Alright, so today I've got a few basics for you. Over the years I've worked with MANY customers, and I'm gonna be honest. They don't know all the cake industry terms. Say whaaa?? You're telling me the general consumer doesn't know every cake specific term there is?
Please tell me you picked up on the sarcasm in those last statements. I don't expect everyone to know all the terms, that's my job. However, it doesn't hurt to know the bare minimum when you're thinking about ordering a custom cake. Your baker will appreciate it.
1. Cake Tiers vs. Cake Layers. Cake tiers are what make up the quintessential wedding cake. When cakes of different sizes are stacked on top of each other, each size is considered a tier. Cake layers are what make up the individual tiers. Each cake consists of 2-6 layers, with a layer of filling between each one. Take at look at the image below for reference.
2. Fondant. Pronunciation tends to vary regionally, but it's never ever, in any place pronounced fondue. That's cheese sauce. 🧀And you don't want THAT on your cake.
Fondant on the other hand is the sugary play-dough type stuff that we use to cover cakes and make decorations. Some enjoy the taste, some detest it, but no one can argue how good it can make a cake look! 🤷Just take a look at this barrel cake below!
3. Buttercream. There are so many versions of buttercream, but they all have one thing in common: BUTTER! If you've only ever eaten cakes from grocery store bakeries, or frosting from a can, you may not realize how insanely delicious real buttercream can be. American, Swiss Meringue, Italian Meringue, Cream Cheese, crusting, non-crusting, the list goes on and on, and each baker has their preference. It can be used to cover cakes, for filling, decorating, piping, etc.