You can find out what the different terms are here by checking out our Glossary. For advice on ordering the right cake for your event, check out our Tips section.

Glossary

American style	No pillars are used. Each tier sits directly on top of the other. Normally the tiers decrease in size. An example is "Star Gazer" in our gallery
Brush Embroidery	A technique used in icing to create a textured, realistic appearance for the sides of a cake as with "Lavender Rose"
Cappuccino Cake	Three different favours in layers creating one tier. Layers consist of white chocolate cake on the top, coffee cake and dark chocolate mud on the bottom.
Centred	Different sized cakes are positioned on top of each other. An example is "Shades of Gold"
Chococcino Cake	Three different favours in layers creating one tier. Layers consist of white chocolate cake on the top , milk chocolate cake and dark chocolate mud on the bottom.
Double tiers	Where two tiers of the same size are decorated in such a way as to create one “high” tier.
Extension work	Royal icing is piped in layers to create a "swag" effect around the cakes and then icing is finely piped to create a lattice effect.
Filler flowers	Small iced flowers are used to complement larger style of blooms and soften the overall design.
Ganache	A confection of cream and melted chocolate used as a filling between different layers in a tier.
Lace work	Piped royal icing is used to create small pieces of "lace" which are attached to the sides of the cake to create a very delicate effect. An example is "Valentine's Day Wedding".
Off set	Where tiers may be placed at an angle or off centre to the other tiers. "Cascade Rose and Butterflies" is an example.
Pillars	These support and elevate the different tiers in a more traditional style of design.
Quilting	A technical design creating the effect of quilting over and around a cake as on the bottom tier of "Peach and Ivory".
Rolled Fondant	Sugar confection, normally used in Australia, to cover wedding cakes and create a soft, rounded edge to the completed design.
Royal Icing	Confection of egg white and icing sugar. Used for piping work or in some instances to completely cover a cake e.g. The "Royal Floral Stack" in our gallery is an example.
Stack cake	As per the "American’ style, but each tier is the same size. An example is "Snow Queen".
Stands	Usually made of Perspex and allow the different tiers to be positioned in any way to complement the overall design rather than directly above each other. "Lavender Rose" is an example
Swag Effect	A design, normally around the sides of the cake, representing a drape of fabric in icing. "Gold Cupid" is and example.
Tiers	A completed cake which forms part of the total design. This can be one flavour or divided into layers as with the Cappuccino of Chococcino cakes.
"Wrap Around"	A style of stack cake around which the icing is wrapped to create a soft "material drape" effect. An example is "Blue Moon Rose and Lilly".

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Tips

Once the wedding day is set, allow yourself plenty of time to look for the perfect wedding cake designer.

What you should take into account:
Size of the cake will be affected by	• The number of guests? • Will you want to keep a tier? • Is the cake served as dessert or with just with coffee ?
Shape of the cake	Is there a theme to the wedding? This may include hearts, stars or flowers or something more of the  “exotic”.
Actual designs	The inspiration for the design can come from anywhere. A suggestion is to take as much detail to the cake designer as you possibly can. For example, a picture or sketch of the dress, the colour and style of flowers in the bouquets and tables arrangements.   Remember that you are in charge. Do not be afraid to pick different ideas for your cake from pictures or other cakes you may have seen. It is our job to put those ideas into practice and create your perfect cake. The more detail you have the better chance the cake decorator will have to understand what you want. The use of fresh flowers on a wedding cake, though beautiful, is not really recommended. Some flowers are naturally hazardous and most have been sprayed with chemicals and preservatives. We will always suggest using sugar paste flowers on the cake and suggest that fresh flowers or your bouquet be placed on the table near the cake.
Budget	Set yourself a realistic budget for the cake, but be ready to pay for what you want. If your budget does not go to the cake of your dreams, tell us . . there is no need to be embarrassed. Good cake designers, we will be able to suggest different designs and alternatives to fit your requirements and your budget.

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