This is default featured slide 1 title
This is default featured slide 2 title
This is default featured slide 3 title
This is default featured slide 4 title
This is default featured slide 5 title

Types of Icing for Cakes

• Frostings – This is often made with butter mixed with icing sugar and has the inclusion of pasteurised egg white that makes it firm to stay intact when piped on cupcakes. Cupcakes serve as miniature cakes that give you the freedom to decorate it the way you want to. You could add colour to the frosting mixture to give the cup cakes a peppy look.

• Fondant – It is an opaque covering made with a mixture of sugar, gelatine, and glycerine to give it dough-like consistency. Fondant is often used to replace icing, especially for wedding cakes. It protects the cake from falling apart, and as the fondant doesn’t melt away with humidity, it is a preferred type of icing by several who feel that it acts as a protective layer as well as serves as a decorative.

• Buttercream – This made by mixing butter with milk, icing sugar, and vanilla essence until it gains a consistency as that of an icing. These are used for cakes that are meant for immediate consumption or those that are stored in cold areas. Buttercream tends to melt as soon as it is out from refrigeration. It is a perfect option while organising birthday parties at home and serving cakes or cupcakes to guest to be consumed immediately.

• Ganache – It is a chocolate icing made after whipping dark chocolate with cream. The texture is often thick and heavy and should often be paired with a cake that is heavy such as a mud cake. Having it over a sponge cake would defy the work of the cake and thus focussing more on the icing.