Buttercreams
Made with by creaming butter and powdered sugar together
American Buttercream
Cake that contains no fat and uses whipped egg whites as a leavener
Angel Food Cake
Useful when working with many different piping tips or colors of buttercream or icing
Coupler
Name the three main functions of icing a cake
Adds flavor, seals in moisture, and improves appearance
True/False: High quality ingredients are important when making highly decorated cakes and icings
True
Whipping egg whites and combining with 240 degree sugar syrup
Italian Meringue Buttercream
Style of cake that is easy to decorate, useful for volume service, and keep well if uncut
Sheet Cake
If fondant has become too dry, what can be used to help smooth cracks?
Vegetable Oil
Type of icing that can be reheated in a double boiler
Fudge type
Determines the amount of support a tiered cake needs
The weight of the cake
Which buttercream gets it's yellow hue from egg yolks?
French Buttercream
Two cake methods that are ideal for tiered cakes
Butter cakes made by the creaming method and high ratio cakes
What supports the weight of a tiered cake when being stacked?
Wooden Dowels or Plastic Straws
Type of icing that is a simple mixture of water and sugar, often used on Danish pastry, coffee cakes, and sweet rolls. Also known as a glaze.
Flat Icing
True/false: The best way to ice the top of a cake without mixing crumbs in with the icing is to deposit a generous quantity of icing on the center of the cake and push it toward the edges with a spatula.
True
fat and sugar
Factors that can cause curdling when combining ingredients to make a homogeneous mixture
Too much liquid, adding liquid too fast, temperature of ingredients, wrong fat, mixing too quickly
One of the most important tools for a cake decorator
Icing that is similar to flat icing but is thicker and made with egg whites
Royal Icing
What tip is typically used to make a shell boarder?
Star tip
Cream cheese icing is made by substituting what?
Some or all of the fat
Name the difference between the creaming method and two-stage method
Creaming method beats butter and sugar together to create air pockets for rise, then alternates adding wet and dry ingredients. The two-stage method (or reverse creaming) mixes the fat directly into the dry ingredients first to coat the flour, then adds the liquids.
Consistency of icing and pressure used on bag/cone
Glaze
Icings that need to be stored tightly covered, to keep them from drying out or crusting
Poured fondant, fudge icing, flat icing, royal icing.