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Icingtons (also known as French icingtons) are traditional wedding figurines made entirely of icing sugar. Icingtons are distinguishable from other wedding figurines by their organic soft look. They are placed on top of the wedding cake as a visual and symbolic mechanism.
Icingtons consist of royal icing, also known as 'hard icing' or 'ready-to-roll icing', or sugar paste.
The design of icingtons was inspired by classic French cinema of the 1940s and 1950s. They possessed a simple yet elegant aesthetic that encapsulated the on-screen sophistication of classic French actresses and actors. While the cake topper became popularized in America during the 1950s as a symbol of union, [1] icingtons distinguished themselves by maintaining their elegance.
Today, the words 'cake figurines' and 'cake toppers' are interchangeable. Cake toppers increasingly refer to figurines that are made of plastic, porcelain and now polymer clay. Figurines made of icing are traditionally referred to as icingtons. Some adopt the generic term 'sugar paste topper' to describe them, as these days many sugar paste toppers are devoid of any French influences.
Icingtons have evolved from the kitchens of patisserie chefs and cake decorators displaying their skills in fondant, marzipan, and royal icing. Icing sugar creations are considered an art form in itself, and require a great deal of skill and craftsmanship, and may involve embossing, crimping, broderie anglaise, and Garret frills. [2] Modern-day icingtons have not strayed too far from the traditional - they still retain the suave, elegant look that mirror the French Classics.
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier and the confiseur.
Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
A wedding cake is the traditional cake served at wedding receptions following dinner. In some parts of England, the wedding cake is served at a wedding breakfast; the 'wedding breakfast' does not mean the meal will be held in the morning, but at a time following the ceremony on the same day. In modern Western culture, the cake is usually on display and served to guests at the reception. Traditionally, wedding cakes were made to bring good luck to all guests and the couple. Nowadays, however, they are more of a centerpiece to the wedding and are not always even served to the guests. Some cakes are built with only a single edible tier for the bride and groom to share, but this is rare since the cost difference between fake and real tiers is minimal.
Marzipan is a confection consisting primarily of sugar, honey, and almond meal, sometimes augmented with almond oil or extract.
A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a fève such as a figurine, often said to represent the Christ Child, is hidden inside. After the cake is cut, whoever gets the fève wins a prize. Modern fèves can be made of other materials, and can represent various objects and people.
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
Fondant icing, also commonly called simply fondant, is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means 'melting,' coming from the same root as fondue and foundry.
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar, and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks. Glycerine is often added to prevent the icing from setting too hard. When placing icing on cakes, marzipan is usually used under the royal icing in order to prevent discoloration of the icing.
Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar.
Sugar sculpture is the art of producing artistic centerpieces entirely composed of sugar and sugar derivatives. These were very popular at grand feasts from the Renaissance until at least the 18th century, and sometimes made by famous artists. Sugar was very expensive by modern standards, and sculptures in it a form of conspicuous consumption, reflecting wealth. Today, there are many competitions that include sugar sculpture.
Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item.
Sugar paste icing is a sweet, edible sugar dough, typically made from sucrose and glucose. It is sometimes referred to as sugar gum or gum paste.
A wedding cake topper is a small model that sits on top of a wedding cake, normally a representation of the couple in formal wedding attire.
Chef Nicholas Lodge was a pastry chef, master cake artist, author and instructor. He was the co-owner of the Atlanta-based International Sugar Art Collection, a retail gallery and school teaching all levels of cake decorating and sugar arts. He was best known for creating botanically correct gum paste flowers. Lodge was an instructor at the French Pastry School in Chicago, Illinois. He was a recurring judge on Food Network Challenge, he judged annually at the Omni Grove Park Inn National Gingerbread House Competition and other regional competitions.
A spit cake is a European-styled cake made with layers of dough or batter deposited, one at a time, onto a tapered cylindrical rotating spit. The dough is baked by an open fire or a special oven, rotisserie-style. Generally, spit cakes are associated with celebrations such as weddings and Christmas. The spit can be dipped in a thin dough, or the dough can be poured or rolled on the spit.
The fourth season of The Great Canadian Baking Show premiered on CBC Television on February 14, 2021. As with previous seasons, ten amateur bakers will compete over eight weeks of challenges, vying for the title. The season marked the debut of Ann Pornel and Alan Shane Lewis as hosts, who replaced Carolyn Taylor and Aurora Browne. Bruno Feldeisen and Kyla Kennaley returned for their fourth and second seasons respectively as judges.