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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 coupler is a device used for holding the decorating tips on the end of a pastry bag. The decorating tips allow you to create different types of designs when decorating.

A paste mixture used for making molded decorations. Works especially well on flowers and leaves used to decorate wedding cakes.

A food decorating powder that provides a metallic or pearl-like reflective quality to cookies and sweets when lightly sprinkled over the surface of the food.

Parchment cones are used for decorating with small amounts of frosting. They are used to apply lettering, small designs, and for touching up areas.

A traditional baked creation that is most often made during the year end holidays to serve as both a decoration and an edible food.

A sugar used for decorating, which consists of large crystals that have been polished to a pearl like sheen.

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.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

Small confections having a peppermint flavor, which are eaten as candy or used for decorating and flavoring in cakes, cookies and other desserts.

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

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration for seasonal displays, especially during the autumn months.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration in the autumn months.

To make shallow cuts in the surface of meat, fish, bread or cakes. The scoring has several purposes, such as decorating the food, tenderizing, to aid in the absorption of flavor when marinating, and to allow fat to drain from meat while cooking.

(Scientific Name: Grifola frondosa) Shades of gray-brown, white and tan decorate the layers of wrinkled caps on this delicate Asian mushroom, which grows multiple long stems from the base upwards as it forms a large leafy head.

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.

To squeeze a pastry bag in order to force frosting or other paste-like mixtures through the tip of the bag for the purpose of decorating or creating special shapes.

An Alsatian yeast bread. Its vanilla bean scented dough contains raisins and is baked in a crown shaped ceramic dish lined with sliced almonds.

Refers to the process of lightly sprinkling a fine layer of a powdered or granulated ingredient onto food.

A circular plate, placed beneath a smaller-sized dinner plate that is used to enhance the presentation of the food being served or to set a "tone" for the table setting.