Airbrush-
An artist's paint gun using an air pump to spray food coloring finely and evenly on cakes, cupcakes or
cookies. Excellent for making backgrounds.
Almond Paste
A smooth, heavy dough made of ground almonds. Used in candies and pastries.
Buttercream Icing
The most versatile and best tasting decorating icing. Icing is smooth and creamy with decorations
remaining soft. Stiff consistency is used for flowers with upright petals, medium consistency is used for
borders and flat flowers, thin consistency is used for icing the cake, writing and making leaves.
Calyx
The cup like green portion of the flower connecting the petals to the stem. The outer protective
covering of a flower, which folds back when open in segments called sepals.
Candy Clay-
A combination of chocolate and corn syrup to keep the chocolate pliable. Used to form woven baskets,
ribbons and flowers like the rose. Also known as Candy Modeling Clay.
Candy (Sugar) Thermometer
A thermometer used to check the temperature of sugar when making sweets. A sugar thermometer is
also invaluable for checking the setting point when making jams and jellies. A sugar thermometer can
also be used to measure the temperature of oil when deep frying.
Caramelize
In a large saucepan over medium heat, melt granulated sugar, stirring constantly, until sugar
caramelizes into a golden-brown syrup. Superfine sugar caramelized in less time.
Cast Sugar
Sugar that is boiled to the hard crack stage and then poured into molds to harden.
Chiffon Method
A cake mixing method involving the folding of whipped egg whites into a batter made of flour, egg
yolks, and oil.
Chocolate Compound Coatings
Available from many companies in sweet, semisweet, butterscotch, peanut butter, and a variety of
colors for great versatility in candy making. Eliminates the tempering process necessary for real
chocolate.
Chocolate Liquor
Unsweetened chocolate, consisting of cocoa solids and cocoa butter.
Citric Acid
Helps prevent sugaring and improves flavors, especially in fruit candies. Comes in liquid or crystal
powder form. Crystals can be mixed with an equal amount of water to form liquid citric acid.
Cocoa
Powder of roasted cacao beans, when added to oil makes an excellent substitute for processed
chocolate. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa Butter
A white or yellowish fat found in natural chocolate
Coconut Dough
A chewy, coconut filling for candy bars or centers.
Coconut Oil
One of the ingredients in man-made chocolate. Used to thin chocolate or soften finished candy and
make it less brittle.
Color Flow Mix
A prepared, pasteurized egg white based powder that produces Color Flow icing when mixed with
water and confectioners’ sugar. Used to create decorations to be placed on a cake. First the decoration
is outlined on wax paper with regular strength color flow. Then the color flow is thinned and allowed to
flow into the outlined area. Once dried the piece is removed from the wax paper and placed on
marshmallows, sugar cubes, or wax paper or parchment paper outline so that the decoration does not
come into contact with the grease or humidity of the icing.
Confectioner’s Sugar
Granulated sugar that has been processed into a powder. Contains either cornstarch or wheat starch
to keep the powder from clumping. All confectioner’s sugar is pre-sifted but with different gauges of
mesh. The size of the gauge is sometimes indicated on the packaging, such as 4x, 6x, or 10x. Used to
make icings, gum paste, fondant, or sprinkled on top of cakes, cookies, or donuts. Also known as Icing
Sugar or Powdered Sugar.
Cornelli Lace
An elaborate piping technique using a series of curved lines that yields a lace-like pattern.
Cornstarch
A powder created from maize used as a thickener in cooking, to dry Gum Paste when working, or to
dust the work surface when rolling out fondant. Also found in confectioner’s sugar to prevent clumping.
Corn Syrup
A corn product used to prevent sugaring in candies. Often adds a chewy consistency.
Coupler
A grooved insert and retainer ring for the decorating bags that allows tip changes without changing
bags. The coupler has two parts; the inner coupler base and the outer coupler ring. Decorator bags are
cut so that only the first thread of the inner coupler is exposed.
Couverture
Natural, sweet chocolate containing no added fats other than natural cocoa butter; used for dipping,
molding, coating, and similar purposes.
Covered Wire
Florist wires covered with paper not plastic, used when making Gum Paste flowers.
