 Dotted
Swiss is a decorative technique used to create dots
on the wedding cake.
Fondant is
a sheet of icing that is draped over the cake. It gives the
cake a smooth, sleek look. It tends to be more expensive
than its buttercream counterpart.
Ganache is
a chocolate filling. Brides and grooms refer to it as a sweet
indulgence.
Marzipan is
an almond paste used to create edible cake ornaments, such
as fruit or flowers.
Piping is
a technique bakers use to create flowers, decorative lines,
dots, and other shapes on the wedding cake. Most people have
experimented with piping, to create designs on birthday cakes.
Royal
Icing is an icing that dries stiff or crunchy,
but can give a smooth effect. It is sometimes used to create
edible cake ornaments.
Familiarizing yourself with wedding cake lingo will make
the consultation with the baker easier. Take as much information
with you as possible, not just pictures of cakes you like,
but also flowers you intend to use, swatches from your dress
and bridesmaid dress. Also, bring a sample of the invitation
or ideas for favors. Remember your baker is an artist and
inspiration can come from all aspects of your wedding. The
sooner you select your mouth-watering masterpiece, the sooner
your culinary artist can get back to the kitchen to create
the wedding cake of your dreams.
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