There are numerous kinds of cakes with a wide range of flavours and styles that are constantly being introduced. The right type of icing is just as important – since you might have to take the weather conditions or the venue of the event into consideration to prevent any potential mishaps. There are many beautiful and creative styles to choose from and it is a matter of narrowing down what you want.
Chocolate ganache is delicious and a versatile choice for different kinds of cakes. Chocolate ganache is a mixture of cream and melted chocolate. The chocolate that is being used can vary depending on what the baker decides to use ranging from chocolate chips to dark rich cooking chocolate – and can be used as both a filling or covering as well. Ganache can be used for items that will be kept out for a while as it would not melt as easily as buttercream or whipping frosting.
Fondant Or Sugar Paste
This type of frosting is used to create fancier cake designs and to make edible decorations. Different colours, styles, textures or structures can be sculpted and molded into a variety of shapes with special tools. There are different versions when it comes to the recipe for fondant, but the common ingredients include castor or icing sugar, glycerin, gelatin and water. If you want something more creative and interesting that will also last longer, you can consider using fondant. Visit http://www.fantasycakes.com.au/gallery/corporate/
Buttercream frosting is more decadent- and there are various styles that can be created with different kinds of nozzles. The ingredients usually contain quality butter, icing sugar and a little milk – flavouring such as vanilla, cocoa or other kinds can be used too. For an event, it is better to make sure the wedding or birthday cake delivery Melbourne does not arrive too soon or later than the required time. Cakes covered in buttercream will last longer if kept in a cool place and is usually not suited for warmer, outdoor environments.
This type of icing is commonly used on cookies as well and has a hard finish. The ingredients traditionally consist of egg whites and icing sugar, but now dried meringue powder is also used to avoid potential health risks that are associated with using raw egg. Glycerin can be added as well, so that is icing is not too hard. Royal icing can be coloured – and many interesting designs can be created with different techniques. This icing does last much longer than creamier options and does not melt easily.