Cake Baking Terms

Breaking Down- over creaming of ingredients, causing possible collapse of products.

Cutting In- mixing fat and flour with the use of pastry blender or two table knives by cutting fat into small particles and coating with flour.

Decorating- the art of making designs on the cake.

Folding- the gentle incorporation or mixing of flour into the mix or two ingredients gently to retain the incorporated air.

Icing- decorating a baked product by the use of a sugar preparation.

Invert- to turn the baking pan upside down to cool.

Moist- the condition of having the proper moisture, keeping the product fresh longer.

Shrink- to contract or lose volume during and after baking.

Streaky- a condition in which discolored bands appear.