Glossary of Wedding Cake Terms

by WeddingCakeCreations.com 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.