The ButtercreamsButtercream is the granddaddy of cake coverings.
It's fluffy, sweet, smooth, creamy, soft, buttery, taste and texture makes everything good about it, and its versatility is almost endless. Mmm...buttercream. Even its name signifies goodness. 
|
Journey With Me
|
Icings
Poured fondant and royal icing are the two featured icings here at Sheila the Pastry Chef.
Icings are thinner than a frosting. They're usually used to provide a thin coating over desserts, like a bundt cake. Or pastries, like danishes. Their consistency is ribbony and flowing, making it a perfect icing for drizzling on your treats. 
|
|
GlazesGlazes are prized for their smooth finish on a cake. A cake covered with a glaze will definitely up your cake game. Make sure you have plenty of chocolate on hand. You'll need the chocolate for melting.
|
|
|
FondantRolled fondant is not an icing, frosting, or glaze.
Yet, it covers your cake, too. Fondant is a type of cooked sugar paste that is typically rolled out into a thin sheet, then covered over your cake, making a smooth finish. Like clay, fondant can also be molded and shaped into just about anything. |
|
|
