Flavors and decoration

The wedding cake itself has evolved from sweet buns to masterpiece creations, reflective of the bride and groom’s favorite flavors. Flavors range from chocolate to vanilla with a rainbow of flavors in between; Tiramisu, French Pound, Chocolate Mousse, Orange, or Carrot to name a few.

The frosting on the cake can also be distinctive. Choices of Fondant, marzipan, royal icing, ganache, or flavored buttercream are available.

Fresh flowers, fruit, white chocolate, or details re-created using gum paste, icing or meringue is common finishing touches.

Fondant – provides a smooth, clean finish to a cake. Typically, the fondant is not eaten but will keep the cake fresh. It is ideal for larger cakes that can’t be refrigerated.

Marzipan – provides a smooth, clean finish to a cake much like fondant. However, marzipan has a delicious almond flavor. This is also used to keep larger cakes fresh that can’t be refrigerated.

Royal Icing – used to create long lasting decorations. Royal icing dries very hard and does not require refrigeration.

Buttercream – very rich, creamy, and delicious icing made with mostly butter. Used for fancy decorations but has a tendency to melt in extreme heat.

Ganache – a combination of chocolate and heavy cream that makes a smooth, delicious chocolate finish. Ganache is Very unstable in humid or hot weather.

Meringue – used for airy decorations like monograms.

Gum Paste – used to produce very realistic, edible fruit and flowers. Decorations will last an extremely long time.

Fresh flowers – When using fresh flowers on the wedding cake choose flowers that compliment the bride’s bouquet. Use only those specifically grown for eating otherwise use the flowers as a garnish only.

And more...

If you would like a flavor not listed, please let us know and we will attempt to find and test a recipe for you!