At weddings, they stay at a prominent table. At children's parties and birthdays in general, they are part of the most anticipated moment. Decorated cakes are part of most events today, delighting both children and adults.
Taste is key, but beauty also counts a lot, as they are currently an essential part of decorating an event.
Examples of wonderful cakes abound and those who work with this know: it takes a lot of creativity, good taste and whimsy.
Below you know more about the different types of cake toppings, knowing the advantages and, in some cases, the disadvantages of each, and get inspired by beautiful examples of cakes decorated for the most varied occasions.
14 types of icing to decorate your cakes
You can create a multitude of beautiful cakes (from the simplest to the most sophisticated) starting with the different icing possibilities. Just enjoy what you do (what you are doing), use your creativity and get your hands dirty. very carefully!
Also read: 32 cupcake recipes for you to delight
1. American Pasta
This is currently one of the most commonly used icing on decorated cakes. There are even several courses that teach how to make cake decorated with it, both virtual and in person. Examples: Prime Courses; Senai; Iped; Senac, among others.
Gabriela Ribeiro, from the blog A Confeiteira Encantada, explains that the American paste is a smooth and moldable cover, widely used to cover cakes and make them beautiful and creative.
The advantage of covering a cake with paste is the look. Widely used in weddings and parties, American pasta is amazing to admire. With the paste it is possible to make any sponge cake a wonderful pastry cake. It is also possible to create themes and decorate with the folder besides covering ?, highlights the confectioner.
The disadvantage, according to Gabriela, is that the dough needs to be firmer and not so wet. "You also need to have a way to open the folder and create with it," he says.
American Pasta Recipe
Ingredients:
- 6 tablespoons water
- 2 packets of unflavored gelatin powder (24 g)
- 2 tbsp hydrogenated vegetable fat
- 2 tbsp corn glucose
- 1 kg of icing sugar
Preparation: Dissolve the gelatin in water, heat in a water bath and add the glucose and vegetable fat, stirring until well dissolved. Remove from heat and gradually add sugar until it forms a dough. Spread it on the countertop until it opens, so it is ready to be placed on the cake.
2. Fondant
Gabriela explains that fondant is usually applied in liquid form and the end result is a sugar coating (thick or thin, depending on consistency). "Liquid coatings are always simpler to apply than modeling, but the visual result is not always the same," he says.
"The disadvantage of this type of topping is that many people, as in the case of American paste, do not like the very sugary flavor", highlights the confectioner.
Fondant Recipe
Ingredients:
- 1 kg of icing sugar
- 150 ml of water
- 2 1/2 unflavored gelatin envelopes
- 1 tablespoon glycerin
- 1 scoop of vanilla essence (or one of your own)
- 1/2 tablespoon liquid glucose
Preparation: Place the water in a glass or porcelain bowl (which supports high temperatures) and add the gelatin. In a saucepan, pour some water and bring to the fire. Place the bowl of water and gelatin into the pan, dissolving the gelatin in a water bath. Then remove from heat and add glucose and glycerin, mixing everything and then allowing to cool. In a bowl pour the sugar and make a hole in the middle. When the gelatin mixture is already cool, add the essence you have chosen, and pour it into the sugar hole. With an aluminum spoon mix all ingredients. After all is mixed, remove from the bowl and begin to knead on a smooth surface greased with icing sugar. With a rolling pin, roll the dough on the table and then put it on the cake (the cake should be covered with some sticky filling).
3. Buttercream
Gabriela explains that this is basically a butter cream widely used in the USA to cover cupcakes. "It's tasty and, if done well, can be extremely easy to apply," he says.
The advantage of topping a cake with this cream is the taste and ease of icing. The disadvantages are: being a relatively expensive cream and being very greasy ?, highlights the confectioner.
Buttercream Recipe
Ingredients:
- 200 gr unsalted butter (at room temperature)
- 500 gr (5 cups) icing sugar
- 5 tbsp iced milk
- 1 tablespoon vanilla or other desired flavor
Preparation: beat butter and 4 cups sugar. Add the milk and add another cup of sugar until it reaches the required consistency.
4. Meringue
Meringue is a covering basically of sugar and egg whites. It's tasty and relatively simple to make. Practicality and the low value of coverage are its great assets. The disadvantage is that it is a slightly more fluid covering for certain types of decorations ?, highlights Gabriela.
Meringue Recipe
Ingredients:
- 3 egg whites
- 200 gr of refined sugar
- Drops of essence to taste (taste of your choice) or 50 ml of lemon juice
- Culinary Dye Drops (optional)
Preparation: In the mixer beat the egg whites with snow, add the sugar and continue beating. Add the essence or lemon juice and the coloring and beat until the point is good. Then let stand for about 30 minutes in the refrigerator. Then just make your cake and / or pie.
5. Whipped Cream
The whipped cream is based on whipped cream and is the darling icing on bakery cakes, according to Gabriela. The advantage is the practicality and popular flavor that often pleases Brazilians. The downside is being a greasy cream, he says.
Homemade Whipped Cream Recipe
Ingredients:
- 2 tablespoons butter
- 4 tablespoons refined sugar
- 1 can of whey free cream
- ½ teaspoon vanilla essence
- 1 pinch of baking powder
Preparation: In the mixer, put the sugar, vanilla essence and butter. Beat at full speed until cream forms. Then add the cream and yeast and beat for another 5 minutes.
6. Ganache
Ganache is a chocolate icing. I find the ideal ganache to cover chocolate cakes as it is a nice and simple icing to make. The disadvantage is the high price for making a good quality ganache ?, comments Gabriela.
