Search

1) Decorative toppings, very tiny in size, that are sprinkled over candies, cakes, muffins, cookies, and other sweet foods.

A traditional food created in Belgium, which began as square-shaped breakfast cake with deeply indented or pressed pockets evenly distributed around the surface of the Waffle.

1) A ground almond cream filling or topping most often used for cakes, pastries or other sweets. This filling is also referred to as frangipani.

A well-known French dessert that consists of rolled sweet crêpes (thin pancake-like flat cakes) covered with an orange sauce that is ignited to become a flaming dessert.

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.

A round pan, with tall, straight sides that are removable. The removable sides aid in removing cakes that would otherwise be difficult to remove, such as cheesecakes and tortes.

A dessert made by spreading jam or jelly on a thin layer of sponge cake which is then rolled up into a log shape.

When cooking at altitudes above 3000 feet, adjustments in the quantities of some ingredients used in a recipe may be necessary.

A type of sweet bread flavored with molasses, honey, and ginger. It is often made into cookies with a dense, chewy texture and cut into various shapes such as the ginger bread man....

A soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour.

Multiple colored, small, round (or rectangle) shapes made from sugar and used to decorate cakes, baked goods and other desserts.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

Decorating tips are the nozzles on the end of a pastry bag that the frosting or filling is forced through to apply it to cakes, cookies, or pastries.

A Norwegian term used to describe a traditional thin cookie originating in Norway that is baked as a large round flat cake and formed into a cone shape.

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 farl is an Irish term that means quarter cut. It is generally used in context with soda bread and potato bread/cakes (potato farls) that are cut into fourths or farls when served.

A traditional Irish dish, the Boxty is made from a combination of cooked and raw grated potatoes that can be made into a cake, pancake or dumpling.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

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.