Cake, cake, cake

Wedding cakes are one of the main attractions at your reception. Not only does it have to look good but should also taste good. Cakes are offered in all shapes and sizes. Cake orders are usually placed at least 3-6 months in advance. Narrow down your bakery choices by scheduling a cake tasting. There are so many types of cakes to choose from, make sure to take the groom to be with you.

1. Buttercream: Smooth and creamy but not too sweet, remains soft making it easier to cut. Needs to be refrigerated, then brought to room temperature just before serving.

2. Ganache: Ultimate choice for chocolate lovers. Mixture of chocolate and heavy cream, additional flavors can be added. Can be used as an icing , glaze or filling between cake layers.

3. Whipped Cream: Must be kept refrigerated until just before it's served.

4. Fondant: Combination of sugar, corn syrup, gelatin and usually glycerin. Perfect for elaborate decorations, not flavor. Can't be refrigerated. Not an option for vegetarians or vegans.

5. Royal Icing: Dries to a hard finish, not good for icing an entire cake. Made with egg whites and confectioners sugar. Bakers use for creating Latticework, flowers and beading around the edges of the cake.

6. Genoise: A rich dense European sponge cake. Usually soaked in a liquer-flavored syrup and layered with fruit, mousseline, ganache and buttercream fillings.

7. Spun Sugar, Pastillage & Marzipan: Finishing touches can be made from any of these decorative icings. Edible. Spun sugar is caramelized sugar that is pulled into strands and formed into bows and other shapes. Pastillage is a paste of sugar, cornstarch and gelatin that hardens as it dries, used to create realistic-looking flowers and deco. Marzipan is a paste made of ground almonds, sugar and egg whites.