Baking Terminology
Just a little food for thought. Hope it helps.
Bittersweet- Bittersweet chocolate contains about 70% chocolate liquer and 30% sugar. This chocolate has a taste profile of sweet and bitter.
Buttercream- Creamy and fluffy frosting that is made with confectioners (powdered sugar) sugar. Buttercream can also be used as a filling for layered cakes.
Cheesecake- A rich, creamy and smooth dessert that is served chilled. Cheesecake is generally made with cream cheese, sour cream, sugar, eggs and additional flavorings. Cheesecake may have a graham cracker or cookie crust but can definately made without.
Cobbler- This is a deep dish fruit dessert that has a biscuit type dough baked on top. Cobblers are best served warm and with ice cream.
Compote- Fresh or dried fruit cooked in sugar, flavored with cinnamon, vanilla, cloves and orange or lemon zest. Compote may be served warm.
Coulis- A thick sauce of pureed raw or cooked fruit that is used as a sauce to accompy many desserts including ice cream.
Cream Cheese Frosting- A sweet frosting made of cream cheese, butter, vanilla and confectioners (powdered) sugar. This frosting is commonly used for Carrot Cake and Red Velvet.
Curd- A thick creamy cooked pastry filling made with citrus juice such as orange or lemon, sugar, butter and egg yolks. Curd is used as a filling for pies, cakes and other pastries.
Devils Food Cake- A rich chocolate cake that is moister and airier than other chocolate cakes and often uses cocoa for the chocolate cake.
Dolce- The Italian word for sweets.
Frosting- A sweet, spreadable filling and coating used for cakes, cookies and pastries. Frostings are typically rich and creamy with a thick and fluffy texture.
Ganache- Ganache is made with chocolate which is heated until melted then blended with cream. When the ganache is still warm, it can be poured over cakes. The ganache will then have a smooth and shiny appearance. Ganache can also be used as a filling for cakes and cupcakes.
Icing- A sweet mixture that is used to cover cakes, pastries, cookies and petit fours. Icing is typically thinner than frostings and may harden to form a thin crust.
Lattice- Strips of pasrty dough or fondant that are overlapped or woven to form criss cross paterns. This is used as a decorative piece for your dessert.
Liquer- A stong and very flavored liquor that may include some sweetness. Liquer is often added to cocktails or foods. Liquer can be consummed as an after meal drink.
Red Velvet Cake- This is a Southern chocolate cake that is died a deep red color. Once baked, it is typically frosted with cream cheese frosting.
Rolled Fondant- Fondant is smooth and white which can be tinted to any desired color. Rolled fondant is used to cover cakes and helps maintain the moisture inside of the cake. A cake covered in fondant gives the decorator a blank canvas to create any design that is desired.
Shortcake- A sweet, crumbly cake like biscuit. The cake is normally split in half and served with fruit and whipped cream.
Tiramisu- This is an Italian desset that translate to "Pick me up", which is similar to a trifle. Tiramisu is made with layers of lady fingers that are soaked in coffee and brandy then layered with zabaglione custard, marscapone cheese and whipped cream. The dessert is topped with cocoa powder and chocolate shavings.
Trifle- This is a English dessert that is made in a deep dish. Trifles are similar to Tiramisu and consist of liquer soaked lady fingers or sponge cake, fruit or jams, custard and garnished with whipped cream.
Truffle- A rich confection made with chocolate and other flavorings that may include spices, nuts and liquers. Truffles are formed into small ball and rolled in cocoa or chopped nuts.
Reference: http://thebakingpan.com/baking-glossary/
