ASSEMBLING AND DECORATING CAKES

Question 1

also called frostings, are sweet coatings for cakes and other baked goods.

Answer 1

ICINGS

Question 2

ICING MAIN FUNCTIONS

Answer 2

1. They contribute flavor and richness.
2. They improve appearance.

Question 3

Basic types of icings:

Answer 3

1. Fondant
2. Buttercreams
3. Foam-type icings
4. Fudge-type icings

Question 4

is a sugar syrup that is crystallized to a smooth, creamy white mass.
- It is familiar as the icing for napoleons, éclairs,petits fours,and some cakes

Answer 4

FONDANT

Question 5

• icings are light, smooth mixtures of fat and sugar.

•They may also contain eggs to increase their smoothness or lightness.
•These popular icings for many kinds of cakes are easily flavored and colored to suit a variety of purposes.

Answer 5

BUTTERCREAM

Question 6

KINDS OF BUTTERCREAM

Answer 6

1. Decorator’s buttercream
2. Meringue-type buttercream
3. French buttercream
4. Pastry cream-type buttercream
5. Fondant-type buttercream

Question 7

(sometimes called rose paste) is used for making flowers and other cake decorations.

Answer 7

DECORATOR’S BUTTERCREAM

Question 8

are a mixture of butter and meringue.
–These are very light icings.

Answer 8

MERINGUE-TYPE BUTTERCREAM

Question 9

prepared by beating a boiling syrup into a beaten egg yolks and whipping to a light foam

• Soft butter, very rich light icing

Answer 9

FRENCH BUTTERCREAM

Question 10

made by mixing together equal parts thick pastry cream and softened butter

Answer 10

PASTRY CREAM-TYPE BUTTERCREAM

Question 11

simple to make with only few ingredients , simply cream together equal parts fondant and butter

Answer 11

FONDANT-TYPE BUTTERCREAM

Question 12

FLAVORING BUTTERCREAMS

Answer 12

1. Chocolate
2. Coffee
3. Marron (chesnut purée)
4. Praline paste
5. Almond paste
6. Extracts/ Emulsions (orange, lemons)
7. Spirits and liqueur

Question 13

sometimes called boiled icings, are simply meringues made with a boiling syrup.

Answer 13

FOAM-TYPE ICINGS

Question 14

icings are rich and heavy. Many of them are made somewhat like candy.

Answer 14

FUDGE-TYPE ICINGS

Question 15

also called water icings, are simply mixtures of confectioners’sugar and water, sometimes with corn syrup and flavoring added.

Answer 15

FLAT ICINGS

Question 16

also called decorating or decorator’s icing, is similar to flat icings except that it is much thicker and made with egg whites, which make it hard and brittle when dry.

Answer 16

ROYAL ICING

Question 17

are thin,glossy,transparent coatings that give a shine to baked products and help prevent drying.

Answer 17

GLAZES

Question 18

TYPES OF GLAZES

Answer 18

1. CHOCOLATE GLAZES
2. GELATIN-BASED GLAZES

Question 19

ice angel food cakes with what icing?

Answer 19

flat icing, fondant, or a light, fluffy, boiled icing.

Question 20

High ratio cakes go well with what icing?

Answer 20

buttercream and fudge-type icings

Question 21

Sponge layer cakes go well with what icing?

Answer 21

fruit fillings, french or meringue type buttercream, flavored fondant

Question 22

are ideal for volume service because they require little labor to bake, ice, and decorate, and they keep well as long as they are uncut.
- “ Happy Special Occasion”

Answer 22

SHEET CAKES

Question 23

There are three main methods for icing cupcakes:

Answer 23

1. Dip the tops of the cupcakes in the icing.
2. Spread icing with spatula
3. With pastry bag fitted with star tube, apply a swirl of icing

Question 24

This is not a pie at all but a simple layer cake.

Answer 24

BOSTON CREAM PIE

Question 25

sponge rolls can be made with variety of fillings

Answer 25

CAKE ROLLS

Question 26

Ice cream may be used in place of icing to fill layer cakes or cake rolls.

Answer 26

ICE CREAM CAKES