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.
