Buttercream
Sweet, creamy mixture of butter, sugar, and eggs that's used for icing and filling. Fruit or liquor give buttercream extra flair. Best for: indoor receptions—buttercream melts in hot sun.
Fondant
Sweet sugar dough that looks like porcelain when it dries. Best for: indoor or outdoor weddings—fondant doesn't need to be refrigerated.
The three varieties:
Rolled: Chewy, claylike icing that's rolled flat and wrapped around each tier.Poured: Smoother than rolled. Often used as a covering for petits fours.
Sculpted: The stiffest fondant. Best for making flowers and other decorations.
Chocopan
Like fondant, but tastier. Comes in milk-, dark-, and white-chocolate flavors. Best for: outdoor weddings—chocopan doesn't need to be refrigerated.
Ganache
Melted chocolate and heavy cream blended together for frosting and icing. Best for: indoor weddings—ganache will melt in hot weather.
Royal icing
Blended sugar and egg whites that makes a thick frosting used to create lace and latticework. Best for: indoor or outdoor weddings.
Whipped cream
Light icing or filling. Best for: cakes kept on ice until served—whipped cream will spoil if left out.
Marzipan
Sweet paste made of ground almonds, egg whites, and sugar that makes a smooth frosting or decadent filling. Best for: creating shapes that can be colored with dye.
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