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A richly flavored chocolate icing or filling made from chocolate and cream blended together over low heat until the chocolate has melted and can be mixed with the cream.

An Italian cheese-like product made from cream skimmed off cow's milk that is processed to become a spreadable food.

carmel, carmal, caremel, caramal,

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.

A type of dessert, inspired, named and used as a celebration for a famous Russian ballerina, Anna Pavlova, when she visited Western Australia during the 1930's.

This kitchen utensil, similar to a French whisk, is best used for whipping light food ingredients. It is available in different sizes ranging from 6 inches to 20 inches in length....

A French term for chestnuts that are preserved in a sweetened syrup resulting in a "candied" nut. Marron glacé is considered a delicacy that may be served as a dessert accompaniment, a snack, or as a topping that is chopped into pieces and spread over baked goods, fruits, ice cream, and puddings.

A rich white or dark chocolate candy containing a center of ingredients such as chocolate, cream, sugar, corn syrup, cocoa butter, flavorings, caramel, nuts, and fruit that are mixed together and formed into a ball shape.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

A large berry native to Europe, related to the currant berries. It is still very common in Europe, but is much less common in the United States.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

A cone shaped bag that has a small opening on one end and a large opening on the opposite end. The small opening is the decorating end that generally has different tips that can be interchanged to create different decorative shapes.

A small, ruby colored Swedish berry that grows on a creeping evergreen plant that is common in woodland forests.

Refers to tubular pasta shells about four inches in length that are deep-fried and prepared as a traditional Italian dessert.

Also referred to as a milk frother this hand-held device is used to aggitate liquids into an airy mixture of bubbles and foam.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

Round bowls of varying sizes that are used for combining food ingredients when preparing recipes. Mixing bowls are made of plastic, ceramic, glass, copper, and stainless steel that range in size from 4 inches in diameter to over 16" in diameter.

A kitchen utensil that is used to whip lighter food ingredients that are being prepared for baking or serving.