Featured Discussions - Cake Decorating Community - Cakes We Bake2024-03-29T12:13:12Zhttps://cakeswebake.com/forum/topic/list?feed=yes&xn_auth=no&featured=1Fashion Theme Cake Contesttag:cakeswebake.com,2015-07-20:4635016:Topic:15663942015-07-20T22:26:07.702ZTheresa Happehttps://cakeswebake.com/profile/TheresaHappe
<p><span class="font-size-4">Enter your fashion theme cake by Tuesday, September 1<sup>st</sup> for a chance to win.</span></p>
<p></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656238939?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/2656238939?profile=RESIZE_1024x1024" width="750"></img></a></p>
<p> </p>
<p><span class="font-size-4">1<sup>st</sup> Place: The new Craftsy class by Elisa Strauss of <a href="http://www.confetticakes.com/">Confetti Cakes</a>, “…</span></p>
<p><span class="font-size-4">Enter your fashion theme cake by Tuesday, September 1<sup>st</sup> for a chance to win.</span></p>
<p></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656238939?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/2656238939?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></p>
<p> </p>
<p><span class="font-size-4">1<sup>st</sup> Place: The new Craftsy class by Elisa Strauss of <a href="http://www.confetticakes.com/">Confetti Cakes</a>, “<a href="http://www.craftsy.com/class/runway-ready-more-high-fashion-heels/5092?_ct=sbqii-sqjuweho-dum&_ctp=3&rceId=1437416109622~b78yoj7t">Runway Ready: More High-Fashion Heels</a>” plus 5 molds of your choice from the 2015 Elisa Strauss Fashion Accessory Collection by Marvelous Molds®.</span></p>
<p><span class="font-size-4"> </span></p>
<p><span class="font-size-4">2<sup>nd</sup> Place: The new Craftsy class by Elisa Strauss of Confetti Cakes, “Runway Ready: More High-Fashion Heels.”</span></p>
<p><span class="font-size-4"> </span></p>
<p><span class="font-size-4">Master cake artist Elisa Strauss is known for her realistic cakes. She is the author of The Confetti Cakes Cookbook: Spectacular Cookies, Cakes & Cupcakes and Confetti Cakes for Kids. Elisa has appeared on Extreme Cake Challenge (Food Network), The View, Martha, The Today Show, Sex and the City and more. Elisa currently offers several online classes through Craftsy and travels internationally teaching her cake decorating techniques.</span></p>
<p><span class="font-size-4"> </span></p>
<p><span class="font-size-4">You can see more of Elisa’s work at <a href="http://www.confetticakes.com" target="_blank">Confetti Cakes</a> or follow her on any of her social media pages:</span></p>
<p><span class="font-size-4"><a href="https://www.facebook.com/pages/Elisa-Strauss/58556641151">Facebook Page</a></span></p>
<p><span class="font-size-4"><a href="https://twitter.com/elisastrauss">Twitter</a></span></p>
<p><span class="font-size-4"><a href="https://instagram.com/confetticakes">Instagram</a></span></p>
<p><span class="font-size-4"><a href="https://www.youtube.com/user/ConfettiCakes">Youtube</a></span></p>
<p><span class="font-size-4"> </span></p>
<p><span class="font-size-4">Elisa Strauss will judge the fashion theme cake contest entries.</span></p>
<p><span class="font-size-4"> </span></p>
<p><span class="font-size-4">Here are some of the molds from Elisa’s <a href="http://marvelousmolds.com/collaborators/elisas-fashion-accessory-mold" target="_blank">new collection</a> at Marvelous Molds® alongside the incredible sugar shoes she created with them in this Craftsy class:</span></p>
<p><span class="font-size-4"><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656239454?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/2656239454?profile=original" width="505" class="align-center"/></a></span></p>
<p><span class="font-size-4"> <a href="http://storage.ning.com/topology/rest/1.0/file/get/2656239825?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/2656239825?profile=original" width="505" class="align-center"/></a></span></p>
<p><span class="font-size-4"><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656240512?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/2656240512?profile=original" width="505" class="align-center"/></a></span></p>
<p></p>
<p><span class="font-size-4">All items for decorating need to be made from an edible material other than a dummy as the base of the cake, if desired.</span></p>
<p><span class="font-size-4">Only one entry per person, and only one photograph allowed to be submitted per person.</span></p>
<p><span class="font-size-4">Your cake must have <b>a title</b>, <b>a descriptive caption</b> stating what methods were used, and what materials were used for the decorating, and the <b>tag number fashion15</b>.</span></p>
<p><span class="font-size-4">You may not have any previous ‘favorites’ already on the photo used for the contest.</span></p>
<p><span class="font-size-4"><u>Do NOT</u> place the tag number in the title of your cake, and <u>Do NOT</u> place the letter <b><u>F</u></b> with your tag number. This is something that the moderators do in order to ‘Feature’ your photo in the contest, and if you place this along with the tag number, it could be ‘assumed by the ‘moderators’ that your picture has already been featured and you could miss out on the contest. The letter in itself only lets the moderators know that we have done the proper steps in adding your photo, and is a clue to the other moderators that a picture has already been Featured.</span></p>
<p><span class="font-size-4">Entries must be uploaded by midnight EST on September 1st. Voting ends at 11pm EST on September 6th. The top ten cakes will be determined by the number of people selecting it as their favorite with the favorite button. Winners will be announced on September 8th.</span></p>
<p><span class="font-size-4">Read through all of the rules carefully. If any field has not met the criteria of the rules, your cake will not be entered into the contest. If you notice that your cake has not been featured within a few days after submission, go back and reread the rules again and make sure that you have followed the rules properly. Make any corrections needed at that time. If you are unsure of anything, add a comment onto this discussion and one of the moderators will see it and respond.</span></p>
<p><span class="font-size-4">Congratulations to our winners!</span></p>
<p></p>
<p><span class="font-size-4">1st Place: Patrice Drinkard</span></p>
