Wedding Cake Filling and Icing

Wedding Cake Filling and Icing

We already covered a variety of options available to you in an article on Cakes (http://bit.ly/srTj6k), but we thought another one dedicated especially to cake filling and icing is necessary. A wedding cake isn’t complete without the perfect filling, icing, decoration and topper, so choose wisely.

 

Here are a few delicious fillings to tempt you!

 

  • Chocolate Ganache l Chocolate Truffle l Chocolate buttercream
  • Mocha Chocolate Ganache l Coffee l Cappuccino
  • Chocolate and Hazelnut
  • Caramel
  • Strawberry
  • Vanilla buttercream
  • Coffee buttercream
  • Lemon buttercream l lemon curd
  • White Chocolate
  • Chocolate Mint
  • Croquant
  • Cream Cheese Frosting
  • Ice cream, any flavor

 

Variety of wedding cake icing:

 

There is a variety of different wedding cake icings you need to know about. Among the most popular are:

 

  • Rolled Fondant: Fondant is a sweet, elastic icing made of sugar, corn syrup and gelatin that's rolled out and draped over a cake, pressed into place and trimmed. Its smooth, satiny texture and clean finish make it a popular choice for wedding cakes, flowers and decorative details. It also seals in the freshness of the cake well. 

 

  • Buttercream: Buttercream is a smooth, creamy icing that stays soft so it's easy to cut through. It can be colored or flavored and used to create piping, swags and other borders. Because its base is butter it may melt in extreme heat or humidity.

 

  • Chocolate Ganache: Ganache is chocolate with heavy cream that is boiled and poured over the chocolate, and mixed so that it has a very creamy texture. When ganache is poured over the cake, it just flows like a river on top of a gorgeous cake.

 

  • Pastillage: Pastillage is a paste made of icing sugar, cornstarch and gelatin. It can be rolled out to cover the cake and to form flowers and decorative shapes. Pastillage dries into a porcelain-like finish.

 

  • Royal Icing: It is a soft paste made of egg whites, cream of tartar and icing sugar. It’s piped from a pastry bag to create latticework, beading, bows and flowers. It dries very hard and decorations will last forever if properly stored. It is not normally used to cover the whole cake.

 

  • Marzipan: Marzipan is made of almond paste and has been used for centuries all over the world. It can be rolled to cover cakes, used in recipes and made into colorful and flavorful decorations. It has to have at least 25% almonds otherwise it is not considered almond paste.