Archive Issue - Monthly Tidbits Article
June 2008

The Icing on the Cake Part II
by Jill Jackson

Do you know what really frosts me? When I have so many choices and so few cakes to top! That is why I look forward to the busy cake seasons. I am able to then use all the different techniques that may otherwise be left out in the cold any other time of year.

Last week we began our series on finishing touches, pointing out the seven categories of icings including buttercream, fondant, royal icing, fudge icing, flat icing, glazes and boiled icing. We also expounded upon my favorite, Buttercream. This week I’d like to take you through the defining characteristics of some of the other icings, so as to give you a quick-reference guide by which to make your decorating decisions a bit easier . You will find many similarities in the following two different categories, including the use of the same ingredients, but creating them using different ratios, additional ingredients and varying methods.

Firstly, let’s discuss the fabulous world of Fondant. This icing or frosting has two methods, either poured or rolled. Poured fondant is usually shiny and has a sugar base consisting of confectioners or powdered sugar and water or milk. This liquid form can make it easy to top your dessert or fill your favorite pastry and can be colored to with different extracts or food coloring to achieve the desired results.

Do you hear wedding bells? Well then, rolled fondant is just the ticket to finish that tiered piece of art. Rolled fondant is a thicker, dough-like icing that can be manipulated and molded for the more intricate of décor. It is also made with confectioner’s sugar, but contains additional ingredients that give it the pliable nature, including corn syrup and gelatin. It is mixed then rolled out and cut, colored, and pieced together to make many different accented shapes including flowers, leaves, fruits and more.

Are you putting together a blue-blooded extravaganza? How about Royal Icing for the decorations on the centerpiece of the celebration? Made from confectioner’s sugar, it also contains egg whites and lemon juice and sometimes a bit of glycerin to prevent it from hardening.