I'm new to the site...I'm from the U.K...
I'm very new to cake decorating & haven't taken a formal course as such & picking up things from the Internet. I was rather hoping someone could kindly give me a basic recipe for the following icing types and explain the differences between them? & which types are suitable for what.
Thanks in advance
Hi and Welcome, xxMINAxx.
Link to CC acronyms:
Fondant, buttercream and royal icing are all different types of frosting (icing).
Overview of different icings by type:
(With handy troubleshooting chart on last page.)
More information on the meringue b/c's:
Additional meringue based recipes:
(scroll down page.)
IMBC and egg white safety:
Everything you ever wanted to know about ganache:
(Overview, master and other recipes including white chocolate. How-to-glaze, smooth, stack and more.)
Making and using fondant and mmf:
(Includes recipes, hints & tips.)
New link for all CC fondant recipes:
All CC royal icing recipes:
American b/c's can be made with butter, and/or shortening, (or hi-ratio shortening probably not availabe in UK).
Link to all CC frosting recipes:
A suitable substitute for Crisco shortening would be Trex pure vegetable fat.
Thank you ever so much 4 your reply....
You're very welcome. Glad to help.
Just thought I'd add that in the US, fondant is what we call sugarpaste.
In the UK, when people refer to fondant, it's often the sort that you need to heat, then it comes a pouring consistancy... the sort you'd get on top of buns at the baker's.
When people on here refer to gumpaste, that's what we'd call modelling paste or pastillage or flower paste.
Hope that helps a bit, too.
Suzanne (also from the UK)