Anniversary Cake
A smaller version of the wedding cake to enjoy on your first anniversary. |
Back-Up Cake
An undecorated sheet cake of the same flavor as your wedding cake, kept in the kitchen and
used to serve a very large guest list after your display cake is used up. |
Buttercream Icing
The classic icing, made of butter, confectionery sugar and milk. It is inexpensive and
versatile in texture. |
Centerpiece Cake
A specialty cake that takes the place of flowers as your table decorations. |
Chocolate Ganache
A thick, delectable icing made of chocolate and heavy cream. |
Marzipan
Almond paste mixed with egg white and sugar used for sculpting. |
Croquenbouche
A specialty wedding cake formed with profiteroles (cream puffs) filled with hazelnut
pastry cream, dipped in hot caramel, and placed on top of one another. |
Groom's Cake
A smaller version of the wedding cake or cake theme to the groom's interests. Usually
served at the engagement party or the rehearsal dinner. |
Royal Icing
Sugar and egg white mixture piped through a bag to create flowers and other decorations
that are allowed to dry and placed individually on the cake. |
Raised Tiers
Layers are separated by columns to make the cake appear taller. |
Solid Cake
Cake layers are held together with icing as opposed to filling. |
Tiers
Cakes that are stacked on top of one another to create a multi-layered cake. |
Torted Cakes
Cakes that are layered with mousse or fruit preserves. |
Rolled Fondant
This icing is made of gelatin, confectionery sugar and water. It has a beautiful porcelain
finish suitable for beading or tiny flowers.
(keep in mind that this icing is temperature sensitive!) |
Trompe L'oeil
Specialty cake made of square layers instead of round that can be decorated with ribbon
and wrapping paper to make it look like a pile of gifts. The perfect Christmas cake! |