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Cake Details

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Types of icings that we use on our cakes are:

Swiss butter cream
This butter cream is very smooth to the palet and is not overly sweet. It is made with five ingredients, eggwhites, granulated sugar, AA unsalted butter, confectionary sugar, and pure vanilla extract. It can be changed to any flavor you desire with ease. Some examples are raspberry, chocolate, praline, lemon curd just to name a few. It can also be tinted to any desired color you want.

Rolled fondant
This is a prepared icing that is paper white in color. It enrobes the cake and hardens creating a smooth finished look. It can be tinted to any desired color and may also be shaped into garnishes for your cake.

Modeling Chocolate
This icing is made with either white or semi sweet dark European chocolate with the addition of corn syrup. This type of choclate can be rolled out and shaped over your cake. It is another option instead of the rolled fondant.

Ganache
This is made with Eurpean chocolate and 40% heavy cream. By mixing the two ingredients together you get a very rich glaze that enrobes the cake and gives it a smooth shiney appearance. It can be done in either white or dark chocolate.

Styles of wedding cake:

Stacked cake
The layers are put one ontop of another with no space between.

Tiered Cakes
The layers are separated using a clear spiral pillar. There are two sizes that we use to create this look. There is a seven inch, which will leave you three inches of space for flowers and then there is a nine inch which will leave you five inches of space. These pillars are very safe to use as they go through the whole cake hitting the plastic plate below. This guarantees that your cake will be straight and there is no chance of it tipping over.

Cascading cake
This is the name given to the cake when each tier is sitting ontop of an individual acrylic tube that are different sizes flowing down creating the look.

Clustered cake
These tiers are set up the same way as a cascading cake but there are not as semetrical creating the look.