Ready Rolled Icing For A Wedding Cake

by Janelle
(Texas, US)

I am making my first wedding cake. It's going to be a fruit cake covered in marzipan and then royal icing. I want to know does it have ready to be roll royal icing. And what is the difference between fondant and the ready to roll royal icing. I do not want to ice the cake the traditional way with spatula and so on.

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Ask the expert

Answer:

It's great that you’re making your first wedding cake.

To the beginner, the difference between fondant and royal icing is barely noticeable.

Pick up a packet of either in your supermarket and you’ll be able to roll out a smooth layer of icing for your cake.

There are some subtle differences between the two. Fondant icing is an all-purpose icing, usually made with glucose and icing sugar. Its thick consistency makes it perfect for shaping models, or rolling out to cover cakes, but it’s often made more thinly and poured or spread on cakes. Fondant icing hardens as it dries, but not to a completely hard set. For that you’ll need royal icing – traditionally made with raw egg whites, and available ready-to-roll. This sets absolutely hard, and is often used on Christmas or wedding cakes.

Have fun making your first wedding cake. I’m sure it will turn out wonderful.