Made from sugar and heavy cream and whipped to the desired consistency. It is not suitable for hot or humid weather. It can be poured over cakes for a glass-like finish or used as filling. Very rich, it is created when hot cream is poured over sweet chocolate, which is then beaten until glossy and smooth. GanacheĪ type of chocolate with a consistency similar to store bought icing. It is used for latticework and decorations. It is shiny, hard and does not need to be refrigerated. Typically a mixture of meringue powder, powdered sugar, & water. It looks best decorated with marzipan fruits, ribbon or gum paste flowers. Fondant can also be used for sculpted decorations or patterns on cakes. Most cakes have a layer of buttercream or ganache underneath the fondant to keep it pliable.

It can be rolled out and spread over cakes. It comes in many different colors, has a sweet flavor and is smooth and stiff. FondantĪ type of icing made of corn syrup, sugar and gelatin. It melts in extreme heat and is not recommended for hot venues.

It can be made in different consistencies – firm for flower decor, medium for borders and thin for icing or writing letters and words on cakes. Smooth and creamy decorator icing (referred to as frosting). What's the difference between buttercream and fondant and ganache? Petal dust? Getting started with baking can be tough when you don't understand all the baking lingo so here's 42 common cake icings, cake decorating and cake accessory terms.

Icing for writing on cake