Monday, March 9, 2009

Wedding Cakes

Confection perfection depends on a clear vision of your cake design and good
commmunication with your baker. The following terns you need to know in order to make sure you're on the same page when it ccomes to the cake.

Basketweave: A popular pattern for wedding cakes. Most often, white on
white creations that is made using piping techniques interweaving vertical and horizontal lines resembling a basket weave.

Buttercream: Your wedding cake with butter cream is a mix of butter, sugar, and eggs that makes a delicious filling and rich icing. Watch the temperature: If buttercream isn't kept cool, it can melt.

Dotted Swiss: A piped pattern for your wedding cake made with masses of tiny dots resembling dotted swiss fabric.

Fondant: A chewy, sweet sugar dough that's rolled out and wrapped around each tier of your wedding cake. It is an ideal icing for outdoor receptions as fondant does not need to be refrigerated.

Royal Icing: A blend of egg whires and sugar, which forms a thick frosting that can be used for lace and laticework. The royal icing wedding cake should not be refrigerated because, when dry, the texture becomes hard and brittle.

Whipped Cream: This light, delicious filling or frosting is a very delicate style for your wedding cake. use only if you are able to have your cake refrigerated until just before it is served.

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