Wedding Cake Terms-A Visual Guide
A piping technique that features interwoven vertical and horizontal lines (like a wicker basket).
Smooth, creamy and delicious, that is easy to cut through. Traditional buttercream has a flavor that tastes just as described, like butter and cream. However, it can be flavored to your liking. Buttercream can easily be tinted with color which makes it ideal for matching a special wedding theme. A word of caution, buttercream is a soft icing and is prone to melting in humid and warm conditions. Possibly not the ideal frosting for certain outdoor weddings.
Dotted swiss Pattern
A piping technique that forms tiny dots in random patterns that resemble a fine dot swiss fabric.
Round, edible sugar balls coated with silver or gold and used for decorative purposes.
A sweet, elastic icing made of sugar, corn syrup, and gelatin that’s literally rolled out with a rolling pin and draped over a cake. It’s a smooth, firm base for gum paste flowers, decorative details, and architectural designs, and has a porcelain finish.
A sweet, rich chocolate, denser than mousse but less dense than fudge, which can be used as icing or filling. Many bakers offer ganach in flavors other than chocolate.
Gum paste Icing and Decorations
This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits and flowers to garnish a cake. Gum paste decorations are edible and will last for years as keepsakes, but, say some, they don’t taste as yummy as marzipan.
A piping detail that criss-crosses with an open pattern.
Marzipan Icing and Decorations
A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.
A Decorative technique created using a pastry bag and various metal tips. Piping details include leaves, borders, basket-weave patterns, and flowers.
Pulled Sugar Flowers
A technique in which boiled sugar is manipulated and pulled to produce flowers and bows.
Made of egg whites and confectionary sugar, this icing starts life as a soft paste piped from a pastry bagto create latticework, beading, bows, and flowers.
A dense cake that does not use leavening agents like baking powder or baking soda.
Whipped cream Frosting
Heavy cream beaten to achieve a thick consistency. A fragile icing best suited for indoor weddings and cool conditions.