Deck 17: Assembling and Decorating Cakes

Question 1

Which of the following statements is true?

A) A cake must be assembled and iced before it can be decorated.
B) A pastry bag and a paper cone are the cake decorator's most important tools.
C) There are many different styles of cake decorating.
D) All of the above.

Answer 1

D

Question 2

Which of the following is not one of the three main functions of icings?

A) Icings improve the appearance of cakes.
B) Icings improve the keeping quality of cakes.
C) Icings draw excess moisture from cakes.
D) Icings contribute to the flavor and richness of cakes.

Answer 2

C

Question 3

There are eight basic types of icings. Which of the following four pairs contains an item that is not one of these basic types?

A) Fondant and buttercream
B) Foam-type and fudge-type icing
C) Flat-type and royal or decorator's icing
D) Glazes and syrups

Answer 3

D

Question 4

Which of the following statements about icings and icing production is true?

A) Icings are sweet coatings for cakes and other baked goods.
B) Icings are also called frostings.
C) Only top-quality flavorings should be used for icings.
D) All of the above.

Question 5

Poured fondant ______________________.

A) begins as a sugar syrup
B) is easy to prepare in the bakeshop
C) is not available as an already prepared product
D) all of the above

Question 6

Poured fondant contains all the following ingredients except _____.

A) sugar
B) water
C) egg yolks
D) glucose or cream of tartar

Question 7

If you are preparing _______________ in the bakeshop, you will need a marble slab and four steel bars.

A) poured fondant
B) buttercream icing
C) royal icing
D) flat-type icing

Question 8

Buttercream icings are light, smooth mixtures of ___________________.

A) fat and sugar
B) whipped cream and egg yolks
C) shortening and butter
D) gelatin and cream

Question 9

A buttercream icing would not be a good choice for a cake that ______________________.

A) is to be served outside on a hot day
B) requires decorations such as flowers made from icing
C) needs a flavored icing
D) all of the above

Question 10

Marron-flavored buttercream icing tastes like _____.

A) walnuts
B) almonds
C) chestnuts
D) hazelnuts

Question 11

One of the disadvantages of using butter to make buttercream icing is that it is less stable than many other icings because it melts so easily. One way to overcome this disadvantage is to ____________________________.

A) use it only when the iced products will be served in cool weather
B) blend a small amount of shortening into the butter to stabilize it
C) both of the above
D) neither of the above

Question 12

Which of the following buttercream icings is paired correctly with a sentence you would find in the procedure for producing it?

A) Decorator's buttercream: Beat boiling syrup into beaten egg yolks.
B) French buttercream: Cream it only a little.
C) Pastry cream-type buttercream: Mix together equal parts of thick pastry cream and softened butter.
D) Fondant-type buttercream: Cream together equal parts of fondant and cream.

Question 13

Another term for decorator's buttercream is ___________.

A) French buttercream
B) boiled icing
C) rose paste
D) fondant glaze

Question 14

Foam-type icings are ___________________________.

A) also called boiled icings
B) meringues made with a boiling syrup
C) applied thickly and left in peaks and swirls
D) not stable and should be used the day they are prepared
E) all of the above

Question 15

Fudge-type icings ______________________.

A) are light and airy
B) are extremely unstable
C) are never used on layer or sheet cakes
D) can be reheated in a double boiler
E) all of the above

Question 16

Flat icings ___________________________.

A) are simple mixtures of granulated sugar and water
B) are often used on Danish pastry, coffee cakes, and sweet rolls
C) must be cooled to 50°F before they can be applied
D) are also known as glazes
E) all of the above

Question 17

Royal icings are _________________.

A) hard and brittle when dry
B) also known as decorating or decorator's icing
C) used almost exclusively for decorative work
D) similar to flat icings except they are thicker and made with egg whites
E) all of the above

Question 18

Glazes _________________________.

A) are thin, glossy coatings
B) help to prevent baked products from drying
C) give a shine to baked products
D) are often made by melting fruit preserves and forcing them through a strainer
E) all of the above

Question 19

Which of the following statements would you find in an explanation of how to assemble layer cakes?

A) Be sure the cake has not cooled completely before you begin.
B) Leave the crumbs on the cake because loose crumbs make icing spread more easily.
C) Place the bottom layer of the cake right side up on a cardboard cake circle.
D) Be sure you push the icing-rather than pulling or dragging it-as you spread it.
E) None of the above

Question 20

Sheet cakes are useful for volume service because _______________________.

A) sheet cakes are easy to bake, ice, and decorate
B) sheet cakes keep well as long as they are uncut
C) both a and b
D) neither a nor b

Question 21

Cupcakes can be iced by ______________________.

A) dipping the tops of the cupcakes in the icing
B) spreading the icing on the cupcakes with a spatula
C) applying the icing to the cupcakes with a pastry bag
D) all of the above

Question 22

Which part of the name "Boston cream pie" is wrong, and why?

