Butter Cream Icing or Fondant Icing For Wedding Cakes

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Choosing a wedding cake can be the cause of much deliberation. There are a lot of choices to be made - the taste, color, size, and decoration of the cake. One of the key decisions to be made in this process is choosing the right type of icing to use.

The type of icing you choose for your wedding cake will influence other aspects of the design. The attributes of one type of icing may not necessarily permit you to include particular design elements in your wedding cake. This means that it important for you to be well informed on the different types of icing.

There are predominantly two different types of icing used in wedding cakes: butter cream and fondant icing. Butter cream icing is typically preferred to be the tastier choice of the two and is also the cheapest option. This makes butter cream icing an incredibly popular choice, in fact most wedding cakes and special occasion cakes available to buy in stores use this type of icing.

Butter cream icing can be easily dyed to change its color. There are a wide variety of colors available making it very versatile. Unfortunately, when two differently colored icings are placed next to each other there is a tendency for them to bleed into one another. This spells disaster for a carefully created design. Because of this, it is suggested that wedding cakes decorated with butter cream icing consist of only the one color. Additional colors can be added in the form of extra decoration, ribbons, flowers and the like.

Fondant icing is completely different. Before fondant can be applied to a cake it must be worked. A lump of icing is kneaded and rolled until it reaches the desired density. The icing is then rolled into a sheet. This is sized roughly to cover the surface area of the cake. This sheet of icing is then draped over the cake and precisely cut to size. The icing should fit snugly around the cake and will provide a blank canvas for the decorator to begin adorning it with the finishing touches.

Fondant icing can be dyed to almost any color under the sun. Because it is not as damp as butter cream icing the color should not run and so layers of color can be placed side by side. Many wedding cakes with graphic embellishments like scroll work or polka dots take advantage of this attribute. Fondant icing can also be easily moulded into different shapes to produce three-dimensional embellishments. This might include an edible bride and groom to sit atop the cake.

To conclude, deciding between butter cream and fondant icing for your wedding cake will dictate the decoration and style of cake you finish up with. If taste is all-important then butter cream icing may be the best option for you. But if you wish to create colorful decorations from the icing, fondant provides more room for creativity. Essentially the decision is between flavor and fun. It's a difficult choice, I know, so choose wisely.

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