This guide is intended to give you more insight as to what kinds of icings & fillings are most often used in wedding cakes. Your bakery professional has the most comprehensive list of icings, fillings, and cake types for you to choose from. Don't be afraid to ask them what each is made of, and sample them as well at the cake tasting.

Icings

• Traditional buttercream is made from egg whites, butter & sugar. The sugar is heated, and is slowly added to the egg whites. Then, the butter is added a bit at a time. This type of icing can be flavored any way you want to (vanilla, chocolate, almond, lemon), and can easily be colored. Buttercream can be refrigerated, but is not recommended in very hot weather because the high amount of butter in the icing may cause it to melt.
• Fondant (rolled fondant) is made from corn syrup or glucose & shortening. It holds up well during a warm day. This sort of icing makes a smooth, satin look that covers a cake like it was molded to it. It can take very ornate decoration, but cannot be refrigerated. The cake stays fresher under Fondant icing for a longer period of time.
• Marzipan looks much like Fondant icing, it is made from almond paste. It forms a hard crust, which is why it is often used for sculpting things to decorate cakes instead of as the cakes icing. Many bakers do not recommend covering your entire cake with Marzipan icing primarily because of the potential for crumbling when cut. It works best for decorations on your cake and in-between layers.
• Royal Icing is often used for piping & lace work on the cake. This icing is pure white, and must be kept at room temperature at all times. It will dry to a very hard and firm consistency. Royal icing does not hold up well in humidity and cannot be refrigerated. It is not recommended for covering the entire cake.

Fillings

• Buttercream - made with egg whites or yolks, lots of sugar & butter. The egg white buttercream is often called "meringue" buttercream, it has a lighter, silken texture & taste. Egg yolk buttercream is heavier & richer, creamy in texture.
• Mousse is a lighter alternative to buttercream, it can be flavored with fruit or dark or white chocolate. It can be served chilled.
• Custard/Pastry Cream is made from milk & eggs. It is a delicate filling, which requires refrigeration & does not work well in cakes that will sit a long time.
• Ganache is an icing made of heavy cream & chocolate. It is rich and wonderful. This icing is sometimes used for icing the entire cake as well.
• Fresh fruits can be a wonderful addition to the filling for a cake & compliment it deliciously. Ask you baker what fruits will be in season and what would work the best with your cake.

The best way to choose your cake is go to a cake tasting at the bakery & try different combinations. Remember that on your wedding day, your guests' palates will be dulled by the drinks & foods they will be eating, so the cake should be stronger than you may think. You'll want the fillings & icings to compliment each other & the cake itself to be tender & moist.

If you cannot decide on just one combination, or would like to offer more than one, consider a different type of cake and filling for different layers of your tiered cake. When the cake is served, the cake is disassembled & cut as separate cakes, so guests may try more than one combination.