Cake designers today can just about make anything happen! While terms such as ‘fondant’ and ‘buttercream’ are becoming well known, we’ve come up with a few more terms you might need to know so you and your baker are on the same page and they fully understand the vision you have for your dream wedding cake.
Cornelli –
A delicate design that is created by using an elaborate piping technique to produce a lacelike pattern
Marzipan –
A paste of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake; it can also be rolled into sheets, like fondant, and used as icing
Pulled (or Spun) Sugar –
Heated sugar syrup that has been twisted to make decorations. Pulled sugar can make ribbons and flowers while spun sugar can make gossamer strands, known as angel’s hair. Both methods are too fragile to transport so they have to be made onsite
Learn these terms and you’re sure to achieve confection perfection!