Is the bride and groom the center of attention during the reception? It all depends on the wedding cake! Steering clear of the traditional tiered cakes, most couples today are opting for whimsical designs, rich colors, gum paste flowers, and bold flavors. The key trends today include retro cakes inspired by the 40’s and 50’s, couture chic, and stylish monochrome.
Useful terms:
Butter cream: A smooth, creamy icing that stays soft so it’s easy to cut through. It can be colored and/or flavored. Also used to create piping, swags, and other borders, as well as decorative rosettes. It can also be used as a filling.
Whipped cream: Heavy cream beaten to achieve a thick consistency. It does not work well as an icing and must be refrigerated.
Fondant: A sweet, elastic icing made of sugar, corn syrup, and gelatin that’s literally rolled out with a rolling pin and draped over a cake. It’s a smooth, firm base for gum paste flowers, decorative details, and architectural designs, and has a porcelain finish.
Cornelli: An intricate piping technique that yields a lace-like pattern.
Gum paste: This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits and flowers to garnish a cake. Gum paste decorations are edible and will last for years as keepsakes.
Dragees: Round, edible sugar balls coated with silver or gold and used for decorative purposes.
Ganache: A sweet, rich chocolate, denser than mousse but less dense than fudge, which can be used as icing or filling.
Marzipan: A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.
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I love these cakes – Who is the baker? OMG! I really want the cake that looks like presents.