Besides being elegant, dessert should also be tough, as it will be much larger than its traditional counterpart size. small cakes, and is not highly decorated may be able to use a light sponge or gauze mass. For larger more ornate designs, it is wise to choose a heavier hitter like pound cake or chocolate thick that can withstand the weight of the decorations.By choosing the formation of ice / frost covering the dessert, consider the weather out when the wedding will take place. Much of the understanding of how to make a wedding cake is the factoring in how readily the structure at temperatures warmer and cooler. It is not necessary to base the choice of the layer in this alone, but worth thinking about.
The most widely used coating of butter is known for its robustness. Cream butter can be traditional folk, but people are beginning to make choices as cream cheese, because the former may prove too much, like butter. People who are in favor of a layer that is not too heavy can enjoy whipped cream.
Many wedding cakes are covered in fondant, which is that creates a smooth, but also provides some stability in the end, conforming to the structure below. One trick that offers more protection with or without the use of sugar paste is temporarily cool the entire structure, but it will be tight when you move, but will return to room temperature shortly after.