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What’s in my Cake?


 

Ganache? Royal Icing? Marble? Mousse or cream? Find out what these lovely names really mean in our guide to wedding cake decorations, flavours, fillings and icing. You’ll be spoilt for choice!


Cherry Vanilla Layer Cake by Spinkle Bakes

TYPES OF FLAVOURS
Wedding cake layers are traditionally chocolate or vanilla flavour. Today, there are more flavours than you can ever imagine. So explore and select one or even 3 flavours (one flavor per tier) that you both enjoy.

  • Brownie
  • Chocolate
  • English Fruit Cake
  • Green Tea
  • Lemon
  • Marble - Vanilla and Chocolate swirled throughout
  • Orange
  • Raspberry Ripple - Vanilla cake with Raspberry flavour.
  • Red Velvet
  • Strawberry
  • Vanilla

TYPES OF FILLINGS
Fillings hold each layer of cake together. Your selection should be in harmony with the flavour of your cake, reflect your taste, and complement the foods served at your wedding reception.

  • Chocolate Butter Cream
  • Chocolate Mousse
  • Jam of any variety
  • Lemon Butter Cream
  • Mocha, Butter Cream
  • Orange, Butter Cream
  • Raspberry Butter Cream
  • Vanilla Custard
  • Fresh Whipped Cream

For something with a twist – Try adding almond, coffee, lemon juice, hazelnut, orange, or raspberry liqueur.

ExtraOrdinary Weddings Tip
If you are serving alcohol at the wedding, consider choosing a stronger flavour for the cake and filling. The palate can be overwhelmed with the flavours of the foods and thus making the taste of the cake bland in comparison.

TYPES OF ICING
BUTTER CREAM - Tasty and highly versatile, butter cream can be blended with just about any cake flavour and filling. The creamy colour of butter cream can be tinted to just about any shade. Being less refined, it is ideal for simple motifs. As butter cream melts easily and needs refrigeration, the cake is best brought out just before the ceremony.

GANACHE - This delightfully-rich icing is made up of chocolate and thick cream. It is very sensitive to heat and humidity, it can only last about an hour in an air-conditioned room after removing from the fridge.

FONDANT - An ultra smooth, pure white sugar mass, fondant can be rolled and draped, or sculpted with, much like edible playdoh. Its matt finish makes a perfect canvas to add on decorations. A perfect choice too for a wedding cake in Singapore as it holds up well in humid weather and needs no air-conditioning. A cake covered with fondant can stay fresh for up to two days.

MERINGUE - Of whipped egg whites and caster sugar with cream of tartar to help retain its texture, meringue icing is often preferred to butter icing because it is softer, fat-free and not as sweet.

ROYAL ICING - A mix of pure icing sugar and egg whites, royal icing can be white or coloured to your requirements.  This icing sets rock hard and is ideal for creating hand-piped decorations and flowers.

DECORATIONS
PIPING - The most basic technique of cake decorating. Butter cream, meringue or royal icing is squeezed through a narrow opening to produce the most brilliant designs. From swirls to flower petals to dots and ruffles.

FRUITS - Ripe, succulent berries and fruits make lovely toppings. Your baker will be able to advise you on the fruits that are in season. Do note that it’s better to use whole fruit to prevent staining the icing.

EDIBLE FLOWERS - Fresh edible flowers makes wonderful cake decorations. If you plan to serve the cake, order flowers from a reputable supplier and make sure the flowers are pesticide-free. Roses, pansies, daisies and violets are nice choices. Do not place any toxic flowers on or near your cake.

MARZIPAN - A paste made out of ground almonds and sugar is often used to line the cake before royal icing goes on top. It can also be used to create amazingly beautiful and delicious decorations.

GUM PASTE - Similar to marzipan in texture, this sugary dough dries hard and is perfect for precise detailing.




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Keywords: Cakes



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