Sometimes choosing the cake you want for your wedding is not always a ‘piece of cake’, it can be a tougher task than most think. There are so many styles, shapes, flavors, icings, etc. If you don’t know the definition of the fancy words they use, it can be very frustrating. So I’m going to attempt to educate you on “Cake Lingo” to save you from some possible melt downs.


Buttercream: This versatile cake filling and frosting can be colored and flavored for a variety of effects. It can also be used for cake trimmings, such as beaded edgings and faux flowers. Made from a mixture of softened butter, milk or cream, confectioners’ sugar, and egg yolks, buttercream does not hold up well in the heat and , hence, is not ideal for an outdoor summer wedding.

Fondant: This malleable sugar, water, and cream of tartar mixture can be wrapped around cake for a porcelain finish or molded into decorations, such as flowers, fruits, bows, and other fancy designs.

Royal Icing: Made from sugar and egg whites, this icing can be tinted any color and hardens when dry to make sturdy decorations for cake.

-Marzipan: This almond paste, sugar, and egg white mixture can be tinted with food coloring and molded to make trimmings, such as flowers, fruits, bows, and other designs.

Some other tips:

-When looking at a baker/cake designer’s portfolio, it is beneficial to see images of not only the entire cake, but a plated slice as well.

-It is a good idea (not to mention lots of fun) to sample the work of the baker/cake designer before contracting for a cake so that you can tell if everything tastes as great as it looks; if the vendor won’t offer a tasting, you may want to look elsewhere.

-If a baker tells you that the cake will be prepared and then frozen, you should request a tasting of a cake that has been frozen and thawed (as opposed to one that has been freshly made) so you know exactly what you’re getting.

-If you have your heart set on having fresh fruit atop your wedding cake and the baker/cake designer you’re interviewing has never created such a confection, you may want to find someone who has. Dealing with fresh fruit can be tricky (there are such issues as freshness, discoloration, and even weight), so you’re probably better off with someone experienced in the matter.

-Similarly, if you want to have fresh flowers cascading down your cake, it’s best to go with a professional who has had plenty of experience with real blooms, as there are health issues involved; ask for references who had this type of adornment on their cakes.