Terms of the Trade

Cake design has its own language. Here are a few key terms to learn.


Cake design has its own language. Here are a few key terms to learn.

Buttercream: A traditional frosting made from butter, sugar and egg whites, this can be flavored in many different ways. It’s often used as external icing, and can be the filling, too.

Fondant: This is a sweet, pliable dough that can be colored in any hue and rolled thin. It’s used to cover cakes and give them a clean, smooth finish.

Ganache: Rich, thick and chocolaty, ganache is a tasty and decadent cake filling or glaze.

Gum Paste: This sugar dough is often used to create beautiful and colorful decorations. It’s sweet and edible, although it doesn’t have much flavor.

Marzipan: A sweetened almond paste, marzipan can be colored and rolled out like fondant, and can be used to cover cakes.