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