Ganache: A poured chocolate covering for cakes. It is very rich and creamy and can also be whipped and used as a filling.

Italian Buttercream: A lighter buttercream that is very smooth and creamy in texture. It is not as sweet as traditional buttercream frosting.

Rolled Fondant: A frosting that is rolled out much like pie dough before laying on a cake. It is chewy and very sweet. It is commonly used on wedding cakes for a perfectly smooth surface with rounded edges. For decorations, it is very versatile since it can be moulded and painted for a unique look. The above pictured cake is covered in white fondant and the roses have been formed from fondant as well.

Torting a cake: A torted cake has been cut horizontally in order to fill the cake. A typical layer cake has two layers of cake with frosting between them. You may choose to torte the cake and it will then have four thinner layers of cake with three layers of frosting between layers. Pan y Pastel wedding cakes come torted, standard.

Tres leches cake: A traditional hispanic-style cake. It is a spongy yellow cake that is soaked in 3 types of milk (evaporated, sweetened condensed, and whole milk) after it has been baked.