24 Feb 2015
You can make a unique statement with your cupcake desserts by choosing a great icing. Using the right icing for cake decoration is important. Some of the icings work best for soft colors whereas some others for brighter ones. Some icing may dry hard for being decorated in advance. So, before you choose the type of icing for your cupcake decoration, it important that you consider the texture, flavor, climate as well as other factors.
Icing type: Butter cream
Flavor/description: Buttery, sweet flavor. Tastes awesome and looks great for most of the decorating.
Consistency: Thin to stiff consistency depending on amount of sugar or corn syrup added.
Best used for: Icing cakes borders, smooth, writing. Most of the decorations include drop flowers, roses, figure piping and sweet peas.
Coloring: Yields all the colors. Most of the colors deepen when set. Allow the icing to set 2-3 hours for the deep color. A few of the colors can fade when it sits in bright light.
Storage/Freshness: Icing can be kept in the freezer in an airtight container. It will remain intact for two weeks.
More information: Iced cakes can be best stored at a room temperature. It will remain intact for about two to three days. The flowers will remain quite soft and can be cut smoothly using a knife.
Icing type: Royal
Flavor/description: Very sweet. Dries the candy quite hard for a lasting decoration.
Consistency: Thin to stiff consistency depending on amount of water added.
Best used for: Making flower, figure piping, decorating cookies.
Coloring: Deep colors obtained. Some of the colors fade as they sit in the bright light. Needs more of the icing color than the butter cream for achieving the same amount of intensity.
Storage/freshness: You can store the icing in an airtight but grease-free container at a room temperature for about two weeks. The air dried decors generally last for several months.
More information: Utensils/bowls should be grease free. The icing should be covered with a damp cloth if you want to avoid crusting.
Icing type: Rolled fondant
Flavor/description: Covers up the cake with satiny, smooth iced surface. Fast and easy to use. You can knead in flavor of your preference.
Consistency: Dough like consistency, which is rolled before being applied to the cake. Remains semi-soft on the cakes.
Best used for: Any fruit cake, a pound cake or cake that is firm textured. Molding, cutting as well as modeling decorations.
Coloring: White gives up pastels to some deep colors. Wilton pre-colored fondant is even available in the multi-packs that can be used for fondant decorations in different colors.
Storage/freshness: You can store the excess amount for about two months in the airtight container. Don’t freeze or refrigerate. Iced cakes can be best stored at a room temperature. It will remain intact for about three to four days.
More information: Before using the fondant, the cake must be covered up lightly with butter cream icing for sealing in moisture and freshness.
I prepare cupcakes in Brisbane and my clients are quite satisfied with what I offer them. You can get more information on cupcakes, their decorating basics, cupcake decorating techniques and a lot more if you stay tuned to my blog!