<p><span class="font-size-4">Steampunk Boot, Purse and Hat</span></p>
<p></p>
<p><span class="font-size-4"><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656240934?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/2656240934?profile=original" width="398" class="align-center"/></a></span></p>
<p><span class="font-size-4"> 2nd Place:</span></p>
<p><span class="font-size-4">Sandra Smiley - Suede Fringed Pump</span></p>
<p><span class="font-size-4"><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656241137?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/2656241137?profile=original" width="493" class="align-center"/></a></span></p> BIRTHDAYS ...FRIENDS AND CAKERStag:cakeswebake.com,2014-09-18:4635016:Topic:14858962014-09-18T18:27:05.697Zart deco cakes by galidinkhttps://cakeswebake.com/profile/gali
<p>WISHING HAPPY BIRTHDAYS TO ALL BUT it would be nice if we all list or birthdays , ! please join in ,</p>
<p>WISHING HAPPY BIRTHDAYS TO ALL BUT it would be nice if we all list or birthdays , ! please join in ,</p> Do You Own a Cake Blog?tag:cakeswebake.com,2013-04-14:4635016:Topic:12232252013-04-14T11:13:33.454ZTheresa Happehttps://cakeswebake.com/profile/TheresaHappe
<p>Would anyone here who owns a cake blog be interested in either receiving or placing guest blog posts? It is a great way to add different types of content to your own blog and to attract new people from other blogs to your own.</p>
<p>Would anyone here who owns a cake blog be interested in either receiving or placing guest blog posts? It is a great way to add different types of content to your own blog and to attract new people from other blogs to your own.</p> Newbies Introduce Yourselftag:cakeswebake.com,2011-06-21:4635016:Topic:4396772011-06-21T21:13:09.359ZTheresa Happehttps://cakeswebake.com/profile/TheresaHappe
<p>Hi newbies, </p>
<p> </p>
<p>Welcome to Cakes We Bake. Please introduce yourself here.</p>
<p>Hi newbies, </p>
<p> </p>
<p>Welcome to Cakes We Bake. Please introduce yourself here.</p> Meet the Cakes We Bake Judgestag:cakeswebake.com,2011-06-03:4635016:Topic:3988332011-06-03T19:44:07.921ZTheresa Happehttps://cakeswebake.com/profile/TheresaHappe
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656244231?profile=original" target="_self"><img class="align-left" src="http://storage.ning.com/topology/rest/1.0/file/get/2656244231?profile=RESIZE_320x320" width="300"></img></a></p>
<p><span class="font-size-4"><strong>Marsha Winbeckler</strong></span></p>
<p> </p>
<p>Marsha Winbeckler resides in Redding, California, and has been a cake decorator and instructor for over 30 years. She has won many awards for her work. She is the author of three books, Cocoa and Chocolate Painting, Wafer Paper Uses, and Decorating With Rolled Buttercream Icing, plus a…</p>
<p><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/2656244231?profile=original"><img width="300" class="align-left" src="http://storage.ning.com/topology/rest/1.0/file/get/2656244231?profile=RESIZE_320x320" width="300"/></a></p>
<p><span class="font-size-4"><strong>Marsha Winbeckler</strong></span></p>
<p> </p>
<p>Marsha Winbeckler resides in Redding, California, and has been a cake decorator and instructor for over 30 years. She has won many awards for her work. She is the author of three books, Cocoa and Chocolate Painting, Wafer Paper Uses, and Decorating With Rolled Buttercream Icing, plus a candy DVD, Easy Chocolate Tempering <br/> and Candy Coating Uses. </p>
<p><br/> Marsha was also the editor of the ICES Newsletter for over 13 years and currently serves on the Editorial Board for American Cake Decorating Magazine.<br/> Cake decorating is such an important part of her life that she even met her husband Roland at a Cake Decorators' Convention (ICES) in 1984.</p>
<p><br/> Appearances on TV, including the Food Network and TLC's Ultimate Cake Off, and demonstrating at international cake decorator's conventions (ICES) are among highlights in Marsha's career. Cake decorating has also taken her and Roland to Canada, Jamaica, Australia, and, in the near future, South Africa. Marsha and Roland own <a target="_blank" href="http://www.cakesuppliesplus.com">CakeSuppliesPlus.com</a>--A-J Winbeckler Enterprises, through which they sell cake decorating and candy making supplies, teach decorating classes, and produce their books and DVDs. Marsha's other interests include computer technology; and when time permits, Marsha and Roland enjoy riding their Harley-Davidson motorcycles around beautiful Northern California.</p>
<p> </p>
<p><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/2656244638?profile=original"><img width="300" class="align-left" src="http://storage.ning.com/topology/rest/1.0/file/get/2656244638?profile=RESIZE_320x320" width="300"/></a><span class="font-size-4"><strong>Edna De la Cruz</strong></span></p>
<p> </p>
<p> </p>
<div><span class="font-size-4"><span class="font-size-2"><font size="2">E</font><font><font><font><font>d</font><font>n</font>a de la Cruz has been interested in creating beautiful things with her hands all her life. She began as a Fashion Designer doing fashion shows in Central Florida. <br/> <br/> Over ten years ago, she decided to try her hand at cake decorating. She took basic classes with Wilton and fell in love with the art. Edna worked at a custom cake shop as the Wedding Cake Designer. Some of her work and tutorials have been featured in magazines like Cake Central Magazine and American Cake Decorating Magazine. Today, she not only designs Wedding Cakes, but she teaches both through her instructional DVDs and in classrooms throughout the country.</font></font></font></span></span></div>
<div><span class="font-size-2"><font><font><font> </font></font></font></span></div>
<div><span class="font-size-2"><font><font><font>Edna has been invited to be a judge at different Cake Competitions including the prestigious Oklahoma State Sugar Art Show (OSSAS) run by the famous Kerry VIncent. You can see examples of her work, free tutorials and find her DVD's at her website <a target="_blank" href="http://www.designmeacake.com">Design Me A Cake</a>. Edna recently was recently filmed for an episode of the Food Network's "Challenge." Stay tuned for more details on air dates.</font></font></font></span></div>
<div><span class="font-size-2"><font><font><font><br/></font></font></font></span></div>
