Icing

What is icing primarily used for?

• Coloring the cakes

• Sweet coating for cakes and other baked goods

• Preserving the cakes in the freezer

• Making the cakes rise

Which of the following is NOT a main function of icing?

• Improve the keeping qualities of cake

• Contribute flavor and richness

• Improve appearance/decoration

• Increase the nutritional value

What type of icing is recommended for denser cakes?

• Thin icings

• No icing

• Thick icings

• Whipped cream

Which type of icing is suitable for lighter cakes?

• Buttercream

• Glaze

• Fondant

• Ganache

What are the main components of buttercream?

• Flour and eggs

• Butter and milk

• Fat (usually butter) and sugar

• Sugar and water

Which ingredient is sometimes included in buttercream?

• Chocolate

• Milk or pasteurized egg

• Vanilla extract

• Fruit puree

What ingredients are heated to make cooked/boiled/foam frosting?

• Sugar, butter, and milk

• Sugar, water, and corn syrup

• Flour, water, and corn syrup

• Sugar, water, and chocolate

How should the hot mixture be added to the stiff-peak meringue when making cooked/boiled/foam frosting?

• Quickly, with the beater off

• Slowly, with the beater going

• All at once, with the beater on high speed

• In alternating batches with flour

On which types of cakes is cooked/boiled/foam frosting usually used?

• Vanilla or strawberry cakes

• Lemon or chocolate cakes

• Carrot or spice cakes

• Red velvet or pound cakes

When is it recommended to use cooked/boiled/foam frosting after it's made?

• Within a week

• The same day it's made

• After refrigerating overnight

• It can be stored indefinitely