thecakebar: Click on the recipes below  This is a fantastic guide to help not only with deciding the taste/look of a wedding cake but for ANY cake whether it’s for a baby shower, birthday, anniversary etc. This is a great breakdown guide to help you narrow down your  flavor/decor choices. And who else can provide you with this but Martha Stewart and her team… (oh yeah, and little old me too! don’t forget you found this at the cake bar!) LOL oh and PS: YES, those links below are DIY cake and frosting recipes ::swoon:: Cake Glossary White ButterThe traditional option, and with good reason: It tastes great with any filling or frosting. For a fresh turn, Kromer suggests pairing it with passion fruit or vanilla Swiss meringue buttercream.Moist YellowJust a little bit richer than white butter, it’s the second most popular choice of brides at Wendy Kromer Confections. When it comes to fillings and frosting, “the sky’s the limit,” she says.Almond DacquoiseUnexpected and nutty, this meringue is a nice complement to basic cake layers like white butter. “It’s delicious with chocolate, praline, or even white-chocolate buttercream frosting and filling,” says Kromer.Lemon Poppy SeedThis refreshing cake “tastes best with citrus and vanilla flavors,” she says. “Go with lemon curd and lemon buttercream or white-chocolate buttercream frosting.”CarrotSpicy, sweet, and sometimes nutty, it’s often coupled with cream cheese icing. Kromer likes to serve it with caramel-cream cheese or white-chocolate filling, or vanilla buttercream.Red VelvetIt relies on cocoa for its chocolaty taste and a splash of red food dye for its dramatic color. “Try it with cream cheese frosting, or chocolate-hazelnut, chocolate, or caramel buttercream,” she suggests.MarbleNot only does it look cool, but it goes with just about everything. “It’s great with fruit fillings, especially raspberry preserves,” says Kromer. “The flavors come together really nicely.”Chocolate ButterAfter white butter and moist yellow, this cake is third most popular. White or chocolate frosting is a typical pairing, but “apricot, pistachio, coffee, or rich caramel flavors are nice, too,” she says. Cake Fillings and Frostings 1. Caramel Sauce2. Caramel-Cream Cheese Filling3. Chocolate Ganache4. Lemon Curd5. Swiss Meringue Buttercream6. Chocolate Buttercream7. Apricot Jam8. Pistachio Buttercream9. Cream Cheese Frosting10. Raspberry Preserves Finishing Touches for Wedding Cakes 1. Gum-Paste Flowers2. Coconut Shavings3. Metallic Luster Dust4. Piped Basket Weaves5. Chocolate Shavings6. Piped Edgings7. Pearl Dragees8. Piped Meringue9. Piped Fleur de Lis10. Sugared Violas11. Gum-Paste Fruit12. Marzipan Fruit Visit MarthaStewart.com for more information

thecakebar:

Click on the recipes below 

This is a fantastic guide to help not only with deciding the taste/look of a wedding cake but for ANY cake whether it’s for a baby shower, birthday, anniversary etc. This is a great breakdown guide to help you narrow down your  flavor/decor choices.

And who else can provide you with this but Martha Stewart and her team… (oh yeah, and little old me too! don’t forget you found this at the cake bar!) LOL

oh and PS: YES, those links below are DIY cake and frosting recipes ::swoon::

Cake Glossary

White Butter
The traditional option, and with good reason: It tastes great with any filling or frosting. For a fresh turn, Kromer suggests pairing it with passion fruit or vanilla Swiss meringue buttercream.
Moist Yellow
Just a little bit richer than white butter, it’s the second most popular choice of brides at Wendy Kromer Confections. When it comes to fillings and frosting, “the sky’s the limit,” she says.
Almond Dacquoise
Unexpected and nutty, this meringue is a nice complement to basic cake layers like white butter. “It’s delicious with chocolate, praline, or even white-chocolate buttercream frosting and filling,” says Kromer.
Lemon Poppy Seed
This refreshing cake “tastes best with citrus and vanilla flavors,” she says. “Go with lemon curd and lemon buttercream or white-chocolate buttercream frosting.”
Carrot
Spicy, sweet, and sometimes nutty, it’s often coupled with cream cheese icing. Kromer likes to serve it with caramel-cream cheese or white-chocolate filling, or vanilla buttercream.
Red Velvet
It relies on cocoa for its chocolaty taste and a splash of red food dye for its dramatic color. “Try it with cream cheese frosting, or chocolate-hazelnut, chocolate, or caramel buttercream,” she suggests.
Marble
Not only does it look cool, but it goes with just about everything. “It’s great with fruit fillings, especially raspberry preserves,” says Kromer. “The flavors come together really nicely.”
Chocolate Butter
After white butter and moist yellow, this cake is third most popular. White or chocolate frosting is a typical pairing, but “apricot, pistachio, coffee, or rich caramel flavors are nice, too,” she says.

Cake Fillings and Frostings

1. Caramel Sauce
2. Caramel-Cream Cheese Filling
3. Chocolate Ganache
4. Lemon Curd
5. Swiss Meringue Buttercream
6. Chocolate Buttercream
7. Apricot Jam
8. Pistachio Buttercream
9. Cream Cheese Frosting
10. Raspberry Preserves

Finishing Touches for Wedding Cakes

1. Gum-Paste Flowers
2. Coconut Shavings
3. Metallic Luster Dust
4. Piped Basket Weaves
5. Chocolate Shavings
6. Piped Edgings
7. Pearl Dragees
8. Piped Meringue
9. Piped Fleur de Lis
10. Sugared Violas
11. Gum-Paste Fruit
12. Marzipan Fruit

Visit MarthaStewart.com for more information

(via thecakebar)