<div><span style="font-size: 19px;"><b><br/></b></span></div>
<div class="font-size-4"><p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656244813?profile=original" target="_self"><img width="200" src="http://storage.ning.com/topology/rest/1.0/file/get/2656244813?profile=RESIZE_320x320" style="padding: 2px;" class="align-left" width="200"/></a></p>
<p><span class="font-size-4"><strong>Christina Bisbee-Rost</strong></span></p>
<p> </p>
<p>Christina Bisbee-Rost, aka <a href="http://www.cakegirl.com" target="_blank">Cakegirl</a> owns and operates <a target="_blank" href="http://www.chocolateduck.com">The Chocolate Duck</a>, Long Island’s largest cake decorating and chocolate molding supply store with her Family for the last 23 years.</p>
<p> </p>
<p>Christina attended New York Restaurant School in Manhattan where she graduated at the top of her class and went on to do her externship with Chef Francois Payard at “Restaurant Daniel”. Christina honed her skills within the family business and went on to study under The Great Nicholas Lodge as well as Chef Andre Raynard and Colette Peters.</p>
<p> </p>
<p>Christina has been teaching Cake design and sugar art for 16 years as well as designing beautiful cakes for her clients specializing in cake sculpting and Gumpaste flowers.</p>
<p> </p>
<p>In the last 3 years Christina has appeared on numerous Food Network Cake Challenges as well as assisting on “Last Cake Standing” and placing in many cake competitions. She has also appeared on “My Fair Weddings” with David Tutera and her cake inspired by The Royal Wedding appeared on The Rachel Ray Show.</p>
<p> </p>
<p> </p>
<p> </p>
<p> </p>
<p> </p>
<p><span style="font-size: 19px;"><br/></span></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656245092?profile=original" target="_self"><img width="200" src="http://storage.ning.com/topology/rest/1.0/file/get/2656245092?profile=RESIZE_320x320" class="align-left" width="250"/></a></p>
<p><span class="font-size-4">Alex Molnar</span></p>
<div><span style="font-size: 19px;"><br/></span></div>
<p>Alex Molnar began his career in the theatre as a light designer & technician, for which he holds a BFA. Ten years later, he returned to school, graduating from Johnson & Wales in Providence with an AS & BS in Baking & Pastry. He studied under Felicia Prichett and has taken classes with Pat Trunkfield.</p>
<p><br/> Alex learned to make gum paste filler flowers from his mother in the early 70's as a way to keep him occupied while she made wedding cakes. His love for cooking and baking began when he "realized" chocolate was a food group. He spent several years in Belgium and Germany working as a Pastry Chef, Chocolatier, and Cake Decorator in Hotels, Pastry Shops & Cafes. He has also worked as a pastry chef in top restaurants in Boston MA, Ft. Myers & Naples, FL. Alex has been the Pastry Chef for a 3-1/2 star restaurant, run a pastry shop, and has taught classes and ran his own wedding cake business. His wife is the owner of <a target="_blank" href="http://www.ahcakedesign.com">A&H Cake Design</a> cake decorating supply store.</p>
<br/>
<p class="style6" align="justify"><span class="font-size-2"> </span></p>
<p class="style6" align="justify"><span class="font-size-2"> </span></p>
<p class="style6" align="justify"><strong><span class="font-size-4">Dawn Parrott</span></strong></p>
<div class="views-field views-field-value"><div class="field-content"><p><span class="font-size-2"><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/2656245391?profile=original"><img width="300" class="align-left" style="padding: 2px;" src="http://storage.ning.com/topology/rest/1.0/file/get/2656245391?profile=RESIZE_320x320" width="300"/></a>Dawn Parrott is a certified Pastry Chef and accomplished award winning cake designer living in Houston TX. Her inspiration came at a young age when she watched her dad make incredible cakes for family and friends. Dawn has won awards around the country and teaches sugar arts at the highest level.</span></p>
<p><span class="font-size-2">In 2010 Dawn earned the title master sugar artist by placing 5th at the Tulsa Oklahoma State Sugar Art Show (OSSAS) in the Wedding division. Her award winning designs have been featured numerous times in different cake, baking magazines and books across the US and Internationally. Dawn has appeared on television The Food Network Challenge in 2009 and 2010 called Paranormal Cakes and Stand Up Comedy Cakes. Dawn’s favorite medium is working with royal icing.</span></p>
</div>
</div>
<p class="style6" align="justify"><span class="font-size-2"> </span></p>
</div> Rules Reminder - Naughty or Illegal Drug Related Cakestag:cakeswebake.com,2010-11-10:4635016:Topic:1689562010-11-10T18:00:55.884ZDeahhttps://cakeswebake.com/profile/Deah
<p>Just a friendly reminder regarding naughty cake and drug related cake pictures. We've seen some lately and just wanted to bring your attention to the rules regarding pictures. </p>
<p> </p>
<p>Please do not post x-rated or drug related cakes (medical cakes are acceptable), as the photos can be seen by anyone. </p>
<p><br></br>We want to encourage young decorators. Inappropriate pictures will be removed and you will be notified.</p>
<p> </p>
<p>Thanks for your…</p>
<p>Just a friendly reminder regarding naughty cake and drug related cake pictures. We've seen some lately and just wanted to bring your attention to the rules regarding pictures. </p>
<p> </p>
<p>Please do not post x-rated or drug related cakes (medical cakes are acceptable), as the photos can be seen by anyone. </p>
<p><br/>We want to encourage young decorators. Inappropriate pictures will be removed and you will be notified.</p>
<p> </p>
<p>Thanks for your cooperation!</p>
<p> </p>
<p> </p>
<p> </p>
<p> </p>
<p>You can find the rules posted here - <a href="http://www.cakeswebake.com/forum/topics/cakes-we-bake-rules">http://www.cakeswebake.com/forum/topics/cakes-we-bake-rules</a></p>
<p> </p>
<p> </p> Cake Orderstag:cakeswebake.com,2010-10-24:4635016:Topic:1573752010-10-24T22:03:31.299ZTheresa Happehttps://cakeswebake.com/profile/TheresaHappe
I keep posting cake leads in the various state groups and people haven't been checking them often enough, so I'm going to post them here from now on. Once you let me know you're interested in doing the cake, I'll send you the contact info by private message to protect the customer's phone number from being public.
