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