Wedding Glossary
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     Being a new bride and groom is not only exciting and adventrous, but can be a little bit overwhelming and scary. You find yourself thrust into a new world of protocal and vocabulary. We here at Busy B's Bakery understand your dilemna as we see it almost everyday, so we have created the first ever "Wedding Vocabulary" section to help you better understand all the words in the wedding world that are now being thrown at you. Below you will find a list of words and their definition. If you don't see a glossary term that you feel should be included, please don't hesitate to let us know by shooting us an e-mail. Thanks.  
 

WEDDING GLOSSARY

Fondant
 Fondant is a creamy white paste made by kneading cooked sugar syrup. In europe, it is usually made into candy and as filling for chocolates, cakes and pastries. Fondant can also be used to wrap around a cake instead of using frosting to make a smooth, sleek surface.
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Tier
 Tiered cakes have layers. A tier refers to a cake layer. Often times, tiers of a cake start off wide and get thinner as they are stacked upon one another so you end up with almost a pyramid like arrangement.
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Ganache
 A confectioner's coating. Ganache is a combination of chocolate and cream that is slowly melted together. When warmed, it can be poured over cakes to form a smooth glossy coating when it cools. Ganache is formed into chocolate truffles when it is cooled.
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Mousse
 Mousse is made with flavored whipped cream, gelatin and eggs. It is a light creamy filling that has a rich flavor.
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Mad Hatter
 The Mad Hatter is actually a new cake style that has recently become quite popular as a substitute for the traditional cake. Inspired by the eccentric character from Lewis Carol's book "Alice in Wonderland", this style of cake personifies the Mad Hatter in cake form. Whimsical, colorful and fun; the Mad Hatter cake style has grown to become a festive substitute at weddings.
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