Cake Decorating Mediums Quiz

Choose the correct definition for each cake decorating medium. Butter Cream

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

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

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

Choose the correct definition for each cake decorating medium. Royal Icing

• A velvety icing made from powdered sugar and whipped cream.

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

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

Choose the correct definition for each cake decorating medium. Fondant

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

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

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

Choose the correct use for each cake decorating medium. Buttercream

• Smooth icing, borders, and writing.

• Color flow techniques, gingerbread houses, and other piping.

• Cutting out molded decorations and shaping 3D figures.

Select the use for the cake decorating medium. Royal Icing

• Color flow techniques, gingerbread houses, and other piping.

• Cutting out molded decorations and shaping 3D figures.

• 
  Smooth icing, borders, and writing on layered cakes

Select the use for the cake decorating medium. Fondant

• Smooth icing, borders, and writing.

• Cutting out molded decorations and shaping 3D figures.

• Color flow techniques, gingerbread houses, and other piping.

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

• Smooth icing

• Color Flow

• Piping tip work with a basketweave tip

• Piping tip work with a star tip

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?

• Increase the amount of butter.

• Increase the amount of water.

• Increase the amount of powdered sugar.

• Nothing, the frosting is working well for the border.

Your buttercream icing is made from a combination of butter, powdered sugar, and milk. While piping on a border, you notice that the frosting is melting in the bag. What could you have done to prevent this from happening to your decorations?

• Use some margarine instead of butter.

• Use some shortening instead of all butter.

• Use water instead of milk.

• Increase the amount of butter.

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?

• Add some water to the fondant.

• Add more powdered sugar.

• Add more marshmallows.

• Continue kneading the dry fondant.