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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.

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

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

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

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

1. A hollow or open formed utensil used to give shape to the food substance place into the shaped Mold.

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.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

An egg-shaped fruit native to Central America, that is grown on a Sapodilla tree which not only produces this tasty fruit, but also a gummy sap used in the production of chewing gum.