Before you start looking for the right person to entrust with the
creation of your
wedding cake, it is a good idea to familiarize yourself with the
more common terms used for wedding cakes and pastries. Here is a
quick list of some of the words you should know: The
One level of the
cake (i.e. a 3 tier cake.)
A horizontal piece of the cake. One tier
is often made up of two or more layers joined together with a
A circular cake. It is the traditional wedding
A box shape. It is a modern shape that
gives the baker cleaner, more geometric lines to work with.
A cake with six-sides. They are quiet
popular at the moment.
The edges are curved to resemble the
petals of a flower. It is generally used for casual weddings such
as garden weddings, tea and brunch weddings.
The cake is shaped to resemble a familiar
object. These are most commonly used for the groom’s cake.
The Frosting and Filling
A highly versatile sugary dough that
hardens over time. It can be given a satin sheen and is very popular
for the limitless possibilities it allows the baker when decorating
A perennial wedding favorite made
from butter, cream, and eggs. Its soft texture is easy to flavor
but does not lend itself well to outdoor weddings.
A cream sauce made from butter and chocolate.
It can be used as a frosting or a filling, but melts quickly in
The better tasting chocolate version
Made from crushed almonds and egg;
can be used as a filling or a frosting, although it is mainly
used to make coloured shapes that are placed on the cake.
This is an extremely hard icing
used for delicate decorations such as lace work or fine beading.
Results in a cake that resembles
a wicker basket.
Dots that looks like beads are
placed randomly all over the cake.
A pastry bag and tip are used to make
lines on the cake.
Pulled or Spun Sugar:
Sugar is melted down in
a pan and then used to make ribbons, bows or thin strands. It
is a very delicate procedure that will not transport so it must
be done on site.