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
Cake Tier: One level of the
cake (i.e. a 3 tier cake.)
Layer: A horizontal piece of the cake. One tier
is often made up of two or more layers joined together with a
filling.
Round: A circular cake. It is the traditional wedding
cake shape.
Square: A box shape. It is a modern shape that
gives the baker cleaner, more geometric lines to work with.
Hexagon: A cake with six-sides. They are quiet
popular at the moment.
Scalloped: 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.
Molded: The cake is shaped to resemble a familiar
object. These are most commonly used for the groom’s cake.
The Frosting and Filling
Fondant: 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
the cake.
Buttercream: 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.
Ganache: A cream sauce made from butter and chocolate.
It can be used as a frosting or a filling, but melts quickly in
warmer temperatures.
Chocopan: The better tasting chocolate version
of fondant.
Marzipan: 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.
Royal Icing: This is an extremely hard icing
used for delicate decorations such as lace work or fine beading.
Decorations
Basket weave: Results in a cake that resembles
a wicker basket.
Swiss dotted: Dots that looks like beads are
placed randomly all over the cake.
Piping: 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.
