This is the reason why you need to get a reputable baker so they can make intelligent suggestions as to which frosting would be best for the chosen cake design. You may know a thing or two about cakes but only those who have experienced in decorating them can tell you the pros and cons of using a specific frosting. Here are some of the types of cake frosting commonly used today.
Butter cream
Butter cream is a very versatile ingredient because it can be used both as a filling and a frosting. Bakers prefer this frosting because it is easy to color depending on the motif of the wedding. It is also easy to come up with various designs using this frosting. The only problem is that it can easily melt especially if the temperature is not controlled so watch out for butter cream if you are holding an outdoor reception.
Fondant
If you have seen satin smooth cakes that look perfect even if shaped like a gift, flower or anything at all then most probably it has been designed using fondant. Fondant icing is picture perfect and no one can argue with that. However, it does not taste as delicious as the other icing and some would even say it tastes bad. Some bakers however have a trick of using butter cream beneath the fondant to give it a really nice flavor.
Marzipan
This is a favorite among bakers as it tastes good and can be made to look like fondant icing. Marzipan contains sugar, eggs and crushed almonds making it a very tasty topping. However, using marzipan can be very expensive so be prepared for your wallet to take a hit.
Royal icing
This is perhaps the cheapest frosting anyone can use for a wedding cake. It can also produce picture perfect cakes with very intricate designs. Royal icing is actually a very hard frosting so there is seldom need to refrigerate it. You can have your baker create miniature cakes for you using some of the frosting you are interested in and then you can taste them and decide which one will look and taste the best.
No comments:
Post a Comment