A) Leveling the cake layers B) Making the frosting C) Choosing the color scheme D) Applying the crumb coat
A) A type of cake decoration B) The final layer of frosting C) A thin layer of frosting to seal in crumbs D) A mixture of cake crumbs and frosting
A) Offset spatula B) Spoon C) Fork D) Butter knife
A) To easily rotate the cake while decorating B) To bake the cake evenly C) To display the cake D) To store the cake
A) Round tip B) Leaf tip C) Basketweave tip D) Open star tip
A) Detailed decorations and borders B) Covering the entire cake C) Making the cake moist D) Flavoring the cake
A) Sugar, gelatin, and glycerin B) Butter, flour, and eggs C) Chocolate and cream D) Cream cheese, sugar, and vanilla
A) Airtight container at room temperature B) Uncovered on the counter C) In the refrigerator D) In the freezer
A) Baking the fondant B) Freezing the fondant C) Kneading the fondant thoroughly D) Adding more liquid
A) Using your fingers B) Using a spoon C) Using an offset spatula D) Using a fork
A) To create a smooth fondant finish B) To cut the cake C) To measure the cake D) To add texture to the cake
A) Adding water to the fondant B) Gently twisting two colors together C) Baking the fondant D) Freezing the fondant
A) Royal icing or melted chocolate B) Cooking oil C) Water D) Glue
A) A type of cake batter B) A type of fondant C) A type of buttercream D) A mixture of chocolate and cream
A) Heating and cooling chocolate to specific temperatures B) Freezing the chocolate C) Adding water to the chocolate D) Adding flour to the chocolate
A) In the freezer uncovered B) On the counter uncovered C) In a warm oven D) In an airtight container in the refrigerator
A) To add flavor B) To make the cake last longer C) To add texture D) To add sparkle and visual appeal
A) Swiss meringue buttercream B) Simple syrup C) Cream cheese frosting D) Whipped cream
A) Parchment paper piping bag B) Cloth piping bag C) Reusable silicone piping bag D) Plastic disposable piping bag
A) Wire rack B) Serrated knife C) Cake leveler D) Bench scraper
A) Use a small brush and hot, soapy water. B) Put it in the dishwasher. C) Soak it in bleach. D) Wipe it with a paper towel.
A) Powdered food coloring B) Natural food coloring C) Gel food coloring D) Liquid food coloring
A) To set the gelatin B) To melt the gelatin C) To color the gelatin D) To hydrate the gelatin in cold water
A) Cutting cake layers evenly B) Removing a cake from a pan C) Creating patterned designs with powder or icing D) Measuring ingredients
A) Meringue B) Buttercream C) Royal Icing D) Ganache or candy melts
A) Italian meringue buttercream B) French buttercream C) American buttercream D) Swiss meringue buttercream
A) To level a cake B) To freeze cakes C) To bake multiple cakes at once D) To layer cake layers with frosting
A) Add more sugar B) Add more liquid C) Use a higher ratio of fat to sugar D) Add more eggs
A) Oil B) Gelatin C) Baking powder D) Flour
A) To add flexibility and prevent cracking B) To add sweetness C) To make it easier to work with buttercream D) To add color |