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Sweet Talk
- A Cake Glossary
By: Brides Magazine
September/October 2006
Buttercream: A rich,
traditional frosting and filling made of butter, eggs and sugar.
Dragees: Tiny,
decorative sugar balls covered in edible gold or silver paint.
Fondant: A glossy,
malleable icing made with sugar, water, and flavoring that's
used to cover a cake like a smooth blanket.
Ganache: A glaze
(often chocolate) used as an icing or filling.
Genoise: Light and
airy sponge cake, often moistened with flavored syrups or
liqueurs.
Gold Leaf: Ultrathin
edible gilding used to add metallic flourish.
Gum-Paste: A
sugar, starch, and gelatin mixture that's molded into flowers
and ribbon.
Marzipan: Almond
paste used to cover a cake; often sculpted into accents like
flowers and fruits.
Pastillage:
Similar to gum-paste; it dries to a hard finish and is perfect
for making columns and figures.
Piping: Fine,
decorative lines or edges applied with a pastry bag.
Royal Icing: A
mixture of confectioner's sugar and egg whites that dries to a
hard consistency - best for flowers and piped designs.
Tiers: The layers
of a cake that can be either stacked (the modern look) or
separated (using dowels or columns).
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