Glossary for Cake
Decorators & Candy Makers
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AIRBRUSH COLORS are liquid food
colors designed for spray application on cakes, cupcakes, cookies or
ALMOND PASTE a confection consisting of sugar, ground almonds & glucose
often made into shaped/molded sweets. Like marzipan but a stronger
BAKING MATS non stick silicone sheets for use in all ovens (from -40
deg. to +480 deg. F); provide even heat transfer
BUTTER CREAM an icing used as a cake filling, coating or decoration. In
simplest form it's made by creaming butter with icing sugar. Butter
Cream is also a flavor for a candy filling.
CAKE BOARDS shaped (round, square, rectangular, scalloped, etc) sheets
for displaying/transportation OF cakes. Made from various materials and
coatings. See also
CAKE DOILIES placed under
cakes (& on top of a rigid cake board). Cake doilies have fancy doily-like edging designs
CAKE DUMMIES shaped (round, square, rectangular) polystyrene form pieces
used for cake displays (stores, bakeries, etc). The dummies (which are
purchased plain) are then frosted/decorated on the outside to simulate a real cake.
FIGURINES basically a CAKE TOPPER representing human
figures, very popular for wedding cakes.
CAKE FOIL WRAP treated (non toxic grease resistant) foil used to cover
cake boards, for displaying cakes.
CAKE ORNAMENTS like
or CAKE TOPPERS.
Popular for celebrations like weddings, anniversaries, etc.
TESTER a simple but reliable way to see if your cake is
done. Insert the stainless test probe in the cake during baking, if
batter "sticks" the cake isn't done, if it doesn't stick, it's
ready to take out of the oven.
themed 3D models (made from non edible - and reusable -materials) placed on the
top of cakes or cupcakes.
CANDY CRUNCHIES (ADD INS) prepared fillings (ie:
coconut, peanut brittle, peppermint, etc.) for inside home made molded
chocolate pieces. See also
CANDY TO DIP.
CANDY EYES edible cake/pastry decorations (look like eyes) in sizes from
3/16" - 3/8" dia & various colors
CANDY FILLINGS soft or firm fillings to insert into your chocolate
molds. Many flavors & types.
CANDY MORSELS mini chocolate chips with a candy coating (like M&M's)
CANDY TO DIP refers to either prepared confectionery fillings, or
individual candy pieces that are inserted inside molded home made
chocolate candy pieces. See also
CANDY CRUNCHIES (ADD INS).
CANDY WRITERS tubes filled with colored chocolate. When heated in hot
water the chocolate melts and is squeezed from the tubes to decorate
cakes, cupcakes etc. Candy Writers are designed for, and used
extensively, to decorate, and add color details in molded chocolate
candy pieces. The are different from
ICING WRITERS, which are
used in the same way, but contain icing/frosting not chocolate.
CANNOLI are Italian pastry desserts - tubed shaped shells of fried pasta
& filled with a creamy sweet filling called cannoli cream. It's usually
made from mascarpone or sweetened ricotta cheese blended with vanilla,
chocolate, wine, or other flavorings.
CARAMEL a confection, orange to dark brown in color, with a sweet
toasted flavor. Made from the caramelization (oxidation through
controlled cooking) of sugar. The word caramel also describes a soft,
chewy caramel flavored candy (made by boiling milk, sugar, butter, oil,
syrup, vanilla, glucose gum & water).
CAROB is a chocolate substitute. Made from the pods of the Carob tree,
it does not contain cholesterol, caffeine, Theo bromine or oxalic acid as
chocolate does. Carob is naturally sweeter than chocolate, so you don't
use as much of it in recipes, which reduces your total sugar intake
(healthier for you).
CHARACTER PAN bakeware
that is shaped for making cakes in a representation of specific,
usually trademarked, "characters" (like Mickey Mouse). Same basic idea
as SHAPED PANS
(which are generic
popular but common themes).
CHOCOLATE WAFERS pre formed chocolate pieces (in wafers about 1" in dia.).
Come in many different colors. They are easy to handle and can be eaten
as is, or used to melt for making molded chocolate candy pieces.
CINNAMON RED HOTS small cinnamon flavored candy pieces (created by the
Ferrara Candy Co., Chicago IL, in the 1930's). They can be eaten as is
or used as cake - pastry - cupcake - cookie decorations.
