In the world of baking, there are various techniques to decorate cakes to make them look more attractive and appetizing. Three terms that are often used in cake decoration are fondant, icing, and frosting. Although all three are sugar-based, each has differences in texture, function, and how they are used.
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Fondant is an elastic sugar mixture that can be shaped like plasticine. Fondant is often used to cover cakes to make them look smoother and neater, and to make various decorations such as flowers, ribbons, or 3D figures.
Fondant is divided into 2 types: poured fondant and rolled fondant. Poured fondant has a liquid and thick texture, while rolled fondant is pliable and easy to mold, but will become hard in open conditions.
Icing is a mixture of sugar and liquid (water, egg whites, or butter) used to coat or decorate cakes. Icing has several types, such as royal icing that hardens as it dries or glaze that gives a shiny appearance.
Frosting is a creamy layer that is softer than icing. It is usually made from butter, powdered sugar, and a liquid such as milk or cream. Frosting provides a richer flavor and is often used to coat and decorate cakes with a creamy texture.
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While fondant, icing, and frosting are all used in cake decoration, they have key differences in texture and uses:
By understanding these differences, you can choose the decorating technique that best suits your cake needs! To get a variety of cake decoration products, let's check the product catalog here and find the best choice for your baking creations!
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