Sugar
As the concentration of a sugar syrup increases what happens to the temperature?
temperature increases above 100C
which is an emulsification of butter and a meringue made with a hot cooked sugar syrup
Italian buttercream
a disadvantage to using boiled or foam type icing
they do not store or keep well and must be used when made.
This type of buttercream contains eggyolks
French
What is it called when sugar falls out of solution and forms tiny crystals?
Crystallization
The higher the temperature the sugar is cooked to the _____________ and more __________ the sugar becomes
harder and more brittle
This buttercream is made by heat the sugar and egg white together over a bain marie before whipping it and adding butter
Swiss buttercream
Icing contributes to the ___________ and __________of a cake
flavour and richness
What is dessert (cake) syrup?
flavoured simple syrup
This is the measurement the concentration of a sugar solution
the brix scale
Which type of buttercream requires the use of pasteurized eggs?
French Buttercream (made with room temp eggs and/or egg yolks)
How does icing improves keeping quality?
Sealing or protecting the cake
These two types of buttercream contains no eggs
Simple and fondant style (american)
List the 4 ways to prevent sugar crystals from forming.
1. put a lid on the pot
2. wash down the sides
3. add an acid
4. add some invert sugar
What does baume measure?
The specific gravity of a syrup
You are whipping buttercream from the fridge and it splits on you, how can you fix it?
warm/heat it and keep whipping
What is the first coat, a thin layer of icing applied to a cake called?
a crumb coat or a masking layer
Flat icings and royal icings are both made with icing sugar, what makes royal icing different?
It is made with eggwhites instead of water or milk
list the 3 types of rolled coatings used on cakes
marzipan, rolled fondant and modeling chocolate
How does the concentration of sugar affect the freezing point of liquids?
the more sugar the lower the freezing point.
Adding a portion of this fat to buttercream will help stabilize it, and is especially helpful in warm environments
shortening
this icing is heated to 38C (body temperature) and thinned down with simple syrup before application
soft fondant
There are 4 categories of glazes that fall under icings, what are they?
fruit glazes (like apricot), chocolate glazes (like ganache), shiny glazes (containing gelatin) and sugar syrups
How do you correct a italian buttercream that had the butter added while too hot?
Cool it and then re-whip it