COCOA BUTTER is the edible natural fat of the cocao bean, extracted
during the process of making chocolate. As one of the ingredients in
chocolate - it gives chocolate the property of being solid at room
temperature, but will also "melt in your mouth". It's the only (Cocao
tree) ingredient in White Chocolate. Cocoa butter is extremely stable,
and has a shelf life of 2 to 5 years. It has many non food applications.
COLOR-FLOW MIX a confectionary icing mix (made with dried egg whites & a
whipping agent) that when prepared (add sugar & water) is stiff enough
for making detailed icing decorations for cakes. When it dries, color
flow is shinier and stiffer than ROYAL ICING.
CONFETTI we are referring to the 'edible" sugar cake decorations (not
shredded paper) - they come in many different designs and colors for
just about any occasion. They are available in 3 or 10 oz. containers,
and are "sprinkled" over the pastry like sugar.
COOKIE PRESS a mechanical devise that you fill with prepared cookie
dough, then using a handle, press out the cookies on a cookie sheet
ready for decorating/baking. Presses come with various discs for
COOKIE SCOOP similar to
the old fashioned ice cream scoop, but designed to make cookie making
easy and uniform in size.
COUPLERS & nuts
(usually plastic) allow the decorator to interchange standard
without having to empty the contents of a
DECORATING BAGS cone shaped bags used for cake/pastry decorating. Filled
with frosting at the large end, when closed off and squeezed through the
small end (into which a
DECORATING TIP has been placed) a
wide variety of shaped designs are created. Bags come in many materials
DECORATING GLOVES plastic or cloth gloves to protect hands while
DECORATING SETS preselected tool sets for cake decorators - from
beginners to professionals. Includes items like: decorating bags, tips,
couplers, couplers, scrapers, spatulas, flower nails, instructions, food
colors, cake testers, decorating gloves.
are basic tools for any cake decorator. Most often stainless steel and
cone shaped for fastening to a
DECORATING BAG they
come in a bewildering variety of sizes, shapes and styles (even designs
for left handed decorators) - ie: rounds, leaf, ruffle, flower, plain.,
star, ribbon, basket weave. A numbering system is used to designate
sizes (larger numbers mean larger tips).
DIPPING TOOLS utensils designed for easy dipping of candy centers,
fruit, nuts, citrus peels, bon bons, marshmallows, cookies, swirls,
eggs, etc. Stainless steel or plastic - shapes include: grids, prongs,
ovals, swirls, triangular.
DISPLAY STANDS a somewhat broad term, in cake decorating includes single
and multi-tiered stands for cake presentation. Also called cake caddies,
turntables, plate and pillar sets.
DOLL PICKS a
CAKE TOPPER with a doll design.
DUSTING POWDERS are non-toxic decorating colors designed for use with gumpaste, fondant flowers, plaques, etc that result in highly realistic
and artistic finishes. Not a food additive, may be mixed with
alcohol/oil for painting and highlighting. Types include -
PETAL, LUSTER, SPARKLE, PEARL
EDIBLE GLITTER, sprinkled on a treat, gives brilliant highlight,
stencils, borders, or general background colors. 17 bright colors
available. See also NON-PAREILS, JIMMIES, SPRINKLES,
CONFETTI for other decorative toppings.
FILLER GRASS made from
shredded cellophane or paper, is used to provide a colorful
cushioned base for different kinds of treats or crafts. Makes a colorful
and professional package. Shredded or crinkled filler.
FLAVORINGS are highly concentrated liquid additives that add flavors to
candy, chocolate, ice cream, beverages, pie, and just about any
confectionery treat you can think of. Available in a bewildering variety
FLOWER LIFTER a tool used to easily remove confectionary flowers from
FLOWER NAILS - look like big thumbtacks - provides
the control you need when piping icing flowers. The nail is turned
between your fingers as you pipe a flower on the head. Easy to
place/remove on a cake.
FONDANT is a confection with
many uses: that perfectly smooth white coating for cakes, the gooey
center of your chocolate covered cherry, the topping on a petit four
(fancy decorated/frosted teacake). In simplest form it is sugar & water
cooked to the soft-ball stage (corn syrup is generally added to prevent
graining). cooled slightly & stirred or beaten until it's an opaque mass
of creamy consistency. It can be confused with
SUGAR PASTE which is similar but contains
Arabic gum. See also
FONDANT (ROLLED) and
FONDANT (ROLLED) is ideally
suited for cake decorating. Makes great perfectly smooth coatings. See
also FONDANT and
for candy making. Dry fondant mix is
basically pure cane sugar mixed with 3% invert sugar.
