Flowers                                              

Decadence will work with your florist to create the floral theme necessary for your cake and for the cake presentation table. We will be responsible for the placement of the flowers on both the cake and the table.

Decadence can also hand-sculpt flowers and other decorations from sugar paste and fondant. These edible flowers are handpainted.

                                              Table Decorations                                              

Wherever you are having your reception, there will be a table provided just for the cake. We are happy to work with you to decorate that table. We can use tulle, lace, candles, flowers, pictures - whatever will make the final presentation of the cake perfect. Your guests will be enjoying the cake long before it is cut and tasted.

                                             History                                              

It all started with the Romans breaking a wheat cracker over the bride and groom's heads to symbolize abundance and fertility. From that to the picture on the left is quite a step for human creativity. The feeding of each other with the first slice of cake by the bride and groom is a lovely custom. It says a lot about mutual love and support and willingness to nourish each other. We are hoping that your wedding cake from Decadence is a symbol of the abundance and sweetness that will last your whole life long.

                                              Glossary                                              

Basketweave: A piping technique that features interwoven vertical and horizontal lines (like a wicker basket).

Buttercream: A smooth, creamy frosting that stays soft so it's easy to cut through. It can be colored and/or flavored. Also used to create piping, swags, and other borders, as well as decorative rosettes. It can be used as filling, too.

Cornelli: An elaborate frosting decoration that has a lace-like pattern.

Dotted swiss: A piping technique that forms tiny dots in random patterns that resemble a fine dotted swiss fabric.

Dragees: Round, edible sugar balls coated with silver or gold and used for decoration.

Fondant: An elastic frosting made of sugar, corn syrup, and gelatin that is rolled out and draped over a cake. It's a smooth, firm base for gum paste flowers and decorative details and has a porcelain finish.

Ganache: A sweet, rich chocolate, denser than mousse but less dense than fudge, which can be used as frosting or filling. It is made of chocolate and heavy cream, and will soften in very humid weather.

Gum paste: This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits and flowers to garnish a cake. Gum paste decorations are edible and will last for years as keepsakes.

Latticework: A frosting detail that criss-crosses with an open pattern.

Marzipan: A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.

Pillars: Separators used in a tiered cake. They can be made of plastic or wood in several lengths to achieve the desired look.

Piping: Decorative details created using a pastry bag and various metal tips. Piping details include leaves, borders, basket-weave patterns, and flowers.

Royal icing: Made of egg whites and confectionary sugar, this icing starts life as a soft paste piped from a pastry bag to create latticework, beading, bows, and flowers. When dry, its texture is hard and brittle. This is the traditional English frosting.

Torte: A dense cake that does not use leavening agents like baking powder or baking soda.

Whipped cream: Heavy cream beaten to achieve a thick consistency. Whipped cream does not work well as frosting, and must be kept refrigerated -- it is unstable and not recommended for outdoor weddings.