I keep posting cake leads in the various state groups and people haven't been checking them often enough, so I'm going to post them here from now on. Once you let me know you're interested in doing the cake, I'll send you the contact info by private message to protect the customer's phone number from being public. Cake Decorating Terms and Meanings P-Ztag:cakeswebake.com,2010-07-25:4635016:Topic:1054472010-07-25T15:04:05.141ZSherry Quallshttps://cakeswebake.com/profile/SherryQualls
<p align="center" style="text-align: center;"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Cake Decorating</span></b></p>
<br />
<p align="center" style="text-align: center;"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Terms and Meanings</span></b></p>
<br />
<p align="center" style="text-align: center;"><b><span style="font-size: 9pt; font-family: "Comic Sans MS";">(courtesy of…</span></b></p>
<p style="text-align: center;" align="center"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Cake Decorating</span></b></p>
<br />
<p style="text-align: center;" align="center"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Terms and Meanings</span></b></p>
<br />
<p style="text-align: center;" align="center"><b><span style="font-size: 9pt; font-family: "Comic Sans MS";">(courtesy of <a href="http://www.ladycakes.com">www.ladycakes.com</a>)</span></b></p>
<p style="text-align: center;" align="center"><br/></p>
<br />
<br />
<p><b><span style="font-family: "Comic Sans MS";">Pan Coat</span></b> <span style="font-family: "Comic Sans MS";">This is where you add shortening to a paper towel and you wipe it in the pan to coat the pan and then you add some
flour and shake it around the pan and then toss out the extra flour.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";"><br/></span></b></p>
<p><b><span style="font-family: "Comic Sans MS";">Pastillage</span></b> <span style="font-family: "Comic Sans MS";">glycerin, corn syrup or shortening and it dries even harder. It can be rolled very thin and is used primarily for
decorative ribbons, shapes and appliqués, as it dries bone-dry and crusts more<br />
quickly than Fondant. It is also used to make sugar greeting cards, picture<br />
frames, bells, boxes or other containers which can then be decorated with<br />
piping or sugar flowers. It is considered "technically" edible, but<br />
if eaten, it will not harm you, but it is not palatable.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Pastry Cream</span></b> <span style="font-family: "Comic Sans MS";">A delicate milk and egg-based filling similar to pudding. Pastry cream can be vanilla, chocolate or coffee flavored.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Pearls</span></b> <span style="font-family: "Comic Sans MS";">Round, edible sugar balls coated with a pearl dust (in almost any color) used for decorative purposes. Pearls can be
individual or in strings.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Petals</span></b> <span style="font-family: "Comic Sans MS";">The outermost segments of a flower. <br/> <br/>
<b>Petit Four</b> A delicate cake or pastry small enough to be eaten in one or<br />
two bites.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Petit Four Glace</span></b> <span style="font-family: "Comic Sans MS";">An iced or cream-filled petit four.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Pillars</span></b> <span style="font-family: "Comic Sans MS";">Separators used in a tiered cake, such as a wedding cake. They can be made of plastic or wood in several lengths to achieve
the desired look.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Pipe</span></b> <span style="font-family: "Comic Sans MS";">To squeeze icing from a bag through a decorating tip.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Piping</span></b> <span style="font-family: "Comic Sans MS";">Decorative details created using a pastry bag and various metal tips. Piping details include leaves, borders,
basket-weave patterns, and flowers.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Piping Gel</span></b> <span style="font-family: "Comic Sans MS";">Tint, flavor with concentrated flavored oil and make various designs. Even make a design transfer.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Pistil</span></b> <span style="font-family: "Comic Sans MS";">Female part of flower that bears the seed and houses the stigma and ovaries.<br/>
<br/>
<b>Powdered or Confectioner Sugar</b> Granulated sugar that has been crushed to<br />
a fine powder. Used when making frosting.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Pulled Sugar</span></b> <span style="font-family: "Comic Sans MS";">A technique in which boiled sugar is manipulated and pulled to produce flowers and bows.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Rolled Buttercream</span></b> <span style="font-family: "Comic Sans MS";">is similar to Rolled Fondant. It’s stretchy so it’s rolled out. The cake is first covered with a very thin layer
of buttercream icing, and the rolled buttercream is laid on top. The rolled<br />
buttercream is sweet and very pliable. You can also mold roses out of them.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Rolled Fondant</span></b> <span style="font-family: "Comic Sans MS";">(It may be referred to as "Sugarpaste"). Originally called "plastic icing" in
England, this thick, malleable dough made of powdered sugar, corn syrup,<br />
gelatin and glycerin with added flavor and then optionally tinted. Typically,<br />
it is rolled out and then draped and smoothed to conform with the shape of the<br />
cake for a flawless matte finish, making it a popular covering for wedding<br />
cakes. Rolled fondant can also be modeled, formed, twisted, imprinted, cut out<br />
to form eyelet lace and used to make scrolls and flowers. It can be used to<br />
cover cake boards. It acts as a smooth base for</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Royal Icing</span></b> <span style="font-family: "Comic Sans MS";"><b>Flowers</b> Decorated flowers made of royal icing. Meringue powder or egg whites, water powder sugar and cream of
tarter</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Royal Icing</span></b> <span style="font-family: "Comic Sans MS";">It is usually made with egg whites and confectioner's sugar and can be tinted in any color. Some recipes call for raw
egg whites, which I don't recommend if you are going to eat it. Alternatives to<br />
raw egg whites exist, including pasteurized dried egg whites, or meringue<br />
powder. This icing starts life as a soft paste piped from a pastry bag to<br />
create latticework, beading, bows, and flowers. Flowers made from royal icing<br />
are usually not as expensive as hand-modeled ones, such as Gum paste, because<br />
it takes less time to make them, but they're also less lifelike. When dry, its<br />
texture is hard and brittle and keeps virtually indefinitely. Do not<br />
refrigerate.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Scone</span></b> <span style="font-family: "Comic Sans MS";">A type of biscuit or biscuit like bread.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Score</span></b> <span style="font-family: "Comic Sans MS";">Using your spatula edge to make a mark inicing or marzipan<b>,</b> for example, by gently pressing it against
the surface. <br/>
<br/>
<b>Self- Rising Flour</b> All-purpose flour with a leavener and salt added.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Sepal</span></b> <span style="font-family: "Comic Sans MS";">One Segment of a calyx.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Separated</span></b> <span style="font-family: "Comic Sans MS";">Tiers of the cake are separated using plastic pillars. The space can be left empty of filled with flowers. <br/>