A) Boston: Boston cream pie is never served in Boston.
B) Cream: Boston cream pie does not contain pastry cream.
C) Pie: Boston cream pie is a cake, not a pie.
D) All of the above.

Question 23

If you purchased a French pastry in an American bakeshop, you would most likely receive a(n) _____________________________.

A) product imported from France
B) single-portion decorated cake or pastry
C) dessert that would be shared by your whole dinner party
D) elaborate pastry that would be prepared at your table by your waiter

Question 24

Which of the following pastry bag tip shapes is correctly paired with its function?

A) Plain: For writing and making lines, beads, and dots.
B) Star: For making rosettes, shells, stars, and various borders.
C) Rose: for making flower petals.
D) Ribbon or basketweave: For making smooth or ridged stripes and ribbons.
E) All of the above.

Question 25

A coupler allows you to change the __________________.

A) tip in a pastry bag when it is full of icing
B) colors of icing in a pastry bag
C) consistency of the icing in a pastry bag
D) all of the above

Question 26

If you are going to use a pastry bag or paper cone to decorate cakes, it is essential to be especially careful about the ________________________.

A) consistency of the icing you are using
B) the pressure you exert on the bag or cone
C) both a and b
D) neither a nor b

Question 27

You would use the drop-string method-rather than the contact method-if you were ______________________.

A) decorating the sides of a cake
B) varying the thickness of a line of icing
C) both a and b
D) neither a nor b

Question 28

When using a paper cone to apply decoration by the drop-string method, the ________________________.

A) cone is always in contact with the surface of the cake
B) tip of the cone is at an angle of about 30 to 45 degrees from the surface of the cake
C) icing is allowed to drop onto the surface of the cake
D) both b and c

Question 29

You would be wise to choose a pastry bag over a paper cone if you needed to use _____________ during the decorating process.

A) different metal tips
B) a large amount of icing
C) many different colors of icing
D) both a and b

Question 30

Cotton pastry bags are _______________.

A) thrown away after they are used
B) less absorbent than plastic or nylon bags
C) easier to clean than plastic or nylon bags
D) more hygienic than plastic or nylon bags
E) none of the above

Question 31

Marbling icing requires ______________.

A) more than one color of icing
B) spirals or lines of icing
C) icing that has not yet set
D) a knife or spatula
E) all of the above

Question 32

Buttercream is made by mixing __________________________.

A) fat and confectioners' sugar
B) fat and fondant
C) fat and meringue
D) all of the above

Question 33

Marshmallow icing is a___________________________________.

A) type of buttercream made by blending butter into marshmallow cream
B) whipped icing made of egg whites, fondant, and butter or shortening
C) type of Italian meringue containing gelatin
D) type of white fudge icing

Question 34

Royal icing is made from ______________________________.

A) butter, egg yolks, and sugar
B) corn syrup, egg whites, and confectioners' sugar
C) eggs and fondant
D) egg whites and confectioners' sugar

Question 35

Which of the following is not true about the procedure for glazing a cake?

A) The cake should be masked with a coat of icing before glazing.
B) The glaze should be warmed to 100°F (38°C) so that it is pourable.
C) The cake should be set on a rack or icing screen before glazing.
D) Small bubbles in the surface of the glaze can be removed with a blowtorch.

Question 36

Tiered cake layers are usually made with _____.

A) butter cakes made by the creaming method
B) high-ratio cakes
C) sponge cakes
D) a or b
E) b or c

Question 37

To align the layers of a cake properly, it helps to _____________ before you split the cake in half horizontally.

A) ice one side
B) cut a notch in the side
C) place a toothpick in the top
D) any of the above

Question 38

Assume you are assembling a European-style specialty cake. You have placed a short dough base on top of a cake card, spread it with fruit preserves, and then placed a layer of sponge cake on top of the short dough. Which of the following is the correct order for the next three ingredients you will place on top of the sponge cake layer?

A) Fruit $\rightarrow$ filling $\rightarrow$ syrup
B) Filling $\rightarrow$ syrup $\rightarrow$ fruit
C) Syrup $\rightarrow$ fruit $\rightarrow$ filling
D) Syrup $\rightarrow$ filling $\rightarrow$ fruit
E) Either c or d

Question 39

The utensil used to hold the filling of a layered cake in place until it has chilled enough to set is called a _____.

A) ring mold
B) cake ring
C) charlotte ring
D) all of the above

Question 40

Charlotte rings can be lined with _____.

A) fruit
B) chocolate
C) sponge strips
D) sliced sponge
E) all of the above

Question 41

Baumkuchen is an example of a(n) _____ lining in a charlotte ring.

A) fruit
B) chocolate
C) acetate
D) sliced sponge

Question 42

A type of buttercream made with crème anglaise, butter, and Italian meringue is called __________________.

