Exam 17: Assembling and Decorating Cakes

To align the layers of a cake properly, it helps to _____________ before you split the cake in half horizontally.

A coupler allows you to change the __________________.

______________ is a type of rolled coating applied to cakes.

French buttercream is made by whipping egg yolks into simple buttercream, to enrich it.

The following icings all must be stored tightly covered, to keep them from drying out or crusting: poured fondant, fudge icing, flat icing, royal icing.

You would find coffee-flavored buttercream in a _____.

Another term for decorator's buttercream is ___________.

French pastries _____________________________.

One of the disadvantages of using butter to make buttercream icing is that it is less stable than many other icings because it melts so easily. One way to overcome this disadvantage is to ____________________________.

Which of the following is not one of the three main functions of icings?

Fudge-type icings ______________________.

To decorate a cake with marbled fondant icing, ice the cake with one color of fondant icing and let it set; then pipe on lines in a contrasting color and draw the edge of a spatula thorough the icing to marble it.

When melted bitter chocolate is added to poured fondant, the fondant tends to become thicker.

Cake layers should be cooled completely before being iced.

If a cake is to be sold by the slice in a food service operation, it is best to cut the cake as soon as it is iced.

Which of the following is a correct statement about using poured fondant to ice cakes?

There are eight basic types of icings. Which of the following four pairs contains an item that is not one of these basic types?

If you purchased a French pastry in an American bakeshop, you would most likely receive a(n) _____________________________.

To make a shell border, you need a pastry bag with a plain tube.

Buttercream icings are light, smooth mixtures of ___________________.