layers of cake sandwiched with three layers of filling--then the whole cake is frosted, or iced. Wedding cakes are usually four-layer; for other celebrations, we generally provide a three-layer cake. Back to Pricing and Ordering Tiers - Picture a traditional wedding cake: it's a tower, constructed of three or more cakes of diminishing size, either stacked on top of each other, or perched on pillars. Each of those cakes, or levels, is called a tier. When you see the tiers stacked directly one on another, you can assume there's a hidden, internal support system--otherwise you'd have a very squished heap of cake! Top Tier - We do NOT recommend freezing your top tier to save it for your 1st Anniversary--do you really want to eat something that's been in your freezer for a year?? Didn't think so! Instead, when you order a three-tiered wedding cake from Forget-Me-Not Cakes, we will provide, free of charge, a freshly baked and decorated 6" cake in time for your anniversary celebration. Back to Pricing and Ordering Transporting and setting up the cake - Transporting and assembling a tiered wedding cake is a delicate task, best left to an experienced wedding baker; the setting up process can sometimes take as long as an hour on site. For this reason we do not provide customer pick-up service for wedding cakes. Our delivery charges are based on travelling time and distance. Back to Pricing and Ordering Kitchen Cake - Extra cake, made in exactly the same way as the presentation cake, with the same number of layers, and the same kind of frosting, but without the more elaborate decorations, and therefore less expensive. Kitchen cake can be kept out of sight (in the kitchen?!) ready to be cut and served at the same time as the main cake. Back to Pricing and Ordering Fillings and Frostings Explained ("Frosting" and "icing" generally refer to the outside coating of a cake and "filling" needs no explanation, but fillings are sometimes called frosting--hence the frequent confusion!) Buttercream (or Butter Cream) is a silky-smooth and creamy whipped confection made from butter, sugar, and eggs (yolks, whipped whites, or a combination), then flavored to taste with fruit or fruit extract, chocolate, or other addition. It may be used both to fill and to frost cakes. If you think you don't like buttercream, it's probably because you've been given gritty, oily, over-sweet and over-colored imitations which contain little or no butter at all! Be prepared to change your mind when you taste Forget-Me-Not buttercreams. Back to Flavors Back to Pricing and Ordering Mousse is an airy, whipped concoction of fruit or chocolate, dairy cream, whipped egg whites and sugar. It makes a deliciously light and luxurious filling; on its own, it's a gourmet dessert. Fruit Curd is made from fresh fruit purée or juice, eggs, sugar, and butter, gently cooked together, then chilled to form a spreadable treat. Tangy and intense in flavor, it makes a delicious filling in cakes and tarts, and is also scrumptious spread on scones or toasted muffins. Fruit Conserve is made from whole fruit and sugar, and though similar in appearance to jam, has a softer texture, a fresher, more intense fruit flavor, and is considerably less sweet than traditional jams and jellies. Back to Flavors Back to Pricing and Ordering Fondant (rolled fondant) is a sugar dough, extensively used for covering wedding and celebration cakes; it produces a smooth, alabaster like finish, which is dry to the touch. The taste is similar to marshmallow, and it may be tinted and flavored, as well as cut into decorative shapes. Gumpaste (or sugarpaste) is a stronger cousin of fondant; it dries to a hard, porcelain like texture, and is used to create long-lasting sugar flowers, figurines, and other decorative items. A word about fondant You may have tasted fondant before, and not been impressed by the taste or texture! Be assured that the imported Swiss fondant we use to cover our wedding cakes is superior in every way to "shop bought" varieties: we are able to roll it very thin, and drape it over a layer of our delectable buttercream, to achieve a sophisticated look and melt-in-the-mouth texture. If you're anti-fondant, be prepared to change your mind! Back to FAQ Back to Sugarcraft
rolled fondant. Ganache is a satin-smooth mixture of melted chocolate and heavy cream. It can be poured as a glaze to cover a cake, or whipped to form a truffle like filling. Either way, it's addictive! Back to Pricing and Ordering Tempered Chocolate is chocolate that has been heated and cooled to exact temperatures, to produce a shiny, crisp finish. Sheets or plaques of tempered chocolate are sometimes used to cover the sides of a cake, and can create a beautiful, sophisticated look, but (especially in the case of dark chocolate) often need to be removed when the cake is cut, to avoid shattering. Royal Icing, once a wedding cake icing staple, is now usually reserved for intricate piped designs on fondant. It's made from sugar and egg whites, and once dried, is very hard, thus also making the perfect "glue" for attaching all those beautiful decorations! Back to Flavors Back to Pricing and Ordering |
| What does that mean? Cakes Explained |
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