Cake Decorating Term Glossary Letter R

Rolled Buttercream is similar to Rolled Fondant. It’s stretchy so it’s rolled out. The cake is first covered with a very thin layer of buttercream icing, and the rolled buttercream is laid on top. The rolled buttercream is sweet and very pliable. You can also mold roses out of them.

Rolled Fondant (It may be referred to as "Sugarpaste"). Originally called "plastic icing" in England, this thick, malleable dough made of powdered sugar, corn syrup, gelatin and glycerin with added flavor and then optionally tinted. Typically, it is rolled out and then draped and smoothed to conform with the shape of the cake for a flawless matte finish, making it a popular covering for wedding cakes. Rolled fondant can also be modeled, formed, twisted, imprinted, cut out to form eyelet lace and used to make scrolls and flowers. It can be used to cover cake boards. It acts as a smooth base for pastillage flowers and royal icing details. Fondant can be made from a recipe or bought from a cake decorating store. Many people dislike its taste and leathery texture, others have tasted the ready-made flavored varieties, and like them greatly. Most popular flavors would be Almond, and Lemon. Other flavors available commercially include Peach, Strawberry, Cappuccino, and Caramel. Chocolate Fondant is also available, and there is a White Chocolate Fondant available as well. Marbleizing, rolling together fondants using white and chocolate

Royal Icing Flowers Decorated flowers made of royal icing. Meringue powder or egg whites, water powder sugar and cream of tarter

Royal Icing  It is usually made with egg whites and confectioner's sugar and can be tinted in any color. Some recipes call for raw egg whites, which I don't recommend if you are going to eat it. Alternatives to raw egg whites exist, including pasteurized dried egg whites, or meringue powder. This icing starts life as a soft paste piped from a pastry bag to create latticework, beading, bows, and flowers. Flowers made from royal icing are usually not as expensive as hand-modeled ones, such as Gum paste, because it takes less time to make them, but they're also less lifelike. When dry, its texture is hard and brittle and keeps virtually indefinitely. Do not refrigerate.