Cream
The fat content of milk, the thicker the cream the higher the fat content. To beat fat (usually butter) and
sugar (usually granulated sugar) together to form a pale and fluffy mixture which resembles whipped
cream in texture and color. This mixture is used as a basis for a wide variety of cake, pie and pudding
recipes.
Cream of Tarter
Potassium bitartrate; a white powder used to hold beaten egg whites and to harden flowed sugar.
Creaming
The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming Method
A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar
items.
Crimp
Press together two pastry layers on edge of pie crust, sealing the dough and at the same time creating
a decorative edge using fingers, a fork, or other utensil.
Cube
Cut into small (about 1/2") cubes.
Cupcakes
Small cakes usually round in shape baked in cupcake papers in a muffin pan. Can be arranged in tiers
to resemble a larger wedding cake.
Cut In
To mix a cold fat, such as butter or margarine, with flour or dry ingredients by hand until the mixture
resembles coarse crumbs using a pastry blender or two tableware knives.
Electric Hand Mixer
A hand held mixer which usually comes with various attachments including a whisk attachment for
whisking cream, batters and egg whites and sugar. Dough hooks are also available for some models to
mix and knead yeast mixtures.
Electric Mixer
A large worktop piece of equipment which has the capacity to mix large amounts of bread, cake, icing
and pastry dough. Food mixers also often have useful extra attachments such as a blender, juice
extractor, pasta maker or coffee grinder.
Elongated
To taper an icing decoration by relaxing the bag pressure and movement before stopping the
technique.
Embroidery
A delicate technique that creates a pattern on the top and sides of the cake using a series of straight
and curved lines, dots and flower shapes resembling fine embroidery.
Featherweight Bag
Reusable polyester decorating bag.
Figure Piping
A decorating technique used to form figures out of icing. The form figures normally consist of fruits,
vegetables, animals, or people.
Filling
Frosting, preserves, and/or pudding that is spread between layers of cake to hold them together.
Finely Chop
To cut food into very small pieces using a sharp knife or food processor.
Firm Ball Stage
A term used in connection with making sweets to determine the temperature of a sugar and water
syrup. When a teaspoon of the boiled syrup is dropped into cold water and it forms a firm ball, which
does not flatten when removed from the water, the syrup is at firm ball stage or has a temperature of
242-248°F.
Firm Peaks
When a whisk is removed from a well whisked or whipped ingredient, the mixture stands up in small
points known as firm peaks.
Flower Former
A curved plastic form used to dry icing flowers and to create curved petals.
Flower Nail
Round, flat surface on a stem that is finger-held and can be rotated. Used for making icing flowers.
Flute
Press together two pastry layers on edge of pie crust, sealing the dough and at the same time creating
a decorative edge using fingers, a fork, or other utensil.
Foaming
The process of whipping eggs, with or without sugar, to incorporate air.
Foamy
When a mixture is beaten or mixed until it has a frothy and bubbly, semi-liquid texture.
Fold In
To combine a light ingredient such as whipped cream or whisked egg whites into a heavier mixture
such as melted chocolate and butter. By folding in the lighter ingredient the heavier mixture becomes
lighter. To fold in, pass wire ship, rubber spatula, or metal spoon vertically down through the mixtures
across bottom of bowl and up opposite side. Rotate the bowl a quarter turn with each stroke. Repeat
until evenly combined. Do not stir in circles. Also refers to incorporating ingredients like chocolate
chips or nuts into a cake or cookie dough.
Fondant
A sweet, elastic icing made of sugar, corn syrup, and gelatin that is rolled out with a rolling pin and
draped over a cake. It has a smooth, porcelain finish and provides a firm base for hand molded sugar
flowers, decorative details, and architectural designs. Cakes iced in fondant have a layer of
buttercream, apricot glaze or ganache underneath to keep the fondant soft. Flowers made with fondant
are generally not as delicate as Gum Paste flowers. A fondant covered cake should not be refrigerated
unless it contains perishable items.
Fresh Flowers
Can be added to a cake as long as they are non-poisonous and organically grown. All stems are
poisonous. Can be placed in plastic holders or on plates, specifically designed for holding fresh
flowers on cakes.
Frost
To cover a cake with icing.
Frothy
A light foam-like texture created when liquid has been whisked until a collection of small bubbles have
formed.
