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A traditional Asian cake made with a variety of ingredients such as glutinous rice, salt, sugar, and at times, fruits and beans.

A cake similar to a coffee cake in that it has a moist cake bottom and a streusel topping. The main difference between the two is that the majority of the crumb cake is the crumb topping, whereas the coffee cake is more cake with a much smaller amount of topping.

Asian short-grain rice that has a sticky texture, a sweet flavor, and is high in starch. The stickiness of the rice allows it to be packed together and formed into balls or squares, such as for rice cakes or sushi.

A form of rice in which the rice grains are expanded to a volume that is several times larger than their original size.

A Bundt cake is the name given to a cake that is baked in a heavy-walled tube pan that has an indented curvature design to it that creates a decorative shaped cake.

A cake made from a mixture of egg yolks and sugar, which has been beaten until fluffy, and then has beaten egg whites folded into it.

A cake that is made with cake flour, sugar, and milk along with whole eggs and butter that gives the cake a yellow color.

A round plate with a cover that serves as a storage container to hold fresh cakes. Covered cake plates, which are different from covered cake pans, typically have a thin round plate that can be used as a serving plate for the cake.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.

A companion utensil to a cake knife, the Cake Server is used to place pieces of cut cake and pie on plates to be served.

A cake which is made by placing fruit in the bottom of a baking pan and then adding the batter on top of the fruit.

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A French food that is similar to a beignet, however it includes rice as the main filling inside of a fried dough pastry shell, instead of fruit or a shell of only sweet dough.

A small cake that is flat on top with a round outside edge, which is made from crab meat and other ingredients.

A kitchen utensil that is used to check the doneness of cakes after baking. Typically, any utensil that is thin-shafted will work, such as a pick, slender knife, or a traditional cake testing utensil.

A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs.

A bread-like baked substance with a sweet flavor, usually made with flour, eggs, milk or water, sugar, and flavoring.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.