Across

5. Soft pliable covering paste made from glucose gelatine and icing sugar
6. Pliable sugar paste rolled smooth to cover cakes and sculpt decorations
8. Edible rice-based sheet used for floral petals printed images and feather effects
11. Thin first layer of buttercream sealing loose crumbs before the final covering is applied
14. Hand-crafted bloom made from petal paste wired and dusted to replicate real botanicals
15. Tool that uses compressed air to spray colour in fine graduated layers
16. Rod inserted into stacked tiers to bear the weight of upper layers
17. Individual cake layer stacked on supports to build a multi-height structure
20. Embossed diamond grid pattern pressed into fondant to imitate stitched fabric
23. Acetate printed with cocoa butter colour applied to tempered chocolate to release a pattern
24. Delicate run-out or flexible sugar sheet cut into fine openwork patterns
25. Emulsion of butter and sugar used for crumb coating filling and textured finishes
27. Hinged tool pressed into soft fondant to create decorative pinched borders
28. Setting agent dissolved into water to make pliable sheets and pulled sugar work
29. Hand-shaping paste into three-dimensional figures and decorative elements
30. Technique of piping royal icing then pulling it with a damp brush to mimic embroidered fabric

Down

1. Soft pleated folds of thinned paste applied to create movement and texture
2. Serrated edge tool dragged along buttercream to create ridged texture on the side of a cake
3. Pearlised powder mixed with alcohol and painted on to give a metallic sheen
4. Silicone mould pressed into paste to emboss realistic petal and leaf textures
7. Swirling two or more coloured pastes together before rolling to create a veined stone effect
9. Technique of pressing icing through a nozzle to create lines rosettes and lettering
10. Process of heating and cooling chocolate to achieve a glossy stable snap
12. Sugar substitute melted to create transparent jewels shards and blown sugar
13. Fine gauge wire used to support hand-crafted sugar flowers
18. An emulsion of chocolate and cream used for glazing filling or truffles
19. Hard-setting mixture of egg white and icing sugar used for run-outs and fine piping
21. Flat template held against a surface and dusted or sprayed to transfer a pattern
22. Flexible offset blade used to spread and smooth buttercream in even layers
26. Light French sponge made by whisking whole eggs and sugar over heat before folding in flour