Trabajo lexicografía

CREATIVE PASTRY GLOSSARY OF TERMS PAULA LLIBERÓS DAVINIA NIETO

Introduction Welcome to this glossary of terms about creative pastry.

This work aims to show a selection of key words in this specific topic. It is rather difficult for Spanish people to find most of these words in English dictionaries. This is the main reason why we have decided to focus our research in this topic.

This document is based in a large variety of sources and all the illustrations that appear on it have been taken for us.

This work is addressed to cooking students or any person who is interested in this issue.

All the explanations and phonetic transcriptions are written in American English.

It is highly recommended to have an intermediate level of English in order to get the most of this glossary.

Paula Lliber贸s Alcaraz Davinia Mar铆a Nieto Bernat June 2015 1

How to use the glossary The glossary is organized thematically. Thus, all the words appear in alphabetic order inside of each main topic.

Words at the beginning of entries are called ‘headwords’.

They always appear in black and are in alphabetical order.

Cake rack / keɪk ræk/

The pronunciation of the word appears in fair grey and it is showed after the headwork.

These pronunciations are written using the International Phonetic Alphabet (IPA).

An open metal round or rectangular wire rack used to cool cakes and other baked goods, after they have been removed from the oven.

If a cake rack is not available, an oven rack may be used.

When the stress pattern appears /’/, it is showing you which parts of a word you should emphasize. For example, in the word airbrush /ˈɛrˌbrʌʃ/ you should emphasize the first part.

Definitions of the words are in the right side of each page and they appear in dark grey.

Real examples show how to use the words in a natural way. They always appear under the definitions.

2

Tools

Basic tools

Airbrush / ˈɛrˌbrʌʃ/

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.

Spray the darkest food coloring only on the bottom quarter of the cake, refilling the airbrush cup when necessary.

Angel food cake pan / ˈeɪndʒəl ˈfud ˈkeɪk ˈpæn/ A round, high-sided pan with a hollow cylinder in the center that provides the traditional angel food cake shape. It is typically two-piece with a removable bottom 3

for

convenient

cake

removal.

Standard

size

is

10"

diameter and 4" deep, just right for a mix. Smaller pans (4" and 7" diameter) are also available. These pans are also great for chiffon cakes, quick breads and gelatin molds.

After filling an angel food cake pan with batter, run a knife through the batter to remove any air pockets.

Baking sheet /ˈbeɪkɪŋ ˈʃit/

A flat metal dish used to cook things in an oven.

Position a cooling rack on top of a baking sheet or a large metal bowl.

Cake board /ˈkeɪk ˈbɔrd/

Corrugated cardboard sized to provide bases for cakes.

Can be found in single or double thicknesses.

Place the cake board on a turntable for decorating.

Cake circle /ˈkeɪk ˈsɝːkl̩/

Corrugated cardboard rounds sized to provide bases for standard

circular

cakes.

Can

be

purchased,

waxed,

unwaxed, patterned or with ruffles already applied.

Gently lift the fondant over the rolling pin or slide it onto a cardboard cake circle that has been dusted with confectioners’ sugar.

Cake leveler / keɪk ˈlɛvələr /

Tool to slice a sponge cake.

If you did not level your cake with the damp towel, you can level it by trimming off the raised portions using a serrated knife or cake leveler.

Cake pan /keɪk pæn/

Cake pans come in various depths. Professional cake pans have sides at least 2" high; the taller sides result in taller cakes. Round, square and rectangular shapes are typical, and hundreds of shaped pans are also available.

Bake the fruitcake in a round cake pan.

Cake rack / keɪk ræk/

An open metal round or rectangular wire rack used to cool cakes and other baked goods, after they have been removed from the oven.

If a cake rack is not available, an oven rack may be used.

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Cake turntable / keɪk ˈtɜrnˌteɪbəl/

Revolving

cake

stand

for

easier

decorating.

Some

turntables can be tilted to decorate the sides of the cake.

Using a turntable helps to keep the movement smooth.

Candy (Sugar) Thermometer /ˈkændi θərˈmɑmətər/ A thermometer used to check the temperature of sugar when making sweets. A sugar thermometer is also invaluable for checking the setting point when making jams and jellies. A sugar thermometer can also be used to measure the temperature of oil when deep frying.

Heat the egg white mixture until it registers 155 degrees on a candy thermometer.

Cookie cutter /ˈkʊki ˈkʌtər/

A metal or plastic object that is pressed into the dough that is used to make cookies to give them a certain shape.

