Fundamentals of Baking

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What does Mise en Place mean?

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Everything in its place

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When spreading icing dipping your knife into hot water can help as it

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helps you spread your icing easier and prevents it sticking to the knife

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It is important to wait until your cakes are cool before icing them.....

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To stop the icing from melting off the cakes

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When decorating large cakes a 'crumb coat' is often used. Why is the function of a crumb coat?

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Helps to seal the crumbs on the cake so that you have a nice clean final layer of icing.

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Buttercream icing is

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icing that combines fat with sugar and is used for frosting cakes

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Fondant icing is

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used to decorate or sculpt cakes. It is made from sugar, water, gelatin, vegetable fat or shortening, and glycerol.

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Ganache is

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chocolate melted with heavy cream. This frosting makes a beautiful shiny coating on cakes and cookies.

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Royal icing is

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a hard, brittle icing used for decorating cakes and cookies. It combines powdered sugar and egg whites.

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Identify the kind of icing between the layers of cake: simple butter cream, fondant icing, boiled icing

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simple butter cream

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Identify this item: metal coupler, Metal icing tip, Metal icing, Metal flower nail

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Metal icing tip