With the advent of multi-layered wedding cakes, and since these layers form the main tasty part of a cake popularly known by the term “icing”, the focus is on flavoring and decorating these layers in as many diverse ways as imaginable. This is reflected in the multitudes of recipes for the icing of the wedding cake.
This coating of the crumb of the wedding cake or providing it with a fondant before the actual icing requires only apricot preserves. After boiling of the preserve, the hot glaze is brushed on the cake to give it a special taste.
Butter Cream Icing
The ingredients for this icing are cut vegetables, softened butter or margarine, clear vanilla extract, confectioner’s sugar and milk. If spreading icing is required, light corn syrup, water or milk is added. To make the icing pure white and stiff, butter is omitted from the mixture replaced by colorless butter flavor.
Chocolate Butter Cream Icing
The ingredients for this icing are cut vegetables, softened butter or margarine, cocoa or unsweetened melted chocolate, clear vanilla extract, confectioner’s sugar and milk. To make it a Chocolate Mocha Icing, milk is replaced with cold and brewed strong coffee. Further cocoa and milk may be added for darker chocolate icing.
Quick Pour Fondant Icing
Confectioner’s sugar, water, white corn syrup, almond extract and sometimes icing colors are used to make this icing. If the amount of water is increased by one ounce and unsweetened chocolate is added, the recipe is called “Chocolate Poured Fondant”.
Cream Cheese Icing
Butter, softened cream cheese, confectioner’s sugar and milk constitute ingredients for this kind of icing. Margarine is also used if the icing is desired softer.
This is an icing to create a lasting decoration. Though edible, it is not advisable for icing the wedding cake in this way if meant for consumption. Meringue Powder, Confectioner’s Sugar and warm water are the ingredients for royal icing. For stiffer icing, quantity of water is reduced.