Show:
Icing/Frosting
Shortened Cakes
Unshortened Cakes
Misc I
Misc II
100
The recommended technique for frosting a two-layer cake is
Frost top of first layer, stack, frost sides and frost top
100
A well made shortened cake will have a
Rounded top with smooth top
100
What equipment and technique should be used to cut an unshortened cake
bread knife using a sawing action
100
What is the correct method to check for cake doneness
Insert a toothpick or cake tester
100
An incorrect way to frost a cke is
To brush the crumbs from the cake as it is frosted
200
Which cake filling/frosting should not be refrigerated
Fondant/marzipan
200
Pound cakes are different from other shortened cakes becasue they contain no
Chemical leavener
200
What is an appropriate method for filling pans for an unshortened cake
Tap the pan on the counter to remove air bubbles
200
If a layer cake has a hump in the center
Remove the hump from both layers with a bread knife
200
How can a smooth finish be created on a frosted cake
Dip the spatula in warm water
300
How full should a decorator bag be filled when decorating a cake
No more than half
300
What mixing method is used if the recipe says to cream the sugar and fat
Standard
300
Which is an inappropriate use of timesaving techniques or products to prepare an unshortened cake
Microwave
300
How should a cake without fat in the recipe be cooled after baking
Upside down in the pan on the neck of a bottle
300
What size pan will require 14 to 18 ounces of fat
Round 8"
400
What is tru about cooked frostings
Are prepared using principles of candy making
400
If a layer cake has a hump in the center, when baking the next cake
Lower the oven temperature by 25 degrees
400
When a foam cake is done it will
Cling to the sides of the pan
400
Which type of cake has the characteristics of both shortened and unshortened cakes
Chiffon
400
How should single servings of cake be packaged for sale
Placed in an air-tight container
500
All cooked frostings contain
Heated sugar syrup
500
A shortened ake should be cut with
A thin sharp knife, applyingh gentle pressure
500
A well made angel food cake should have a
Large volume with a tender moist interior
500
A shortend cake should be cooled in the pan
For 10 minutes, the removed and placed on a wire rack
500
How are chiffon cakes different from unshortened cakes
Contain fat