CAKE GLOSSARY

BASKET WEAVE

A piping technique that features interwoven vertical and horizontal lines (like a wicker basket).

BEADING

A border along the edge of tiers that resembles tiny pearls.

BUTTERCREAM

This mix has a butter and sugar base, and a smooth, rich texture. It doesn’t survive well in heat, so be sure the cake is stored safely in the shade.

CORNELLI

An elaborate piping technique that yields a lace-like pattern.

CROQUEMBOUCHE

A cone tower of profiteroles covered in toffee.

FONDANT

A stiff, dough-like icing that can be rolled out and spread over cakes for a smooth finish. It copes well in heat.

GANACHE

A soft rich mixture, made of chocolate and cream, used as icing or filling.

GOLD LEAF

A high-shine, crinkly edible gold decoration pressed onto icing.

HAND- PAINTED

Patterns are delicately brushpainted by hand onto the cake (usually on fondant) and are completely edible.

LATTICEWORK

A piping detail that criss-crosses with an open pattern.

MARBLE

The mixing together of different coloured icing or cake batter for a swirled effect.

MARZIPAN

A paste made of almonds, sugar and egg whites that can be moulded into flowers and fruits to decorate the cake, or rolled out and spread across the cake.

NAKED CAKE

A cake that has ditched the outer layer of icing, meaning the layers of sponge are on full display, along with the icing separating them. Often fruit and flowers act as decorative elements.

OMBRÉ

Tones of icing colour blend in to each other, usually graduating from light to dark.

PILLARS

Tall “legs” usually made of wood or plastic, used to separate cake tiers.

ROYAL ICING

A white, glossy, hard icing perfect for decorations such as dots and lattice work.

RUFFLE

Fondant or buttercream used in such a way that it’s made to look like fabric folds.

SHEET CAKE

A large, rectangular cake supplementing slices from a smaller cake used for cutting.

TIERS

One layer of a multilayered cake.