Practical Cake Craft

The description below outlines lining of the tin for which cake?

1 - lightly grease the base and sides of the tin with oil & a pastry brush

2 - cut the greaseproof paper 2cm bigger than the tin, cut diagonal lines about 5cm in length at each corner

3 - place the prepared greaseproof into the tin and re-grease lightly with oil

• Victoria sponge

• Rich fruit cake

• Cherry cake

• Swiss Roll

Which of the following can be made using the melting method?

• Brownies

• Scones

• Gingerbread

• Flapjacks

• Swiss Roll

Which application technique is described below?

removing any bumps, dents or cracks with a smoother to enhance the appearance of a cake covered in sugar paste.

• Trimming

• Coating

• Smoothing

• Spreading

Which of the following is not a method of cake baking?

• Rubbing in

• Trimming

• Whisking

• Melting

• Creaming

Which of the following should be done before crimping to achieve good results?

• Dip the crimper in water

• Dip the crimper in caster sugar

• Dip the crimper in flour

• Dip the crimper in cornflour and/or icing sugar

What is chocolate ganache made of?

• Custard and chocolate

• Cream and chocolate

• Icing sugar and chocolate

• Flour and chocolate

Which of the following are suitable coatings for a rich fruit cake?

• Buttercream icing

• Marzipan

• Sugar paste

• Royal icing

• Chocolate ganache

A cherry cake falls into which cake category?

• Light sponge cake

• Lightly fruited cake

• Heavily fruited cake

• Madeira cake

Which of the following is the function of eggs in a Swiss Roll mixture?

• Aeration

• Caramelisation

• Sweetness

• Shelf life

Why should you sieve flour?

• To add air into the mixture

• To remove air

• To add lumps into cake mix

• To remove lumps