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A type of fresh yeast, sold in dense crumbly cakes, that is used as a leavening agent for bread dough.

Small, bite-size, fancy iced cakes, generally made with white or chocolate flavored cake but any flavor can be used.

The type of knife that is most often considered to be a serving utensil for cutting cakes at events such as graduations, weddings, and other celebrations.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

Made from cornmeal and other ingredients, a Corn Cake can be one of several different food items. It can be made as a small, round-shaped food with a mild corn flavor that is often served like a pancake for breakfast or for lunch.

A type of flour produced from the endosperm portion of the wheat kernel. It is high in starch and has a low protein content, which means that it contains very little gluten, making it suitable for cake recipes.

A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations.

This is a term that is used to describe cake batter that has a high percentage of sugar compared to the other ingredients that are used.

A type of pancake that is made with cornmeal, seasonings, and either water or milk and cooked on a griddle or in a frying pan like a regular pancake.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

1. A hollow or open formed utensil used to give shape to the food substance place into the shaped Mold.

A small cookie or cake made of egg whites, sugar and ground almond or almond paste. Macaroons are sometimes flavored with ingredients such as chocolate and coconut.

A layered dessert that began as a European confection, which was made in England. Sheets of sherry infused sponge cake, cut to fit in a round bowl, were spread with jam and a pastry cream or egg custard.

An Italian dessert that is made to be dome-shaped when served, a design that was supposedly inspired by the design of an Italian cathedral.

A sweet, creamy spread used as a frosting and/or a filling for cakes, pastries, and cookies. It is prepared by slowly adding hot sugar syrup to egg yolks as they are whipped over a hot water bath.

Refers to the process of pouring a very fine stream of liquid, such as melted butter or a sugar glaze over food for decorative purposes and/or to add flavor.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

A small hard bread that is considered to be a traditional, old world recipe served in homes throughout Germany where it is referred to as Mandelbrot.

A hard, unrefined brown cane sugar that is most common in Mexican regions as either a light colored variety known as blanco, or as a darker variety, known as oscuro.

A sugar syrup that is made into a pliable form to be used as a flavored candy or as an icing that is flattened into a sheet form to be laid over a cake.