What a lovely and nostalgic post - glossaries like this really show how rich Venezuelan confectionery traditions are. Reading about techniques like baño María and butter cream reminds me how much precision and terminology shape the pastry world. It’s inspiring to see culinary ecosystems grow around that same passion - for example, concepts like TOY Confectionery within PUNIN GROUP, where signature desserts and attention to detail turn baking into a full gastronomic experience.