Invert sugar has been processed (sucrose is hydrolyzed to make glucose &
fructose). When dry fondant is prepared (often
mixed with whipping cream and butter) it makes a high quality
fondant ideal for soft candy centers, candy coatings, cordials, etc.
Great also for fine-grained fudges and caramels.
FONDANT and FONDANT (ROLLED)
FOOD COLORS are edible coloring additives for cakes, pastries, candies,
cupcakes, cookies, etc. Available as
GEL BASED, LIQUID BASED
or POWDERED FOOD COLORS.
FOOD WRITERS are used
like marking pens to draw designs and text on cookies, royal icing,
fondant, crackers, etc. (any hard, porous textured food product). They do not give the same color hues, depths as
other methods, but they are convenient to use. They are different than
ICING WRITERS which are liquid base squeezable
are like CINNAMON RED HOTS but have a a fruit flavor.
Come in various colors.
GEL BASED FOOD COLORINGS are strong bright highly concentrated colors in a
clear gel base. More concentrated than the liquid based food colors.
Easy to blend, consistent quality, freeeze/thaw stable. Come in 24 basic
colors, but can be mixed/combined using mixing formulas as a guide, to
create almost any color or shade needed. Food colors are also available
as either LIQUID BASED
or POWDERED COLORS.
GELS same as
GLYCERIN is stirred into dried out icings to restore consistency. It
also has many other food applications: flavor solvents; softening,
thickening & emulsifying agents.
GUM PASTE another name for
HIGHLIGHTING DUST POWDER gives
fondant or gum paste a very high sheen. They come in silver or gold. See
also DUSTING POWDERS,
and any of the following types:
ICING MIX pre prepared icings to which to add different ingredients
(depends on what type of mix you start with) like water, sugar, flavor
or color) before application.
ICING or ICINGS are coatings (frosting) for baked goods with basic
ingredients of sugar, butter, water, milk, egg whites. There are many
other ingredients used like stabilizers, colorants & flavors.
ICING WRITERS are liquid icing in a tube, then squeezed to create
colorful designs, lettering, etc on cakes or pastries. Becomes hard when
air dried, and is perfect for decorating cookies. Similar in
application to CANDY
WRITERS, which are chocolate rather than frosting
INVERTASE a natural product (enzyme) used to change
FONDANT from a
solid to a cream like consistency.
JIMMIES are also known as "sprinkles", small rod shaped (about 1/16" dia.
up to 1/4" long) bits of chocolate used as a condiment like decoration
on cakes, chocolate, pastries, cookies, ice cream. Made in many colors
and color combinations.
LIQUID BASED FOOD COLORINGS
are strong bright colors in a liquid base. Applications are similar to
GEL BASED colorings. Easy to blend,
consistent quality, freeze/thaw stable. Come in 12 basic colors, but can
be mixed/combined using mixing formulas as a guide, to create almost any
color or shade needed. Also available are
POWDERED FOOD COLORS.
LUSTER DUST POWDER gives fondant or gum paste subtle colors with high
sheen, and metallic like finish. Available in over 50 colors. See also
"dusting powders". See also
and any of the following types:
HIGHLIGHTING, PETAL, SPARKLE
MAGI-CAKE STRIPS reusable aluminized cotton strips wrapped around the
outside of the cake pan to ensure even baking (prevents rising cake
centers & crusty edges)
confection consisting of sugar, ground almonds & glucose often made into
shaped/molded sweets. Like
ALMOND PASTE but smoother and
MERINGUE POWDER made primarily from dried egg whites, flavors &
stabilizers. It's a good safe substitute to using raw egg white. It is
perfect for icing and frostings. As an ingredient , adds body/stiffness to
MOLDS are raised shapes
within rectangular plastic or rubber sheets into which
chocolate (low melting temp - usually around 100 F), hard candy (high
melting temp - around 325 F) or non edible craft materials are poured
and hardened for 3D representations. A high temperature mold can be used
with low temperature materials but not the reverse. Always check that
the mold is designed for high temperatures before making hard candy!
NONPAREILS are decorative confections of tiny sugar balls, sprinkled on
top, and available in many different colors.
PARVE CHOCOLATE is kosher chocolate. It's made dairy free.
PASTRY BRUSHES are brushes designed for food/pastry use. Designed for
easy use, clean lines to avoid bacteria accumulation areas, reduced
bristle loss, very pliable, withstands heat.