<br/>
<b>Shortening</b> (A) Any fat used in baking to tenderize the product by<br />
shortening gluten strands. (b) yellow in color for butter flavored shortening<br />
A white, tasteless, solid fat that has been formulated for baking or<br />
deep-frying.<br/>
<br/>
<b>Simple Syrup</b> A syrup consisting of sucrose and water in varying<br />
proportions.<br/>
<br/>
<b>Semisweet and Milk Chocolate </b> Varieties of chocolate used in baking<br />
or for eating made by adding sugar, milk, vanilla or other flavorings to<br />
unsweetened chocolate. Chocolate is available in bars and chips.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Spatula</span></b> <span style="font-family: "Comic Sans MS";">Broad, flat metal utensil used to spread icing smoothly and evenly.<br/>
<br/>
<b>Sponge Cake</b> A type of cake made by whipping eggs and sugar to a foam,<br />
then folding in flour.<br/>
<br/>
<b>Spun Sugar</b> Boiled sugar made into long, thin threads by dipping wires<br />
into the sugar syrup and wav<a name="OCRUncertain190" id="OCRUncertain190">i</a>ng them so that the<br />
sugar falls off in fine streams.<br/>
<br/>
<b>Sweetened Condensed Milk</b> A thick, sweet liquid made by boiling down a<br />
mixture of whole milk and sugar until 60 percent of the water evaporates.<br/>
<b><br/>
Swiss Dots</b> A piping technique that forms tiny dots in random patterns that<br />
resemble a fine dot Swiss fabric.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Swiss Meringue buttercream</span></b> <span style="font-family: "Comic Sans MS";">has a very silky texture and is not too sweet ... this buttercream has a very delicate structure and is not recommended
for warm weather.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Stacked</span></b> <span style="font-family: "Comic Sans MS";">All tiers of the cake are placed directly on one another.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Stamens</span></b> <span style="font-family: "Comic Sans MS";">Male part of flower made up of filament and anther, which carries the pollen. Premade stamens for floral work may be
purchased at cake decorating suppliers, or make your own.<br/>
<b><br/>
Sugar</b> A sweetener that is primarily made from sugar beets or sugar cane.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Sugar paste</span></b> <span style="font-family: "Comic Sans MS";">An icing sugar (sugar paste) or a gum based paste (Gum paste) . Easy to mold, shape, color and roll out and you don't have
to wait for the sugar paste to dry before finishing the final decoration on the<br />
cake. Use powdered sugar to make a very flexible sugar dough. Sugar paste is<br />
suitable for wedding cakes, because the dough can be saved for years at room<br />
temperature.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Table</span></b> <span style="font-family: "Comic Sans MS";">A small cake can be placed at each table to serve that table's guests. Each cake can be identical or can have it's own
personality.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";"><br/></span></b></p>
<p><b><span style="font-family: "Comic Sans MS";">Texturizing</span></b> <span style="font-family: "Comic Sans MS";">A procedure for putting a finish onto the surface of the cake</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";"><br/></span></b></p>
<p><b><span style="font-family: "Comic Sans MS";">Throat</span></b> <span style="font-family: "Comic Sans MS";">Trumpet like center of a flower.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";"><br/></span></b></p>
<p><b><span style="font-family: "Comic Sans MS";">Throat former</span></b> <span style="font-family: "Comic Sans MS";">Object used to shape and dry orchid centers.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";"><br/></span></b></p>
<p><b><span style="font-family: "Comic Sans MS";">Tier</span></b> <span style="font-family: "Comic Sans MS";">To stack cakes of graduating sizes.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";"><br/></span></b></p>
<p><b><span style="font-family: "Comic Sans MS";">Tier Separators</span></b> <span style="font-family: "Comic Sans MS";">Constructed supports that separate stacked cakes.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Tongue</span></b> <span style="font-family: "Comic Sans MS";">Sausage-shaped protuberance near the center or top of orchid throat.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Torte</span></b> <span style="font-family: "Comic Sans MS";">A dense cake that does not use leavening agents like baking powder or baking soda.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Turntable</span></b> <span style="font-family: "Comic Sans MS";">Revolving cake stand for easier decorating.<br/>
<br/>
<b>Vanilla</b> A flavoring extracted from the seeds of an orchid.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Whipped Cream</span></b> <span style="font-family: "Comic Sans MS";">Made of heavy cream and sugar and usually has some type of stabilizer to prevent it from breaking down. It must be kept
refrigerated and is unstable, thus not recommended for outdoor weddings. <br/>
<br/>
<b>White Chocolate</b> Not a true chocolate because it contains no chocolate<br />
liquor. White chocolate is typically made of sugar, cocoa butter, milk solids,<br />
lecithin and vanilla.<br/>
<b><br/>
Yeast</b> A leavening agent that releases carbon dioxide bubbles through<br />
fermentation.</span></p>
<br />
<p><b><span style="font-family: "Comic Sans MS";">Zest</span></b> <span style="font-family: "Comic Sans MS";">Thin, colored outer coating of citrus fruit, not to be confused with thick, white pulp, which is bitter. The outer
rind that carries the oil extracts.</span></p> Cake Decorating Terms and Meanings I-Otag:cakeswebake.com,2010-07-25:4635016:Topic:1054452010-07-25T15:01:26.913ZSherry Quallshttps://cakeswebake.com/profile/SherryQualls
<p align="center" style="text-align: center;"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Cake Decorating</span></b></p>
<br></br>
<p align="center" style="text-align: center;"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Terms and Meanings</span></b></p>
<br></br>
<p align="center" style="text-align: center;"><b><span style="font-size: 9pt; font-family: "Comic Sans MS";">(courtesy of…</span></b></p>
<p style="text-align: center;" align="center"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Cake Decorating</span></b></p>
<br/>
<p style="text-align: center;" align="center"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Terms and Meanings</span></b></p>
<br/>
<p style="text-align: center;" align="center"><b><span style="font-size: 9pt; font-family: "Comic Sans MS";">(courtesy of <a href="http://www.ladycakes.com">www.ladycakes.com</a>)</span></b></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";"><br/></span></b></p>
<p><b><span style="font-family: "Comic Sans MS";">Ice Cream</span></b> <span style="font-family: "Comic Sans MS";">Milk, cream and a sweetening agent are the ingredients that make one of the world's favorite desserts.<br/> <br/>
<b>Icing Comb</b> A plastic or metal triangle with toothed or serrated edges;<br/>
used for texturing icings.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Icing Pearls</span></b> <span style="font-family: "Comic Sans MS";">To pipe icing "pearls" on your cake, fit a round-holed icing tube (a #3-5 works fine) onto a pastry bag. Then, simply coat the inside of the pastry bag with clear piping gel before loading<br/>
the pastry bag with icing. Fill one side of the bag with white icing, the other<br/>
side with some pink icing. When you squeeze and release, glistening<br/>
