Almond paste is coarser and less sweeter than marzipan, has almost equal ratio of ground almonds and sugar plus other ingredients. Marzipan has a higer ratio of sugar (up to 75% sugar) plus other ingredients. In some countries marzipan and almond paste is referred to as same, other countries they are 2 different products. Almond paste is mostly used for pastry filling. Marzipan is mainly used for covering the cakes and for making edible figurines.

Apricot Glaze is made from apricot jam and water, boiled togetger, sieved and cooled. Used for glazing cakes (fruitcake) before covering with marzipan. Apricot glaze acts as a glue between the cake and marzipan coating, also compliments the marzipan flavour.

Rounded tool made from plastic or metal. Used to curve and shape edges of sugar work ( flower petals and othe rdecorations). Different sizes of ball tool is used depending on the sugar decoration use.

Technique in which shapes and/or figurines are slightly higher than the flat background, giving slightly more depth of field than flat surface shapes and figurines would. Sometimes also referred as a 2 D. Bas-relief term is mostly used in sculpting: https://simple.wikipedia.org/wiki/Bas-relief

Small different flower shaped cutters made from metal or plastic. Used to make sugarpaste flowers that are in one piece.

Made from blended butter and icing sugar, other ingredients and flavours can be added. Butter icing / buttercream icing is used as a filling layers inside the cake and as a coating outside the cakes (see crumbcoating) , also used cake decorating for various piped techniques.

Buttercream and Butter icing are basically the same, see definition and uses for Butter icing. Basic butter icing is mostly used to crumbcoat the cakes. Buttercream for cake fillings and toppings. There is various different types of Buttercream icing from french-buttercream; italian-buttercream; swiss-buttercream and more. Link to some recipes: http://www.seriouseats.com/2014/12/buttercreams-frosting-how-to-make-the-best-buttercream-icing-cupcakes-swiss-buttercream-italian-german-styles.html

Made from almost equal quantity of Sugarpaste and chocolate, adding liquid glucose.Dark, milk or white chocolate can be used, depending on desired outcome. Chocolate paste is used for various decorative chocolate work.

Clay gun and fondant extruder are the same. It is a modelling tool to make long circular ribbons. Various shape nozzle attachments allow to make different size and shape ribbons, twist ropes, hairs etc.

Clear alcohol (Vodka or Gin), is used as a thinner for edible confectioners paint and colours. It dries fast and becomes tasteless and odorless as the alcohol evaporates.

CMC (Carboxy methyl cellulose) is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent.

Cutters are used to make different flowers and decorative suger items. Cutters are available in various different shapes and sizes. Made from plastic or stainless steel.

Long wooden cylinder sticks. Dowel sticks are used for supporting cake tiers, cut to desired length and inserted into the cake. Different sizes awailable, choose the size of the dowel sticks dpending on the size of your cake and the extra tiers (weight) that will be tiered.

Edible glue is used to glue together pieces of sugarpaste when applying decorative sugar shapes and figurines onto the cake, securing together modelling figurines. Edible glue can be made from sugar or from tylos.

Edible lace , also called Sugar lace is used to decorate cakes and cupcakes. Different variety of designs available. Can be bought ready made, also in powder mix and made yourself using silicone moulds and imprint mats. Can also be made yourself from skratch recipes

Flooding is a term used for a type of decorating technique. Icing for flooding decorating is Royal icing but runnier consistency. Sometimes also made just from water, Icingsugar and flavouring with desired colour.

Florist’s tape is used in sugar flower and leaves making, taping together stems and binding the wires(stems) together. Various colour available, but can be coloured with food colouring (lusters) to different required colour.

Spongy, soft surface used for modelling and making sugar flowers. Ideal for curving and shaping sugar flower petals with ball tool on the foam pad.

Ganache is made from chocolate and cream, sometimes other ingredients and flavourants (essence, liqueur) are added for flavour or different consistency. Ganache is used for icing the cakes, cake fillings, also can be used to secure the cake to the cake board, thicker consistency ganache is used to crumbcoat the cakes before icing, also to make truffles.

Smoother is plastic tool with a handle on the back. It is used to smooth and even the surface of sugar-paste or marzipan covered cakes.

Marzipan is a paste made from ground almonds, icing sugar and egg. Marzipan is mainly used for covering the cakes and for making edible figurines. (see also definition of Almond paste)

Made from dark, milk or white chocolate and liquid glycose. Best if made in advance and kept in the fridge or cool place. Cut off the pieces from modelling chocolate as required and knead pliable before the use.

Plastic icing is different term for Sugar paste, also called Gum paste. It is dough consistency roll-out icing made from sucrose and glucose. It is used for covering cakes, moulding figurines and decorating the cakes. Can be bought ready made. Term often confused with Fondant, please refer to Fondant definition.

Made from egg whites and icing sugar, sometimes added lemon juice or water depending on desired outcome and purpose of use. Royal icing can be used for piping decorations on cakes, biscuits and other confectionery products. Writing on cakes and for flooding technique for decorative designs on cakes and biscuits.

Smoother is plastic tool with a handle on the back. It is used to smooth and even the surface of sugar-paste or marzipan covered cakes.

Stitch wheels are used to make ‘stitches’ on soft sugarpaste icing. Cam be from metal or plastic. Some have removable wheels in different sizes and different wheels for cutting and zip pattern.

It is dough consistency roll-out icing made from sucrose and glucose. It is used for covering cakes, moulding figurines and decorating the cakes. Can be bought ready made. Often referred also as Gum paste and Plastic icing. Term often confused with Fondant, please refer to Fondant definition.

Sugar syrup is a heated mixture of water and sugar. Can be made in advance and once cooled, used as a edible glue.

Stamens are used for flower centres. Wide variety of sizes and colours are available for different type of sugar flowers. White stamens can be coloured with food colour or luster powders.

Turning cake stand used for cake decorating and icing. Turntable allows to decorate the cake eazily from all angles, also assists in icing the cake evenly by turn of the wheel.