Baking Terms for Cake Recipes

Bake - To cook in an enclosed oven. Best way to cook your cake recipes.


Bake Blind - To partially or completely cook an unfilled pastry case. This is done by pricking the base of the case with a fork all over then lining the uncooked case with greaseproof paper and weighting it down with beans. Cooking is between 15 and 30 minutes, depending on the recipe. A more in depth look at baking blind in the UK go here.  Look for tips, and blind baking.


Beat - To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilizing a utensil such as a wooden spoon or blender.


Caramelize - The effect of heating sugar or a sugar-rich fruit, until the sugar turns brown and syrupy. More help with Caramelize.


Chop to - To cut into pieces of approximately the same size.


Chunks - Pieces of food which have been cut into equal sizes, measuring at least 2.5cm/1inch.


Clarified Butter - is clarified by bringing to the boil until it foams and then skimming the solids from the top or straining through muslin before use.


Clarify - To clear a cloudy substance. This term is generally used for liquids, in particular stocks where egg white is added to the liquid which is brought to the boil, at which point the whites coagulate and trap the impurities. This is then skimmed off.


Coat - to cover with a thin film of liquid, usually a sauce.


Coats a spoon - when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.


Cream - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.


Crimp - To seal the edges or two layers of dough using the fingertips or a fork.


Cut in - To incorporate fat into a dry ingredient, such as flour, by using a knife and making cutting movements in order to break the fat down.


Curdle - The state of a liquid or food, such as eggs, to divide into liquid and solids, usually due to the application excess heat.


Drizzle - To drip a liquid substance, such as a sauce or dressing, over food.


Drying off - The removal of excess moisture from foods during cooking. Not to be confused with drying or reducing. An example of drying off is when potatoes are placed over a low heat after having been drained in order to dry them off before mashing.


Dust - To sprinkle lightly with flour, sugar or seasonings. Often your cake recipe will call for this to keep your cake from sticking to your cake pan.


Egg wash - A mixture of beaten eggs with liquid (usually milk) used to coat baked goods. This gives a shiny appearance once cooked. More egg wash info here.


Flambé - To add alcohol to a dish and ignited in order to burn off the alcohol and intensify the flavor. This can be done at the cooker or, as in the case of Christmas Puddings or Crepes, at the table.


Flute/Fluting - Used in pastry or biscuit making as a decoration. Pies and tarts are fluted around the edge by pinching the pastry between the forefinger and thumb to create v-shaped grooves.

Also used is a toothed piping nozzle, which is used to flute cream and icing for cake decoration.


Fold in - To gently combine lighter mixtures with heavier ones usually using a metal spoon or spatula in a cutting or slicing “J” movement whilst slightly lifting the utensil. Most cake recipes will use this method.


Garnish - To decorate a finished dish with extra items such as parsley, lemon wedges etc.


Glaze - To give a food a shiny appearance by coating it with a sauce or similar substance such as aspic or melted jam.


Grate - To reduce a food to very small particles by rubbing it against a sharp, rough surface, usually a grater or zester.


Grease - To cover the inside surface of a dish or pan with a layer of fat, such as butter or margarine, or oil using a brush or kitchen paper.


Infuse/infusing - The soaking or standing of food in hot water or liquid in order to extract the flavor of the food.


Pipe - To shape or decorate food using a forcing bag or utensil fitted with a plain or decorated nozzle.


Purée - To process food by means of mashing, sieving or processing in a food processor until very smooth like baby food.


Reduce - To boil a liquid rapidly in order to decrease its volume by evaporation and produce a concentrated flavor and thicker consistency.



Scald - To heat a liquid, usually milk until it is almost boiling at which point very small bubbles begin to form around the age of the pan.


Season to taste - Usually refers to adding extra salt and pepper.
All cake recipes will benefit from adjusting the salt a bit.


Shallow-fry - To cook in oil which is no more than 1.25cm (1/2 inch) deep.


Shred - To tear or cut into food into thin strips.


Sift - To pass a dry ingredient, such as flour, through a sieve to ensure it is lump free.


Simmer - To maintain the temperature of a liquid at just below boiling.


Skim - To remove impurities from the surface of a liquid, such as stock, during or after cooking.


Skin - The removal of skin from meat, fish, poultry, fruit, nuts and vegetables.


Slice to - To cut food, such as bread, meat, fish or vegetables, into flat pieces or varying thickness.


Steam - The cooking of food in steam, over rapidly boiling water or other liquid. The food is usually suspended above such liquid by means of a trivet or steaming basket, although in the case of puddings, the basin actually sits in the water.


Steep - To soak food in a liquid such as alcohol or syrup until saturated.


Strain - To separate liquids from solids by passing through a sieve, muslin or similar.


Sweat - To cook food in a covered pan in a small amount of fat, so the natural juices run into the pan. Foods cooked in this way will soften but not brown.


Whip - To beat an item, such as cream or egg whites, in order to incorporate air and, usually, thicken. Many cake recipes will enjoy a good whip. Use your strong hand or borrow one and you can whip your cake recipes into shape.


Whisk - To beat air into a mixture until soft and fluffy. Picture of a whisk here. Nearly all cake recipes will benefit from a whisk.


Zester - A hand held tool with small, sharp-edged holes at the end of it, which cuts orange, lemon or grapefruit peel into fine shreds.