Quote:
Originally Posted by Clodfobble
The crazy thing is, so much of this stuff is regional even within the US. Just for example:
I would never say range or cooker, the thing as a whole and the inside part are both the oven, and the top burners are the stove. Also, I would wash my hands "in the sink," I wouldn't refer to the faucet at all.
But do you say "tap water?" I do.
To me, icing is the kind that is 1.) always white, and 2.) made with pure sugar and little else, so when it dries it is somewhat hard and can flake off. Frosting is the fluffy stuff that goes on cupcakes and can't be drizzled. But I would definitely never call any of it "drizzle," as that borders on obscene.  And while I wouldn't be taken aback at a cinnamon-flavored coffee cake that didn't actually contain any coffee, I would scoff at a lemon cake being called coffee cake. That's always lemon cake. Also, we call it "food coloring," never just "food color."
But again, this is all just how it is down in Texas. It's totally different up north, as I'm sure you know. |
When I worked in a bakery 'drizzle' was a verb. Icing was 'drizzled.' Drizzle wasn't usually a noun.
Coffee cakes of any variety or flavor were typically yeasted, slightly sweet breads, usually with nuts or cinnamon, and meant to be eaten with coffee. Much more bread like than cake like. never a pound cake or lemon cake.
Bundt cakes were made in a ring shaped pan because the batter was especially liquid and would not bake evenly in a conventional pan.