Ganache
A sweet, rich chocolate, denser than mousse but less dense than fudge. It is made by pouring hot
cream over chocolate and beating it with a wooden spoon until the mixture is glossy and smooth, and
will soften in very humid weather.
Garland
Swags of icing used to create a draped decoration along the top of the cake.
Garnish
To add a small decoration, often edible, to a dessert just before serving to enhance its finished
appearance.
Gelatin
Ingredient of Gum Paste used to strength the final product. Also used to thicken some fillings.
Glaze
Glazes are used to give desserts a smooth and/or shiny finish or to seal in the moisture. Cake glazes
can be water icing (confectioners’ sugar mixed with liquid), melted chocolate in combination with
cream, butter and/or sugar syrup, or fondant (a thick shiny opaque icing). Caramel is used to glaze
some cakes and small pastries; and sugar cooked to the hard-crack stage can be used to give pastries
sheen but no color. Tart glazes are made from sieved jam, preserves or jelly, or a combination of the
above. Pastry glazes (brushed on dough before baking) can be an egg glaze made with whole eggs or
yolks; milk, cream and/or butter glaze (these produce a duller finish); sugar glaze (sugar sprinkled over
milk or cream glaze), or any combinations of the above.
Glucose
A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed
foods because it does not crystallize easily. Also called dextroglucose or dextrose. Used in making
fondant.
Glycerin
A colorless, odorless, syrupy liquid made from fats and oils and used to retain moisture and add
sweetness to foods. It also helps to prevent sugar crystallization in foods like candy. Stir into icing to
restore consistency or use to soften fondant or royal icing. Can be used to soften dried icing colors,
and when making rolled fondant.
Grease
To apply a layer of fat to a surface to prevent food from sticking.
Gum Arabic
A powdered resin that is taken from two sub-Saharan species of the acacia tree. It is used primarily in
the food industry as a stabilizer. Also, an ingredient used in making gumdrops.
Gum Paste
A sugar paste dough with a gum stiffening agent, this mixture is most often used for handmade flowers
and other three-dimensional decorations. Flowers made from Gum Paste usually look the most lifelike.
It dries hard and breaks easily if not handled gingerly. Gum Paste is susceptible to heat and humidity. If
properly stored, Gum Paste decorations will last for years as keepsakes.
Gum Paste Flowers
Realistic-looking fruits, flowers, ribbons and bows molded from a paste of sugar, cornstarch, and
gelatin. Gum Paste decorations which can be used to garnish a cake, are edible and will last for years
as keepsakes.
Gum Tragacanth
Powdered resin that is essential ingredient for Gum Paste to ensure its elastic qualities.
Hard Ball Stage
The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when
dropped into cold water. This temperature is usually between 250°F and 265°F. A candy thermometer is
a handy tool for determining the proper temperature. The hard-ball stage is important because certain
candy recipes require this in order to be prepared successfully.
Hard Crack Stage
The hard crack stage is the highest temperature you are likely to see specified in a candy recipe. At
these temperatures, there is almost no water left in the syrup. Syrup dropped into ice water separates
into hard, brittle threads that break when bent. the syrup is at hard crack stage or has a temperature of
300°F to 310°F.
Icing
A mixture of sugar, butter, and flavorings used to cover a cake and from which decorative, edible
designs are created.
Icing Color
Concentrated color formula used for adding color to icing and other foods.
Icing Pearls
A technique using icing, piping gel, and tips to form pearls on a cake.
Invert Sugar
Created by combining a sugar syrup with a small amount of acid (such as cream of tartar or lemon juice)
and heating. This inverts, or breaks down, the sucrose into its two components, glucose and fructose,
thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar
produces a smoother product and is used in making candies such as fondant, and some syrups. The
process of making jams and jellies automatically produces invert sugar by combining the natural acid in
the fruit with granulated sugar and heating the mixture. Invert sugar can usually be found in jars in
cake-decorating supply shops
Invertase
A yeast derivative, used in fondant centers to make them creamier as the fondant ripens. Usually only a
few drops are necessary. Can be omitted from any recipe.
Iridescent Powder
Powder that give cakes and decorations a pearl-like finish.
Kirsch
A clear alcoholic beverage distilled from cherries.
Knead
To work dough either with your hands, in a food processor with a dough hook or using a whisk with the
dough hooks attached until it is smooth and elastic.
