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.Putting the Icing on the Cake
To facilitate easier discussion, let us just refer to icing and keep in mind that these points can be applied to frosting and glaze, too. A little more care is exercised when handling glaze though, as it has a very thin texture.
There are two common ways to add icing on your cupcake. You can use a spatula or a pastry bag. Most professionally done cupcake decorations are made using a pastry bag. It gives the designer better control especially in making swirls and stripes, which the spatula cannot provide. Spatulas are best used to even out icing on the cupcake. Of course, it is better to have both to be able to take advantage of their unique benefits.Tips for Icing Cupcakes
Never ice warm cupcakes. The icing will almost certainly melt with the heat from the cupcakes and it will lose its form. When traveling with cupcakes, it is best to use frosting which have been pre-chilled to make it hold its shape longer.
Although you may keep the cupcakes in freezers for 2 to 3 days, they are best eaten on the same day they were made. The icing can change its form and the cupcake may look a little less appetizing.
For variety, you may add flavors to your icing. Among the common favorites are chocolate, vanilla, strawberry and banana. You can also experiment and make your own flavors.
The cupcake's flavor is still the main thing, of course, but the icing flavor is not to be discounted. It really is not just icing on the cake. The icing is the 'face' of the cupcake, and this usually spells the difference between passing up or taking a bite.
Image taken on 2005-10-05 22:15:25 by chotda.
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