Cake Decorating Term Glossary Letter S

Scone A type of biscuit or biscuit like bread.

Score Using your spatula edge to make a mark in icing or marzipan, for example, by gently pressing it against the surface.

Self- Rising Flour All-purpose flour with a leavener and salt added.

Sepal One Segment of a calyx.

Separated Tiers of the cake are separated using plastic pillars. The space can be left empty of filled with flowers.

Shortening (A) Any fat used in baking to tenderize the product by shortening gluten strands. (b) yellow in color for butter flavored shortening  A white, tasteless, solid fat that has been formulated for baking or deep-frying.

Simple Syrup A syrup consisting of sucrose and water in varying proportions.

Semisweet and Milk Chocolate  Varieties of chocolate used in baking or for eating made by adding sugar, milk, vanilla or other flavorings to unsweetened chocolate. Chocolate is available in bars and chips.

Spatula Broad, flat metal utensil used to spread icing smoothly and evenly.

Sponge Cake A type of cake made by whipping eggs and sugar to a foam, then folding in flour.

Spun Sugar Boiled sugar made into long, thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.

Sweetened Condensed Milk A thick, sweet liquid made by boiling down a mixture of whole milk and sugar until 60 percent of the water evaporates.

Swiss Dots A piping technique that forms tiny dots in random patterns that resemble a fine dot Swiss fabric.

Swiss Meringue buttercream has a very silky texture and is not too sweet ... this buttercream has a very delicate structure and is not recommended for warm weather.

Stacked All tiers of the cake are placed directly on one another.

Stamens Male part of flower made up of filament and anther, which carries the pollen. Premade stamens for floral work may be purchased at cake decorating suppliers, or make your own.

Sugar A sweetener that is primarily made from sugar beets or sugar cane.

Sugar paste An icing sugar (sugar paste) or a gum based paste (Gum paste) . Easy to mold, shape, color and roll out and you don't have to wait for the sugar paste to dry before finishing the final decoration on the cake. Use powdered sugar to make a very flexible sugar dough. Sugar paste is suitable for wedding cakes, because the dough can be saved for years at room temperature.