Exam 13: Cakes and Icings

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -Devil's food cake

Once fondant has been heated to 120ºF, it can be poured over a cake to give the cake an opaque, even appearance.

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -ganache

Carrot cake is a

When making a genoise batter, eggs are whipped with sugar until they fall in thick waves from the beater, called the .

When making a creamed cake batter, eggs should be added to preserve the emulsion formed during mixing.

The goal of mixing a cake batter is to

Which of the following becomes hard and brittle when dry?

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -ladyfingers

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -rolled fondant

A two-stage mixing method is used to prepare cakes, which are cakes made from a liquid batter with a high percentage of sugar.

Simple or American buttercream is mixed with the attachment.

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -glaze

Fudge icing, a thick chocolate, sugar and butter mixture, is often used to both fill and coat American-style layer cakes.

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -marble cake

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -fudge icing

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -chiffon

All cakes must be iced in order to keep them fresh for service.

Cakes coated with rolled fondant can be decorated with Royal icing or buttercream after the fondant dries.

When shortening is substituted for butter in a creaming method cake, additional liquid must be added to the formula.