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Twins’ Top Tips: Tip
TWINS WEDDING SHOP· TUESDAY, 13 DECEMBER 2016
Types of Icing
If you’re new to cake decorating, you may be wondering about the best way to finish your cake. We’ve put together a brief summary of the three most popular methods of icing a cake:
2014's Christmas cake with the snow made from royal icing
This is the traditional method for decorating celebration cakes. However, it is notoriously difficult and time-
Here’s a few pointers to get you started:
450g sieved icing sugar
75ml egg white
Beat the white into 2/3 of the sieved icing sugar until thick and then add remained icing sugar. The consistency should be light and not creamy. Store in the refrigerator and use within three days.
Please make sure you do leave time for each coat to dry otherwise the layers will bond together and do not flake away when cut.
Our selection of sugarpaste
This is the most popular method for decorating cakes these days. Please note, there are several terms for sugarpaste:
Ready to Roll Icing, Covering Paste, Regalice, Fondant Icing
Sugarpaste is very simple to use. Simply roll out and cover on any type of cake. Sponge cake does not need a layer of marzipan. We sell a range of coloured, white and ivory sugar paste at several different prices. Sugarpaste has a long shelf-
Have a go at covering your cake with sugarpaste using these pointers:
N.B. Keep the sugarpaste you are not currently using covered at all times in clingfilm. Otherwise it will dry out and crack.
White and bright buttercream
Traditionally, this type of icing has more often been used for filling and coating sponge cakes but buttercream finishes are becoming increasingly popular. Buttercream is a much more pliable material and allows for several different, textured finishes, e.g. naked cakes or buttercream roses.
Here a few pointers for covering a cake using buttercream: