The New Bakers Dozen
Special Icing for Wedding cakes...

The The Bakers Dozen: Special Icing for Wedding cakes...
By Eddiez (Eddiez) on Wednesday, December 01, 2004 - 10:56 am: Edit

For all these years, cake icing seemed to be a spreadable softened cream which took the shape of whatever spreading/shaping device you applied it with...

Nowadays, I'm seeing an icing that seems to be very smooth. Almost like it's a sheet of dough that was draped onto the cake and trimmed...but it's icing.

Looks very sleek and high-end. Just wondering if anyone could comment on that. Links to recipes/techniques. That sort of thing. If I could find the right keyword for it, I could've done my own web search. Thanks in advance.

By George (George) on Wednesday, December 01, 2004 - 12:45 pm: Edit

I think you are refering to a rolled fondant cake other wise known as the Australian method.


By Eddiez (Eddiez) on Wednesday, December 01, 2004 - 02:24 pm: Edit

Thanks George!

By Foodpump (Foodpump) on Wednesday, December 01, 2004 - 07:51 pm: Edit

a.k.a. Regal-ice

By Tamsin (Tamsin) on Wednesday, December 01, 2004 - 11:40 pm: Edit

I've mainly used rolled fondant for all the wedding cakes I've made, really popular over here, but fortunately you can buy the stuff already made from the supermarket. I think you should be able to buy it from some of the suppliers in America.
I have used it alot and had many sleepless nights because of what that stuff has put me through, it wrinkles really easily, and firms up, but the effect on a cake is great. Oh and make sure you keep it wrapped up when you aren't using it, it's very important otherwise it goes hard on you. If it does that usually put in the microwave for a quick spell, sometimes that helps. If you are using it on a type of fruit cake, always "plug" up the holes of the cake with a bit of the icing before hand, I usually use some almond paste/icing. Alot of the chefs over here also put a full rolled layer of the almond paste on the cake first before the rolled fondant

I quickly did a search found this page which isn't too bad, has a recipe and a technique

Hope that helps you.

By Snuffaluff (Snuffaluff) on Thursday, December 02, 2004 - 04:33 pm: Edit

mmmmm.... cake

By Eddiez (Eddiez) on Friday, December 03, 2004 - 11:02 am: Edit

thanks again!

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