Food & Drink
As with all aspects of your wedding cake, the covering comes down to your own preference and style. Personally, I’m not fondant’s biggest fan but I love frosting so, if I were to marry my gorgeous husband all over again, this is what I would choose. I also love the informality of frosting, it’s very nature ties in beautifully with the vintage themes that are so popular at the moment and I think there is nothing prettier than a frosted cake with beautiful ribbon, adorned with fresh flowers – just stunning!
If you like a slightly more formal design but prefer the taste of frosting, then you should consider opting for a smooth frosted base, embellished with fondant decorations. Hand-made sugar flowers are particularly effective, and trends indicate that we will see lots of frosting/fondant combinations appearing from top cake artisans in months to come.
If you do opt for a frosted design, remember to ask your cake designer what type of frostings they offer. For instance, our studio offers two choices; a cream cheese frosting and a pure white, Snow Cream frosting. These two options seem to appeal to the vast majority of customers but there are other options available that your cake designer may also be able to offer, including Swiss Meringue Buttercream, Italian Meringue Buttercream or American frosting – all super yummy!
If your tastes lean more towards fondant, then the design options are extremely varied … I would feel confident to say that any theme can be bought to life with fondant. Manufacturers have made fondant extremely easy to use and it is now possible to create all sorts of magic, right across the board, from simple elegance to flirty ruffles and intricately detailed sugar flowers.
Fondant really does exceptionally well in the hands of very artistic cake designers who can create extroadinary wonders with it – whether on cupcakes or a more traditional wedding cake.
One of the main things to consider when you are deciding between frosting and fondant is the season you are marrying in. Personally, I have relative confidence to provide either covering at any time of year, particularly to an established wedding venue. Our studio contains a very good air-conditioning system which enables us to keep the cake at an ambient temperature until the point it leaves here for the wedding. Be mindful that your cake designer should be asking you about the venue and where the cake table is situated, particularly if you are considering frosting during the summer.
No cake will take kindly to being placed in direct heat or sunlight! Most established wedding venues are well aware of this and will provide an appropriate setting.
However, if you plan to marry in a domestic or rural setting, please do not be tempted to think that the cake will look beautiful situated outside for all the guests to admire during the ceremony – it will not look very beautiful after it has been sitting for an hour or two in the February heat and all the icing has melted onto the ground!
Emma is the principal designer at Strawberry Sky Cakes, specialising in hand decorating and custom design cakes and cupcakes for special occasions www.customcakedesigns.co.nz or follow them on Facebook.