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  2. Fondant icing - Wikipedia

    en.wikipedia.org/wiki/Fondant_icing

    Fondant icing, also commonly just called fondant (/ ˈ f ɒ n d ən t /, French: ⓘ; French for 'melting'), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. [1]

  3. File:Clitheroe Beginners (Non-patronising edition) .pdf

    en.wikipedia.org/wiki/File:Clitheroe_Beginners...

    You are free: to share – to copy, distribute and transmit the work; to remix – to adapt the work; Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses ...

  4. List of food preparation utensils - Wikipedia

    en.wikipedia.org/wiki/List_of_food_preparation...

    Cake and pie server: Cake shovel, pie cutter: To cut slices in pies or cakes, and then transfer to a plate or container This utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container. Cheese cutter: Designed to cut soft, sticky cheeses (moist and oily).

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  6. Cake decorating - Wikipedia

    en.wikipedia.org/wiki/Cake_decorating

    An embossing mat is a tool for cake decoration [9] that creates embossed effects on the top of cakes, cupcakes or similar items. The user presses the mat down into cake dough or icing and the pattern embossed in the mat is transferred to the item. [9] Embossing mats are often made of silicone rubber or similar flexible polymers. [10]

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  8. Chalk carving - Wikipedia

    en.wikipedia.org/wiki/Chalk_carving

    Chalk carving is the practice and shaping of chalk via carving. This article covers some methods, types of chalk, tools used and the benefits (and ramifications) of this material. The benefits of this material are also its drawbacks. Its main benefit, its softness, makes it very easy to manipulate.

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