BUTTERCREAM can be made either with egg yolks or whites. The
egg yolks or whites are combined with copious amounts of hot sugar and sweet
butter. Each concoction will have a slightly different taste and texture, but
will be equally delicious. An egg-yolk Buttercream, often called a "classic"
Buttercream, is very rich and creamy in texture. An egg-white or "meringue"
Buttercream has a silken taste and texture. Some like the egg-yolk Buttercream
as a filling and the meringue Buttercream as icing.
CUSTARD OR PASTRY CREAM is a delicate,
milk and egg-based filling. Although delectable, it doesn't
work well in cakes that sit for a long time at a warm
temperature. Whipped-cream fillings are equally luscious but
also need to be kept chilled.
GANACHE is a luxurious combination of
chocolate and heavy cream that can be used as either a
filling or an icing, depending on the proportions of the of
the ingredients.
MOUSSES OR MOUSSELINES are a delicious
alternative to Buttercream. They can be flavored with fruit
or dark or white chocolate. A cake filled with mousse can be
frozen and will taste delicious even if it is not thawed
completely at serving time.
BUTTERCREAM icing is traditionally made from egg whites,
butter, and sugar. The sugar is heated, then added to the egg whites very
slowly. Later, the butter is added bit by bit. Buttercream takes flavor and
color very well, may be used for borders and piping, and tastes delicious on
most cakes. Buttercream icing can be refrigerated, but because of its high
butter content it is not recommended if you will be serving your cake in very
hot or humid weather.
FONDANT (OR ROLLED FONDANT) is a very
popular covering for wedding cakes. It is made from glucose
or corn syrup and shortening, and holds up well on a warm
day. A cake covered in fondant has a smooth, satiny look.
The fondant drapes and clings beautifully to the cake. It
will seal in the freshness of a cake for several days and
lends itself to ornate decoration. A cake covered in fondant
cannot be refrigerated and will therefore limit the kinds of
fillings you will be able to use.
ROLLED CHOCOLATE most often refers to
chocolate fondant; sometimes called chocolate plastic or plastique. It is made by warming chocolate and tempering it
with small amounts of glycerine or corn syrup. While similar
to fondant in that it can be colored, rolled, and draped,
it's taste is superior—pure chocolate.
ROYAL ICING is pure white and generally
used for delicate piping or lace work. Royal icing does not
hold up well in humidity and cannot be refrigerated.
Therefore, it is not recommended for icing an entire cake.