Examples of Dragees and Basketweave
Glossary:
Basketweave: A piping technique that features interwoven vertical and horizontal lines (like a wicker basket).
Buttercream: A smooth, creamy frosting that stays soft so it's easy to cut through. It can be colored and/or flavored. Also used to create piping, swags, and other borders, as well as decorative rosettes. It can be used as filling, too.
Cornelli: An elaborate frosting decoration that has a lace-like pattern.
Dotted swiss: A piping technique that forms tiny dots in random patterns that resemble a fine dotted swiss fabric.
Dragees: Round, edible sugar balls coated with silver or gold and used for decoration.
Fondant: An elastic frosting made of sugar, corn syrup, and gelatin that is rolled out and draped over a cake. It's a smooth, firm base for gum paste flowers and decorative details and has a porcelain finish.
Ganache: A sweet, rich chocolate, denser than mousse but less dense than fudge, which can be used as frosting or filling. It is made of chocolate and heavy cream, and will soften in very humid weather.
Gum paste: This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits and flowers to garnish a cake. Gum paste decorations are edible and will last for years as keepsakes.
Latticework: A frosting detail that criss-crosses with an open pattern.
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.
Pillars: Separators used in a tiered cake. They can be made of plastic or wood in several lengths to achieve the desired look.
Piping: Decorative details created using a pastry bag and various metal tips. Piping details include leaves, borders, basket-weave patterns, and flowers.
Royal icing: Made of egg whites and confectionary sugar, this icing starts life as a soft paste piped from a pastry bag to create latticework, beading, bows, and flowers. When dry, its texture is hard and brittle. This is the traditional English frosting.
Torte: A dense cake that does not use leavening agents like baking powder or baking soda.
Whipped cream: Heavy cream beaten to achieve a thick consistency. Whipped cream does not work well as frosting, and must be kept refrigerated -- it is unstable and not recommended for outdoor weddings.
Basketweave: A piping technique that features interwoven vertical and horizontal lines (like a wicker basket).
Buttercream: A smooth, creamy frosting that stays soft so it's easy to cut through. It can be colored and/or flavored. Also used to create piping, swags, and other borders, as well as decorative rosettes. It can be used as filling, too.
Cornelli: An elaborate frosting decoration that has a lace-like pattern.
Dotted swiss: A piping technique that forms tiny dots in random patterns that resemble a fine dotted swiss fabric.
Dragees: Round, edible sugar balls coated with silver or gold and used for decoration.
Fondant: An elastic frosting made of sugar, corn syrup, and gelatin that is rolled out and draped over a cake. It's a smooth, firm base for gum paste flowers and decorative details and has a porcelain finish.
Ganache: A sweet, rich chocolate, denser than mousse but less dense than fudge, which can be used as frosting or filling. It is made of chocolate and heavy cream, and will soften in very humid weather.
Gum paste: This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits and flowers to garnish a cake. Gum paste decorations are edible and will last for years as keepsakes.
Latticework: A frosting detail that criss-crosses with an open pattern.
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.
Pillars: Separators used in a tiered cake. They can be made of plastic or wood in several lengths to achieve the desired look.
Piping: Decorative details created using a pastry bag and various metal tips. Piping details include leaves, borders, basket-weave patterns, and flowers.
Royal icing: Made of egg whites and confectionary sugar, this icing starts life as a soft paste piped from a pastry bag to create latticework, beading, bows, and flowers. When dry, its texture is hard and brittle. This is the traditional English frosting.
Torte: A dense cake that does not use leavening agents like baking powder or baking soda.
Whipped cream: Heavy cream beaten to achieve a thick consistency. Whipped cream does not work well as frosting, and must be kept refrigerated -- it is unstable and not recommended for outdoor weddings.