Decorated cakes: 14 types of toppings to decorate to perfection

At weddings, they are prominently displayed. At children’s parties and birthdays in general, they are part of the most awaited moment. Decorated cakes are now part of most events, delighting both children and adults.

Flavor is key, but beauty also counts a lot, as they are currently an essential part of an event’s decor.

Examples of wonderful cakes abound and anyone who works with them knows: it takes a lot of creativity, good taste and whimsy.

Below you can learn more about the different types of icing for cakes, knowing the advantages and, in some cases, the disadvantages of each one, and be inspired by beautiful examples of cakes decorated for the most varied occasions.

14 types of icing to decorate your cakes

It is possible to create an infinity of beautiful cakes (from the simplest to the most sophisticated) starting with the different topping possibilities. Just enjoy what you do (what you’re doing), use your creativity and “get your hands dirty” with a lot of whim!

1. American Paste

This is currently one of the most used toppings on decorated cakes. There are even several courses that teach how to make a cake decorated with it, both virtual and in person. Examples: Prime Courses; Senai; Iped; Senac, among others.

Gabriela Ribeiro, from the blog A Confeiteira Encantada, explains that the fondant is a moldable and smooth topping, widely used to cover cakes and make them beautiful and creative.

“The advantage of covering a cake with the paste is the look. Widely used at weddings and parties, the fondant is incredible to be admired. With the paste it is possible to turn any sponge cake into a wonderful confectioned cake. It is also possible to create themes and decorate with the paste in addition to covering”, highlights the baker.

The disadvantage, according to Gabriela, is that the dough needs to be firmer and not so wet. “You also need to be able to open the folder and create with it”, she says.

American pasta recipe

Ingredients:

6 tablespoons of water
2 packets of unflavored gelatin powder (24 g)
2 tablespoons of hydrogenated vegetable fat
2 tablespoons of corn glucose
1 kg icing sugar

Method of preparation: dissolve the gelatin in the water, take it to the fire in a bain-marie and add the glucose and the vegetable fat, stirring until well dissolved. Remove from the heat and gradually add the sugar until a dough forms. Spread it on the countertop until it opens, then it’s ready to be placed on the cake.

2. fondant

Gabriela explains that fondant is normally applied in liquid form and the end result is a sugar coating (thick or thin, depending on the consistency). “Coverages applied in liquid form are always simpler to apply than a modeling, but the visual result is not always the same”, she says.

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“The disadvantage of this type of topping is that many people, as in the case of fondant, do not like the very sugary flavor”, highlights the baker.

fondant recipe

Ingredients:

1 kg icing sugar
150 ml of water
2 1/2 packets of unflavored gelatin
1 tablespoon of glycerin
1 tablespoon of vanilla essence (or any other of your choice)
1/2 tablespoon of liquid glucose

Preparation: put the water in a glass or porcelain bowl (which can withstand high temperatures) and add the gelatin. In a pan, add some water and bring to a boil. Place the bowl with the water and the gelatin inside the pan, dissolving the gelatin in a water bath. Then, remove from the heat and add the glucose and glycerin, mixing everything together and then letting it cool. In a bowl, pour the sugar and make a hole in the middle. When the gelatin mixture has cooled down, add the essence of your choice, and pour it all into the hole made in the sugar. With an aluminum spoon, mix all the ingredients. After everything is mixed, remove from the bowl and start kneading on a smooth surface greased with icing sugar. With a rolling pin, stretch the dough on the table and then place it on the cake (the cake must be covered with some stuffing that sticks).

3. buttercream

Gabriela explains that this is basically a buttercream commonly used in the US to cover cupcakes. “It’s tasty and, if done right, can be extremely easy to apply,” she says.

“The advantage of covering a cake with this cream is the taste and the ease of icing. The disadvantages are: being a relatively expensive cream and being very greasy”, highlights the baker.

buttercream recipe

Ingredients:

200 g unsalted butter (at room temperature)
500 g (5 cups) icing sugar
5 tablespoons of cold milk
1 tablespoon vanilla or other desired flavor

Method of preparation: beat the butter and 4 cups of the sugar. Add the milk and add the other cup of sugar until it reaches the required consistency.

4. Meringue

The meringue is basically a topping of sugar and egg whites. “It’s delicious and relatively simple to make. The practicality and low value of coverage are its great assets. The disadvantage is that it is a slightly more fluid coverage for certain types of decorations”, highlights Gabriela.

meringue recipe

Ingredients:

3 egg whites
200 g of refined sugar
Drops of essence to taste (flavor of your choice) or 50 ml of lemon juice
Culinary coloring drops (optional)

Method of preparation: in the mixer beat the egg whites in snow, add the sugar and continue beating. Add the essence or lemon juice and the coloring and let it beat until it reaches the point. Then let it rest for about 30 minutes in the fridge. Then just decorate your cake and / or pie.

