Cake Tips
Cake Techniques
Cake Term Definitions
Before it's packaged as Hershey's!
Hershey's
100
What is the number star tip you used to cover the majority of your cake?
Star Tip #18
100
What is the proper technique for making an icing bag?
1. Cut a hole in the bag 2. Place the tip and cupler in the bag 3. Fill the bag with icing
100
What is the difference between shortened and unshortened cakes?
Shortened cakes have fat, unshortened cakes do not
100
What is the location of the Hershey chocolate factory?
Hershey Pennsylvania
100
A new mixture is dried into a coarse, brown powder called chocolate ________
crumb
200
What is the correct way to hold a rose tip? Large or small opening face up?
Large opening face up
200
What is one of the most important things to remember NOT to do once your icing bag is full?
Zip the bag!
200
Chiffon cakes are a cross between _________ cakes and ___________ cakes
shortened and unshortened
200
What is the number of seeds a cocoa pod contains?
20 - 40 seeds
200
Chocolate crumb becomes a thick liquid called chocolate _________
paste
300
What are 3 kinds of possible borders you could have on your cake?
Push and Pull, Stars, Rosettes, ZigZags, Shells and Rope
300
What is the reason we do not zip the icing bags?
It locks air in causing the bags to "pop"!
300
What is pastry?
Pastry is the dough used to make piecrusts
300
A special hulling machine then takes the dry, roasted cocoa beans and separates the shell from the inside of the bean - called the ____________
Nib
300
Chocolate paste is poured into huge vats called _________
conches
400
What is the reason for using proper technique when using a star tip?
So your stars do not get smashed and you do not see the cake through the icing. Also...eye appeal!!!
400
What is a tool you could use while decorating to avoid walking around your cake while decorating, but rather have your cake spin in front of you?
a turn table
400
What is the difference between crystalline candies and noncrystalline candies? Give an example of each.
crystalline candies contain fine sugar crystals and taste smooth and creamy; ex: fudge or fondant non crystalline candies do not contain sugar crystals and are chewy or brittle; ex: caramel peanut brittle or toffee
400
What are the main ingredients of chocolate? There are 4!!
1. chocolate liquor 2. cocoa butter 3. milk 4. sugar
400
What is the amount of chocolate that moulding machines can fill per minute?
more than 1,000 moulds per minute
500
What is the proper technique for making a rose? There are 5 steps!
1. Make the cone 2. Make the center bud 3. Make the first row of 3 petals 4. Make the second row of 5 petals 5. Make the third row of 7 petals
500
What is required for cake decorating. Name 3 of the 5 items!!
Tips, couplers, bags, turn table and cake board
500
Name 3 types of fillings commonly used in cakes
1. fruit 2. whipeed cream 3. creamy puddings 4. frosting
500
What is the year that Milton Hershey developed the Hershey chocolate recipe?
1900
500
What is the amount of chocolate that Hershey produces in one year?
more than 1 billion pounds
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