types:
cake
baked goods made from or based on a mixture of flour, sugar, eggs, and fat
pain
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
frangipane
pastry with a creamy almond-flavored filling
tarte
dish baked in pastry-lined pan often with a pastry top
vol-au-vent
puff paste shell filled with a savory meat mixture usually with a sauce
baklava
rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey
baba
a small cake leavened with yeast
gateau au fromage
made with sweetened cream cheese and eggs and cream baked in a crumb crust
gateau au fruit
a rich cake containing dried fruit and nuts and citrus peel and so on
gateau
any of various rich and elaborate cakes
quatre-quarts
rich loaf cake made of a pound each of butter and sugar and flour
gâteau fourré
cake having layers held together by a sweet filling and usually covered with frosting
petit four
small (individual) frosted and ornamented cake
biscuit
small flat ring-shaped cake or cookie
savarin
a sponge cake baked in a ring mold
génoise
rich and delicate Italian sponge cake
petite brioche
any of various small cakes or cookies often served with tea
biscuit
any of various small flat sweet cakes (`biscuit' is the British term)
gateau frit
small cake in the form of a ring or twist or ball or strip fried in deep fat
crêpe
a flat cake of thin batter fried on both sides on a griddle
gaufre
pancake batter baked in a waffle iron
rocher
a small cake with a hard surface said to resemble a rock
pain bis
dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water
biscuit sec,
cracker
a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet
galette épaisse
round, raised muffin cooked on a griddle; usually split and toasted before being eaten
pain aillé
French or Italian bread sliced and spread with garlic butter then crisped in the oven
pain
a shaped mass of baked bread that is usually sliced before eating
pain de seigle
any of various breads made entirely or partly with rye flour
pain au levain
made with a starter of a small amount of dough in which fermentation is active
gaufrette
thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)
pain blanc
bread made with finely ground and usually bleached wheat flour