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The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate 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 sweet chocolate dessert that has a history of different stories of origin, but all pointing to being created around the mid 1800's.

A type of cake, which is prepared much like a jelly roll that is traditionally prepared and served at Christmas.

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.

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

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.

A sweet creamy dessert, also known as a Tuscan trifle that was originally created in the Tuscan region of Italy.

Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.

carmel, carmal, caremel, caramal,