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Casting sugar involves pouring cooked sugar into molds to cool and harden. It results in various shapes and forms which can be used as edible decorations or structural elements in pastries.

Royal icing is made from powdered sugar, egg whites, and sometimes lemon juice or cream of tartar. It hardens to a smooth, hard finish and is used for decorating cookies and assembling gingerbread houses.

Sugar lace is a decorative technique where sugar is piped into intricate, lace-like patterns and then hardened. It is used as a decorative element on cakes and desserts.

Isomalt is a sugar substitute derived from beets and is used for sugar work that requires clear structures, as it resists crystallization and has a high tolerance for humidity.

Hard crack stage is when sugar syrup is heated to temperatures between 300°F and 310°F. At this stage, the syrup will form hard, brittle threads and is used for toffees, brittles, and lollipops.

Pâte à Choux is a light, airy dough used for pastries like éclairs and cream puffs. It's made by cooking butter, water, flour, and eggs together until it forms a sticky dough that puffs when baked.

Sugar filigree involves piping sugar into delicate, ornate designs that harden into a lace-like structure. It's used to adorn pastries and desserts with intricate detail.

Mirror glaze is a shiny glaze made of chocolate, sweetened condensed milk, sugar, water, and gelatin. It provides a reflective, mirror-like finish on cakes and desserts.

Blowing sugar is a technique used to create hollow, sculpted sugar pieces by blowing air into heated, pliable sugar. This technique is often used for showpieces and artistic displays.

Ganache is a mixture of chocolate and cream that is used as a filling, frosting, or glaze. It can vary in texture from soft and whipped to firm and fudgy, depending on proportions and preparation.

Tempering chocolate is a technique of heating and cooling chocolate to stabilize it for making candies and confections. It gives chocolate a smooth, glossy finish and a crisp snap.

Pulling sugar involves heating sugar syrup and then stretching it repeatedly to incorporate air, which gives it a glossy, translucent appearance. It is used to make decorative elements in pastry arts.

Spun sugar is a technique of drizzling melted sugar over an oiled surface or a hook and then gathering it into fine strands. It's typically used to create bird's nest decorations or elaborate toppers for desserts.

Sugar syrup or simple syrup is made by dissolving sugar in water and heating it. It is commonly used as a base for cocktails, to moisten cakes, and as an ingredient in sweets and desserts.

Caramelization is the process where sugar turns into caramel when heated to high temperatures. It is used to create dessert toppings, sauces, and to add color and flavor to dishes.

Pulled sugar ribbons are made by stretching and folding sugar dough until it's thin and ribbon-like. They are commonly used as an elegant decoration on cakes and desserts.

Fondant is a pliable sugar paste used for cake decoration. It can be rolled out to cover cakes, sculpted, or molded to create a smooth, elegant appearance and decorative figures.

Soft ball stage refers to the temperature range of 235°F to 240°F for sugar syrup. It's used for fudge and fondant, creating a soft, pliable texture when dropped into cold water.

Buttercream frosting is a mixture of butter, powdered sugar, and flavorings. It is spreadable and creamy, and it is commonly used for icing cakes and cupcakes, and filling layers between cakes.