Lace Points
Royal icing piped filigree which extends past the edge of the cake.
Lambeth
A method of using intricate, dimensional overpiping of borders on a rolled fondant cake. Overpipe
scrolls, scallops and stringwork plus other decorations for the layer-upon-layer look.
Latticework
A detail that crisscrosses with an open pattern. The lattice can be piped on the side of the cake or
pressed into the cake.
Lecithin
An emulsifier made from soybeans and used to keep oils from separating.
Marble
To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marzipan
A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to
decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.
Meringue Powder
Mixture made with pasteurized dried egg whites; used to make long-lasting, hard-drying royal icing.
Safe to use uncooked in icings, meringues and mousses. Also adds strength to sugar molds and
buttercream flowers. Stabilizes buttercream and whipped cream icings.
Milk Chocolate
A combination of chocolate liquor, added cocoa butter, sugar and milk or cream. It must contain at least
10% chocolate liquor. It may also contain optional ingredients.
Miniatures
Individually decorated wedding cakes served to each guests.
Modeling Chocolate
A thick paste made of chocolate and glucose, which can be molded by hand into decorative shapes.
Also referred to as Candy Clay.
Mousse
A very light and airy filling similar to a dense whipped cream flavored with fruit or chocolate. Mousse is
not recommended for cakes that will be displayed at room temperature for any length of time.
Nougat
A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a confection
and flavoring.
Paramount Crystals
Vegetable oils, mostly coconut oil, in small solid pieces and used as coconut oil.
Parchment Bag
Disposable decorating bag formed from a parchment paper triangle.
Pastillage
without any of the softening ingredients (glycerin, cornstarch or shortening). It is used mainly for
decorative ribbons, three dimensional shapes and appliques, as it dries bone-dry and crusts more
quickly than Fondant. It can be rolled very thin. It is also used to make sugar greeting cards, picture
frames, bells, boxes or other containers which can then be decorated with piping or sugar flowers.
Decorations made from pastillage should not be eaten.
Pastry Cream
A delicate milk and egg-based filling similar to pudding. Pastry cream can be flavored with vanilla,
chocolate or coffee.
Pastry Wheel
A small hand held tool with a fluted wheel on the end for cutting pastry and creating a decorative edge
Pattern
An illustrated design which can be transferred to an iced cake, then decorated.
Pearls
Round, edible sugar balls coated with a pearl dust (in almost any color) used for decorative purposes.
Pearls can be individual or in strings.
Pillars
Used in a tiered cake, such as a wedding cake, to separate the tiers of cake. They can be made of
plastic or wood in several lengths to achieve the desired look.
Pipe
Squeezing icing out of bag through a decorating tip to form decorations.
Piping
Decorative details created using a decorating bag and various metal decorating tips. Piping details
include leaves, borders, basketweave, and flowers.
Piping Gel
Transparent gel that can be tinted any color for decorating, writing or pattern transfer.
Pulled Sugar
A technique in which boiled sugar is manipulated and pulled to produce flowers and bows.
Rolled Buttercream
A sweet and very pliable icing similar to Rolled Fondant that is rolled out then placed on the cake as a
covering. The cake is first covered with a very thin layer of buttercream icing, and the rolled
buttercream is laid on top. It can also be used to mold flowers.
Rolled Fondant
A thick, malleable dough made of powdered sugar, corn syrup, gelatin and glycerin with added flavor
and then optionally tinted. Typically, it is rolled out and then draped and smoothed to conform with the
shape of the cake for a flawless matte finish, making it a popular covering for wedding cakes. Rolled
fondant can also be modeled, formed, twisted, imprinted, cut out to form eyelet lace and used to make
scrolls and flowers. It can be used to cover cake boards. It acts as a smooth base for pastillage flowers
and royal icing details. Sometimes referred to as Sugarpaste.
Royal Icing
Icing that can be made with raw egg whites, meringue powder, water, confectioner’s sugar or cream of
tarter. It can be tinted in any color. This icing is piped from a decorating bag to create latticework,
beading, bows, and flowers.
Royal Icing Flowers
Decorated flowers made of royal icing. When dry, the texture is hard and brittle and keeps virtually
indefinitely. Do not refrigerate dried decorations.
