Cake Decorating Term Glossary Letter G

Ganache A sweet, rich chocolate, denser than mousse but less dense than fudge. It is made of chocolate and heavy cream, and will soften in very humid weather.

Gateau (gah toe) French word for "cake."

Garland Swags of buttercream icing create a garland along the top of the cake.

Gelatin Ingredient of gum paste, this protein strengthens the sugar work. (Unflavored Jell-O).

Genoise (zhen wahz) A sponge cake made with a batter containing melted butter.

Glucose A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed foods because it doesn't crystallize easily. Also called dextroglucose or dextrose. Check in a store that has a large cake decorating section or offers cake decorating classes.

Glycerin / Glycerine A colorless, odorless, syrupy liquid made from fats and oils and used to retain moisture and add sweetness to foods. It also helps to prevent sugar crystallization in foods like candy. Stir into icing to restore consistency or use to soften fondant or royal icing.

Granulated or White Sugar Made from highly refined beet or cane sugar.

Gum Arabic Powdered resins of the acacia tree, when mixed with water makes gum glue, a substitute for egg white as an adhesive.

Gum Paste A sugar paste (dough) with a gum stiffening agent, this mixture is most often used for handmade flowers and other three-dimensional decorations. Flowers made from Gum paste usually look the most lifelike. It dries very hard and breaks easily if not handled gingerly. Gum paste is susceptible to heat and humidity. If properly stored, Gum paste decorations will last for years as keepsakes.

Gum Paste Flowers This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits, flowers, ribbons and bows to garnish a cake. Gum paste decorations are edible and will last for years as keepsakes.

Gum Tragacanth Powdered resin that is essential ingredient for gum paste to ensure its elastic qualities.