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