Wedding cake types
White cake: The most traditional of wedding cakes, white icing with fruit cake, or an alternative with a sponge and flavored filling between the layers, like raspberry buttercream or apricot preserves.
Chocolate cake: A real crowd pleaser! It can either be concealed under white frosting for a traditional appearance, or frosted in chocolate for a decadent treat. Chocolate is very popular for grooms’ cakes.
Marble cake: Can’t decide between white cake and chocolate cake? Then a marble cake is the answer.
Lemon cake: Tart and refreshing; try a lemon cake for a summer wedding. Usually popular with the brides.
Carrot cake: A nice option for an autumn wedding. If you are hoping for the cream cheese frosting usually found on carrot cake, be aware that it is likely to be more cream colored than pure white.
Buttercream Frosting: The most popular frosting, buttercream is both light and rich at the same time. It requires refrigeration, however, so it is not a good choice for an outdoor wedding reception.
Fondant: This frosting is the one that you will often find on elaborate couture style cakes. Fondant is rolled into a sheet and then laid over the cake for a very smooth finish. It makes an excellent base for decorations, and holds up well in heat. Fondant is chosen more for looks than flavor; you might want another layer of more delicious frosting underneath it.
Royal Icing and Gum Paste: These are used to create the decorations on the cake. Royal icing is good for delicate decorations, like a monogram, and pliable gum paste is ideal for making exquisite frosting flowers.