Cut out rounds with a 4- or 5-in (10.2 or 12.7 cm) round fluted cookie cutter.

Decorating tip / ˈdɛkəˌreɪtɪŋ tɪp/

Decorating tips are the nozzles on the end of a pastry bag that the frosting or filling is forced through to apply it

to

cakes,

cookies,

or

pastries.

There

are

many

different sizes and designs available, which will allow you to make most any type of design and allow you to do a lot of creative decorating. Some of the common tips are the round tip for line work and writing, an open star tip for borders, a closed star for flower shapes, and the leaf tip for leaves and other border designs.

Load the pastry bag with the #18 star tip and buttercream icing.

Parchment paper /ˈpɑrtʃmənt ˈpeɪpər/

Parchment paper is a heavy duty grease and moisture resistant paper that is used in baking and cooking because it provides a heat-resistant, nonstick surface to bake on.

Trace the lace pattern on the parchment paper, then tape it on the cake board.

5

Pastillage

Rolled Fondant without any of the softening ingredients (glycerin, cornstarch or shortening). It is used mainly for decorative ribbons, three dimensional shapes and appliques, as it dries bone-dry and crusts more quickly than Fondant. It can be rolled very thin. It is also used to make sugar greeting cards, picture frames, bells, boxes or other containers which can then be decorated with piping or sugar flowers. Decorations made from pastillage should not be eaten.

Pastillage is always “white” for its purity but it can be colored with food colors.

Pastry bag / ˈpeɪstri bæg/

A

funnel-shaped

container

for

holding

soft

food

mixtures (as mashed potatoes, icing, or whipped cream) from which the foods are forced through a pastry tube at the tip in making ornamental spreads or decorations.

Pick up your pastry bag and position the star tip at a 45°angle to the surface.

Rolling pin /ˈ ˈrəʊlɪŋ pɪn/

A long, smooth cylindrical roller mainly used to roll out pastry. A variety of types are available: without handles, with integral handles or with handles that are attached to a central rod in the roller. Rolling pins are usually made from wood but can also be made from marble or plastic.

A

rolling

pin

can

also

be

used

to

crush

ingredient (in a plastic bag) to make crumbs.

Out the stripped colored paste with a non-stick rolling pin.

Smoother /ˈsmuðər/

Essential tool for shaping and smoothing rolled fondant on a cake. Works great on top, edges and sides. Shapes fondant to sides of cake so that no puffed areas appear.

Move plastic smoothers back and forth along the side and top of the cake to iron out any wrinkles or cracks.

Spatula /ˈspætjʊlə/

Broad, flat metal utensil used to spread icing smoothly and evenly. Also used to put icing in decorating bags and cutting fondant.

6

Use an offset metal spatula to smooth the filling inside the icing dam.

Modeling tools

Ball tool / ˈbɒl ˈtul/

Perfect for softening and smoothing outer edge of petal without tearing.

To add a delicate finish to flower petals, place flower on thin foam. Use ball tool to soften edges of petals.

Cone tool /ˈkoʊn ˈtul/

Cone edge hollows out flowers and tops of buds.

Use cone tool to create larger well in center of flower.

Cutting wheel /ˈkʌtɪŋ ˈwil/

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A small hand held tool with a fluted wheel on the end for cutting pastry and creating a decorative edge It is great for cutting strips.

To cut strips, attach the straight-edge cutting wheel of the Cutter/ Embosser-just snap the axle into the handle slot.

Dogbone tool / ˈ dɒɡbəʊn ˈtul/

Cups flower centers, adding depth and dimension to center area.

Also shapes and softens flowers, one petal at a time.

With the small end of the dogbone tool, press lightly on the top of the ball to form a slight indentation.

Knife tool / ˈnaɪf ˈtul/

The knife can be used to trim petals and leaves.

knife trims petals and leaves evenly.

Modeling stick / ˈmɒdəlɪŋ ˈstɪk/

Great for ruffling petals and adding frilling details. Also doubles as rolling pin for small amounts of gum paste of fondant. To create ruffling details, position pointed end on modeling stick on edge of gum paste or fondant, on flat surface, and gently roll stick back and forth until desired look is achieved.

The gumpaste is shaped by hand and with an X-acto knife and a modeling stick; it is pinched and pulled to achieve the desired results.

