Anatomy of a wedding cake
Hi everyone! I asked Jenny West of Sweetest Thing Bakery to stop by today to give us the basics on cakes and how they’re constructed.
Buttercream- The most popular choice for wedding cake icing and cake filling. Often made from meringue, boiling sugar syrup, and butter with additional flavoring added such as vanilla, fruit puree or chocolate. Buttercream can go over the cake as an icing (and then it could be covered by fondant or not). Buttercream can also be used as a filling, but is often used in addition to a filling. See diagram.
Fondant- A rolled sugar paste that covers cakes after they have been assembled with filling and icing. Made from confectioner sugar and a binding mixture of gelatin and glucose. Gives cakes a flawless porcelain finish and is easily decorated in many styles. Acts as a protective barrier and keeps the cake moist. Fondant is optional, but is ideal for outdoor events. *editor’s note: If you’re having a wedding outdoors during warm summer months, fondant is the only way to go. Buttercream will melt.
Dowels- Plastic or wooden supports that are cut to keep the tiers from collapsing.
Fillings- Thin or thick layers of compotes, mousse, curds, ganache or caramels that complement, add color, or texture to the overall cake. Fillings are optional.