrees
to eliminate any possible trace of salmonella commonly found in eggs. Fondant is a sweet icing with a pliable consistency made from sugar, light corn syrup,
water, and gelatin. When correctly applied, fondant seals the cake, maintaining it fresh and moist over time.
It can be dyed any color to match the wedding décor, and is commonly offered in vanilla and chocolate flavors.
Known as the “wedding cake icing”, fondant’s most outstanding feature is its super-smooth, stylized look.
Also important is its non-perishable nature and kosher/vegetarian friendly ingredients. When choosing an icing for your wedding cake, please keep in mind all the factors that may affect its performance
and share these with your baker: the time and month of your wedding reception, whether the cake will be placed indoors or
outdoors, lighting, and the approximate time your cake is expected to be cut and served. |
