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Wedding Cake Icing, Fondant and Sugarpaste

A wedding cake lives or dies on its base. Before the flowers, the metallics or the topper go anywhere near it, you need a flawless covering, and that is what this collection is built around. Squires Kitchen ready to roll sugarpaste drapes smooth with no cracking, tearing or elephant skin, and comes in Bridal White and Vintage Ivory, the two shades most weddings call for. For taller tiers and sharp edges, the extra elastic covering paste does the heavy lifting. Then royal icing handles the detail: piped borders, fine lacework and the crisp lettering that finishes a cake properly. Get the base right and everything you add on top looks better. All made in Preston, England.

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What icing is best for a wedding cake?

For a smooth covered finish, ready to roll sugarpaste over a layer of marzipan or ganache. For taller tiers and sharp edges, covering paste, which is more elastic and made for larger cakes. For piping, borders and lettering, royal icing. Most wedding cakes use a combination across the tiers.

What is the difference between sugarpaste, fondant and covering paste?

Sugarpaste and fondant are the same thing: a soft, ready to roll icing for covering cakes. Covering paste is a stronger, extra elastic version made specifically for tall and larger cakes, so it stretches over deep tiers without cracking or tearing.

How much sugarpaste do I need to cover a wedding cake?

As a rough guide, around 1kg covers a 20cm (8 inch) round cake including the board. Tiered cakes add up fast, so a three tier cake usually needs several kilos. Buy a little extra to allow for trimming and re-rolls.

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