/* Please refer to readme.html for full Instructions Text[...]=[title,text] Style[...]=[TitleColor,TextColor,TitleBgColor,TextBgColor,TitleBgImag,TextBgImag,TitleTextAlign,TextTextAlign, TitleFontFace, TextFontFace, TipPosition, StickyStyle, TitleFontSize, TextFontSize, Width, Height, BorderSize, PadTextArea, CoordinateX , CoordinateY, TransitionNumber, TransitionDuration, TransparencyLevel ,ShadowType, ShadowColor] */ var FiltersEnabled = 0 // if your not going to use transitions or filters in any of the tips set this to 0 Text[0]=["Cookie Glossary","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."] Text[1]=["Cookie Glossary","COUPLER
A small plastic device used with decorating bags to make decorating tips interchangeable."] Text[2]=["Cookie Glossary","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."] Text[3]=["Cookie Glossary","DECORATING 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."] Text[4]=["Cookie Glossary","DECORATING TIPS
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."] Text[5]=["Cookie Glossary","GLAZE
noun: Icing that is thinned down through the addition of water or milk.
verb: to apply glaze (thinned down icing) to cookie."] Text[6]=["Cookie Glossary","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."] Text[7]=["Cookie Glossary","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."] Text[8]=["Cookie Glossary","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."] Text[9]=["Cookie Glossary","POWDERED SUGAR
Sugar that has been pulverized into a powder, and often contains cornstarch to prevent caking. Also called Confectioners Sugar or Icing Sugar."] Text[10]=["Cookie Glossary","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."] Text[11]=["Cookie Glossary","SUPERFINE SUGAR
Professional grade sugar with finer granules than standard granulated sugar. A common brand is C&H Baker's Sugar. You can make your own superfine sugar by processing standard granulated sugar in a blender or food processor for about 30 seconds."] Text[12]=["Cookie Glossary","SUGARING
Adding sanding sugar to wet frosting on cookies in order to create extra sparkle."] Text[13]=["Cookie Glossary","BLEEDING
When frosting colors run or diffuse into another. Bleeding occurs most often when dark colors are layered onto lighter colors."] Text[14]=["Cookie Glossary","PIPING
noun: Piped decorations.
verb:The act of squeezing the frosting from a decorating bag, through a decorating tip, and onto your decorating surface."] Text[15]=["Cookie Glossary","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."] Text[16]=["Cookie Glossary","SANDING SUGAR
A course, sparkling sugar used for decoration on cookies and other baked goods. Sanding sugar comes in a rainbow of colors."] Text[17]=["Cookie Glossary","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."] Style[0]=["#FFFFFF","#173358","#1D8198","#F1DBB9","","","","","","","","","","",200,"",2,3,10,10,"","","","",""] applyCssFilter();