Cake Bags

If you're new decoratin cake g , then you may be confused by the many expressions of cake decorating. Although these phrases can be intimidating at first, if you take the time to become familiar with them, then you approach them with security. Below are many of the cake the most common terms of design and meaning. After you master these words you'll probably inspired by your own cake decorating ideas .

Airbrushing

Airbrushing a cake is a quick way to add an image or adjust the surface of a cake with food coloring. Airbrushing is done with an airbrush artist who uses a compressed air pump.

Border

The boundary of a cake is a constant thread of icing along the top ornaments, and / or bottom edges of a cake.

Buttercream

Buttercream frosting is a rich mixture is created by the butter or fat (or both) of icing sugar and beat until smooth. Buttercream frosting is all purpose, easy to do, which can be used both to decorate and cover a cake

Decorating Bags

decorative bags are also known as icing bags, icing bags, or baking. decorating bags are small, triangular shaped bags are made of parchment paper, cloth or plastic. The bags are equipped with embellishment tips and filled with icing and pipe used in decorative items such as icing flowers, borders, scrolls and lace motifs.

Decorating Tips

Decorating tips are sometimes called nozzles decorating. Decorating tips are used to produce decorative items such as woven patterns, icing roses, shell borders. Tips come in various forms, and are used with a glaze or a pastry bag filled with icing. When the bag is pressed, the frosting or cream is piped into the shape of the tip. Drop flowers are created with a unique compression of the pastry bag, while rose petals are masterful handling of the tip and icing.

Flower Nail

A nail-shaped flower is like a nail with a big oversized head. A flower head is used for piping royal icing and buttercream flowers that are transferred to a cake after drying.

Frosting

Frosting and icing are often substituted for each other. Americans tend to use the phrase "icing" for the cream, sweet substance that covers a cake, while those in other English speaking countries tend to use the term "ice". In the U.S., "icing" generally refers to the spreading cherry on the cake, so that "icing" normallyrefers decorative icing, such as pipelines and borders pink icing.

Fondant

Fondant is also called sugar paste. Fondant is a paste icing sugar that can be handled in much the same way as the pastry. Fondant can be rolled into smooth sheets and draped over cakes, producing a smooth and perfect.

Ganache

Ganache is a velvety icing. It is prepared by melting, either black or white chocolate, then mix with cream.

Gumpaste

Gumpaste is an edible clay paste. It is prepared by mixing glycerin, gum arabic, sugar and ice. Gumpaste is used to mold edible flowers and drawings. tabletting can be rolled very thin and used to make complex ribbons and lace, and delicate flower petals.

Marzipan

Marzipan is an almond pasty substance. It is made from identical ingredients almond paste, marzipan has much more sugar, less kernels, and has a SMO.