A smaller version of the wedding cake to enjoy on your first anniversary.
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.
The classic icing, made of butter, confectionery sugar and milk. It is inexpensive and
versatile in texture.
A specialty cake that takes the place of flowers as your table decorations.
A thick, delectable icing made of chocolate and heavy cream.
Almond paste mixed with egg white and sugar used for sculpting.
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.
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.
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.
Layers are separated by columns to make the cake appear taller.
Cake layers are held together with icing as opposed to filling.
Cakes that are stacked on top of one another to create a multi-layered cake.
Cakes that are layered with mousse or fruit preserves.
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!)
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!