The great cake debate The first time you meet with a cake designer, you may feel overwhelmed. Don't fret - below are several cake decorating terms to help your initial intro run as smoothly as fondant. Torte: a dense cake that does not use leavening agents Buttercream frosting: an off-white or ivory soft frosting with a butter base Fondant: a smooth icing with a porcelain finish that is rolled to uniform thickness and wrapped around or draped over the cake Royal icing: an egg white-based icing that becomes plaster hard and easy to sculpt into ornamental shapes with a pastry tube Marzipan: a paste made with a ground almond base that is used to mold cake trimmings Gum paste: a rigid, edible modeling medium used to make garnishes for the cake Piping: decorative details on the cake, made with a pastry bag and metal tips