Difference between revisions of "AY Honors/Cake Decorating/Answer Key"

Revision as of 01:59, 14 December 2007

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1. List equipment necessary for cake decorating.

2. Learn from memory the two cake icings-butter cream and royal-and their proper uses. Name one other icing used for frosting.

Butter Cream Icing

Ingredients

Procedure

125 ml Butter, softened
125 ml Shortening
1000 ml Confectioner's sugar
5 ml Vanilla extract
30 ml Milk or cream
Food coloring

(Put mouse over calculator to get English measurements)

Soften the butter by leaving it out of the refrigerator for a few hours before you need it. Place the butter and shortening in a mixing bowl and cream it with a mixer. Add the sugar, one cup at a time, beating it in as you go. Add the vanilla extract and milk and continue mixing.

For a white frosting, substitute more shortening for the butter (that is, use 250 ml shortening, and no butter). For a tastier icing, substitute butter for shortening.

Cover with a damp cloth until ready to use, or seal in an airtight container and refrigerate (it will keep for up to two weeks). Add food coloring as desired and mix it in thoroughly.

Royal Icing

Ingredients

Procedure

1000 ml Confectioner's sugar
45 ml Meringue powder
2.5 ml Vanilla extract
1000 ml Confectioner's sugar
125-180 ml Warm water
Food coloring

(Put mouse over calculator to get English measurements)

Combine the confectioner's sugar and the meringue powder in a large bowl and beat with an electric mixer. Add the water, vanilla extract, and food coloring and beat on medium to high speed until the icing forms stiff peaks (5-7 minutes). Adjust the consistency by adding either more confectioner's sugar or more water. Use immediately, or cover in an airtight container and refrigerate. Royal icing hardens when exposed to air.

3. Learn and demonstrate proper construction of the decorating tube using parchment, wax papers, or a disposable bag. Show proper method of inserting tip, brushing with color, filling with icing, and folding of top. What is the name of the top fold?

4. Name three essential steps to good cake decorating.

5. Demonstrate pressure control with tubes. Learn the technique and name the proper tip (tube) used to make the following:

a. Star, fill-in and border

b. Rosette

c. Shell border

d. "S" design

e. Ribbon

f. Zigzag border

g. Leaves

6. Name four color techniques. Demonstrate two, including two-color icing.

7. Learn to make the following flowers:

a. Sweet pea

b. Rosebud

c. Full American beauty rose

d. Drop flower

8. Demonstrate writing technique using two different tips and methods.

9. Decorate a doll cake or a cake prepared in a specialty cake pan using star fill-in method. Use at least two colors to make the design or pattern.

10. Make a special occasion cake of your choice using two or more borders of different types, and a floral arrangement.

11. Make a heart cake using borders, florets, string work, and writing.

References

@@ Line 31: / Line 31: @@
 {| border=1 width=90% cellspacing=1 cellpadding=8
 |-
-!style="background:#8080f0" colspan=2 |Butter Cream Icing
+!style="background:#8080f0" colspan=2 |Royal Icing
 |-
 !style="background:#c0c0f0" width=40%|Ingredients
@@ Line 37: / Line 37: @@
 |-
 |style="background:#e0e0ff"|
-* {{units|500 ml|1 cup}} Ingredient 1
+* {{units|1000 ml|4 cups}} Confectioner's sugar
+* {{units|45 ml|3 tablespoons}} Meringue powder
+* {{units|2.5 ml|½ teaspoon}} Vanilla extract
+* {{units|1000 ml|4 cups}} Confectioner's sugar
+* {{units|125-180 ml|½ -¾ cups}} Warm water
+* Food coloring
 (Put mouse over calculator to get English measurements)
 |style="background:#e0e0ff"|
-Instructions go here
+Combine the confectioner's sugar and the meringue powder in a large bowl and beat with an electric mixer.  Add the water, vanilla extract, and food coloring and beat on medium to high speed until the icing forms stiff peaks (5-7 minutes).  Adjust the consistency by adding either more confectioner's sugar or more water.  Use immediately, or cover in an airtight container and refrigerate.  Royal icing hardens when exposed to air.
 |}