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Will You Add? - Wedding Cake Glossary of Terms
I am not sure about your politics but it seems that a lot of people think that George Bush is a miserable failure. Go on, test it out for yourself, key 'miserable failure' into Google and you will see, there firmly at number one, the 'Biography of the president from the official Whi
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Wedding Cake Parts and Shapes:
Tier: This is one level of the cake-(i.e. a 3 tier cake.)
Layer: A horizontal piece of the cake. Often the wedding cake layers are baked in separate pans and then one or more are combined to make a tier.
Round: A cylinder shaped cake. This is the most traditional shape for a wedding cake.
Square: A more modern shape for a cake-very geometrical-tiers can be placed at odd angles for an even more modern touch.
Hexagon: A six-sided wedding cake can be very trendy and fashionable.
Scalloped: The edges of the tiers are shaped much like flower petals for a very casual look.
Molded: The cake is shaped like a football or some other object-this is often used for the groom’s cake.
Frosting and Filling Terms:
Fondant: A sheet like sugar “dough” that hardens over time and is good for an outdoor wedding cake because it will not melt. It is very smooth in texture and can be made in one of three forms: rolled into sheets, poured over the top, or sculpted into shapes.
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Tier: This is one level of the cake-(i.e. a 3 tier cake.)
Layer: A horizontal piece of the cake. Often the wedding cake layers are baked in separate pans and then one or more are combined to make a tier.
Round: A cylinder shaped cake. This is the most traditional shape for a wedding cake.
Square: A more modern shape for a cake-very geometrical-tiers can be placed at odd angles for an even more modern touch.
Hexagon: A six-sided wedding cake can be very trendy and fashionable.
Scalloped: The edges of the tiers are shaped much like flower petals for a very casual look.
Molded: The cake is shaped like a football or some other object-this is often used for the groom’s cake.
Frosting and Filling Terms:
Fondant: A sheet like sugar “dough” that hardens over time and is good for an outdoor wedding cake because it will not melt. It is very smooth in texture and can be made in one of three forms: rolled into sheets, poured over the top, or sculpted into shapes. People Reading in Real Time
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Now we are being challenged to employ the Plati This is the most traditional shape for a wedding cake.
Square: A more modern shape for a cake-very geometrical-tiers can be placed at odd angles for an even more modern touch.
Hexagon: A six-sided wedding cake can be very trendy and fashionable.
Scalloped: The edges of the tiers are shaped much like flower petals for a very casual look.
Molded: The cake is shaped like a football or some other object-this is often used for the groom’s cake.
Frosting and Filling Terms:
Fondant: A sheet like sugar “dough” that hardens over time and is good for an outdoor wedding cake because it will not melt. It is very smooth in texture and can be made in one of three forms: rolled into sheets, poured over the top, or sculpted into shapes. The 8 Secrets for Financial Independence
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Scalloped: The edges of the tiers are shaped much like flower petals for a very casual look.
Molded: The cake is shaped like a football or some other object-this is often used for the groom’s cake.
Frosting and Filling Terms:
Fondant: A sheet like sugar “dough” that hardens over time and is good for an outdoor wedding cake because it will not melt. It is very smooth in texture and can be made in one of three forms: rolled into sheets, poured over the top, or sculpted into shapes. Ad Hoc Definition
We have all heard the term ad hoc. What does this word actually mean? How do I use it properly? I have been asking these same questions for years. However, today I have decided to solve the mystery and find the ad hoc definition. I did what every inquisitive scholar does and looknt: A sheet like sugar “dough” that hardens over time and is good for an outdoor wedding cake because it will not melt. It is very smooth in texture and can be made in one of three forms: rolled into sheets, poured over the top, or sculpted into shapes.
Buttercream: The traditional wedding cake favorite made of butter, cream, and eggs. It is very soft and easy to flavor with chocolate, fruit or liquor, but should only be used at indoor events.
Ganache: A chocolate, butter and cream sauce or filling that will melt in the heat.
Chocopan: This is basically a chocolate version of fondant-but better tasting.
Marzipan: This almond based substance can be used as a filling or to make colored shapes to put on the cake.
Royal Icing: A very hard icing that is used for decorations that need to be solid-such as lace.
Decorations:
Basket weave: This looks like a wicker basket.
Swiss dotted: Random dots are placed all over the cake.
Piping: Lines are made on the cake with a pastry bag and tip.
Pulled or Spun Sugar: Sugar is cooked until it is liquid and then shaped into bows, ribbons or thin strands. This must be done on site because it will not transport.
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