High-Ratio Cake Formulas Require the Use of ___________ __________

Q6: Formed yeast cakes soaked in a liquor-flavoured

Q7: Proteins provide _ to cakes.

Q8: French buttercream is also known as _

Q9: A cooked mixture of sugar,butter,and milk applied

Q10: Eggs are used to leaven,tenderize,and toughen cakes.

Q12: Fat _ gluten strands.

Q13: Cakes will peak in the centre and

Q14: The presence of eggs is critical to

Q15: Frosting based on a meringue made with

Q16: Flour in a cake mix is considered