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.
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.
Read more at Marthastewartweddings.com: Wedding Cakes by Flavor -- Martha Stewart Weddings
