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Boiled Icing
Italian meringue used as a cake icing.
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Boston Cream Pie
A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
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Buttercream
An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and, sometimes, other ingredients.
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Flat Icing
A simple icing made of confectioners' sugar and water, usually used for Danish pastries and sweet rolls.
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Fondant
A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
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French Pastry
Any of a variety of small fancy cakes and other pastries, usually in single-portion sizes.
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Gâteau (gah toe)
French word for "cake."
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Glaze
(1) A shiny coating, such as a syrup, applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.
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Icing Comb
A plastic triangle with toothed or serrated edges; used for texturing icings.
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Marble
To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
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Marshmallow Icing
Boiled icing with the addition of gelatin.
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Piping Jelly
A transparent, sweet jelly used for decorating cakes.
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Royal Icing
A form of icing made of confectioners' sugar and egg whites; used for decorating.
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Turntable
A pedestal with a flat, rotating top, used for holding cakes while they are being decorated.
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