Water Icing versus Buttercream Finishes

The bakers used different icing techniques for their finger buns, revealing two distinct approaches. Jasmine made water icing (also called glacé icing) but substituted lemon juice for water, explaining 'It's just quite sweet. The lemon takes the edge off it.' Tom struggled with his mustard-colored icing, noting 'This icing is just impossible to make it ever look good.' Water icing is simply powdered sugar mixed with liquid, creating a smooth, glossy finish that sets firm. It's thinner than buttercream and requires a steady hand for application. Buttercream, which Tom used for his peach filling, combines butter with powdered sugar for a richer, more stable texture. For home bakers, water icing works best when slightly warm and should be the consistency of thick cream. Apply it quickly as it sets fast. Buttercream offers more working time and can be piped or spread easily, making it more forgiving for beginners.