CAKE DECORATIONS FINAL
CAKE DECORATIONS
WHAT IS CAKE DECORATION?
It is one of the sugar arts that use icing or frosting and other edible decorative elements to make plain cakes more visually interesting.
Alternatively, cakes can be molded and sculpted to resemble three-dimensional persons, places and things.
COMMON TERMS USED IN CAKE DECORATING:
Airbrush
An artist's paint gun using an air pump to spray food coloring finely and evenly on cakes, cupcakes or cookies. Excellent for making backgrounds.
Bag Striping
A technique of applying stripes of color--either icing or color paste-- on the inside of the decorating bag for multi-color decorating effects.
Caramelization
Browning sugar over a heat, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320° F to 360° F (160° C to 182° C).
Decorating Bag
The container that holds a decorating tip and decorating icing. Bags can be made of plastic, polyester or parchment paper.
Decorating Tips
Specially-shaped, open-end tips used to form icing decorations. The size and shape of the opening on a decorating tube determines the type of decorations the tip will produce. Sometimes called decorating tubes.
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.
Frost
To cover a cake with icing.
Garnish
To add a small decoration, often edible, to a dessert just before serving to enhance its finished appearance.
Hull (also Husk)
To remove the leafy parts of soft fruits, such as strawberries or blackberries.
Icing Pearls
A technique using icing, piping gel, and tips to form pearls on a cake.
Jelly-Roll Pan
A rectangular pan with about 1" deep sides originally designed to make sheet cakes or sponge cakes for jelly rolls. Today, the pan is commonly used for baking cookies, rolls and pizzas. Standard size is about 10-1/2" x 15-1/2" x 1".
Lace Points
Royal
WHAT IS CAKE DECORATION?
It is one of the sugar arts that use icing or frosting and other edible decorative elements to make plain cakes more visually interesting.
Alternatively, cakes can be molded and sculpted to resemble three-dimensional persons, places and things.
COMMON TERMS USED IN CAKE DECORATING:
Airbrush
An artist's paint gun using an air pump to spray food coloring finely and evenly on cakes, cupcakes or cookies. Excellent for making backgrounds.
Bag Striping
A technique of applying stripes of color--either icing or color paste-- on the inside of the decorating bag for multi-color decorating effects.
Caramelization
Browning sugar over a heat, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320° F to 360° F (160° C to 182° C).
Decorating Bag
The container that holds a decorating tip and decorating icing. Bags can be made of plastic, polyester or parchment paper.
Decorating Tips
Specially-shaped, open-end tips used to form icing decorations. The size and shape of the opening on a decorating tube determines the type of decorations the tip will produce. Sometimes called decorating tubes.
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.
Frost
To cover a cake with icing.
Garnish
To add a small decoration, often edible, to a dessert just before serving to enhance its finished appearance.
Hull (also Husk)
To remove the leafy parts of soft fruits, such as strawberries or blackberries.
Icing Pearls
A technique using icing, piping gel, and tips to form pearls on a cake.
Jelly-Roll Pan
A rectangular pan with about 1" deep sides originally designed to make sheet cakes or sponge cakes for jelly rolls. Today, the pan is commonly used for baking cookies, rolls and pizzas. Standard size is about 10-1/2" x 15-1/2" x 1".
Lace Points
Royal