Coulis
A thick sauce made from fruit puree. It can be frozen, such as in the chocolate and summer berry coulis dome.
Fraisier
French dessert of génoise layers, crème mousseline and fresh strawberries. The strawberries are hulled and sliced lengthwise, then decoratively arranged vertically around the outside of the cake, creating an artistic band of berries.
Opera
A classic multi-layered French gateau consisting of coffee soaked biscuit joconde, coffeebuttercream and ganache.
Tiramisu
A chilled Italian dessert made by layering espresso soaked lady fingers and a marsala flavored mascarpone mousse, which is garnished with whipped cream, cocoa powder and/or chocolate shavings. Tiramisu means "pick me up" in Italian and is believed to be derived from zuppa Inglese. It first appeared in documented form in 1971, but its origins have been traced by some back to Trevoso in the late 1960's.
Biscuit Joconde
A light almond sponge cake that is used for layering the opera cake.
Gelee
Fruit puree that is thickened with gelatin and then cooled and set for later use. In the lemon strawberry pistachio cake, strawberry gelee was set in a fleximold and then used as a layer for the cake.
Dacquoise
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Pate a Glace
Chocolate that does not need to be tempered.
Crème Mousseline
A combination of cooled pastry cream, butter and flavoring that is used as a filling for cakes such as the strawberry fraisier.
Entremet
A layer cake with many different textures and flavors.
Petit Four
The French term for "small oven," referring to a small, bite-size confection. There are four different categories: petit four glace, petit four sec, petit four demi-sec, petit four petit four varitété.
Basque Cake
A gateau popular in the Basque region of Southern France, which borders Spain. It is made of a pastry base filled with pastry cream and topped with another layer of pastry and baked.
Buche de Noel
Yule Log" a variety of roulade traditionally served at Christmas time. Classically, a buche is a roulade made to resemble a log or fallen tree. It typically has a slice of the roulade attached to the buche to resemble a cut limb. It is often decorated with marzipan decorations such as holly leaves and meringue mushrooms.
Roulade
The French word for "roll," referring to a sweet item that has been stuffed and rolled into a log shape. It is typically a thin sponge cake that is filled with jam or cream and rolled into a cylinder.
Mirroir Glaze
A glaze made of gelatin, fruit puree and jelly. It adds visual appeal and is poured over a frozen cake to produce a smooth, reflective and glossy surface.
Sacher Torte
A Viennese torte created in 1832 by Franz Sacher, the pastry chef to Prince Metternich. It consists of a rich chocolate cake that is either coated or filled with apricot jam. The torte is covered completely in a rich chocolate glaze and the word "Sacher" is written on top with chocolate.
Tres Leches
A rich cake of Central American origins that is soaked after baking in 3 milks: evaporated milk, sweetened condensed milk and either cream or half and half.
What is AP weight?
AP stands for "as purchased" - the weight of an item before trimming
What is EP weight?
EP stands for "edible portion" - the final weight of an item after trimming
What is the formula for yield %?
EP/AP x 100 = Yield %