Tag Archives: buttercream frosting

Have Your Cake and Enjoy It!

Posted on by

Deciding on your wedding cake sounds easy, right? WRONG!  Between the look, the taste and of course – what type of frosting… you will want to pull your hair out!  There are dozens of choices and endless combinations, not to mention that the cake and the frosting you choose will depend on a lot of factors; the location of the wedding, the outdoor temperature, what style of cake you want… and (of course) your taste. Having a great looking cake that tastes bad is  just as much of a disaster as a delicious cake that looks awful.

For me , the most important part of the cake is the frosting so I have broken it down into three main types:

Buttercream frosting is made from butter or margarine combined with powdered sugar, flavorings, and liquid. This is by far the most popular frosting because it is easy to work with and very adaptable, plus it holds up well to humidity and temperature variations. These characteristics are especially important in the case of an outdoor wedding where there is an uncontrolled environment. If you love the look of fondant but can’t live without  buttercream frosting, relax…. a skilled baker can replicate the look of fondant with buttercream.

Whipped Cream frostings are made from powdered sugar, flavorings, and whipped cream – what could be simpler? Unfortunately the whipped cream is sometimes a problem since this type of frosting requires refrigeration and does not hold up well to heat or high humidity. However, this is the sweetest and fluffiest of all frostings and is a real treat  if the conditions are right. As far as the design is concerned, the possibilities are endless with a talented baker.

Fondant creates a very smooth and elegant cake covering but is less sweet and more dense than other frosting types which have lighter whipped textures. The main benefit of fondant is that, unlike buttercream frosting, in a fairly short amount of time you can have a silky, perfect-looking cake. In just a matter of minutes you can roll out your fondant, cover your cake, and smooth. You can also use fondant to create interesting shapes and figures for your cake that you wouldn’t be able to do with plain frosting. Accomplishing the same thing with buttercream frosting can be nearly impossible, even for the most dedicated cake decorator. However, fondant doesn’t always taste as good as buttercream.

There are no clear-cut rules  but, consider the taste and temperature to be the deal breakers. You absolutely cannot have a cake with whipped cream frosting in the middle of July in Louisiana and you will never get the same texture and taste of buttercream frosting using rolled fondant. Figure out what is the most important thing to you and use your baker’s expertise and advice to  accomplish your main goal – having a beautiful cake that holds up at least until it is cut.

Last but certainly not least – arrange to taste cake samples together. Finding a cake you both love will be a lovely memory.  This is definitely the best part of wedding planning!

-Penny Frulla for Bridal Expo Chicago

 

 

 Tipsycake, Chicago,IL

 

Leeson’s Cakes, Tinley Park, IL

Sharon’s Custom Cakes, Crete, IL

Oak Mill Bakery Chicago, IL

 

 

Having The Frosting And Eating It, Too!

Posted on by

If you think picking out a gown is difficult, just wait until you have to decide on your wedding cake. The look, the taste and of course – what type of frosting? The cake and the frosting you choose will depend on many factors; the location of the wedding, the outdoor temperature, what style of cake you want… and (of course) your taste.

There are 3 main types of frostings used in wedding cake decorating:

Buttercream frosting is made from butter or margarine combined with powdered sugar, flavorings, and liquid. This is by far the most popular frosting because it is easy to work with and very adaptable, plus it holds up well to humidity and temperature variations. These characteristics are especially important in the case of an outdoor wedding where there is an uncontrolled environment. If you love the look of fondant but can’t live without  buttercream frosting, relax…. a skilled baker can replicate the look of fondant with buttercream.

Whipped Cream frostings are made from powdered sugar, flavorings, and whipped cream – what could be simpler? Unfortunately the whipped cream is sometimes a problem since this type of frosting requires refrigeration and does not hold up well to heat or high humidity. However, this is the sweetest and fluffiest of all frostings and is a real treat  if the conditions are right. As far as the design is concerned, the possibilities are endless with a talented baker.

Fondant creates a very smooth and elegant cake covering but is less sweet and more dense than other frosting types which have lighter whipped textures. The main benefit of fondant is that, unlike buttercream frosting, in a fairly short amount of time you can have a silky, perfect-looking cake. In just a matter of minutes you can roll out your fondant, cover your cake, and smooth. You can also use fondant to create interesting shapes and figures for your cake that you wouldn’t be able to do with plain frosting. Accomplishing the same thing with buttercream frosting can be nearly impossible, even for the most dedicated cake decorator. However, fondant doesn’t always taste as good as buttercream.

