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Cake Decoration Icing 101 - Make Your Choice

by jgauttier

When it comes to the world of cake decorating, your bread and
butter is the icing. Icing is king in the world of cake
decorating. You simply can't decorate a cake without icing, can
you? Here is a brief overview of the many different kinds of cake
icing. These are the most common kinds of cake icing, although
there are certainly many more. Cake icing can be as simple as an
easy to make glaze, or it can be complicated as an elaborate
fondant. Whatever it is that you are working with, here are some
of your more popular choices when it comes to the world of cake
decoration and cake icing.

Butter, Sugar and Flavorings

The most common type of cake decoration icing is an icing made
with the basic ingredients: butter and icing. This is a simple
yet classic icing that you can whip up at the last minute. After
all, all cake icings are fundamentally created from a mixture of
sugar, butter and flavoring. You can use this simply icing to
cover your cake, or you can spread it inside the cake and use it
to layer the cake, kind of like "gluing" the different layers of
the cake together. It is important to use just the right amount
of icing. The last thing you probably want is to avoid overdoing
it with the cake icing.

The Classic Cake Decorating Icing - Butter cream

Butter cream icings are classic - these are the icings that have
been most identified with cake decoration from the very start. A
butter cream icing has a buttery, sweet flavor. The texture of a
butter cream icing is creamy and smooth and many pastry chefs
generally favor these butter cream icings because it is so easy
to work with. Butter cream has a great overall consistency that
makes it a favorite icing base for many pastry chefs. Like most
icings, butter cream can be either thinned or thickened according
to use. You can make butter cream thicker, for instance, if you
need to create stiff mold figures.

Royal Icing - The Other Popular Choice

Royal icing is another popular icing type. The biggest mark of
royal icing is that it is made using meringue powder. Royal icing
also has a sweet taste and flavor, but it is very different from
butter cream icing in that it dries much faster and harder. Royal
icing is generally reserved for creating mold figures and lace
work. Royal icing is well suited for making figure piping,
creating flower decorations, and filigree designs. This is the
kind of icing that you see on gingerbread houses in order to
achieve small details and delicate borders. Royal icing tends to
harden and 'hold' parts together. Royal icing is common used in
Europe, where it is used to ice many different kinds of fruit
wedding cakes.

Welcome to the World of rolled fondant icing. Rolled fondant
icing has a consistency that is similar to play dough. It is a
smooth and flat icing that can be rolled, as the name implies. In
fact, rolled fondant icing is generally rolled out like dough and
then it is molded over the cake. It has a soft, pliable
consistency. Rolled fondant can be notoriously difficult to work
with, and only experienced pastry chefs tend to work with this
kind of icing. Another popular form of fondant icing is known as
poured fondant icing. As the name implies, this is type of rolled
fondant icing that begins as a liquid. It is poured over the
surface of the cake and then it dries. The poured fondant icing
is known as a generally easy type of icing to work with that even
the beginner can use with relative ease.

Josephine Gauttier is the author of the popular eBook "The Art of
Cake Decorating". You can find more information about cake
decorating at <a
href="http://www.artofcakedecorating.com">http://www.artofcakedecorating.com</a>

Syndicated by Top Gazebos - www.topgazebos.net

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