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Home > Cookie Decorating Glossary

Cookie Decorating Glossary

BAKER'S SUGAR:
See Superfine Sugar
BLEEDING:
When frosting colors run or diffuse into another. Bleeding occurs most often when dark colors are layered onto lighter colors.
BUTTERCREAM:
Term generally refers to cake frostings. Buttercream usually consists primarily of powdered sugar, butter and flavorings, but also may contain vegetable shortening, milk, or other ingredients.
CONFECTIONERS SUGAR:
See Powdered Sugar
COUPLER (also called coupling):
A small plastic device used with decorating bags to make decorating tips interchangeable.
COUPLING:
See Coupler
CREAM:
To make creamy by beating. In cookie dough, this is usually done by beating the sugar and butter together until it has a light, airy consistency and very pale yellow color.
DECORATING BAG (Also called pastry bag):
Bag that is filled with frosting and used with decorating tips to create embellishments for cakes and cookies. Bags can be reusable or disposable, and are often used with a coupler. For instructions on using a decorating bag, click here. You can purchase decorating bags and other supplies here.
DECORATING TIPS (also called decorating tubes):
Small metal or plastic tubes through which frosting is squeezed to add ebellishments to cookies and cakes. The openings of the tips vary depending on the desired design, including straight (round), stars, ribbons, leaves, etc.
DECORATING TUBES:
See Decorating Tips
FEATHERING:
See Marbling
FLOCKING:
See Sugaring
FLOODING:
See glazing
GLAZE:
noun: Icing that is thinned down through the addition of water or milk. For tutorials on making and using glaze, click here.
verb: to apply glaze (thinned down icing) to cookie.
GLUTEN:
Protein found in wheat flour that causes dough to be sticky. Gluten is developed when liquid is added and the batter is stirred or the dough is kneaded.
LEAVENING:
Substance that produces fermentation in a dough or batter, causing it to rise. Types of leavening commonly used in cookies include baking powder, baking soda, and cream of tartar.
MARBLING:
Wet-on-wet technique done with glaze. A cookie is glazed one color and another color is piped on while still wet. A toothpick is then used to swirl the glaze colors together to get a marbled look. For more information on marbling cookies, click here.
MERINGUE POWDER:
An egg product that is used to replace egg whites in many recipes. It usually consists of pasteurized powdered egg whites, sugar, flavoring and starch. Many people prefer to use it instead of fresh egg whites in royal icing for food safety reasons.
PASTRY BAG:
See Decorating Bag
PIPING:
noun: Piped decorations.
verb:The act of squeezing the frosting from a decorating bag, through a decorating tip, and onto your decorating surface.
For more information on piping, click here.
POWDERED SUGAR:
Sugar that has been pulverized into a powder, and often contains cornstarch to prevent caking. Also called Confectioners Sugar or Icing Sugar.
PRESSURE SCALE:
A scale I (Karen) came up with to describe the amount of pressure to use when squeezing a decorating bag. Scale goes from 0 through 5, with 0 being no pressure and 5 being as hard as one can squeeze, with graduated numbers in between.
ROYAL ICING:
An icing commonly used for decorating cookies, made with egg whites (or meringue powder), powdered sugar, water and flavoring. It dries very hard, and is often referred to as a decorative icing rather than an edible icing.
SANDING SUGAR:
A course, sparkling sugar used for decoration on cookies and other baked goods. Sanding sugar comes in a rainbow of colors. To see the sanding sugar colors that we carry, click here.
SANDING:
See Sugaring
SUGARING:
Adding sanding sugar to wet frosting on cookies in order to create extra sparkle. To learn how to sugar your cookies, click here.
SUPERFINE SUGAR (also called Ultra-fine Sugar, Berry Sugar, or Baker's Sugar):
Professional grade sugar with finer granules than standard granulated sugar. A common brand is C&H Baker's Sugar (www.BakersSugar.com). You can make your own superfine sugar by processing standard granulated sugar in a blender or food processor for about 30 seconds.

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