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