When it's time to frost the cake what is the best frosting to use. There are a lot of different option depending on what you are trying to achieve.So I'm going to explain the 3 main types of icing i use and what they work best for.
Butter cream
Butter cream is the best icing to use i use it for all my cakes. Whither it be piping borders, underneath fondant, and or as the main icing for the cake. Butter cream is the most versatile of all icing and its consistency can be changed very easily a thinner butter cream is easy for spreading and layering cake. Stiffer butter cream will dry harder to help achieve shell boarders, leaves, and flowers plus many for things. Butter cream can easily be colored to any color you desire. When coloring butter cream its best to use icing jells from your local cake or craft store the reason for this is that traditional food coloring found in your local grocery store is very water based. When adding water based food coloring to your butter cream an and can alter the consistency and make it very difficult to make flowers or anything else for that matter.
Fondant
Fondant is probably the icing with the most questions. people really aren't sure just what it is. The two most common questions regarding fondant are can you eat it and dose it tastes good. Yes you can eat it an no its not the best tasting stuff. there are two types of fondant one being store bought from your local cake or craft store. This type of fondant is not very tasteful at all. The second type of fondant is marsh mellow fondant,because of the marsh mellows this fondant dose have a little better taste but marsh mellow fondant is made at home and cant be bought. I use marsh mellow fondant for any cake i make where fondant is needed. So if your wondering why if it doesn't taste good why use it.Fondant creates a very smooth surface and most fondant cakes are really just for the wow factor as fondant cakes can be a bit more pricey. Fondant can be very difficult to work with.
royal icing
Royal icing is only used for decorations on cakes because it dries very stiff which makes great flowers boarders.egg whites or meringue powder is what gives royal icing its stiffness.
All three icing types can produce very nice cakes. butter cream or royal icing or fondant can all be used together to achieve a cake that your proud of and your customer will surely appreciate
