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Cake Decorating Term Glossary Letter M
Marble To partly mix two
colors of cake batter or icing so that the colors are in decorative swirls.
Margarine
An unsaturated fat made with vegetable oils. Margarine was
originally developed as a butter substitute.
Marshmallow A light confection, icing, or
filling made of meringue and gelatin
Marzipan A
paste made of ground almonds, sugar, and egg whites, used to mold edible flowers
or fruit to decorate the cake. Marzipan can also be rolled in sheets, like
fondant, and used as icing.
Meringue A thick, white
foam made of whipped egg whites and sugar.
Meringue
Chantilly Baked meringue filled with whipped
cream.
Meringue Glaze
Baked meringue filled with ice cream.
Miniatures
Individually decorated wedding cakes serve each of your guests.
Modeling Chocolate A thick paste made of chocolate
and glucose, which can be molded by hand into decorative shapes.
Molasses A heavy brown syrup made from sugar cane.
Mousse A very light and airy filling similar to a
dense whipped cream flavored with fruit or chocolate. Mousse is not recommended
for cakes that will be displayed at room temperature for any length of time.
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