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

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< AY Honors‎ | Cake DecoratingAY Honors/Cake Decorating/Answer Key
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==1. List equipment necessary for cake decorating. ==
 
==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. ==
 
==2. Learn from memory the two cake icings-butter cream and royal-and their proper uses. Name one other icing used for frosting. ==
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{| border=1 width=90% cellspacing=1 cellpadding=8
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|-
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!style="background:#8080f0" colspan=2 |Butter Cream Icing
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|-
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!style="background:#c0c0f0" width=40%|Ingredients
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!style="background:#c0c0f0" width=60%|Procedure
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|-
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|style="background:#e0e0ff"|
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* {{units|125 ml|½ cup}} Butter, softened
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* {{units|125 ml|½ cup}} Shortening
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* {{units|1000 ml|4 cups}} Confectioner's sugar
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* {{units|5 ml|1 teaspoon}} Vanilla extract
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* {{units|30 ml|2 tablespoons}} Milk or cream
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* Food coloring
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(Put mouse over calculator to get English measurements)
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|style="background:#e0e0ff"|
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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. 
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For a white frosting, substitute more shortening for the butter (that is, use {{units|250 ml|1 cup}} shortening, and no butter).  For a tastier icing, substitute butter for shortening.
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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.
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|}
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===Royal Icing===
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{| border=1 width=90% cellspacing=1 cellpadding=8
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|-
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!style="background:#8080f0" colspan=2 |Butter Cream Icing
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|-
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!style="background:#c0c0f0" width=40%|Ingredients
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!style="background:#c0c0f0" width=60%|Procedure
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|-
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|style="background:#e0e0ff"|
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* {{units|500 ml|1 cup}} Ingredient 1
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(Put mouse over calculator to get English measurements)
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|style="background:#e0e0ff"|
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Instructions go here
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|}
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==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? ==
 
==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. ==
 
==4. Name three essential steps to good cake decorating. ==

Revision as of 01:46, 14 December 2007

Template:Honor header

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 ml½ cup Butter, softened
  • 125 ml½ cup Shortening
  • 1000 ml4 cups Confectioner's sugar
  • 5 ml1 teaspoon Vanilla extract
  • 30 ml2 tablespoons 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 ml1 cup 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

Butter Cream Icing
Ingredients Procedure
  • 500 ml1 cup Ingredient 1

(Put mouse over calculator to get English measurements)

Instructions go here

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

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