Definitions and Terms
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Blown Sugar
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Blown sugar pieces are made from a sugar that can be softened and blown like glass. Every blown sugar piece starts as a sphere, and is then shaped into the desired object.
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Bubble Sugar
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Bubble sugar is a thin sheet of sugar with many bubbles inside the sheet. Bubble sugar has a lacy appearance.
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Butter Cream
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Butter cream is a light icing made with butter, custard (egg yolks, sugar, and milk), and flavorings (vanilla is the most commonly used, but any flavoring may be used).
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Crystallized Sugar
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Crystallized sugar is essentially rock candy. Sugar crystals can be grown around various shapes to make interesting designs.
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Fondant
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Fondant is a sweet, rolled icing that creates a smooth covering for cakes. It is excellent for decorating purposes, and gives cakes an elegant, finished look. Prior to refrigeration, fondant was used to seal cakes.
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Ganache
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Ganache is a chocolate filling or coating made of chocolate, cream, sugar, and
butter.
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Gumpaste
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Gumpaste is a sugar medium used for creating flowers and leaves. Gumpaste decorations are lifelike and will last for many, many years.
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Marzipan
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Marzipan is made of ground almonds, sugar, and egg whites. It is soft and malleable, and can be formed into edible fruits, figures, and flowers.
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Nougatine
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Nougatine is caramelized sugar and almonds and is used to create the base for croquembouches or centerpieces.
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Pastillage
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Pastillage is a mixture of sugar, starch, and water which hardens and will last for years. It is an excellent medium for creating durable toppers and centerpieces.
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Pulled Sugar
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Pulled sugar, like blown sugar, is sugar that has been softened and is pulled into the desired shapes. Pulled sugar and blown sugar have a beautiful sheen. The more the sugar is pulled, the more air is incorporated into it, and the shinier it gets.
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Rock Sugar
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Rock sugar is a foamy hard sugar mixture used for centerpiece bases.