There are no clear-cut rules  but, consider the taste and temperature to be the deal breakers. You absolutely cannot have a cake with whipped cream frosting in the middle of July in Louisiana and you will never get the same texture and taste of buttercream frosting using rolled fondant. Figure out what is the most important thing to you and use your baker’s expertise and advice to be able to accomplish your main goal – having a beautiful cake that holds up at least until it is cut.

Last but certainly not least – arrange to taste cake samples. If the cake looks great but doesn’t taste the way you want – go back to the drawing board.   For a lot of us – this is definitely the best part of wedding planning!

-Penny Frulla for Bridal Expo Chicago

 

The Royal Fruitcake with Royal Icing

Posted on by

Details have been revealed about the Royal Wedding Cake! Or should I say cakes? Cake #1 – (the main cake) is being designed by  Fiona Cairns and it is described as a traditional, multi-layered fruitcake decorated with royal icing in the Joseph Lambeth method using cream and white. Cake #2 was requested by Prince William and is described as a chocolate biscuit cake by McVities, who has been baking for the royal family since 1893.   Two cakes is really not  excessive  considering  William’s mother and Father had 27 cakes at their reception in 1981.

That is a lot of information. To most of us here on the West side of the pond, it doesn’t really make sense. Fruitcake? Chocolate biscuit cake? What is going on? Where’s the fondant? What about buttercream? Forget everything you know about American wedding cakes for now and open your mind to some new, international  possibilities.

Fruitcake – I have to admit I was taken aback when I heard the words Royal wedding and fruitcake in the same sentence.  I remember the fruitcakes my mom used to get as gifts at Christmas and make us  eat a piece to be polite to whomever gave it to us.  No thanks.  Now I did a little research and it seems that the bastardized version of fruitcakes is like that of anything else… inferior. The fruitcake that William and Kate will be sharing with their guests is something we would consider ‘bread’ or, more appropriately,  a muffin.  Imagine a dried cranberry, apricot, almond, raisin muffin! Possibly infused with some kind of alcohol, brandy perhaps? Now, thats more like it! Add frosting? Yes, please!

Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. It colors beautifully and is really the best frosting option when you need intricate piping or ornate scrollwork done. When you see those beautifully decorated, intricate cookies on the covers of magazines, they are decorated with royal icing. The application is similar to spreading room temperature butter over the entire cake.

Joseph Lambeth method- Who is Jospeh Lambeth?  No surprise here, the Lambeth method is very popular in Great Britain and has been around since Joseph introduce his first book in 1934. What makes this method unique is the use of over-piping to create lacy, floral and ornate patterns and is is easy to recognize. Imagine a  cake with piping and scroll-work. Now imagine you added a layer of piping on top of the piping and scrollwork. On top of that piping  and scroll-work you added thinner piping and even more details. The end result is a very 3-dimensional cake that has so much depth you wonder how deep the icing really is and if there is any cake at all. Between the fruitcake and the icing and considering it is multi-layered (probably 6 or 7 layers) I would imagine this cake is going to weigh well over 500 pounds, in weight … not currency.

Chocolate biscuit cake is a no-bake cake that is described as one of his childhood favorites. He shared this cake with his mother and grandmother for afternoon teas throughout his childhood. This is more of a “grooms cake” which, until now has strictly been an American custom, that will be served alongside the main cake. Back to the no-bake part since this is right up  my alley. I won’t go into the recipe details even thought it is so simple I could make a few of these without blinking. Just imagine breaking up a bunch of shortbread cookies and basically gluing them together with melted chocolate in a buttered cake mold. After it is removed from the mold, drizzle it with white, semi or milk chocolate ( or all three) and serve with tea. My only question is : Will they be serving seconds? YUM!

The price tag for both cakes has been reported as $80,000 GBP and is being covered by Prince Charles, personally. If your currency converter is broken, that is roughly $132,000 US for the two cakes. With a guest list for the casual afternoon reception totalling  1,900 guests that is about $70 per slice.

My best guess is that even the cakes will set new trends. American Brides and fruitcake? Anything could happen!

-Penny Frulla for Bridal Expo Chicago