Frosting 1

Question 1

Frosting/ icing

Answer 1

Sweet decorative coating over top of cakes
Frosting extends cake shelf life
A good frosting is smooth; never granny or lumpy

Question 2

Buttercream

Answer 2

Ingredients: Sugar, fat( butter margarine or shortening), may contain egg yolks or whipped egg whites
Good buttercream will be sweet, not cloying; buttery but not greasy
Stored and covered in fridge for several days, most be soft before use

Question 3

Simple buttercream

Answer 3

Ingredients: Creaming butter, powdered sugar, cream, pasteurized eggs and flavorings
Aka American- style buttercream
Hydrogenated all purpose shortening can be substituted for butter
Shortening tends to make it greasier and heavier and doesn’t make it melt in mouth
More stable

Question 4

Itailian buttercream

Answer 4

Aka. Meringue buttercream
Ingredients: whipped egg whites, hot sugar syrup, softened butter
Soft and light
Used most types of cakes, popular for multilayered genoise and sponge cakes

Question 5

French buttercream

Answer 5

Aka. Mousseline
Ingredient: Hot sugar syrup, whipped into beaten egg yolk softened butter and flavorings
Richest flavor smoothest texture
Any type of cake

Question 6

Foam

Answer 6

Aka. boiled frosting
Italian meringue
light , fluffy, very sweet
Used to ice layer cakes and compliments cakes flavor
Immediately served as prepared
Cooled to room temp can be flavored

Question 7

Fudge

Answer 7

Ingredients: mixture of sugar , butter, water, milk heavy rich candylike
Is stable and can be placed on cake warm
Thin crust moist interior

Question 8

Fondanat

Answer 8

Thick, opaque sugar paste used for glazing Napoleon, petis fours
Ingredients: Cooked mixture of sugar and water with glucose or corn syrup for sugar crystallization
Hard to make so people used prepared
Prepared fondant will keep for several months at room temp

Question 9

Glaze

Answer 9

Thin coating drizzled onto a cake or pastry
Used to add moisture and flavor to cakes which heavy frosting is undesirable

Question 10

Royal icing

Answer 10

Aka decorators icing
stiff, brittle when dried
Uncooked powdered sugar, egg white mix
Used to make flowers or lace patterns
Damp towel over it to prevent hardening

Question 11

Ganache

Answer 11

Blending of pure chocolate and cream. Butter and liquor or other flavorings
Coating on cakes and pastry
Equal part chocolate to cream
Ganache can be remelted