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sauces are thick liquid accompamiments to cakes. Some , like choclate and vanilla sauces, are smooth and creemy. others are more chunky and fruity.

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english name is "kings cake" ate after cristmas

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germany, origanal formed off a type of cake from switzerland

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The modern pavlova is a light, crispy meringue cake with a marshmellow-like enter topped with wipped cream and fruits.

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Mawa cakes are milk based cakes with a touch of cardamom and nuts like almonds or cashews. The Mawa is solidified milk obtained through the process of cooking the milk very slowly so that the liquid evaporates. from india

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Named after the famous Russian ballet dancer Anna Pavlova, this meringue cake was created during her visit to New Zealand, although the origin of the dessert has always been a source of argument between Kiwis and Aussies. The Pavlova is cooked in many different ways, usually being garnished with fruits, usually kiwis and strawberries.

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This favorite desert is a chewy, dense, cake-like cookie that is sliced into bars for serving. Usually, brownies are chocolate-flavored and colored brown, hence their name.

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Fondant is a candy sugar paste that is pliable and moldable.

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An impressive chocolate cake roll filled with creamy vanilla frosting will keep the home fires burning throughout the holiday season.

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Hummingbird cake is a banana-pineapple spice cake common in the Southern United States.

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Traditionally baked in wooden boxes by professional pastry makers, katsutera is a fine sponge cake created with honey and Aji Mirin

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Three velvety layers sandwiched with thick dark chocolate icing make a decadent, crowd-pleasing dessert.

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When a recipe calls for buttering and flouring, place a piece of parchment or waxed paper on the bottom of a pan (trace and cut it to fit). Coat the sides and bottom with softened butter, and then dust with flour, turning the pan on its side to get full coverage and tapping out the excess.

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Beating is the process of stirring or whipping with a spoon, electric mixture, wire whisk, or beater to create a smooth mixture of ingredients

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Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for your dipped chocolates.

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Set the spouted cup on a level counter, bend at the knees so you are at eye level with the lines on the cup and pour the ingredient right up to the line indicating the amount needed. Keep in mind: Liquid measuring cups often include volume measurements in ounces — don't confuse them with weight measurements in ounces. A recipe with weight measurements requires a scale.

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Use the spoon-and-sweep method. Spoon the flour or other dry ingredient into a measuring cup, filling it generously above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container. Don't be tempted to scoop out the flour with the measuring cup. It will become compacted, giving you more flour than called for and producing a dense, dry cake. Likewise, don't tap the filled cup on the counter, because the flour will settle. If you top it off, you'll end up with too much.

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http://www.foodnetwork.com/recipes/articles/cakes-tips-and-techniques

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is a mixture of sugar and liquid thin enough to be poured – about the consistency of thin corn syrup. Glazes are used to coat fruit cakes, cupcakes and pieces of cake which are to be used for tea cakes or petits fours.

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a soft mixture of butter and powdered sugar used as a filling or topping for a cake

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Before putting you icing on let your cake cool in the freezer for 15-20 minutes. Thus making it so that cake crumbs wont be in the icing.

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use a wooden spoon and calmly take the sides of the batter and gently putting them on top so a huge air bubble is in your cake batter.