Front

Choose the correct definition for Butter Cream.

Back

A thin-stiff icing made from butter, shortening, powdered sugar, and liquid.

Front

Royal Icing

Back

A thin-stiff icing that dries candy-hard for lasting decorations. It is made from whipped egg whites, powdered sugar, and liquid.

Front

Choose the correct definition for the cake decorating medium: Fondant

Back

A dough like consistency that is made from marshmallows and powdered sugar.

Front

Choose the correct use for each cake decorating medium. Buttercream

Back

Smooth icing, borders, and writing.

Front

Select the use for the cake decorating medium. Royal Icing

Back

Color flow techniques, gingerbread houses, and other piping.

Front

Select the use for the cake decorating medium. Fondant

Back

Cutting out molded decorations and shaping 3D figures.

Front

The decorating technique of outlining a border with a medium consistency icing and then flooding the area with a thin consistency icing is called:

Back

Color Flow

Front

When decorating with royal icing using the color flow technique, you notice that your border is falling off the edge of the cookie. What should you do to fix your royal icing and improve the border?

Back

Increase the amount of powdered sugar.

Front

What could you have done to prevent your buttercream icing from melting while piping decorations? Options: Use some margarine instead of butter. Use some shortening instead of all butter. Use water instead of milk. Increase the amount of butter.

Back

Use some shortening instead of all butter.

Front

If you notice that fondant is cracking, dry and difficult to roll out - what can you do to fix the fondant and avoid having to start over?

Back

Add some water to the fondant.