Frosting 2 (easy version of one)

Question 1

Ganache

Answer 1

.blend or melted chocolate with cream

Question 2

Fudge

Answer 2

Cooked mixture of sugar, butter and water/mlik, applied warm

Question 3

Royal icing

Answer 3

Uncooked confectioners sugar and egg whites

Question 4

Glaze

Answer 4

confectioners sugar with egg whites

Question 5

Buttercream

Answer 5

sugar, fat, egg yolks or whites

Question 6

Fondant

Answer 6

cooked mixture of sugar, and water applied warm

Question 7

Decorating techniques

Answer 7

Garnish
side masking-coating only the sides of a cake with garnish
Stencils- apply patterns of finely chopped garnishes
Cake or bakers comb- serrated knife to create patterns

Question 8

Storing cakes

Answer 8

Stored in room temp for 2-3 days
Well covered Iced or filled cake refrigerated to prevent spoilage
Simple butter creams room temp for 1-2 days
Foam type eten the day made
Unfrosted layers frozen 0 F
High fat cakes for up 6 months
Egg foam cakes detroit in 2-3 months
Leave cake completely thawed before use