GET UP TO SPEED ON CAKE JARGON
¨ BUTTERCREAM The base is a mix of butter and sugar with a smooth, rich texture and makes for a delicious filling or icing. It doesn’t survive well in heat though, so be sure the cake is stored safely in the shade. ¨ FONDANT A stiff, sweet dough-like icing that can be rolled out and spread over cakes for a smooth finish. It’s a great choice for outdoor weddings as it withstands the heat well. ¨ GANACHE A rich, soft mixture made of chocolate and cream, used as an icing or filling. ¨ GOLD LEAF A high- shine, crinkly edible gold decoration, pressed onto icing. ¨ HAND- PAINTED Patterns and images are expertly brushpainted by hand (usually on fondant) and are completely edible. ¨ KITCHEN CAKE Also known as a sheet cake, this is a large rectangular cake to supplement slices from a smaller cake used for the official cutting. ¨ MARBLE The mixing together of different coloured icing or cake batter for a swirled, marbled effect. ¨ NAKED CAKE A cake without the outer layer of icing, meaning layers of cake are on full display, along with the icing between them. Often fruit and flowers act as decorative elements. ¨ SUGAR PASTE A sugary dough that’s used to mould and craft flowers, ribbons and other decorative elements on a cake. Unlike fondant, it hardens when it dries.