Selection of Icing

In general, use heavy frostings with heavy cakes and light frostings with light cakes.

For example, ice angel food cakes with a simple flat icing, fondant, or a light, fluffy boiled icing.

High-ratio cakes go well with buttercreams and fudge-type icings.

Shortened sponge layer cakes (genoise) are often combined with fruits or fruit fillings, light French or meringue-type buttercream, whipped cream, or flavored fondant.

Use the best-quality flavorings, and use them sparingly. The flavor of the frosting should not be stronger than that of the cake.

Fudge-type icings may be flavored more strongly, as long as the flavor is of good quality.

Use coloring sparingly. Light, pastel shades are more appetizing than loud colors.

Paste colors give the best results. Mix a little color with a small portion of the icing, then use this icing to color the rest.