Common Cake Decorating Terms

If you are just starting in cake decorating, then you may be confused by the many cake decorating terms.  While these terms may be scary at first, if you take the time to get familiar with them, then you will attack them with assurance. Seen below are some of the most common cake decorating terms, and their definitions.  Once you master these terms you will likely be inspired with your own cake decorating ideas.

 

Airbrushing

Airbrushing a cake is a fast means to add a scene or setting onto a cake's surface with 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 ribbon of icing that decorates the top, sides, and/or bottom edges of a cake.

 

Buttercream

Buttercream is a rich icing that is created by mixing 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 cloth, plastic, or parchment paper.  The bags are equipped with ornamenting tips and filled with frosting and used to pipe ornamental items such as icing flowers, edges, scrollwork, and lacework patterns.

 

Decorating Tips

Decorating tips are sometimes called decorating nozzles. Decorating tips are used to create decorative items such as basketweave patterns, icing flowers, and shell edges. Tips come in several shapes, and are used with an icing or pastry bag that is filled with frosting.  When the bag is pressed, the icing or cream is piped out in the shape of the tip.  Drop flowers are produced with a single squeeze of the icing bag, while rose petals are produced with expert 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 exchanged for each other. Those in the US tend to use the word "frosting" to mean the creamy, sugary substance covering a cake, while those in other English speaking countries tend to use the term "icing". In the U.S.A., "frosting" typically 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 icing sugar dough that can be used in much the same way as pie dough.  Fondant can be rolled into smooth sheets and draped on top of cakes, creating a smooth, flawless finish.

 

Ganache

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

 

Gumpaste

Gumpaste is an eatable, clay-like dough.  It is prepared by mixing glycerin, gum Arabic, and icing sugar.  Gumpaste is used to mold edible flowers and figures. Gum paste can also be rolled exceedingly 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 same 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 technique 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 icing toadorn cakes and other baked goods.

 

Royal Icing

Royal icing is a sweet white frosting that is made by whipping icing sugar with either fresh egg whites or dried egg whites and meringue powder. Royal icing makes well-defined icing borders.  It is ideal for piping complicated writing, borders, scrollwork, and lacework on cakes. Royal icing dries very hard and preserves indefinitely if stored in a cool, dry place, but is susceptible to softening and drooping in high humidity.