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AIRBRUSH - An artist's paint gun using a compression air pump, sprays a fine mist of food coloring over a cake's surface. Perfect for creating a background or scene on a cake.
ATTACH - Affixing decorations, such as flowers or icing decorations, to your cake using dots of icing. Use your icing to attach these items as you would use "glue".
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BAG STRIPING - A method for piping out two-tone decorations. Apply stripes of color using color paste or icing into a pastry bag before putting in the tinted icing. Perfect for piping out flowers with light and dark tones.
BORDER - A continuous decoration or thread of icing that is placed around the top, sides, and/or bottom of a cake.
BUILDING UP - Creating larger decorations by leaving the tip in the icing for a longer time continuing to squeeze the bag (example: a dot becomes a ball if tip is left in the icing).
BUTTERCREAM ICING - Buttercream icing is an all-purpose icing, perfect for spreading or decorating. A thin consistency is best for icing a cake, making leaves, or writing. Borders and flat flowers should be made from a medium consistency. A stiff consistency works great for upright decorations like a flower with raised petals.
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CAKE BOARD - Comes in various sizes and provides a base for cakes. Available in single or double thicknesses of corrugated cardboard.
CAKE CIRCLE - Corrugated cardboard rounds sized to provide bases for standard circular cakes. Can be purchased, waxed, unwaxed, patterned or with ruffles already applied.
CALYX - The cuplike 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.
CASCADE - A continuous flow of decorations from one level to another.
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.
CORNELLI LACE - An elaborate piping technique using a series of curved lines that yields a lace-like pattern.
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.
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DECORATING BAG - Also called icing bags, pastry bags, or frosting bags. They are triangular in shape and come in various sizes and materials like plastic, parchment paper, polyester, canvas, and polyethylene, to name a few. A decorative tip is placed on the end and the bag is filled with icing. They are used to pipe out decorative flowers, edges, fillings, borders, scroll work, etc.
DECORATING TIPS - Used to create decorations from icing. The size and shape of the opening on the tip will determine the decoration produced when icing is placed in a decorating bag and piped out through the tip. Common decorations are flowers, edges, borders, scroll work, as well as being used to fill things like deviled eggs.
DECORATOR BRUSH - Nylon brush used for color striping, smoothing icing details, painting sugar molds, painting chocolate molds, applying vanilla and piping gel to fondant, and moving outlines.
DISPOSABLE BAG - Clear plastic decorating bag used to hold icing, coupler and tip. Ideal for creating fine lines of melted chocolate or for writing on chocolate. Also, ideal for using with colorflow. The end of the bag is uncut allowing you to determine the size of the opening.
DROP FLOWER TIP - Decorating tip used to make icing flowers quickly and easily.
DRY FONDANT - A commercial powdered cane sugar product that needs to be reconstitute with liquids to make a simple fondant.
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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.
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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.
FLOWER FORM - A curved plastic form used to dry icing flowers and to create curved petals.
FLOWER NAIL - It is shaped like a carpenter's nail. It has a round, flat surface on a stem. You hold it between your fingers and rotate it while piping buttercream or royal icing out into flower shapes. After they dry, you transfer them to a cake.
FONDANT - Is extremely versatile and also known as sugar paste. It is a sweet, elastic icing made of sugar, corn syrup, and gelatin that can be rolled out and draped over cake, which creates a smooth, porcelain-like professional finish. It can also be used to hand-mold decorative items like flowers, animals, and borders. Flowers made with fondant are generally not as delicate as Gum Paste flowers. It can also be twisted, imprinted, and used to cover a cake board. Cakes iced in fondant have a layer of buttercream, apricot glaze or ganache underneath to keep the fondant soft. A fondant covered cake should not be refrigerated unless it contains perishable items.
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GANACHE - A sweet, rich chocolate frosting that is velvety smooth. It is made by melting chocolate and beating hot, heavy cream into the mixture.
GARLAND - Swags of icing used to create a draped decoration along the top of the cake.
GUM PASTE - Is an edible, sugar paste dough with a clay-like feel. It is most often used to hand-mold flowers. Can also be rolled thin to make ribbons and lattice work. Properly stored, gum paste decorations will last for years.
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.
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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 COMB - A plastic triangle with toothed or serrated edges; used for texturing icings.
ICING PEARLS - A technique using icing, piping gel, and tips to form pearls on a cake.
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LACE POINTS - Royal icing piped filigree which extends past the edge of the cake.
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.
LEAF TIP - Decorating tip used to make icing leaves and some flowers such as the lily and poinsettia.
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MARBLE - To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
MARZIPAN - Is an almond paste that is used to mold edible cake decorations. It can also be rolled out to cover a cake in a sheet-like fashion.
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.
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OUTLINE - A line of icing which helps define shapes on the cake. Often used on character cakes in which a feature is first outlined, then filled in with stars or zigzags. Also used when you need a straight or curved line, such as hair and mouths.
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PARCHMENT BAG - Disposable decorating bag formed from a parchment paper triangle.
PATTERN - An illustrated design which can be transferred to an iced cake, then decorated.
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 - A decorating technique used to create flowers, leaves, borders, basket weave, ribbons, and lattice work. Decorating bags or tubes are filled with icing and outfitted with various decorating tips to create the designs. Gently squeeze the bag and the icing is piped out of the tip to create the design.
PIPING BAG - A triangular shaped fabric or greaseproof bag that has large opening at one end and a small opening at the other. A nozzle is inserted into the small end, the bag is filled with a smooth, semi-solid mixture and forced out using pressure from both hands.
PIPING GEL - Transparent gel that can be tinted any color for decorating, writing, or pattern transfer.
PRACTICE BOARD - Hard surface that can be used flat or upright for practicing decorative effects. Also used to prevent Gum Paste and fondant flower sections from drying before assembling.
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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.
ROSE TIP - Decorating tip used to make the rose, daisy, primrose, daffodil, pansy, rose bud, sweet pea, ribbon, bow and ruffle border.
ROUND TIP - Decorating tip used to make dots and outlines. Also used for writing and figure piping.
ROYAL ICING - This is a sweet icing that dries very hard. It works well as a "cement" to fasten various decorations together. Can be piped out of decorating bag to create flowers, bows, latticework, and beading.
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.
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STAMEN - One of the reproductive parts of a flower usually found in the center of the flower.
STAR FILL-IN METHOD - Covering part or an entire decorating surface with icing stars. Also used to decorate character cakes.
STAR TIP - Decorating tip used to make a shell, star, rosette, rope, zigzag design and ribbed stripe.
STRINGWORK - A technique using a small round tip to create garland on the side of cakes.
SWISS DOTS - A piping technique that forms tiny dots in random patterns that resemble a fine dotted Swiss fabric.
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TIER - To stack cakes of graduating sizes.
TIER SEPARATORS - Constructed supports that separate stacked cakes.
TIP BRUSH - Small brush that is used to clean icing out of decorating tips.
TIP POSITION - For tips which have irregularly shaped openings, the direction the tip is held must be specified in order to produce correctly formed decorations.
TOOTHPICKS - Thin, sharp matchstick-sized pieces of wood or plastic used trace designs on icing or add small amounts of food coloring to icing or dough.
TORTING - Splitting a single cake layer in half horizontally to form two layers.
TURNTABLE - Revolving cake stand for easier decorating. Some turntables can be tilted to decorate the sides of the cake.
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