Ganache recipe
Ingredients:
- 150 gr of milk or dark chocolate
- 200 gr of fresh cream
- 1 tablespoon butter
Preparation: Place the chocolate in a glass container and microwave and at full power, leave for 1 minute or until melted. Also melt the butter. Remove the chocolate from the microwave and stir. Put the melted chocolate in a pan along with the melted butter and sour cream, bring it to low heat and stir until smooth.
7. Icing
Gabriela explains that the icing is basically a sugar icing and allows you to make the cake easier using the pastry bag. "The disadvantage is not being able to model like the American paste, but I find a very good coverage, just like the Italian meringue," he comments.
Icing Recipe
Ingredients:
- 500 gr icing sugar
- 6 tablespoons margarine
- 3 egg whites in snow
- 1 tablespoon lemon juice
Preparation: Beat the egg whites in a bowl or mixer until the snow is firm. Gradually add the sugar and then the margarine spoons. Then the lemon juice. Let beat until consistent.
8. Cream Cheese Frosting
Gabriela explains that this is a cream cheese topping. It is ideal for some cakes, such as Red Velvet. I find the topping super tasty and goes a lot with various cakes, making a contrast of flavors. The disadvantages are: the price and not always please some palates ?, says.
Cream Cheese Frosting Recipe
Ingredients:
- 2 cups cream cheese
- 1/2 cup and 3 tablespoons unsalted butter
- 1 cup sifted icing sugar
Preparation: Leave the ingredients at room temperature. In the mixer bowl mix the butter and sugar and beat until smooth and shiny. Add cream cheese and beat a little more until incorporated.
9. Marzipan
The marzipan topping is delicious and its base is almond flour. I find it tasty and easy to model. It is a more elegant icing and combines very well with wedding cakes. The disadvantage is the high price to make a high quality coverage? Comments Gabriela.
Marzipan Recipe
Ingredients:
- 1 egg white
- 250 gr of peeled raw almonds
- 500 gr icing sugar
- Optional: 1 tablespoon almond essence
Preparation: Remove the skin from the almonds by soaking them in boiling water and not over the fire for two to three minutes. Whip the almonds in a blender in small portions until turned into flour. Then mix in the egg white and add the icing sugar until it becomes a soft, skin-like mass. If desired, add a spoon (dessert) of almond essence.
10. Brigadier
This delight requires no introduction, tastes to all palates and can be a good cake topping. Gabriela comments that its advantages are: practicality, value and popular flavor. The disadvantage is that it is too common.
Brigadier Cake Recipe
Ingredients:
- 1 can sour cream
- 1 can of condensed milk
- 1 tablespoon margarine
- 7 tablespoons Nescau or 4 tablespoons chocolate powder
- Chocolate Sprinkles
Preparation: Put everything in a deep pan and cook in a medium oven, stirring constantly with a wooden spoon. Cook until the brigadeiro begins to peel from the pan.
11. Chocolate Syrup
I do not advise to cover a cake only with chocolate as it can harden a lot! Is it really better to make a ganache ?, highlights Gabriela.
A good tip is to use the chocolate syrup only with decorative effect on the cake. The taste is delicious and usually pleases most people.
Simple Chocolate Sauce Recipe
Ingredients:
- 1/2 cup milk
- 2 and 1/2 tbsp chocolate powder
- 1 tablespoon butter
Preparation: Combine all ingredients in a medium skillet and cook over medium heat. Mix with a wooden spoon until creamy. Now just use the syrup on the cake.
12. Chocolate Powder
Practicality is the biggest advantage of using this type of cover, according to Gabriela. “I believe this topping is ideal for homemade cakes. The downside is being too simple?
Chocolate Icing and Condensed Milk Recipe Recipe
Ingredients:
- 1 can of condensed milk
- 3 tbsp chocolate powder
- 1 tablespoon of margarine
- 1/2 can of milk (use condensed milk carton)
Preparation: In a saucepan put the milk, chocolate powder, margarine and condensed milk and stir until desired consistency.
13. Powdered sugar (icing)
Using impalpable sugar to decorate is a good choice, says Gabriela. “I use a lot in apple cake. You can also sift cinnamon and cocoa powder! The downside is being too simple?
Icing Sugar Icing Recipe
Ingredients:
- 1 cup of icing sugar
- 3 tablespoons milk
- 1 tablespoon lemon juice
Preparation: Mix all the ingredients of the icing and throw over the baked and still hot cake.
14. Dairy (churros)
Taste is the great advantage of this type of topping. “I am very suspicious because I love the dulce de leche. Don't forget the cinnamon in churros cake! There is not much disadvantage, because the churros cake needs to be with dulce de leche ?, comments Gabriela.
Dulce de leche recipe
Ingredients:
- 2 cans of creamy dulce de leche
- Icing sugar to taste
- Cinnamon powder to taste
Preparation: Mix all ingredients and cover the desired cake. If necessary, use some more sugar to sprinkle.
Decorated Party Cakes Inspirations
From the simplest to the most sophisticated, made for many occasions, get inspired by these cake ideas:
Decorated Children's Cake Inspirations
Below you are inspired by beautiful cakes decorated with children's themes:
Creativity is a keyword when it comes to decorated cake. But the taste, of course, must also be special.
Today's decorated cakes are part of virtually every party and celebration, such as baptisms, baby or bridal showers, birthdays, weddings, and even corporate events. Thus, those who decide to work in this field, because they like what they do, have a great chance of success!
Have all your pies, and eat them, too! | Easy Pie Recipe Ideas By So Yummy (April 2024)
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