Angel food cake
Tall, light cake made without fat and leavened with a large quantity of whipped eggs.
A type of icing that is made from sugar and fat and may contain either egg yolks or whites.
Serrated knife used to create patterns on cakes frosted with buttercream, fudge or ganache.
Similar to angel food cake; the addition of egg yolks and vegetable oil makes the chiffon cake richer and moister.
Creamed fat cakes
One of the two types of cake-making methods; it includes butter cakes and high-ratio cakes.
Decorator's icing or royal icing
An uncooked mixture of powdered sugar and egg whites and can be tinted with edible food coloring.
D = m/v, the relationship between mass and volume. As sugar is dissolved in water, the heavier or denser the liquid becomes.
A sweet, thick, opaque sugar paste commonly used for glazing pastries such as Napoleons or used for making candies.
A blend of pure chocolate and cream which may also include butter, liqueur or other flavors.
A whipped egg cake where whole eggs are whipped with sugar and no chemical leaveners are used.
A sweet decorative coating used as a filling between the layers or as a coating over the top and sides of a cake.
Mousseline Buttercream or French buttercream
A cake icing or filling made with egg yolks into which a hot sugar syrup is beaten before butter and flavorings are added.
When whipped eggs fall from the beater in thick ribbons and slowly disappear into the surface.
Very stiff dough form of fondant used for covering cakes and making edible decorations.
Royal icing or Decorator's icing
An uncooked mixture of confectioner's sugar and egg whites that becomes hard and brittle when dry.
Used to apply patterns of finely chopped garnishes, confectioner's sugar or cocoa powder to the top of the cake.
A mixture of sugar and water cooked to 236°F (113°C), the thread stage. This type of glaze is used to create a crystallized coating on gingerbread cookies and other pastries.