"pearls" of icing are formed.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Icing Runout</span></b> <span style="font-family: "Comic Sans MS";">A name used for the technique of "running" Royal Icing into a pattern or pre-traced design which has been prepared for "running out". It runs out because it's so thin.<br/>
Same as Flood work, Color-Flo.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Iridescent Powders</span></b> <span style="font-family: "Comic Sans MS";">These give cakes and decorations a Pearle scent finish. <br/> <br/>
<a name="OCRUncertain112" id="OCRUncertain112"><b>Japonaise</b></a> A baked meringue flavored with<br/>
nuts.<br/>
<br/>
<b>Jelly</b> A cooked mixture of fruit, sugar and sometimes pectin, jelly is<br/>
used as a spread able topping for breads and pastries and a filling for cookies<br/>
and cakes.<br/>
<br/>
<b>Kernel Paste</b> A nut paste, similar to almond paste, made of apricot<br/>
kernels and sugar.<br/>
<br/>
<b>Lace Points</b> Royal icing piped filigree that extend past cake.<br/>
<br/>
<b>Ladyfinger</b> A small, dry, finger-shaped sponge cake or cookie.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Latticework</span></b> <span style="font-family: "Comic Sans MS";">A detail that crisscrosses with an open pattern. The lattice can be piped on the side of the cake or pressed into the cake.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Leveling</span></b> <span style="font-family: "Comic Sans MS";">Removing the "crown" of a cake to provide a flat surface for frosting or decorating. <br/> <br/>
<b>Marble</b> To partly mix two colors of cake batter or icing so that the<br/>
colors are in decorative swirls.<br/>
<br/>
<b>Margarine</b> An unsaturated fat made with vegetable oils. Margarine was<br/>
originally developed as a butter substitute.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Marzipan</span></b> <span style="font-family: "Comic Sans MS";">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.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Meringue</span></b> <span style="font-family: "Comic Sans MS";">A thick, white foam made of whipped egg whites and sugar.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Meringue</span></b> <b><span style="font-family: "Comic Sans MS";">Chantilly</span></b> <span style="font-family: "Comic Sans MS";">Baked meringue filled with whipped cream.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Meringue Glaze</span></b> <span style="font-family: "Comic Sans MS";">Baked meringue filled with ice cream.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Miniatures</span></b> <span style="font-family: "Comic Sans MS";">Individually decorated wedding cakes serve each of your guests.<br/> <br/>
<b>Modeling Chocolate</b> A thick paste made of chocolate and glucose, which<br/>
can be molded by hand into decorative shapes.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Molasses</span></b> <span style="font-family: "Comic Sans MS";">A heavy brown syrup made from sugar cane.<a name="OCRUncertain133" id="OCRUncertain133"></a></span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Mousse</span></b> <span style="font-family: "Comic Sans MS";">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.<br/>
<br/>
<b>Napoleon</b> A dessert made of layers of puff pastry filled with pastry<br/>
cream<br/>
<br/>
<b>Nonpareil</b> Decorative candies used for cakes and cookies. Also refers to<br/>
a chocolate candy covered in sugar beads.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Outline or Strings</span></b> <span style="font-family: "Comic Sans MS";">When the outlining method is used, the icing that flows out of the tip to follow contours of a shaped cake or to cover pattern design marks are called "strings" or outlines.</span></p> Cake Decorating Terms and Meanings A-Htag:cakeswebake.com,2010-07-25:4635016:Topic:1054402010-07-25T14:56:43.344ZSherry Quallshttps://cakeswebake.com/profile/SherryQualls
<p><b><span style="font-family: "Comic Sans MS";"> </span></b></p>
<br></br>
<p align="center" style="text-align: center;"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";"><a href="http://www.cakeswebake.com" target="_blank">Cake Decorating</a></span></b></p>
<br></br>
<p align="center" style="text-align: center;"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Terms and Meanings…</span></b></p>
<br></br>
<p><b><span style="font-family: "Comic Sans MS";"> </span></b></p>
<br/>
<p style="text-align: center;" align="center"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";"><a href="http://www.cakeswebake.com" target="_blank">Cake Decorating</a></span></b></p>
<br/>
<p style="text-align: center;" align="center"><b><span style="font-size: 20pt; font-family: "Comic Sans MS";">Terms and Meanings</span></b></p>
<br/>
<p style="text-align: center;" align="center"><b><span style="font-size: 9pt; font-family: "Comic Sans MS";">(courtesy of <a href="http://www.ladycakes.com">www.ladycakes.com</a>)</span></b></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Airbrush</span></b> <span style="font-family: "Comic Sans MS";">An artist’s paint gun using an air pump to spray food coloring finely and evenly on a cake or cupcakes.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Almond Paste</span></b> <b><span style="font-family: "Comic Sans MS";"> </span></b><span style="font-family: "Comic Sans MS";">A mixture of finely ground almonds and sugar.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Angel Food Cake</span></b> <span style="font-family: "Comic Sans MS";">A type of cake made of meringue (egg whites and sugar) and flour.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Attach</span></b> <span style="font-family: "Comic Sans MS";">To secure royal or buttercream icing flowers or plastic decorations, pipe dots of icing to "attach" the decoration to an iced cake. Royal Icing dries hard and is more permanent than buttercream.<br/> Use your icing to attach as you would use "glue."</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Australian</span></b> <span style="font-family: "Comic Sans MS";">A complex technique comprised of delicate string work and icing lace on a rolled fondant covered cake.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Backdrop</span></b> <span style="font-family: "Comic Sans MS";">Fabric or paper background that is either draped or hung smoothly.<b><br/> <br/> Baked</b></span> <b><span style="font-family: "Comic Sans MS";">Alaska</span></b> <b><span style="font-family: "Comic Sans MS";"> </span></b><span style="font-family: "Comic Sans MS";">A dessert consisting of ice cream on a sponge-cake base,<br/>
covered with meringue and browned in the oven.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Baking Ammonia </span></b><span style="font-family: "Comic Sans MS";">A leavening ingredient that releases ammonia gas and carbon dioxide.<br/> <br/> <b>Baking or Bitter Chocolate</b> Unsweetened chocolate that contains no<br/>
additional ingredients<br/>
<br/>
<b>Baking Powder</b> A leavening agent made from a combination of baking soda,<br/>
an acid (such as cream of tartar) and a moisture absorber (such as cornstarch).<br/>
When baking powder is mixed with moist ingredients, carbon dioxide bubbles are<br/>
released, causing batter to rise.<br/>
<br/>
<b>Baking Soda</b> A leavening agent known as sodium bicarbonate. When baking<br/>
soda is combined with an acid ingredient, carbon dioxide gas bubbles are<br/>
