There are two main ways to decorate a cake. Frosting, sometimes called icing or Fondant. (There are other options as well. A ganache is lovely, though I think it is akin to a frosting).
What is fondant?
Those perfectly smooth cakes you see are probably covered in Fondant. Try as we may that perfect finish is hard to replicate any other way.
Fondant is typically rolled into thin sheets and draped over the cake’s surface. Almost like an edible playdough. It can be formed, sculpted, embossed, and it is very versatile. The downside of fondant is, many aren’t fond of the flavor. There is also a learning curve to using it.
Icing is a Thing of the Past
The term icing is sometimes used interchangeably with frosting. You know those beautifully decorated cookies that are incredibly soothing to watch people make? They have that crunchy icing? (Maybe it’s just me that watches cookie videos like they are ASMR) Those cookies are made with Royal Icing. There was a time, that wedding cakes were baked with this! At that time wedding cakes were often fruit cakes.
Nowadays, most wedding cakes are frosted instead of iced. There are many different frostings used for cakes nowadays. Most often, they are Buttercreams! (Butter + Confectioners Sugar + Cream + Flavor = American Buttercream)
Fondant or Frosting?
I’m not particularly fond of fondant, or working with fondant. (It’s extra steps. and added cost, and time). Fondant is REALLY useful for hotter weather! Buttercream can melt in the summer heat. Weather and temperature are something to consider in addition to the flavor. A cake covered in fondant will still having frosting (or ganache) and the option for fillings, but protects the cake from melting.
White, Off-White, or Beige?
Do you want a TRUE white cake? Buttercream may not be your best choice. Variations can be made with shortening and butter flavor, but since butter is yellow, the icing will be a bit off-white. Additionally, the type of flavorings will also impact the color. My preference is to use Mexican Vanilla extract, this, of course, is brown, and subtly tints the icing. To prevent this, you can get clear vanilla extract, but you are sacrificing a little bit of flavor. I have both types on hand at all times, plus vanilla beans (which add a light speckle and LOTS of flavor). For all my cakes I default to Mexican Vanilla with the exception of Wedding Cakes. I make sure to ask my couples about their preferences.
Still Have Questions?
If you still have more questions, please email me! I’ll be happy to walk you through the various options!
