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

1) Refers to a flavorful coating that forms on food as it is cooked. The glaze may be the result of basting food with a liquid, such as a meat stock, during the cooking process.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.

A term that can be used to refer to a pastry store or cake shop as well as a general term used to describe a cream filled pastry glazed with a topping of jam or a frosting.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

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 decorative confectionery made from sugar that is often added to cakes, cookies and other baked goods.

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.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.