Aerate-To incorporate air into something, usually a batter.

Batter-A mixture of dry and liquid ingredients such as eggs, flour, and milk or water. Similar to dough
but it has a much thinner consistency and cannot be kneaded.

Bloom- For gelatin: softening gelatin using a liquid before use. Typically done by sprinkling the gelatin
onto the surface of a liquid and letting it sit for about 5 minutes.

-For cocoa powder: Mixing cocoa powder with hot water and stirring to remove any lumps before letting
it sit for a minute or two. This will release the flavour in the cocoa particles, increasing the intensity of
the chocolate flavour.

Buttercream-A type of icing used to fill, top, coat, and decorate cakes or cupcakes. Typically made by
creaming butter with powdered sugar and adding any extra colourings and flavourings.

Coat-To cover something with a wet or dry substance. For example, after baking, bread loaves are
usually coated with a layer of butter.

Drizzle-The process of pouring a thin stream of liquid such as glaze or butter over food.

Fold-A technique used to describe the gentle incorporation of dry to liquid ingredients. It is typically
done using a whisk or rubber spatula.

Icing/Frosting-A sweet glaze used to cover or decorate food such as cakes, pastries, and cookies.

Light and Fluffy-Typically used to describe the final/optimal state of creaming butter and sugar.

Lumpy-Used to describe the texture of a substance - not smooth, has lumps.

Pipe-To squeeze a liquid substance (usually a frosting) through a piping bag for decorating purposes.

Turntable-A cake stand with a rotating base that is used for decorating cakes.

Zest-Made by scraping the outer layer of the skin of citrus fruits using a grater. Used to add flavour to
food.