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What is the best covering for a wedding cake?

post #1 of 7
4/22/05 at 5:00am
Thread Starter 
I would like the smoothest surface on a wedding cake. Does anyone recommend fondant over royal icing? How good does RI really taste on a wedding cake? And what should consistency be like? I am assuming that buttercream may not be the best way to go.
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post #2 of 7
4/22/05 at 5:26am
Hi. I would say fondant over buttercream , because royal icing gets really hard.
Or only buttercream if you can make it smooth ( like the tecnic from Dawn ) wih hot spatula.

Hope this help or maybe someone have a better idea than me !

Good luck with your cake
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post #3 of 7
4/22/05 at 5:34am
I'll second that veto on royal icing, it is used almost exclusively for decorations since it dries very hard and is very hard to eat, much less to try to cut as you would have to do a cake. Buttercream is best to eat, and can be smoothed very well by a few different techniques which have been covered in these postings recently. Fondant is very smooth, but also can be tricky to work with...I still haven't tried to cover a cake with it but have made the MMF and used it for decorating. Hope this helps a little...more to come I'm sure. Janice
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post #4 of 7
4/22/05 at 6:16am
I have read in some countries royal icing is traditional it is done on a heavy cake like a fruitcake and then the cake is covered with marsipan and then a thin coat of royal icing I believe this cake is usually not served as a dessert but sliced and boxed to take home and dream on

I use buttercream for all my wedding cakes I like the taste and yeas my cakes are very smooth

Brides seem to want a fondant cake until the find out how much extra they cost I am learning fondant for this reason .

I would not choose to do a fondant tiered cake until I was very comfortable with it
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post #5 of 7
4/22/05 at 7:22am
I say fondant too. It's not that hard to learn. It just takes a little practice and a little trial and error. Some people never have a problem with it. I like MMF better than regular. I think it tastes much better and i hate smoothing buttercream! I wouldn't use royal icing, i just can't see people cruncing on pieces of their frosting.
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #6 of 7
4/22/05 at 9:15am
Thread Starter 
What is the best MMF recipe that anyone has if they do not mind sharing? Also, maybe it is my buttercream. I can't get it perfect no matter what I try. I use Tami Smith's because it tastes absolutely fabulous. Any suggestions on a different recipe? Thanks
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post #7 of 7
4/22/05 at 9:26am
icon_wink.gif Hi Katie...I am no expert, I'm still in the somewhat beginning/advanced stages here...but it "might" be the climate where you live. Sometimes if it is humid, it does something weird to the buttercream.
Are you using the Crisco Shortening for the exact measurements? The same for the meranque? powder? I bought me a small scale that measures in ounces/lbs. so that I get the correct measurement amount for the Confectioners sugar. Then while I am mixing, I add the confect sugar a little at a time. If I see that it's getting way to "thick", then I will add a lukewarm drop of water until I get the right consistency I want. I also make sure I am using the Wilton Vanilla Flavoring. (Only kind I like to use).. Now sometimes when everything is all mixed, I give it a little taste. Sometimes I might have to add just a smigin more of Confect sugar to get that really great "bakery" taste I am looking for.
Hope some of this will help you........
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Turning Your Dreams Into Cakes...
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