Buttercream
Freed’s Bakery of Las Vegas is famous for our Buttercream icing. Our cooked, European Buttercream recipe comes from Vienna, and we use this signature icing on all of our ready to purchase cakes. The ingredients used in our Buttercream icing include butter, margarine, powdered sugar, and eggs. As most of the ingredients used are yellow, the icing has a light yellow tint to it. The Buttercream icing cannot be tinted white. Our signature icing is delicious, world-famous, and melts in your mouth!
Rosette Icing
Freed's Rosette icing is made from pure vegetable shortening, powdered sugar, and water. The color of our Rosette icing is white, and can be tinted to all pastel shades and most dark shades. The Rosette icing tastes a little sweeter than our buttercreme icing, and is most similar to what you would get if you purchased a cake from most bakeries.
50/50 Blend
The 50/50 blend icing is made with our signature Buttercream and our Rosette icings. This blend icing is the most popular with our brides – about 95% of our wedding cakes are iced with 50/50 icing. With the 50/50 icing, you get the delicious taste of the Buttercream icing mixed with the white color of the Rosette icing. The taste is delicious, and the icing is a little less rich and a little less yellow than the Buttercreme icing on its own. The color of the 50/50 icing is a candlelight, light cream color.
Chocolate Buttercream
Our chocolate version of our signature Buttercream icing. The Chocolate Buttercream icing cannot be tinted any other color.
Chocolate Ganache
Chocolate Ganache is a delicious chocolate icing. Ganache has a beautiful, dark sheen to it, and does not harden like a shell. The decoration on our delicious Ganache cakes is limited, as the icing is soft. Most décor is heavy and will not adhere to the texture. However, we can add beautiful spray pearls, icing roses, and writing on our Ganache cakes.
Whip Cream
Freed's uses 100% Anderson Dairy Whip Cream on our dessert and birthday cakes. However, we do not use Whip Cream to ice wedding cakes, as it is too perishable to sit out for the average length of time necessary to transport and display a wedding cake.
Fondant
Fondant icing is a cooked sugar icing. Many people confuse Fondant with Marzipan, which is made from almonds. There is no taste to Fondant other than a sweet sugar taste. The consistency is delicate, but a little chewy.
To use fondant icing, the cake must first be iced with Buttercream, Rosette, or 50/50 icing. The fondant is then draped over the icing and smoothed. The result is a beautiful, smooth texture which looks like a shell, especially compared to a Cream iced cake. You can also achieve more of a 3-D look as the decoration is able to stand up off the fondant better. Most cakes iced with Fondant have less decoration on them – in this case, less is better. The idea is not to take a beautiful, fondant covered cake and cover it with flowers, icing decoration, or trim. Part of the beauty is the simplicity of the cake. Fondant cakes cost an additional charge, but in most cases, can be done with a Cream icing and still have the same beautiful look.
