Wedding Cake Concepts Glossary of Terms

If you are married, you should know the concept of a wedding cake before visiting a baker or confectioner who is preparing a cake. Here are some common wedding cake expressions and meanings:

Wedding cake parts and shapes:

Tier: This is a cake level (ie, a 3 pie cake).

Layer: A is the horizontal piece of the cake. Often, wedding cake layers are cooked in stand-alone frying pan, and then one or more sets up to create a layer.

Round: Cylindrical cake. This is the most suitable form for a wedding cake

Space: A modern form for the cake – very geometric layers can be placed at odd angles for even a modern look

Hexagon: The Sixth Wedding Cake is Trendy and Fashionable

: The edges of the layers are very similar to flower petals for very occasional appearance.

Formatted: The cake is like a football or something else – it's often used by a groom's cake.

Freezing and Charging Conditions:

Fondant: A sheet like sugar "pasta" which solidifies over time and is good for an outdoor wedding cake because it does not melt. The texture is very smooth and can be made in three different shapes: embossed in sheets, molded on top or molded into shapes.

Buttercream: A traditional wedding cake is a favorite of butter, cream and eggs. It is very soft and easy to taste with chocolate, fruit or spirits, but it can only be used for indoor events.

Ganache: Chocolate, butter and creamy sauce or fillets that melt in the heat.

Chocopan: This is basically a chocolate version of a fondant, but it's a better taste.

Marzipan: This almond-based material can be used as a filler or for making colorful shapes on the cake.


Basket weave: This looks like a wicker basket

Swiss dotted: random points are placed on the cake.

Piping: The cake is made with a cake tray and tip.

Stirred or Heated Sugar: Sugar must be cooked until liquid, then turned into bows, ribbons or thin fibers. This should be done on site because it does not deliver.

Source by Eriani Doyel

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