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- Twins Wedding Shop, 67-69 Victoria Rd, Romford, Essex, RM1 2LT - 01708 761727 - Website by RT Tec Ltd -

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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:


Royal Icing

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-consuming, meaning it has since fallen out of fashion. Royal icing is made with icing sugar and egg white. Ready made powders are available. Yet, if you want to give your cake a classic look.

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.

N.B. meri-white or powdered albumen (egg white powder) can also be used but lukewarm water needs to be added as well. It will not be as strong as icing made with pure egg white and is not suitable for run-outs or detailed piping.

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.


Sugarpaste

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-life and is easily stored. Simply wrap well in a strong, polythene bag, and keep airtight (not in the fridge).

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.


Buttercream Icing

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: