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Frosting or icing, fillings and glazes add flavor, improve the appearance and texture, and add a protective shield that preserve freshness in a baked dessert. They are spread on baked recipes such as cakes, cupcakes, cookies and pastries, or formed and used when decorating as a Crafty Baker, ranging from simple to elaborate. The filling is applied before the frosting or glaze is applied.
Their flavors, colors and consistencies should compliment what's inside; one should not overpower the other. Some are cooked, while others can be uncooked, and many can be purchased ready-made from a baking supply store online. Make sure you understand the storage requirements of each.
After finishing the cake, it will stay fresh at least a couple of days, depending on the type of icing and filling used. If it contains any perishable items, the cake MUST BE refrigerated, but some cakes taste best when served at room temperature. Once cut, keep the cut edges of the main cake covered with plastic wrap or waxed or parchment paper.
SARAH SAYS: I personally think cake is better the next day after serving, but maybe that has something to do with the "naughty-ness" of cake for breakfast! :)
FROSTINGS OR ICING AND GLAZES
A soft substance spread on the cake are called frostings (or icing). The goal in frosting or glazing a cake is to put it on smoothly, while keeping the cake crumbs out. Usually two layers of frosting are put on: a crumb coat or a thin layer and a final coat. Sometimes a third icing coat can be applied, if necessary.
QUESTION: Is it an icing or a frosting?
SARAH SAYS: Here, in the United States, we commonly refer to these sugary spreads as frostings, but it can get confusing because we also call them icings. In other countries, icing is the more popular term because confectioners' / powdered sugars are known as icing sugars!
Frosting is a sweet, sugar-based mixture used to fill and coat cakes, pastries, cookies and other baked goods. In addition to sugar, it can contain a combination of other ingredients including butter, milk, water, eggs and various flavorings. It can be cooked (as with boiled icing) or uncooked (as with buttercream), and can range from thick to thin. There are so many choices.
The main requirement for frosting is that it be thick enough to adhere to the item being coated, yet soft enough to spread easily. It has three main functions:
- Frosting contributes flavor and richness to the cake. It also adds interest and provides a smooth surface for decorating on;
- Frosting improves the cake's appearance. Special occasion cakes become more festive with frosting and decorations; and,
- Frosting improves the keeping the qualities of the cake by forming a protective coating around it, sealing in moisture and flavor and allowing it to be eaten over a couple of days.
SARAH SAYS: Make sure the frosting you use spreads easily because it is soft enough to go on the cake. A stiff frosting will not go on smoothly and you may tear the cake while doing so, creating a lot of unnecessary crumbs and uneven surfaces. It may be too cold to spread, so let it warm to room temperature. Some can be thinned with 3 - 4 tablespoons of corn syrup or milk to thin it down, so it spreads easier. Others may need the addition of more liquid. Also, make sure the icing is SMOOTH (not full of air pockets) or LIGHT (fluffy) for icing the cake.
FILLINGS
Anything that goes between the layers of a cake is called the filling. A filling can be inside the cake, if it's rolled up such as for a Jelly Roll Cake, placed inside of a cupcake or sandwiched in between two cookies. Some recipes, such as cakes, use more than one type of filling, such as whipped cream and berries between two layers, or alternating fillings between different layers, such as ganache between some and buttercream between others. Some fillings can also be used to cover the outside of the cake, such as Buttercream.
