I must confess, I borrowed the term “Q&A Tuesday” from
Marie Forleo – thanks Marie!
I receive a number of questions regarding cake and cupcake
recipes, storage, fondant, shipping, etc., so I thought I would take the first Tuesday of every month to address your questions.
Today’s “Q”: What type of icing should I use on my cake (and/or cupcakes)?
And the “A” to that Q is, it depends…
There are a number of things to factor in, but you can
narrow your choices by answering the following questions:
- Will your celebration be held in a temperature controlled environment?
- Does your filling require refrigeration?
IF your filling requires refrigeration, it is safe to assume
your cake will not be placed directly in the sun, and the temperature will be
monitored. So, in this case you
are safe with a Buttercream, Whipped,
Cooked or Ganache icing. These icing
types do fine with refrigeration, and are a great base for fondant decorations,
ALTHOUGH the fondant decorations should be placed AFTER the cake or cupcakes
are removed from the refrigerator and before serving.
IF your filling doesn’t require refrigeration, you can use
fondant to “ice” your crumb coated cake.
Once your layers are covered with fondant, you can store your iced cake
at room temperature for up to 4 days.
To keep the fondant from drying out, simple wrap your iced cake with
plastic wrap. Do not refrigerate or
freeze, as the condensation can cause the fondant to “weep” and the colors to
run.
Then, on the day of your party, simply remove the plastic wrap, add your fondant decorations, and you are ready to wow your family and friends with a fabulous cake and or cupcakes!
If you would like additional information on icing types,
check out Wilton’s “icing chart: http://www.wilton.com/decorating/icing/icing-chart.cfm
Was this helpful? If
so, please leave a comment below to let me know if you are going to use fondant
or another type of icing to ice your cake and or cupcakes!
Happy Styling!
Deborah
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