CAKE GLOS­SARY

New Zealand Weddings Planner - - Cake -

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.

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