PEARL DUST POWDER gives fondant or gum paste flowers a shimmery
(glistening) luster. You can also achieve subtle translucent or
iridescent reflective sheen. Available in 7 basic colors. See also
and any of the following types:
LUSTER, PETAL, SPARKLE
PETAL DUST POWDER
gives fondant or gum paste flowers deep hues and a matte finish. When
brushed very realistic flowers are possible. 48 colors available. See
also DUSTING POWDERS,
and any of the following types:
PEARL or HIGHLIGHTING.
PIPING GELS (also called
WRITE-ON-GELS) are various transparent edible
gel colors used to decorate/write on cakes. Also used as a 'glue' for
holding small decorative pieces in place. Made from sugar, corn syrup,
water, preservatives, vegetable gums & color dyes. Available in
squeezable tubes. Liquid at room temperature.
PLATES AND PILLER SETS
are fancy (usually multi-tiered) cake methods of displaying cakes. See
also DISPLAY STANDS.
POWDERED FOOD COLORS
are excellent to use when you don't want (or can't) use a water based
food color. Used extensively for candy and molded chocolate
pieces. Other forms available are
LIQUID BASED and
ROYAL ICING is a hard
icing made from egg whites (or uses
as a substitute) , powdered sugar & sometimes lemon juice. It's often
considered a decorative icing, made into formed shaped icing pieces.
Candyland sells preformed
ROYAL ICING flowers in various sizes
and colors. They make beautiful cake or pastry decorations. Since royal
icing dries with a hard surface, it's great for pre-making flowers or
decorative icing pieces; which can then be placed on the finished
RUFFLE BOARDS a
combination CAKE BOARD
and RUFFLE BOARD for elegant
SHAPED PANS bakeware that
is shaped for making cakes in 2D and/or 3D representation of specific themes -
flowers, toys, animals (almost any subject you can think of). Same basic
idea as CHARACTER PANS (which
are usually trademarked characters like Mickey Mouse).
SHOW 'N SERVE BOARDS
shaped CAKE BOARDS with scalloped lace edgings
SILICONE MATS/PADS see
SOAP MOLDS See MOLDS
SPARKLE DUST POWDER gives fondant or gum paste an effect similar to
LUSTER DUST, but has larger grain size, gives flowers a wet or dewy
look. 7 basic colors available. See also "dusting powders".
See also DUSTING
POWDERS, and any of the
following types: HIGHLIGHTING,
SPRINKLES another name for
STRETCH LOOPS coated elastic loops (different colors and sizes) for
fancy closure of candy and/or treat boxes.
SUGAR PASTE also called
is a pliable sugar dough, like
FONDANT but it contains gums to make it
more elastic, and easier to model with (like
clay). It can be made into figurines, animals, dolls, just about
anything you can model. It can also be built up in pieces stuck
together. It's better than
for delicate flowers, thin sections, or intricate & fragile designs.
SUGARS make colorful, sweet decorations for all types of baked goods.
Many colors are available: both traditional rainbow bright colors, and
pastels. "Coarse sugar" has large grains, "sanding sugar" has a fine
chocolate needs to be tempered before use as a confection.
If not it is a dull brown solid mass with chalky white or gray streaks
(and often a chalky taste). Tempered chocolate is shiny, smooth in looks
and breaks crisply. Manufacturers temper their own bulk chocolate, but
some aficionados enjoy doing it themselves, and some claim "it's the
only way" to get premium chocolate.
CHOCOLATE WAFERS from
Candyland are oil based designed for molding, making pieces, etc. and do
not need to be tempered. We also have
TEMPERING CHOCOLATE is chocolate made with
COCOA BUTTER and preferred by
chocolate enthusiasts who want to temper their own.
or DOLL PICKS.
TUBED ICINGS are used to create flowers, borders and other
cake or baked
goods decorative designs. Conveniently available 11 colors, and 4 1/2
oz. tubes, when applied with
DECORATING TIPS really simplifies the whole
used to make decorating easy (rotate 360 degrees), and to show or
display cakes - see DISPLAY STANDS.
TWIST TIES are a classy alternative to ribbon. Come in various colors.
TWISTING CELLOPHANE SHEETS (cellophane sheets and wax paper) are ideal for wrapping
candy pieces, caramel and confections generally. Once twisted stays
WAFERS same as
WRITE-ON-GELS same as