Palette knife /ˈpælət ˈnaɪf/

Lifts petals and positions flowers in delicate, hard-toreach areas.

A palette knife slipped under flat icing pieces can create pressure which tears holes in the thin film of icing.

Serrated quilting wheel / ˈseˌretəd ˈkwɪltɪŋ ˈwiːl/ Quilting wheel imprints delicate pattern on petals and borders or overall quilting technique on cake surfaces.

The quilting wheel makes quilt stitches on fondant. It makes a pretty pattern on the gum paste petals.

Serrated tool /ˈseˌretəd ˈtuːl/

Serrated edge adds veining and dot details.

After petals have been formed on flowers, press center of flower with serrated tool to create natural – looking centers.

8

Shell tool / ˈʃel ˈtuːl/

The shell tool is used to make impressions on borders and to add texture to your gum paste decorations.

Imprint shell border by pressing shell end of tool evenly around entire border.

Umbrella tool /ʌmˈbrelə ˈtuːl/

Adds details to throats of flowers and tops of buds.

Imprints vein marks for easy scoring. To create flower petals, insert desired side of tool into top of fondant bud on florist wire.

Umbrella tool, used to add detail to flower throats and tops of buds.

Veining tool /ˈveɪnɪŋ tul/

This tool adds detail to gum paste leaves and flowers.

It acts like a pen to carve into the surface of the decorations. It can also be used to make thin or wide veins on leaves and flowers.

Score three equal lines around the cone from bottom to tip with a veining tool.

9

Ingredients

Almond paste /ˈɑmənd ˈpeɪst/

A smooth, heavy dough made of ground almonds. Used in candies and pastries.

In a bowl, finely crumble almond paste.

Candy clay /ˈkændi ˈkleɪ/

A combination of chocolate and corn syrup to keep the chocolate pliable. Used to form woven baskets, ribbons and flowers like the rose. Also known as Candy Modeling Clay.

That's because candy clay is a much better tasting sister of fondant, which is commonly used to decorate cakes.

Cocoa / ˈkoʊˌkoʊ/

Powder of roasted cacao beans, when added to oil makes an excellent substitute for processed chocolate.

The dry powder that remains after cocoa butter is pressed out of chocolate liquor.

You can use this recipe and swap out 1/2 cup of flour for 1/2 of unsweetened cocoa powder.

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Cocoa butter / ˈkoʊˌkoʊ ˈbʌtər/

A white or yellowish fat found in natural chocolate.

Chocolate must be tempered because it contains cocoa butter—a fat that may form crystals after the chocolate is melted and cooled.

Coconut oil /ˈkoʊkənʌt ˌɔɪl/

One of the ingredients in man-made chocolate. Used to thin chocolate or soften finished candy and make it less brittle.

If you’re looking for a new pumpkin muffin recipe, here’s one made with coconut oil, coconut palm sugar and whole wheat pastry flour.

Cornstarch / ˈkɔrnˌstɑrtʃ/

A powder created from maize used as a thickener in cooking, to dry Gum Paste when working, or to dust the work surface when rolling out fondant. Also found in confectioner’s sugar to prevent clumping.

Sprinkle a little cornstarch or powdered sugar on the surface and rolling pin to keep the fondant from sticking.

Edible ink pen / ˈɛdəbəl ˈɪŋk pɛn/

It is a pen used in decorating cakes. As its name indicates its ink is edible.

Outline or draw illustrations using the black edible ink pen first and let the ink completely dry before coloring in the shapes to help prevent the colors from mixing together.

Paste food color /ˈpeɪst ˈfud ˈkʌlər/

A very thick, super-concentrated version of liquid gel color. Where liquid gel can be dotted through a squeeze bottle, this is an extremely thick mixture (not unlike the texture of glue versus paste, but with a very different purpose). A teeny-tiny amount is needed — you’ll tip a toothpick in this to tint icings. Gel paste dyes typically come in small containers with a screw top.

When making deep colors, such as black, brown, red, orange or royal blue, use paste food colors in larger amounts than normal.

11

Royal icing /ˌrɔɪəl ˈaɪsɪŋ/

Icing that can be made with raw egg whites, meringue powder, water, confectioner’s sugar or cream of tarter.

It can be tinted in any color. This icing is piped from a decorating bag to create latticework, beading, bows, and flowers.

When making royal icing it is important that it is of the proper consistency.

Sprinkles /ˈsprɪŋkl̩z/

Sprinkles are very small pieces of confectionery used as a decoration or to add texture to desserts—typically cupcakes, cookies, doughnuts, ice cream, frozen yogurt, some puddings, and in the Netherlands and Australia, sandwiches or bread. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element.

Chocolate lovers can use chocolate sprinkles instead of coconut and nuts, but rainbow sprinkles are fun for the kids.

Sugar mold /ˈʃʊɡər moʊld/

A decorative shape made from hardened and usually colored sugar.

Also the pattern in which the shape is formed.

Dry sugar molds at room temperature for 3 to 4 hours or place them on a cookie sheet in a 200º oven for 5 minutes.

Kinds of sugar

Brown sugar /ˈbraʊn ˈʃʊɡər/

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Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor.

Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods.

Brown sugar tends to clump because it contains more moisture than white sugar.

The apples are sliced and placed in alternating layers with the buttered bread crumbs, brown sugar, and spices.

Caster sugar /ˈkæstər ˈʃʊɡər/

Caster

sugar

is

superfine

granulated

white

sugar.

Because the crystals are so fine, they dissolve much quicker than standard granulated white sugar, which makes

it

ideal

for

making

meringues,

syrups,

and

cocktails.

It had pink icing with a glazed cherry on top, not like Mama's cakes, which were dusted with caster sugar or a soft-boiled icing that literally melted on the tongue.

Confectioner’s sugar / kənˈfɛkʃənərz ˈʃʊɡər/ Granulated

sugar

that

has

been

processed

into

a

powder. Contains either cornstarch or wheat starch to keep the powder from clumping. All confectioner’s sugar is pre-sifted but with different gauges of mesh.

The size of the gauge is sometimes indicated on the packaging, such as 4x, 6x, or 10x. Used to make icings, gum paste, fondant, or sprinkled on top of cakes, cookies, or donuts. Also

known as Icing

Sugar

or

Powdered Sugar.

If you live in a climate with high humidity, prepare your buttercream or royal icing using only pure cane confectioners’ sugar.

Glucose

/ ˈgluˌkoʊs/

A

type

of

sugar

used

in

commercial

candies

and

frosting, baked good, soft drinks and other processed foods because it does not crystallize easily. Also called dextroglucose or dextrose. Used in making fondant.

Use this table when measuring corn syrup, molasses, glucose, and other heavy liquids.

Granulated sugar / ˈgrænjəˌleɪtɪd ˈʃʊɡər/ Granulated sugar is a highly refined, multi-purpose sugar. It's also sometimes called refined, table, or white sugar. When people talk about "sugar," this is usually what they're talking about.

13

Granulated sugar is made from sugarcane and sugar beets. It's also the most common type of sugar used in baking and cooking.

Roll strawberries in red-tinted granulated sugar.

Pearl sugar / pɜrl ˈʃʊɡər/

Sometimes called nib sugar or hail sugar, pearl sugar is a variety of white sugar that has a coarse, hard texture and an opaque color. It also holds its shape, and doesn't melt when exposed to high temperatures. Pearl sugar is commonly used in Scandinavian baking to decorate pastries, cookies, and buns.

A yeasted Belgian waffle that gets extra crispy and sweet from coarse pearl sugar.

Sanding sugar / ˈsændɪŋ ˈʃʊɡər/

Sanding sugar is used mainly for decorating. It has large crystals which are fairly resistant to heat, and add extra texture and crunch to cookies and other baked goods.

You can find sanding sugar in a rainbow of colors.

Finish with sugar pearls and sanding sugar, if desired.

Sweeteners

Blackstrap molasses /ˈblækˌstræp məˈlæsɪz/ A thick dark molasses obtained from successive processing of raw sugar.

This is a super-moist ‘adult’ version of a banana cake made with less sugar and the addition of organic blackstrap molasses.

Corn syrup /kɔrn ˈsɪrəp/

A corn product used to prevent sugaring in candies.

Often adds a chewy consistency.

The jam or corn syrup will glue the cookie to the rolled icing.

Maple syrup / ˈmeɪpəl ˈsɪrəp/

Syrup made by concentrating the sap of maple trees and especially the sugar maple.

The best-known syrup in America is probably maple syrup.

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Kinds of flour and leavenings

Active dry yeast / ˈæktɪv draɪ jist/

Active dry yeast is probably the most widely used yeast by home bread bakers. It typically comes in single-use packets, little jars or packages. This type of yeast is basically fresh yeast that has been dehydrated into tiny granules. The yeast is dormant so it requires proofing (a.k.a. blooming), which means you should dissolve the yeast in warm water (100 - 115 degrees F) with a bit of sugar and wait for it to foam before mixing into your dry ingredients.

Find active dry yeast in your supermarket's baking aisle.

All- purpose flour / ɔl ˈpɜrpəs flaʊr/

A blend of soft and hard wheat flours with a medium amount of gluten, suitable for most baking purposes.

If the recipe calls for flour and does not specify what kind of flour, use all-purpose flour.

Baking soda / beɪkɪŋ ˈsoʊdə/

A white powder used to make cakes rise and become light when they are baked.

If all the baking soda isn't neutralized, meaning there’s not enough acid to balance it, the final baked product will have a slightly soapy taste, and a brownish-yellow cast.

Cake flour /ˈkeɪk flaʊr/

This is a fine-textured, almost silky flour milled from soft wheat and has a low protein content. It is used to make all types of baked goods like cakes, cookies, crackers, quick breads and some types of pastry. Cake flour has a higher percentage of starch and less protein than bread flour, which keeps cakes and pastries tender and delicate. (One cup of cake flour can be made by measuring 1 cup all-purpose flour, removing 2 tablespoons of flour and replacing that with 2 tablespoons of cornstarch.)

Sift together cake flour, baking soda, and salt.

Cake yeast /ˈkeɪk jist/

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Cake Yeast, also known as wet, fresh or compressed yeast. As the name implies, fresh yeast is fresh. It comes

in little squares that are found in the refrigerator section of your grocery store. Fresh yeast can be crumbled right into your baking ingredients or mixed with lukewarm water.

Store fresh yeast in your refrigerator for no more than two weeks.

Instant yeast / ˈɪnstənt jist/

It has many different names depending on the brand -it can be called "rapid rise," "quick rise" or "fast rise."

Instant yeast is made in a similar manner as active dry but the tiny granules formed are more porous and don't require proofing to activate, which means you can just add them to your ingredients straight away (the moisture in the dough is enough to activate the dormant yeast).

To make the sponge for the vanilla dough, combine instant yeast, sugar, warm milk and flour.

Self-rising flour / sɛlf ˈraɪzɪŋ flaʊr/

This is a type of all-purpose flour that has salt and a leavening agent added. One cup contains 1 ½ teaspoons of baking powder and ½ teaspoon salt. Self-rising can be substituted for all-purpose flour in a recipe by reducing salt and baking powder according to these proportions. It is commonly used in biscuits and quick breads or even cookies, but is not recommended for yeast breads.

Add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.

Dairy products

Buttermilk / ˈbʌtərˌmɪlk/

The liquid that is left after taking the fat from cream to make butter.

Combine 4 tablespoons of the lard, the egg and the buttermilk.

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Sour cream / saʊr krim/

Cream that has been thickened and soured with bacteria that produce lactic acid, used as an ingredient in foods or as a topping.

Load a small paper cone with 1 Tbsp (14 g) of fl ood icing, which is Meringue Powder Royal Icing softened with water or egg whites to the consistency of sour cream.

Frostings and fillings Buttercream Icing / ˈbʌtərkrim ˈaɪsɪŋ/ The most versatile and best tasting decorating icing.

Icing is smooth and creamy with decorations remaining soft. Stiff consistency is used for flowers with upright petals, medium consistency is used for borders and flat flowers, thin consistency is used for icing the cake, writing and making leaves.

For softer figures that are more fun to eat, use buttercream icing.

Couverture / ˈkʌvərtʃər/

Natural, sweet chocolate containing no added fats other than natural cocoa butter; used for dipping, molding, coating, and similar purposes.

Dipping is best if you have really good chocolate or couverture that’s thin and at the perfect temperature.

Cream / krim /

The fat content of milk, the thicker the cream the higher the fat content. To beat fat (usually butter) and sugar (usually granulated sugar) together to form a pale and fluffy mixture which resembles whipped cream in texture and color. This mixture is used as a basis for a wide variety of cake, pie and pudding recipes.

Kim made a chocolate tart with ginger cream filling.

17

Curd / kɜrd /

Custard-like pie or tart filling flavored with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used.

Cream together the sugar, butter, lemon curd, lemon juice, and zest in the mixer bowl with the on low speed with the paddle attachment for 5 minutes.

Fondant / ˈfɑndənt /

A sweet, elastic icing made of sugar, corn syrup, and gelatin that is rolled out with a rolling pin and draped over a cake. It has a smooth, porcelain finish and provides a firm base for hand molded sugar flowers, decorative details, and architectural designs. Cakes iced in fondant have a layer of buttercream, apricot glaze or ganache underneath to keep the fondant soft. Flowers made with fondant are generally not as delicate as Gum Paste flowers. A fondant covered cake should not be refrigerated unless it contains perishable items.

The cake is then refrigerated until firm and finally covered with a layer of rolled fondant.

Ganache /gəˈnɑʃ/

A sweet, rich chocolate, denser than mousse but less dense than fudge. It is made by pouring hot cream over chocolate and beating it with a wooden spoon until the mixture is glossy and smooth, and will soften in very humid weather.

Check the ganache to see if it is sufficiently cool and thick enough to be poured onto the cake.

Marzipan / ˈmɑrzɪˌpæn /

A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake.

Marzipan can also be rolled in sheets, like fondant, and used as icing.

The royal icing and marzipan technique is typically applied to fruitcake.

Meringue / məˈræŋ/

Egg whites beaten until they are stiff, then sweetened.

It can be used as the topping for pies, or baked as cookies.

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Mixing is complete when the meringue does not move around in the bowl when the mixer whip is stopped.

Mousse /ˈmus/

A very light and airy filling similar to a dense whipped cream flavored with fruit or chocolate. Mousse is not recommended for cakes that will be displayed at room temperature for any length of time.

Chocolate mousse is the most popular variety, but regardless of the flavor, the dessert is so light that it is tempting to order more.

Pastry cream /ˈpeɪstri ˈkrim/

A delicate milk and egg-based filling similar to pudding.

Pastry cream can be flavored with vanilla, chocolate or coffee.

The baked shells can be filled with the pastry cream several hours ahead.

Whipped cream /wɪpt ˈkrim/

Made of heavy cream and sugar and usually has some type

of

Whipped

stabilizer

to

cream

must

prevent be

it

kept

from

refrigerated.

recommended for outdoor settings.

Fold the whipped cream into the custard.

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separating.

Not

Techniques

Aerate / ˈɛrˌeɪt /

A synonym for sift; to pass ingredients through a finemesh device to break up large pieces and to incorporate air into the ingredients to make them lighter.

Sift this together numerous times to make sure it is well combined and aerated.

Attach /əˈtætʃ/

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".

Attach the leaf by brushing one side of the indentation near the stem with a little water and setting the leaf on it.

Bain –Marie /beɪn-məˈri/

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Also known as Mary’s bath or water bath, refers to the method of placing smaller pans within a large pan containing hot water to stabilize the heat from reaching

the food and allows food to cook evenly all the way through without the food burning or drying out or can be used to keep food warm. The bain-marie technique is traditionally used for preparing delicate items such as custards, milk-based sauces, mousses, and other foods that need to be gently

warmed

without scorching,

burning, breaking, or curdling.

The chocolate is carefully melted over a double boiler or bain-marie.

Bag striping / bæg straɪpɪŋ/

A technique of applying stripes of color - either icing or color paste - on the inside of the decorating bag for multi-color decorating effects.

Bag striping can be accomplished a couple different ways.

Beat /bit/

To agitate an ingredient or combination of ingredients vigorously, using a spoon, whisk, electric mixer or fork.

Beating can be used as a method to soften and blend ingredients or to incorporate air into a mixture.

Add the liquid and beat until the mixture is light and fluffy.

Building up /ˈbɪldɪŋ ʌp /

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).

Push the tip forward slightly and apply more pressure, building up the head of the shell.

Caramelize /ˈkɑrməˌlaɪz/

In a large saucepan over medium heat, melt granulated sugar, stirring constantly, until sugar caramelizes into a golden-brown syrup. Superfine sugar caramelized in less time.

Keep cooking and stirring until sugar starts to melt again and caramelize, about 5 minutes.

Casually Iced /ˈkæʒuəlɪ aɪst/

A loose, free-flowing way to ice your cake that is easy for anyone to achieve. Unlike perfectly smooth iced

21

cakes, the casually iced cake surface has a textured look, achieved with a light stroking motion of the spatula.

Cornelli lace

An elaborate piping technique using a series of curved lines that yields a lace-like pattern.

Cornelli lace is one of the easiest forms of embroidery piping.

Crimp /ˈkrɪmp/

Press together two pastry layers on edge of pie crust, sealing the dough and at the same time creating a decorative edge using fingers, a fork, or other utensil.

Then crimp the edges with a fork.

Blanch /ˈblæntʃ/

To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off.

I used blanched slivered almonds and chopped them up pretty fine.

Figure piping /ˈfɪgjər ˈpaɪpɪŋ/

A decorating technique used to form figures out of icing.

The

form

figures

normally

consist

of

fruits,

vegetables, animals, or people.

Make at least two figures using the figure piping technique.

Sprinkle /ˈsprɪŋkəl/

To scatter a powdered ingredient or tiny droplets of a liquid.

If the rolled icing is sticky, sprinkle a little confectioner’s sugar or cornstarch on the work surface.

Stringwork /strɪŋwɜrk/

A technique using a small round tip to create garland on the side of cakes.

Pipe lines of stringwork from the outside edge of the collar to the cake surface.

Swiss dots /swɪs dɑts/

A piping technique that forms tiny dots in random patterns that resemble a fine dotted Swiss fabric.

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Randomly pipe balls of icing to form Swiss dots.

Whip /wɪp/

To beat rapidly using a fork, hand or electric whisk to introduce air into a mixture or single ingredient to increase the volume and become fluffy.

Lightly whip the egg whites in the mixing bowl on medium speed with the paddle attachment until they are frothy and form soft peaks.

.

Cake pops /ˈkeɪk pɑps/

Creative sweets

Cake pops are crumbled cake mixed with frosting and rolled or shaped into bite-size balls, which are dipped in melted candy wafers and served lollipop style on a stick.

The macarons and cake pops was topped with a gold leaf designs.

Cupcake /ˈkʌpˌkeɪk /

A small cake with icing on top.

Inside the cupcakes was chocolate filled with blackberry filling.

Fondant cake /ˈfɑndənt ˈkeɪk/ 23

A cake covered and/or decorated with fondant.

I used my candy flowers to decorate a fondant finished cake.

Layer cake /ˈleɪər ˈkeɪk/

Two or more soft cakes put on top of each other with jam, cream, or icing between the cakes.

For consistent layers when making a layer cake, weigh the batter on a scale and divide it equally between the pan.

Macaron

A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated and powdered sugar, then filled with buttercream, ganache or fruit curd. The delicate treat has a crunchy exterior and a weightless interior with a soft ending that's almost nougat like in its chewiness.

Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for "to crush" — but that's where the similarities end.

Muffin /ˈmʌfən/

A small sweet cake that often has fruit inside it.

Muffins brown more evenly when baked on the middle rack of the oven.

Mixing methods Angel food /ˈeɪndʒəl fud/

The angel food method creates very light and airy cakes that are spongy and tender.

Angel food cake is so called because it resembles an angel in color (white) and texture (light as a feather).

Biscuit /ˈbɪskɪt /

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The biscuit method is another common method that is a very specific process and used for a few products. This is used for making biscuits, pie crusts, scones and other flaky baked goods.

Baked goods made with the biscuit method are usually rich, flaky and less sweet because of the large amount of fat and little to no sugar – although an exception to the sweetness rule is with scones.

The biscuit method is probably the simplest of all the Big Five mixing techniques.

Chiffon /ʃɪˈfɑnˌ/

The chiffon method is a cake-specific method that lends its name (or gets its name from) the cake it creates: the chiffon cake. The chiffon method creates moist, fluffy cakes that are also airy.

These pans are also great for chiffon cakes, quick breads and gelatin molds.

Creaming /ˈkrimɪŋ/

A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.

The filling is made by creaming the cheese and mixing it with eggs, sugar and other flavorings.

Muffin /ˈmʌfən/

The muffin method is used to create crumbly products; this is achieved by minimal mixing.

You’ve got two basic options when it comes to making muffins: you can use The Creaming Method, or you can use The Muffin Method.

One-stage (one bowl) /wʌn ˈsteɪdʒ/ The one-stage method is similar to the muffin method in that it is very simple and has few steps. The only difference is there is no need to separate dry and liquid ingredients beforehand with

the

one-stage

method.

Because

of

the

variety

on

ingredients that can be used in this method, the final product itself varies as well. Typically, it is used for cookies in which a soft, crumbly texture is the result.

Foaming (sponge) /ˈfoʊmɪŋ/

The process of whipping incorporate air

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eggs, with or without sugar, to

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