Wedding Cake Frosting Techniques

For a three tier cake you need to make three cakes of 12 9 and 6 as well as a massive amount of icing.

Wedding cake frosting techniques. Next going left to right pipe smaller horizontal lines across the vertical one. I recommend aiming for fewer swirl marks on top if you plan to cover most of it with flowers or other decor. Start with frosting the top of the cake.

Adding pearls fondant icing flowers 3 d wafer paper hand painted elements and the years of experience needed to make it all work and you ll quickly find yourself on the high end. Apply a generous amount and allow the spatula to leave as many or as few swirl marks in the frosting as desired. You should use a recipe specifically designed to be a wedding cake as it will ensure that it is sturdy enough and that it makes the right amount of batter and icing.

Use the large offset palette knife to slather your cake with a thick layer of buttercream. A plain wedding cake with some ornamental edges will keep things on the lower end of the average cost of a wedding cake. Try both and see which one you prefer.

You can also go for ganache a decadently rich frosting with a fudgy texture made from chocolate and cream. I did a medium amount on the top of the cake above. Place your tip onto the bottom edge of the cake and pipe squeeze and pull the bag to make a straight line up the side.

Slice the tops of the cake layers off with a bread knife and stack them filling between each layer with an even coat of icing. Make your own frosting. Starting from the bottom of the cake pipe icing around the edge trying to keep even pressure on the bag so that the layer of icing is even.

Mine was about 1 2 inch thick. Spread a thin layer of icing typically called a crumb coating over the entire cake and place in the freezer for 15 20 minutes before continuing. But if you love the smooth almost surreal like look of fondant as much as we do consider frosting the cake in buttercream first and then adding a layer of fondant over the entire confection.