Common Cake Decorating Terms

If you are just starting in cake decorating, then you may be perplexed by the many cake decorating phrases.  While these phrases may be intimidating at first, if you take the time to get familiar with them, then you will approach them with sureness. Presented below are some of the most common cake decorating terms, and their meanings.  After you master these terms you will likely be inspired with your own cake decorating ideas.

 

Airbrushing

Airbrushing a cake is a quick method to add a picture or setting onto a cake's surface using food coloring.  Airbrushing is accomplished using an artist's paint gun that uses an compression air pump.

 

Border

The border of a cake is a uninterrupted thread of icing that embellishes the top, sides, and/or bottom edges of a cake.

 

Buttercream

Buttercream is a rich icing that is made by mixing together either butter or shortening (or both) with icing sugar, and beaten until smooth. Buttercream is an easy, all-purpose icing that can be used to both embellish and cover a cake

 

Decorating Bags

Decorating bags are known also as icing bags, frosting bags, or pastry bags.  Decorating bags are small, triangular shaped bags that are made from parchment paper, cloth, or plastic.  The bags are equipped with decorating tips and filled with frosting and used to pipe decorative items such as icing flowers, edges, scrollwork, and lacework patterns.

 

Decorating Tips

Decorating tips are often called decorating nozzles. Decorating tips are used to create decorative items such as basketweave patterns, icing roses, and shell borders. Tips come in different shapes, and are used with an icing or pastry bag that is filled with icing.  When the bag is pressed, the frosting or cream is piped out in the shape of the tip.  Drop flowers are created with a single squeeze of the frosting bag, while rose petals are produced with delicate maneuvering of the tip and icing.

 

Flower Nail

A flower nail is shaped like a nail with an large, oversized head.  A flower head is used for piping royal icing and buttercream flowers that are transferred to a cake after drying.

 

Frosting

Frosting and icing are often switched for each other. Those in the US tend to use the phrase "frosting" to mean the creamy, sugary substance that covers a cake, while individuals in other English speaking countries tend to use the phrase "icing". In the U.S.A., "frosting" commonly refers to the icing that is spread over the cake, while "icing" ordinarilyrefers to decorative icing, such as piped borders and icing roses.

 

Fondant

Fondant is also known as sugar paste.  Fondant is an frosting sugar dough that can be used in much the same way as pie dough.  Fondant can be rolled into smooth sheets, then draped over cakes, making a smooth, perfect finish.

 

Ganache

Ganache is a velvety smooth frosting.  It is formed by melting either dark or white chocolate, then mixing it with heavy cream.

 

Gumpaste

Gumpaste is an eatable, clay-like dough.  It is created by combining glycerin, gum Arabic, and icing sugar.  Gumpaste is used to mold eatable flowers and shapes. Gum paste can also be rolled super thin and used to make complicated ribbons and lacework, as well as delicate flower petals.

 

Marzipan

Marzipan is a doughy almond substance.  It is prepared from the identical ingredients as almond paste, though marzipan has more sugar, fewer almonds, and has a smoother consistency.  Marzipan is frequently used for modeling cake decorations, and as a base covering underneath fondant.

 

Piping

Piping is a adorning method where a decorating bag or tube is filled with icing and equipped with a decorating tip.  Piping takes place when the bag islightly squeezed to make shaped dots and ribbons of frosting toornament cakes and other baked goods.

 

Royal Icing

Royal icing is a sweet white icing that is made by whipping icing sugar with either fresh egg whites or dried egg whites and meringue powder. Royal icing creates distinct icing edges.  It is ideal for piping complex writing, edges, scrollwork, and lacework on cakes. Royal icing dries very hard and keeps indefinitely if stored in a cool, dry place, but is vulnerable to softening and drooping in high humidity.