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5. Whipped cream

Whipped cream is based on whipped cream and is the favorite topping of bakery cakes, according to Gabriela. “The advantage is the practicality and the popular flavor that, many times, pleases Brazilians a lot. The downside is it’s a greasy cream,” she says.

homemade whipped cream recipe

Ingredients:

2 tablespoons of butter
4 tablespoons of refined sugar
1 can of whey-free cream
½ teaspoon of vanilla essence
1 pinch of baking powder

Preparation: In the mixer, place the sugar, vanilla essence and butter. Beat on maximum speed until a cream forms. Then add the cream and yeast and beat for another 5 minutes.

6. Ganache

The ganache is a chocolate coating. “I think it’s the ideal ganache to cover chocolate cakes, as it’s a delicious and simple frosting to make. The downside is the high price to make a good quality ganache”, comments Gabriela.

ganache recipe

Ingredients:

150 g milk or semisweet chocolate
200 g fresh cream
1 tablespoon (soup) butter

Preparation mode: place the chocolate in a glass container and take it to the microwave and, at maximum power, leave it for 1 minute or until it melts. Also melt the butter. Remove the chocolate from the microwave and stir. Place the melted chocolate in a pan along with the melted butter and cream, leave on low heat and stir until a homogeneous cream is obtained.

7. Icing

Gabriela explains that the frosting is basically a icing of sugar and allows you to decorate the cake more easily using the pastry bag. “The downside is that you can’t model it like fondant, but I think it’s a very good coverage, just like Italian meringue,” she says.

icing recipe

Ingredients:

500 g icing sugar
6 tablespoons of margarine
3 snowy egg whites
1 tablespoon of lemon juice

Method of preparation: beat the whites in a bowl or mixer until the point of firm snow. Gradually add the sugar and then the margarine. Then the lemon juice. Let it beat until it’s consistent.

8. Cream cheese frosting

Gabriela explains that this is a topping based on cream cheese. “It’s ideal for some cakes, like Red Velvet. I think the frosting is super tasty and it goes well with several cakes, making a contrast of flavors. The downsides are: the price and not always pleasing some palates,” she says.

cream cheese frosting recipe

Ingredients:

2 cups of cream cheese
1/2 cup and 3 tablespoons unsalted butter
1 cup sifted confectioners’ sugar

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Preparation: leave the ingredients at room temperature. In the bowl of an electric mixer, combine the butter and sugar and beat until smooth and glossy. Add the cream cheese and beat a little more until it’s all incorporated.

9. Marzipan

The marzipan topping is delicious and its base is almond flour. “I find it tasty and easy to model. It is a more elegant frosting and goes well with wedding cakes. The downside is the high price to make a high-quality coverage”, comments Gabriela.

marzipan recipe

Ingredients:

1 egg white
250 g peeled raw almonds
500 g icing sugar
Optional: 1 tablespoon (dessert) almond essence

Preparation: Remove the skin of the almonds, leaving them to soak in boiling water and off the heat for two to three minutes. Beat the almonds in the blender in small portions, until they become a flour. Then mix the egg white and add the icing sugar until it becomes a malleable and skin-toned mass. If desired, add a tablespoon (dessert) of almond essence.

10. Brigadier

This delight needs no introduction, usually pleases all palates and can be a good icing on a cake. Gabriela comments that its advantages are: practicality, value and popular taste. The downside is that it’s too common.

Brigadeiro cake recipe

Ingredients:

1 can cream of milk
1 can of condensed milk
1 tablespoon of margarine
7 tablespoons of Nescau or 4 tablespoons of powdered chocolate
Chocolate sprinkles for icing

Preparation: place everything in a deep pan and cook in a medium oven, stirring constantly with a wooden spoon. Cook until the brigadeiro starts to unglue from the pan.

11. Chocolate syrup

“I don’t advise covering a cake only with chocolate, as it can harden a lot! Even better is to make a ganache”, highlights Gabriela.

A good tip is to use the chocolate syrup only with a decorative effect on the cake. The taste is delicious and tends to please most people.

Simple chocolate sauce recipe for cakes

Ingredients:

1/2 cup of milk
2 and 1/2 tablespoons of chocolate powder
1 tablespoon of butter

Preparation: Combine all ingredients in a medium skillet and place over medium heat. Mix with a wooden spoon until creamy. Now just use the syrup on the cake.

12. Chocolate powder

Practicality is the biggest advantage of using this type of coverage, according to Gabriela. “I believe that this icing is ideal for homemade cakes. The downside is it’s too simple,” she comments.

Chocolate and Condensed Milk Icing Recipe

Ingredients: