TLE IV

___ a mixture of sugar with liquid or butter, typically flavored and colored, and used as a coating for cakes or cookies.

• Creaming

• Icing

• Glaze

• Frosting

___ is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker’s kitchen.

• chocolate ganache

• fondant

• fudge

• glaze

Made from powdered sugar, tylose powder, shortening, water and glycerine. It is usually for cake toppers.

• gumpaste

• fudge

• glaze

• marshmallow

Made from butter and milk cooked at 200 degree F and add some chocolate or cocoa. It is a pourable type of cake cover.

• fondant

• gumpaste

• fudge

• glaaze

____ are thin, glossy, transparent coatings that give a shine to baked products and help to retain moisture.

• Glaze

• Fondant

• Gumpaste

• Fudge

which one is not the main function of icing

• Serve as decoration

• Prevent the cake from staling/drying.

• Improves the overall flavor.

• thick and creamy

for chocolate ganache what is the meaning of 1:1?

• 1cup of sugar and 1 cup of chocolate

• 1cup of chocolate and 1 cup of all-purpose cream

• 1cup of water and 1cup of chocolate

• 1/2 of chocolate and 1 cup of starch

what type of icing can applicable in any weather?

• gumpaste

• fondant