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Cake Decorating Term Glossary Letter B
Backdrop Fabric or
paper background that is either draped or hung smoothly.
Baked Alaska A dessert consisting of ice
cream on a sponge-cake base, covered with meringue
and browned in the oven.
Baking Ammonia
A leavening
ingredient that releases ammonia gas and carbon dioxide.
Baking or Bitter
Chocolate
Unsweetened chocolate that contains no additional
ingredients
Baking Powder
A leavening agent made from a combination of baking soda, an acid (such
as cream of tartar) and a moisture absorber (such as cornstarch). When baking
powder is mixed with moist ingredients, carbon dioxide bubbles are released,
causing batter to rise.
Baking Soda A
leavening agent known as sodium bicarbonate. When baking soda is combined with
an acid ingredient, carbon dioxide gas bubbles are released, causing dough or
batter to rise.
Batter A semi liquid mixture containing flour or other starch, used for
the production of such products as cakes and breads
and for coating products to be deep-fried.
Basket weave A piping
technique that features interwoven vertical and horizontal lines (like a wicker
basket)
Bavarian Cream
A
light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit.
Blown Sugar Pulled sugar that is made
into thin-walled, hollow shapes by being blown up like a balloon.
Bombe
A type of frozen dessert made in a
dome-shaped mold.
Border A continuous
decoration used around the top, side or base of a cake.
Boston Cream Pie A sponge cake or other yellow cake
filled with pastry cream and topped with chocolate fondant or confectioners'
sugar.
Bran Flour Flour to which bran flakes have been added.
Brown Sugar Regular granulated
sucrose containing various impurities that give it a
distinctive flavor.
Bud The first stage of a growing branch, leaf, or
flower.
Butter A saturated fat made from churning cream until it reaches a
semi-solid state.
Buttercream
An icing made of butter and/or shortening blended with confectioners'
sugar or sugar syrup and sometimes other ingredients.
Buttermilk A thick, smooth liquid made by adding
lactic acid bacteria to nonfat or low-fat milk.
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