Making Sydney wedding cakes is an art.

As the new year starts I thought it may be a good time to talk about icings! Yes icings!

The plastic icing is the main white icing used for wedding and celebration cakes with royal icing as the medium, to pipe borders and flowers etc.

The only trouble here in Australia is the high humidity. It does not mix well with sugar. This is in contrast to England where the white icing (Renice) is a lot more pleasant to eat, and sweeter. It melts in the mouth!

The Australian version of white icing (Pettinice) is heavier and more like plastic, hence its name plastic icing! So why is there is a difference? It is because Australian recipes require more stablizers.

January and Febuary are the two worst months to create cakes!! Even with air conditioning in the kitchen, the cake has to be returned to air dry pantry otherwise it will start to sweat(icing goes sticky).

There are other icings or frostings as the Americans call it, but these are more used in tortes, gateaux etc.

As a side note, check out the Louis Vuitton cake I have just made.

If you have any other questions about the Sydney wedding cakes I create, please just call me. David

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