Wedding Cake Glossary of Terms

If you will be getting married, you may want to be familiar with wedding cake terms before you visit the baker or confectioner who is making your cake. Here are some of the more common wedding cake terms and their meanings:

Wedding Cake Parts and Shapes:

Tier: This is one level of the cake-(i.e. a 3 tier cake.)

Layer: A horizontal piece of the cake. Often the wedding cake layers are baked in separate pans and then one or more are combined to make a tier.

Round: A cylinder shaped cake. This is the most traditional shape for a wedding cake.

Square: A more modern shape for a cake-very geometrical-tiers can be placed at odd angles for an even more modern touch.

Hexagon: A six-sided wedding cake can be very trendy and fashionable.

Scalloped: The edges of the tiers are shaped much like flower petals for a very casual look.

Molded: The cake is shaped like a football or some other object-this is often used for the groom’s cake.

Frosting and Filling Terms:

Fondant: A sheet like sugar “dough” that hardens over time and is good for an outdoor wedding cake because it will not melt. It is very smooth in texture and can be made in one of three forms: rolled into sheets, poured over the top, or sculpted into shapes.

Buttercream: The traditional wedding cake favorite made of butter, cream, and eggs. It is very soft and easy to flavor with chocolate, fruit or liquor, but should only be used at indoor events.

Ganache: A chocolate, butter and cream sauce or filling that will melt in the heat.

Chocopan: This is basically a chocolate version of fondant-but better tasting.

Marzipan: This almond based substance can be used as a filling or to make colored shapes to put on the cake.

Royal Icing: A very hard icing that is used for decorations that need to be solid-such as lace.

Decorations:

Basket weave: This looks like a wicker basket.

Swiss dotted: Random dots are placed all over the cake.

Piping: Lines are made on the cake with a pastry bag and tip.

Pulled or Spun Sugar: Sugar is cooked until it is liquid and then shaped into bows, ribbons or thin strands. This must be done on site because it will not transport.