![]() ![]() Often used in cake interiors or with fondant. When flavors or colors are “swirled” together to create a “swimming” effect. TERM FOR CAKE AND CUPCAKE BAKER SERIESHoundstooth (dogstooth or dogtooth)Ī pattern characterized by a series of broken check marks or four-pointed shapes. The patterns are painted by hand onto the cake to add fine details with brush strokes. Hand-paintedĪ decorative technique used on cakes and desserts involving food coloring and paint brushes. CornelliĪ delicate design that’s created by using an elaborate piping technique to produce a lacelike pattern. They are usually botanical patterns but can be geometric or animals. DamaskĪ pattern for cakes commonly found on silk textiles. ChevronĪ pattern involving different colored ‘V’ shapes in repetition, usually created on cakes with fondant. This can be achieved with fondant or buttercream. Pattern made on cakes in a crosshatch pattern giving the cake the appearance of an actual basket. Using a small air pump to spray food coloring onto the cake. Used in the place of fresh flowers, usually hand created from a sugar syrup that hardens. They are available in different colors, sizes and taste like hard candy. ![]() PearlsĪn edible decoration for cakes that are made to look like real pearls. Using edible ink and edible frosting paper, any type of image can be imprinted on cakes. Gold LeafĮdible 24 carat gold decoration used as decorative element on cakes. Non-edible decorative wire used to make 3-D decor on cakes. Hard sugar balls painted with silver or gold paint. Pulled Sugarīoiled sugar, water and corn syrup that is molded into designs including roses and bows. It is ideal for dots, basketweave, latticework and shells. Patterns, swirls, lettering and other decor can be ‘piped’ onto cakes. PipingĪ decorative technique achieved by using a decorator bag and metal tip. It is edible, but becomes very hard when dried. It is used for sculpted figurines or decor on cakes. Cake Decorations Gum PasteĬreated with gelatin, cornstarch and sugar. It can be used as icing or molded into decorations including flowers or fruits. MarzipanĪ paste made of almonds, sugar and egg whites. Whipped cream can be a topping or a filling, but must be kept refrigerated and brought out right before the cake cutting. Made from sugar and heavy cream and whipped to the desired consistency. It is not suitable for hot or humid weather. It can be poured over cakes for a glass-like finish or used as filling. Very rich, it is created when hot cream is poured over sweet chocolate, which is then beaten until glossy and smooth. ![]() ![]() GanacheĪ type of chocolate with a consistency similar to store bought icing. It is used for latticework and decorations. It is shiny, hard and does not need to be refrigerated. Typically a mixture of meringue powder, powdered sugar, & water. It looks best decorated with marzipan fruits, ribbon or gum paste flowers. Fondant can also be used for sculpted decorations or patterns on cakes. Most cakes have a layer of buttercream or ganache underneath the fondant to keep it pliable. It can be rolled out and spread over cakes. It comes in many different colors, has a sweet flavor and is smooth and stiff. FondantĪ type of icing made of corn syrup, sugar and gelatin. It melts in extreme heat and is not recommended for hot venues. It can be made in different consistencies – firm for flower decor, medium for borders and thin for icing or writing letters and words on cakes. Smooth and creamy decorator icing (referred to as frosting). What's the difference between buttercream and fondant and ganache? Petal dust? Getting started with baking can be tough when you don't understand all the baking lingo so here's 42 common cake icings, cake decorating and cake accessory terms. ![]()
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