released, causing dough or batter to rise.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Batter</span></b> <span style="font-family: "Comic Sans MS";">A semi liquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Basket weave</span></b> <span style="font-family: "Comic Sans MS";">A piping technique that features interwoven vertical and horizontal lines (like a wicker basket)</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Bavarian Cream</span></b> <span style="font-family: "Comic Sans MS";"> A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit.<br/> <br/> <b>Blown Sugar </b>Pulled sugar that is made into thin-walled, hollow<br/>
shapes by being blown up like a balloon.<br/>
<b><br/>
Bombe</b> A type of frozen dessert made in a dome-shaped mold.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Border</span></b> <span style="font-family: "Comic Sans MS";">A continuous decoration used around the top, side or base of a cake. <br/> <br/> <b>Boston Cream Pie</b> A sponge cake or other yellow cake filled with pastry<br/>
cream and topped with chocolate fondant or confectioners' sugar.<br/>
<br/>
<b>Bran Flour</b> Flour to which bran flakes have been added.<br/>
<br/>
<b>Brown Sugar</b> Regular granulated sucrose containing various impurities<br/>
that give it a distinctive flavor.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Bud</span></b> <span style="font-family: "Comic Sans MS";">The first stage of a growing branch, leaf, or flower.<br/> <br/> <b>Butter</b> A saturated fat made from churning cream until it reaches a<br/>
semi-solid state.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Buttercream</span></b> <span style="font-family: "Comic Sans MS";">An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.<br/> <br/>
<b>Buttermilk</b> A thick, smooth liquid made by adding lactic acid bacteria to<br/>
nonfat or low-fat milk.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Cake Flour</span></b> <span style="font-family: "Comic Sans MS";">A fine, white flour made from soft wheat</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Calyx</span></b> <span style="font-family: "Comic Sans MS";">The outer protective covering of a flower, which folds back when open in segments called sepals.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Candy Clay</span></b> <span style="font-family: "Comic Sans MS";">Candy clay comes in many formulas, but it's usually a combination of chocolate and corn syrup to keep the chocolate pliable. It can be modeled in many ways and is often used for larger pieces<br/> like bows and ribbons. It can also be used to make flowers.</span></p>
<br/>
<p><a name="OCRUncertain025" id="OCRUncertain025"><b><span style="font-family: "Comic Sans MS";">Caramelization</span></b></a><span style="font-family: "Comic Sans MS";">The browning of sugars caused by heat.<b><br/> <br/> Cascade</b> A continuous flow of decorations that tumble down from level to<br/>
level.<br/>
<br/>
<b>Cast Sugar</b> Sugar that is boiled to the hard crack stage and then poured<br/>
into molds to harden.<br/>
<br/>
<b>Celstick</b> is a thin cylinder of food grade plastic (there are various sizes<br/>
of celsticks, the most common size is the same size as a standard pencil) <br/>
<br/>
<b>Charlotte (A)</b> A cold dessert made of Bavarian cream or other cream<br/>
in a special mold, usually lined with ladyfingers or other sponge products. <b><br/>
(B)</b> A hot dessert made of cooked fruit and baked in a special mold lined<br/>
with strips of bread</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Chemical <a name="OCRUncertain035" id="OCRUncertain035">Leavener</a></span></b> <span style="font-family: "Comic Sans MS";">A <a name="OCRUncertain036" id="OCRUncertain036">leavener</a> such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Chiffon Cake:</span></b> <span style="font-family: "Comic Sans MS";">A light cake made by the chiffon method.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Chiffon Method</span></b> <span style="font-family: "Comic Sans MS";">A cake mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks, and oil.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Chiffon Pie</span></b> <span style="font-family: "Comic Sans MS";">A pie with a light, fluffy filling containing egg whites and, usually, gelatin.<br/> <br/> <b>Chocolate</b> Made from ground cocoa beans in a process that separates cocoa<br/>
butter from chocolate liquor. The dark-brown chocolate liquor paste is then<br/>
refined and mixed with various ingredients to produce different varieties.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Chocolate Liquor</span></b> <span style="font-family: "Comic Sans MS";">Unsweetened chocolate, consisting of cocoa solids and cocoa butter. <b><br/> <br/> Christmas Pudding</b> A dark, heavy, steamed pudding made of dried and candied<br/>
fruits, spices, beef suet, and crumbs.<br/>
<br/>
<b>Classic buttercream</b> Has a creamier texture and a more pronounced sweet<br/>
taste<b>.<br/>
<br/>
Cobbler</b> A fruit dessert similar to a pie but without a bottom crust.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Cocoa</span></b> <span style="font-family: "Comic Sans MS";">Powder of roasted cacao beans, when added to oil makes an excellent substitute for processed chocolate.<br/> <br/> <b>Cocoa Butter</b> A white or yellowish fat found in natural chocolate.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Color flows</span></b> <span style="font-family: "Comic Sans MS";">This is a name given by Wilton Industries to the procedure they teach which relates to other names such as "Flood work", "Run Sugar", or "Icing Run out". It is Royal<br/> Icing that is thinned down with water, and formed into a picture. You outline<br/>
the picture with thicker icing, and then thin the icing down. It flows out of<br/>
the bag filling the area. After it dries, it is lifted off the wax paper, and<br/>
set down on the cake on top of sugar cubes or wax paper cutout, so as not to<br/>
come into contact with the grease or humidity of Buttercream. Very fragile.<br/>
Good idea to make two or three. For a shiny effect, use a warm light bulb<br/>
shining close to the surface while drying for 48 to 72 hours.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Compote</span></b> <span style="font-family: "Comic Sans MS";">Fruit cooked in a sugar syrup.<b><br/> <br/> Confectioners’ Sugar</b> Powdered granulated sugar used to make icings, gum paste,<br/> fondant, etc. (Powdered Sugar).</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Cornelli</span></b> <span style="font-family: "Comic Sans MS";"><b>Lace</b> An elaborate piping technique that yields a lace-like pattern.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Cornstarch</span></b> <span style="font-family: "Comic Sans MS";">A powdered maize used as a thickener in cooking and to dry gum paste when working. <br/> <br/> <b>Corn syrup</b> A thick, sweet liquid (light or dark) made by processing<br/>
cornstarch with acids or enzymes. Light corn syrup is clarified to remove all<br/>
color and cloudiness. Dark corn syrup has a stronger flavor and a deeper color<br/>
because it is flavored and colored with caramel. It is a popular ingredient<br/>
used in candies, frostings and jams because it doesn't crystallize.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Covered wire</span></b> <span style="font-family: "Comic Sans MS";">floristry wires covered with paper not plastic.<br/> <b><br/> Coupler</b> A two-piece device placed in piping bag allowing speedy interchange<br/>
of decorating tips.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Cr<a name="OCRUncertain047" id="OCRUncertain047">è</a>me <a name="OCRUncertain048" id="OCRUncertain048">Anglaise</a></span></b> <span style="font-family: "Comic Sans MS";">A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Crème <a name="OCRUncertain053" id="OCRUncertain053">Brulee</a></span></b> <span style="font-family: "Comic Sans MS";">A rich custard with a brittle top crust of caramelized sugar. French name means "burnt<br/> cream."</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Cr<a name="OCRUncertain055" id="OCRUncertain055">è</a>me Caramel</span></b> <span style="font-family: "Comic Sans MS";">A custard baked in a mold lined with caramelized sugar, then unmolded.<b><br/> <br/>
