Cake Icing Designs

It’s not just about icing on the cake; sometimes, it’s ALL about the icing on the cake.

We often refer to things that are not very important in the achievement of a goal, or a bonus to the success that we have obtained, as simply ‘icing on the cake’. For people who know baking and designing cupcakes, the icing is not a mere extra. Often, it gives the cupcake that instant appeal that makes people actually want to reach out and pick it up from among the others on the shelf.

Let’s face it. Even if we make the best tasting cupcake, a regular guy will not pick it up unless it looks appetizing enough. Thus, it is the icing that actually sells the product. As the front liner, the icing needs to be given sufficient attention. It is not really difficult to do, but as a unique form of art, it may require skills and practice.

Frosting, Icing or Glaze

Many people think the terms ‘frosting’, ‘icing’ and ‘glaze’ are interchangeable as they are all sweet blends used to coat or top cupcakes. Well, to some extent, they probably are. However, a purist would beg to differ.

In very strict icing terms, frosting is thicker than icing and icing is thicker than glaze. Frosting is usually made of butter, sugar and milk. It is firm enough to better keep its shape but it still remains soft and smooth to the touch. Icing is typically made of butter, sugar and eggs while glaze is made of powdered sugar and milk or water.