My name is Samson Aderopo
I will starting with TYPES OF ICING
In my next post am going to share some beautiful cakes designs and explain how we make it a reality.
I have contributed to the success of many cake companies in Nigeria, e.g (Cakes & cream, Cakeworld etc) and other small scale cake business.
The purpose of this blog Is to help those who desire to be a professional cake makers, those who just want to know it for self purpose.
Icing Type | Flavor/ Description | Consistency | Best Used For… | Coloring | Storage/ Freshness | Special Information |
---|---|---|---|---|---|---|
Buttercream (homemade) | Sweet, buttery flavor. Tastes the best and looks beautiful for most decorating | Thin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens). | Icing cakes smooth, borders, writing. Most decorations including roses, drop flowers, sweet peas and figure piping. | Yields all colors. Most colors deepen upon setting. Let icing set 2-3 hours for deep color. Some colors may fade sitting in bright light. | Icing can be refrigerated in airtight container for 2 weeks. | Iced cake can be stored at room temperature for 2-3 days. Flowers remain soft enough to be cut with a knife. |
Snow-White Buttercream(homemade) | Sweet, almond flavor. Ideal for wedding cakes. | Thin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens). | Icing cakes smooth, borders, writing, flowers. Most decorations. | Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting. | Icing can be refrigerated in airtight container for 2 weeks. Iced cake can be stored at room temperature for 2-3 days. | Air-dried flowers have translucent look. Flowers remain soft enough to cut with a knife. |
Ready-to-Use Decorator White (4 1/2 lb. size) | Sweet, vanilla flavor. Convenient, ready-to-use spread icing. Pure white color is ideal for coloring. | Thin-to-medium. No need to thin for spreading. | Spreading on cakes right from the can. Piping stars, shells, messages and more. | Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting. | Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days. | Available for purchase through Wilton Yearbook, atwww.wilton.comor any authorized Wilton retailer. |
Wilton Ready-to-Use Decorator White (1 lb. size) | Sweet, vanilla flavor. Convenient, ready-to-use spread icing. Pure white color is ideal for coloring. | Stiff. Make roses right from the can. | Shell, stars, flowers-use from container. Roses-may stiffen with confectioner's sugar. Icing cakes, writing, leaves-thin with milk, water or corn syrup. | Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting. | Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days. | Available for purchase through Wilton Yearbook, atwww.wilton.comor any authorized Wilton retailer. |
Chocolate icing (Ready-to-Use 1 lb. can) | Sweet chocolate flavor. Convenient ready-to-use spread icing. | Stiff. Make roses right from the can. | Shell, stars, flowers-use from container. Icing cakes, writing, leaves-thin with milk, water or corn syrup. | Recommended when black icing is needed. Add a little black icing color to chocolate for a better tasting black icing. Use when brown icing is directed. | Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days. | Available for purchase through Wilton Yearbook, atwww.wilton.comor any authorized Wilton retailer. |
Royal (made with Wilton Meringue Powder) | Very sweet flavor. Dries candy-hard for lasting decorations. | Thin-to-stiff consistency depending on the amount of water added. | Flower-making, figure piping, making flower on wires. Decorating cookies and gingerbread houses. | Yields deep colors. Some colors may fade sitting in bright light. Requires more icing color than buttercream to achieve the same intensity. | Icing can be stored in airtight, grease-free container at room temperature for 2 weeks. Air-dried decorations last for months. | Bowls/utensils must be grease-free. Cover icing with damp cloth to prevent crusting. |
Rolled Fondant(homemade Ready-To-Use Rolled Fondant) | Covers cakes with a perfectly smooth, satiny iced surface. Easy and fast to use. Knead in flavor of your choice. | Dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes. | Any firm textured cake, pound cake or fruit cake. Cutting, molding and modeling decorations. | White yields pastels to deep colors. Wilton pre-colored fondant is also available in pastel shades and in Multi-Packs for fondant decorations in a variety of colors. | Excess can be stored 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 3-4 days. | Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to seal in freshness and moisture. |
Quick-Pour Fondant(homemade) | Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface. Coats baked goods and seals in freshness with a shiny, smooth surface. | Pours and dries to a semi-hard, smooth surface. | All cakes, petit fours and cookies. | Yields pastels. | Use immediately. Excess fondant may be refrigerated, reheated and poured again. | Prior to applying fondant, cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture. |
Whipped Icing Mix (Wilton Mix) | Light, delicate vanilla flavor. Holds shape like no other mix. For chocolate icing, add 1/2 cup of sifted cocoa powder. | Perfectly, velvety consistency for decorating everything from stars, roses and borders to garlands and writing. | Icing cakes. Most decorations, topping on pies, pudding, tarts and more. | Yields any color. | Icing can be refrigerated in airtight container. Iced cake can be stored at room temperature for 2-3 days. | Exclusive Wilton formula. Available for purchase through any authorized Wilton retailer. |
Fluffy Boiled Icing(homemade) | Marshmallow-like flavor, 100% fat free. | Very fluffy consistency, sets quickly. | Icing cakes smooth and fluffy. Borders, figure piping, writing, stringwork. | Yields pastels and deep colors. | Use immediately. Iced cake can be stored at room temperature. | Serve within 24 hours. |
Stabilized Whipped Cream(homemade) | Creamy, delicate sweetness. | Light, thin-to-medium consistency. | All cakes but especially those decorated with fruits. Borders, large tip work, writing. | Yields pastels only. | Use immediately. Iced cake must be refrigerated. | Texture remains soft on decorated cake. |
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