Cake Decorating Terms
Border:
An unbroken ribbon of icing to decorate the top, sides and bottom edges of a cake.
Butter cream:
This is a very rich icing made by using butter and icing sugar that is beaten until smooth.
Decorating Bags:
Triangular shaped bags made from cloth, plastic and sometimes parchment paper, which are fitted with decorating tips (Nozzles) and filled with icing and piped to make your design.
Decorating Tips (Nozzles):
Comes in different sizes and used in conjunction with the decorating bag to make different designs.
Fondant:
May also be known as Sugar Paste, fondant is icing sugar dough that can be handled like bread or pie dough and rolled into wonderful smooth sheets and draped elegantly over cakes to provide a flawless finish.
Gum paste:
This is edible dough with clay like appearance, which is used to mold edible flowers and figures. It can also be rolled very thin to make intricate ribbons and lacework.
Royal Icing:
A Rich and very sweet white icing made by whisking fresh egg whites with icing sugar. Royal icing produces a well-defined icing edge and is ideal for piping intricate writing, scrollwork and lacework on a cake. When it dries it is very hard.