A wedding cake holds a special place in the celebration, a tradition dating back centuries to ancient Rome when it was a simple barley creation. Today, wedding cakes have evolved into elaborate confections topped with decadent frosting, with trends shifting in flavor preferences over time. Renowned pastry chef, author, and TV host Eric Landlard shed light on the current favorite frosting for wedding cakes: fondant.
Fondant has gained popularity for its elegant white finish, ideal for creating a sophisticated all-white wedding cake that remains visually appealing even when displayed outside the fridge for extended periods. While fondant dominates the wedding cake scene, buttercream and cream cheese frostings are also making waves, with whitening agents used to maintain the pristine white appearance.
However, Landlard advises caution when opting for buttercream or cream cheese frostings in warmer climates, as they require more structural support and are less stable compared to traditional fondant. For those seeking a reliable alternative, French buttercream, known for its consistency due to the use of hot sugar syrup, offers a more heat-resistant option.
Ensuring that your wedding cake withstands any weather challenges is crucial to avoid a melted disaster before the ceremonial cake cutting. While butter is a common frosting ingredient, its low melting point makes it unsuitable for extended outdoor exposure. Cakes featuring vegetable shortening-based frostings, such as Italian buttercream, are better equipped to endure warmer temperatures, thanks to a higher melting point.
Italian buttercream, distinguished by its sweetness and use of egg whites, can be further fortified with shortening to enhance its heat resistance. To achieve the smoothest buttercream texture, consider incorporating condensed milk into the frosting recipe for a luxurious finish that remains intact even in the sweltering heat of summer.
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