Cake Decorating Term Glossary Letter C

Cake Flour A fine, white flour made from soft wheat

Calyx The outer protective covering of a flower, which folds back when open in segments called sepals.

Candy Clay Candy clay comes in many formulas, but it's usually a combination of chocolate and corn syrup to keep the chocolate pliable. It can be modeled in many ways and is often used for larger pieces like bows and ribbons. It can also be used to make flowers.

Caramelization The browning of sugars caused by heat.

Cascade A continuous flow of decorations that tumble down from level to level.

Cast Sugar Sugar that is boiled to the hard crack stage and then poured into molds to harden.

Celstick is a thin cylinder of food grade plastic (there are various sizes of celsticks, the most common size is the same size as a standard pencil) 

Charlotte  (A) A cold dessert made of Bavarian cream or other cream in a special mold, usually lined with ladyfingers or other sponge products.
(B) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread

Chemical Leavener A leavener such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions

Chiffon Pie A pie with a light, fluffy filling containing egg whites and, usually, gelatin.

Chocolate Made from ground cocoa beans in a process that separates cocoa butter from chocolate liquor. The dark-brown chocolate liquor paste is then refined and mixed with various ingredients to produce different varieties.

Classic Buttercream Has a creamier texture and a more pronounced sweet taste.

Cobbler A fruit dessert similar to a pie but without a bottom crust.

Cocoa Powder of roasted cacao beans, when added to oil makes an excellent substitute for processed chocolate.

Cocoa Butter A white or yellowish fat found in natural chocolate.

Color flows This is a name given by Wilton Industries to the procedure they teach which relates to other names such as "Flood work", "Run Sugar", or "Icing Run out". It is Royal Icing that is thinned down with water, and formed into a picture. You outline the picture with thicker icing, and then thin the icing down. It flows out of the bag filling the area. After it dries, it is lifted off the wax paper, and set down on the cake on top of sugar cubes or wax paper cutout, so as not to come into contact with the grease or humidity of Buttercream. Very fragile. Good idea to make two or three. For a shiny effect, use a warm light bulb shining close to the surface while drying for 48 to 72 hours.

Compote Fruit cooked in a sugar syrup.

Confectioners’ Sugar Powdered granulated sugar used to make icings, gum paste, fondant, etc. (Powdered Sugar).

Cornelli Lace An elaborate piping technique that yields a lace-like pattern.

Cornstarch A powdered maize used as a thickener in cooking and to dry gum paste when working.

Corn syrup A thick, sweet liquid (light or dark) made by processing cornstarch with acids or enzymes. Light corn syrup is clarified to remove all color and cloudiness. Dark corn syrup has a stronger flavor and a deeper color because it is flavored and colored with caramel. It is a popular ingredient used in candies, frostings and jams because it doesn't crystallize.

Covered wire  floristry wires covered with paper not plastic.

Coupler A two-piece device placed in piping bag allowing speedy interchange of decorating tips.

Crème Caramel A custard baked in a mold lined with caramelized sugar, then unmolded.

Cream of Tarter Potassium bitartrate; a white powder used to hold beaten egg whites and to harden flowed sugar.

Crumb Coat This is where you put a thin layer of your frosting on to the cake just to keep the crumbs sealed in.  Then you just frost the cake. This also helps with your cake not drying out if your not able to frost your cake right away. But make sure that your cake is completely cooled before frosting. 

Cupcakes Individually decorated cupcakes can be arranged in tiers to resemble a larger wedding cake.

Custard A liquid that is thickened or set by the coagulation of egg protein.