Guide to a Perfect Birmingham Wedding: Comments from a Wedding Venue on the Wedding Cake (1 of 2)

A wedding cake is a work of art. And art can come in a variety of forms. Likewise, cake makers use a variety of terms to describe the ingredients and decorating techniques. This first blog on Wedding cakes will define the various terms so you can walk in informed and confident!

CAKE TERMS YOU NEED TO KNOW!

Gumpaste: a mixture of cornstarch, gelatin and sugar used to create realistic appearing flowers and fruit

Cornelli: a decorating technique used to crate lace-like patterns

Pulled Sugar: boiled sugar mixture that is edible and can be pulled to create flowers and bows

Dragees: edible balls of sugar coated with gold or silver

Basketweaver Latticework: a piping technique that creates interwoven basket-like patters of vertical and horizontal lines

Buttercream: a butter-based, creamy smooth icing that stays soft. Can be used to create piping, swags and decorative rosettes. This icing will not survive a hot summer outside wedding, as it will melt! But if your wedding is inside, this icing can be much less expensive and just as good-looking as fondant.

Swiss dots or dotted Swiss: A random piping technique that creates a find dot Swiss fabric

Fondant: an icing made from cornstarch, gelatin and sugar that is rolled out like pie-crust with a porcelain looking finish. It can be stretched over numerous shapes. This icing can handle heat like no other! One of the more expensive icings.

Ganache: Rich sweet chocolate icing or filling that is more dense than a mousse but less dense than fudge. This is a temperature sensitive icing that does not handle hot humid conditions

Torte: a cake with a thick texture that does not use leavening agents such as baking powder or soda

Marzipan Paste: A fondant like paste that can be rolled into sheets or molded into shapes. Made from ground almonds, sugar and egg whites. Beware the nuts if you are hosting to nut allergic guests

Pillars: wood or plastic structural elements to create a tiered cake

Royal icing: A paste like icing that dries to a hard and brittle final product. Made from egg whites and sugar. Used for latticework, beading, bows and flowers.

Whipped Cream: a soft whipped icing that goes well with fruit filled cakes but will not handle outside warm weather temperatures.

Woodrow Hall would love to assist you with your wedding plans!

Call or text 205-243-4243 or 205-200-6494 or contact us by email at Tazmine@WoodrowHall.com or vintageromance@woodrowhall.com

You can also schedule a time to stop by at Woodrow Hall by visiting our scheduling tool on our website:

http://www.genbook.com/bookings/slot/reservation/30175518

We look forward to serving you!

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