Page 241 - Cupcakes

Coarse sugar: Also called decorating sugar. A coarser texture than

granulated sugar, it is used to top cookies and cakes after they have been
frosted. It comes in an array of colors.

Dragées: These sugar-coated pellets come in pastels, silver, white, pearl,
gold, and more. They create a festive look on holiday cakes, butterfly
cupcakes, and all sorts of other recipes. (Dragées are inedible and should be
removed before enjoying a cake.) Edible glitter: Made of gum arabic and

water, these flakes come in all sorts of colors and add texture and color to
decorating. Wilton’s version is called Cake Sparkles.

Jimmies: Another word for long sugar sprinkles (see below) in a variety

of colors.

Nonpareils: These tiny, colored sugar pellets are pretty to look at, but be
sure to shake on nonpareils when the frosting is still wet or they will roll off
the cake and onto the floor. (“Nonpareil” means “without equal” in French.)
Sanding sugar: This sugar, also used to top cookies and cakes, is finer in
texture than coarse or decorating sugar. It, too, is available in colors.

Sprinkles: The classic—tiny candies that come in all colors and are used
to shake or “sprinkle” over cakes and ice cream.

Sprinkles in shapes: These slightly larger sprinkles come in the shape of
stars, bears, shamrocks, flowers, dinosaurs, and hearts, or assortments for
various seasons and holidays.