As you meet with vendors you will quickly realize there's a whole slew of wedding-specific terms you'll need to be familiar with in order to get exactly what you want. It pays to know the vocabulary. Master this list so that you can deal with the pros in their language.
Cake
Buttercream
The most common type of icing. It's soft, creamy and sweet, and made of butter, sugar and milk. Your baker can use it to cover the outside of your cake and/or as a filling in between the layers.
Fondant
Icing made of sugar, gelatin, corn syrup and glycerin that has a firm yet tender texture and a smooth, porcelain-like finish. It's more expensive than buttercream because decorating with it is more complicated and labor-intensive.
Royal icing
A hard, brittle and not-very-tasty type of icing made of sugar and egg whites. It's used mostly for sculptural decorations, like roses, swirls and dots.
Catering
Canapé
Any bite-size appetizer served on a small round of bread, cracker or vegetable (e.g., blinis with crème fraiche and caviar).
Corkage fee
Many caterers charge a fee per bottle of alcohol just to open it during your reception. The charge applies only if you have provided the alcohol yourselves instead of getting it through your caterer. The price ranges from $5 to $10 per bottle.
Crudités
An appetizer of raw vegetables (like carrots, celery, cucumbers and peppers), sliced up and served with dip.
Ceremony Music
Prelude
Quiet, gentl
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