Cream of Tarter</b> Potassium bitartrate; a white powder used to hold beaten<br/>
egg whites and to harden flowed sugar.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Crumb Coat</span></b> <span style="font-family: "Comic Sans MS";">This is where you put a thin layer of your frosting on to the cake just to keep the crumbs sealed in. Then you just frost the cake. This also helps with your cake not drying out if your not able<br/> to frost your cake right away. But make sure that your cake is completely<br/>
cooled before frosting. </span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Cupcakes</span></b> <span style="font-family: "Comic Sans MS";">Individually decorated cupcakes can be arranged in tiers to resemble a larger wedding cake.<br/> <br/> <b>Custard</b> A liquid that is thickened or set by the coagulation of egg<br/>
protein.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Decorating Tubes</span></b> <span style="font-family: "Comic Sans MS";">The size and shape of the opening on a decorating tube determines the type of decorations the tip will produce. <br/> <br/> <b>Devil's Food Cake</b> A chocolate cake made with a high percentage of<br/>
baking soda, which gives the cake a reddish color.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Dotted Swiss</span></b> <span style="font-family: "Comic Sans MS";">Texture effect made by dotting surface area.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Dragees</span></b> <span style="font-family: "Comic Sans MS";">Round, edible sugar balls coated with silver or gold and used for decorative purposes.<br/> <br/> <b>Dutch Process</b></span> <b><span style="font-family: "Comic Sans MS";">Cocoa</span></b> <span style="font-family: "Comic Sans MS";">Cocoa</span> <span style="font-family: "Comic Sans MS";">that has been processed with an alkali to<br/>
reduce its acidity.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Elongated</span></b> <span style="font-family: "Comic Sans MS";">When we use the term elongated shells, leaves, etc., it means to taper an icing decoration by relaxing bag pressure and moving before stopping the technique.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Embroidery</span></b> <span style="font-family: "Comic Sans MS";">A delicate technique that creates a pattern resembling fine embroidery.<br/> <br/> <b>Evaporated Milk</b> A liquid, slightly thicker than milk, made by<br/>
homogenizing whole milk from which 60 percent of the water has been removed.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Figure Piping</span></b> <span style="font-family: "Comic Sans MS";">Decorating technique used to form figures out of icing.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Filling</span></b> <span style="font-family: "Comic Sans MS";">Frosting, preserves or pudding that's spread between cake layers and holds them together.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Flood work</span></b> <span style="font-family: "Comic Sans MS";">Precise and exact decorations made by flowing liquefied royal icing within piped borders.<br/> <br/> <b>Flour</b> The finely ground grain of wheat, corn, oat, rye or barley used in<br/>
breads, cakes and cookies.<br/>
<br/>
<b>Foaming</b> The process of whipping eggs, with or without sugar, to<br/>
incorporate air.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Fondant</span></b> <span style="font-family: "Comic Sans MS";">A sweet, elastic icing made of sugar, corn syrup, and gelatin that's literally rolled out with a rolling pin and draped over a cake. It's a smooth, porcelain finish and provides a firm base for hand<br/> molded sugar flowers, decorative details, and architectural designs. Cakes iced<br/>
in fondant have a layer of buttercream or ganache underneath.<br/>
<br/>
<b>Frangipane</b> A type of almond-flavored cream.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">French Pastry</span></b> <span style="font-family: "Comic Sans MS";">A variety of small fancy cakes and other pastries, usually in single-portion sizes.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Fresh Flowers</span></b> <span style="font-family: "Comic Sans MS";">Fresh flowers can be added to your cake as long as they are non-poisonous and organically grown.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Ganache</span></b> <span style="font-family: "Comic Sans MS";">A sweet, rich chocolate, denser than mousse but less dense than fudge. It is made of chocolate and heavy cream, and will soften in very humid weather.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Garland</span></b> <span style="font-family: "Comic Sans MS";">Swags of buttercream icing create a garland along the top of the cake.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Gelatin</span></b> <span style="font-family: "Comic Sans MS";">Ingredient of gum paste, this protein strengthens the sugar work. (Unflavored Jell-O). <br/> <br/> <a name="OCRUncertain088" id="OCRUncertain088"><b>Genoise</b></a> A sponge cake made with a batter<br/>
containing melted butter.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Glucose</span></b> <span style="font-family: "Comic Sans MS";">A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed foods because it doesn't crystallize easily. Also called dextroglucose or dextrose. Check in a<br/> store that has a large cake decorating section or offers cake decorating<br/>
classes.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Glycerin</span></b> <span style="font-family: "Comic Sans MS";">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<br/> icing to restore consistency or use to soften fondant or royal icing. <br/>
<br/>
<b>Granulated or White Sugar</b> Made from highly refined beet or cane sugar.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Gum Arabic</span></b> <span style="font-family: "Comic Sans MS";">Powdered resins of the acacia tree, when mixed with water makes gum glue, a substitute for egg white as an adhesive.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Gum Paste</span></b> <span style="font-family: "Comic Sans MS";">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<br/> the most lifelike. It dries very hard and breaks easily if not handled<br/>
gingerly. Gum paste is susceptible to heat and humidity. If properly stored,<br/>
Gum paste decorations will last for years as keepsakes.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Gum Paste</span></b> <span style="font-family: "Comic Sans MS";"><b>Flowers</b> This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits, flowers, ribbons and bows to garnish a cake. Gum paste decorations are edible and will<br/> last for years as keepsakes.</span></p>
<br/>
<p><b><span style="font-family: "Comic Sans MS";">Gum Tragacanth</span></b> <span style="font-family: "Comic Sans MS";">Powdered resin that is essential ingredient for gum paste to ensure its elastic qualities.<br/> <br/> <b>Honey</b></span> <span style="font-family: "Comic Sans MS";"> </span><span style="font-family: "Comic Sans MS";">Made from flower<br/>
nectar by bees, honey is a thick sweetener often used for pastries and other<br/>
baked goods. They comes in three varieties: comb (containing the edible<br/>
honeycomb), chunk-style (containing pieces of comb) and liquid (comb-less and<br/>
often pasteurized).<br/>
<br/>
<br/></span></p>