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  2. Cake decorating - Wikipedia

    en.wikipedia.org/wiki/Cake_decorating

    Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item. It is a form of sugar art that uses materials such as icing , fondant , and other edible decorations.

  3. Sheet cake - Wikipedia

    en.wikipedia.org/wiki/Sheet_cake

    A full-size commercial sheet cake pan is 18 by 24 inches (46 cm × 61 cm) or 18 by 26 inches (46 cm × 66 cm) in size. [5] A half-sheet is half that size, and a quarter-sheet or 9-by-13-inch (23 cm × 33 cm) pan, which usually results in 16 to 24 servings of cake, is one-quarter the size.

  4. Elmer's Products - Wikipedia

    en.wikipedia.org/wiki/Elmer's_Products

    Elmer's Products, Inc. or simply Elmer's, is an American-based company that has a line of adhesive, craft, home repair, and office supply products. It is best known as the manufacturer of Elmer's Glue-All, a popular PVA-based synthetic glue , in addition to other brands including Krazy Glue , ProBond and CraftBond [ 1 ] [ 2 ] adhesives, and X ...

  5. 36 Sheet Cake Recipes for Birthdays, Holidays and Whenever a ...

    www.aol.com/36-sheet-cake-recipes-birthdays...

    Here, we’ve rounded up 36 sheet cake recipes to consider the next time you’re in a baking mood, from classic chocolate to unexpected blackberry-la ...

  6. Foam cake - Wikipedia

    en.wikipedia.org/wiki/Foam_cake

    Foam cakes are typically airy, light and spongy. [1] After it is cooked, the cake and the pan are flipped down on a sheet pan with parchment paper in order for them to cool down at the same rate. [2] Examples of foam cakes are angel food cake, [3] meringue, genoise, and chiffon cake.

  7. Royal icing - Wikipedia

    en.wikipedia.org/wiki/Royal_icing

    The Oxford English Dictionary gives the first mention of royal icing as Borella's Court and Country Confectioner (1770). The term was well-established by the early 19th century, although William Jarrin (1827) still felt the need to explain that the term was used by confectioners (so presumably it was not yet in common use among mere cooks or amateurs). [3]