Terminology

Buttercream icing - This is the type of icing we primarily use. If you choose not to have filling, buttercream is what we put in between layers of cake.

Fondant - A pliable dough made of sugar and water, used in the icing and decoration of cakes. Fondant-covered cakes leave the top edge of the cake rounded.

Faux fondant edge - A buttercream-iced cake that has the top edge rounded like a fondant-covered cake.

Gum paste - Like fondant, gum paste is a pliable dough which is often used for cake decorating. However, instead of gelatin it is made using egg whites, confectioners' sugar, and shortening. It can be rolled quite thin and is ideal for creating hand-modeled flowers or other intricate decorations.

Layer - One layer of cake; two layers make one tier. You may have each layer in a tier a different flavor if you like.

Royal icing - Hard icing made from confectioners' sugar and egg whites, mainly used to make flowers.

Tier - Two layers of cake make one tier, each of which is separated by a layer of icing or filling. Each tier of your cake may have a different filling or design.