Self-Rising Flour
All-purpose flour with added salt and leavening (baking powder). See How to make self-rising flour.
Semisweet Chocolate
A combination of chocolate liquor, added cocoa butter and sugar. It must contain at least 35% chocolate
liquor. Most commonly know in the form of semisweet chocolate chips.
Sepal
One of the green, leafy parts which make up a flower’s calyx.
Shavings
Very thin, often long or curly pieces of a solid ingredient that have been sliced off a whole block using
a vegetable peeler.
Soft Ball Stage
A term used in connection with making sweets to determine the temperature of a sugar and water
syrup. When a teaspoon of the boiled syrup is dropped into cold water and it forms a soft ball, which
flattens when removed from the water, the syrup is at soft ball stage or has a temperature of 234-240°F.
Soft Crack Stage
A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water
separates into hard though pliable threads. On a candy thermometer, the soft crack stage is between
270°F and 290°F.
Soft Peaks
When a whisk is removed from a lightly whisked or whipped ingredient, the mixture just stands up in
points known as soft peaks.
Sotas
An elaborate piping technique using a series of curved lines dropped in a random manner that yields a
lace-like pattern.
Springform Pan
A round pan with high, straight sides (2 1/2 to 3") that expand with the aid of a spring or clamp. The
bottom of the pan can be removed from the sides when the clamp is released—this allows cakes, tortes
or cheesecakes to be easily removed from the pan.
Stacked
All tiers of the cake are placed directly on one another. Dowels are placed inside the cake to support
the cake placed on top of it.
Stamen
One of the reproductive parts of a flower usually found in the center of the flower.
Stringwork
A technique using a small round tip to create garland on the side of cakes.
Sucrose
The chemical name for regular granulated sugar and confectioners’ sugar.
Sugar (Candy) Thermometer
A thermometer used to check the temperature of sugar when making sweets. A sugar thermometer is
also invaluable for checking the setting point when making jams and jellies. A sugar thermometer can
also be used to measure the temperature of oil when deep frying.
Sweet (Dark) Chocolate
A combination of chocolate liquor, added cocoa butter and sugar. It must contain at least 15% chocolate
liquor and has a higher proportion of sugar than semisweet chocolate.
Swiss Dots
A piping technique that forms tiny dots in random patterns that resemble a fine dotted Swiss fabric.
Tempering
The process of melting and cooling chocolate to specific temperatures in order to prepare it for
dipping, coating, or molding.
Texturizing
A procedure for putting a finish onto the surface of the cake.
Thread Stage
A test for sugar syrup in which a drop of boiling syrup forms a soft 2" thread when immersed in cold
water. On a candy thermometer, the thread stage is between 230°F and 234°F.
Throat
Trumpet like center of a flower.
Throat Former
Object used to shape and dry orchid centers.
Tier
To stack cakes of graduating sizes.
Tier Separators
Constructed supports that separate stacked cakes.
Tongue
Sausage-shaped protuberance near the center or top of orchid throat.
Torting
Splitting a single cake layer in half horizontally to form two layers.
Whipped
A mixture of ingredients or a single ingredient that has been rapidly beaten using a fork or hand or
electric whisk to introduce air into it to increase the volume.
Whipped Cream
Made of heavy cream and sugar and usually has some type of stabilizer to prevent it from separating.
Whipped cream must be kept refrigerated. Not recommended for outdoor settings.
Whisk
A hand or electric tool used to introduce air into ingredients to increase their volume. Also, to beat
rapidly using a hand or electric whisk to introduce air into a mixture or single ingredient to increase the
volume. Similar to whipping but not as fast a motion or for as long a period of time. Ingredients are
whisked until blended or smooth-but not fluffy.
Zest
Sometimes known as peel or rind. Thin, colored outer coating of citrus fruit that contains the essential
oil extracts that gives the fruit its distinctive flavor. A small amount of zest gives a strong characteristic
flavor of the fruit. Citrus zest is used extensively in sweet or savory dishes wherever the flavor of
citrus fruit is required. Zest can be grated from fruit using the fine side of a standard grater - be careful
to only remove the colored zest and not the white pith underneath which imparts a bitter flavor, the
best way to avoid this happening is to turn the fruit frequently when grating. Alternatively use a zester -
a small tool which efficiently removes the zest by running it down the skin of the fruit.