A) Italian buttercream
B) Swiss buttercream
C) English buttercream
D) none of the above

Question 43

You should use a strip of acetate if you are lining a charlotte ring with _____.

A) fruit
B) fondant
C) chocolate
D) either a or c

Question 44

You must not freeze your finished cake if you have lined your charlotte ring with _____.

A) fresh fruit
B) chocolate
C) sponge strips
D) sliced sponge

Question 45

Which of the following is a correct statement about using poured fondant to ice cakes?

A) It's a good idea to brush hot apricot glaze on freshly applied fondant to avoid drying out and losing its shine.
B) Buttercream frosting is a good substitute for fondant in hot weather because fondant will melt unless it is refrigerated.
C) Fondant is spread like other frostings. Just be sure to push it-rather than pull it-as you spread it with a bowl knife.
D) Fondant provides an excellent base for paper cone decorations.
E) None of the above.

Question 46

To ice a cake with poured fondant, you will need a(n) _____.

A) palette knife
B) icing screen
C) both a and b
D) neither a nor b

Question 47

Marzipan ___________________________.

A) cannot be colored
B) can be used in place of icing to coat a cake
C) is a paste made of pecans and sugar
D) both b and c

Question 48

Marzipan can be applied to a cake ___________________________________.

A) by rolling up a strip of marzipan loosely and then unrolling it against the sides of the cake
B) by carefully molding a sheet of marzipan against the top and sides of the cake
C) by turning the top layer of the cake upside down and pressing it onto a sheet of marzipan
D) all of the above

Question 49

The following ingredients are used to make a __________: pitted cherries, chocolate sponge, kirsch, dessert syrup, whipping cream, and chocolate.

A) Dobos torte
B) Sachertorte
C) Black Forest torte
D) Napoleon gâteau

Question 50

Molded and decorated Bavarian creams are known as _____.

A) tortes
B) rolls
C) charlottes
D) gâteaux

Question 51

You would find coffee-flavored buttercream in a _____.

A) Sachertorte
B) mocha torte
C) Dobos torte
D) all of the above

Question 52

A pastry chef has a large amount of scrap puff paste left over from his last product. He can use it to create a _____.

A) seven-layer cake
B) Napoleon gâteau
C) abricotine
D) any of the above

Question 53

A seven-layer cake has _____ between its Dobos layers.

A) buttercream
B) fruit
C) chopped nuts
D) a combination of a, b, and c

Question 54

______________ is a type of rolled coating applied to cakes.

A) Rolled fondant
B) Marzipan
C) Modeling chocolate
D) All of the above

Question 55

Espresso and mascarpone cheese. are used to make _____.

A) Brasilia
B) an opera cake
C) tiramisu
D) bananier

Question 56

Swiss rolls are similar to American jellyrolls because both are ____________________.

A) assembled in much the same way
B) filled with a variety of jellies
C) iced and decorated
D) all of the above

Question 57

French pastries _____________________________.

A) can be made in many shapes and flavors
B) are small fancy cakes
C) are made in individual portion sizes
D) all of the above

Question 58

Which of the following is true about petits fours?

A) The French translation of petit four is "little foot."
B) Almost any type of small cake or pastry item falls into this category if it can be eaten in one or two bites.
C) Petits fours secs are small iced cakes, and petits fours glacés are small, dainty cookies, macaroons, baked meringues, and puff pastries.
D) All of the above.

Question 59

It is important to choose a _________________ cake for petits fours.

A) firm and close-grained
B) soft and crumbly
C) coarse-grained
D) both b and c

Question 60

Cake layers should be cooled completely before being iced.

Question 61

When you are icing a cake with fondant, you should spread the icing first on the sides, then on the top.

Question 62

To use a pastry bag for decorating, a right-handed person should hold the top of the bag closed with the right hand and squeeze the bag with the left hand.

Question 63

The best way to ice the top of a cake without mixing crumbs in with the icing is to deposit a generous quantity of icing on the center of the cake and push it toward the edges with a spatula.

Question 64

If a cake is to be sold by the slice in a food service operation, it is best to cut the cake as soon as it is iced.

Question 65

To make a shell border, you need a pastry bag with a plain tube.

Question 66

To decorate a cake with marbled fondant icing, ice the cake with one color of fondant icing and let it set; then pipe on lines in a contrasting color and draw the edge of a spatula thorough the icing to marble it.

Question 67

Poured fondant icing must be warmed before being applied to a cake, but it should not be warmed to more than about 100°F.

Question 68

When melted bitter chocolate is added to poured fondant, the fondant tends to become thicker.

Question 69

Fat and sugar are two of the main ingredients in buttercreams and fudge icings, but fudge icings usually have less fat than the buttercreams.

Question 70

Cream cheese icing is made like simple buttercream, except that cream cheese is substituted for the butter.

Question 71

French buttercream is made by whipping egg yolks into simple buttercream, to enrich it.

Question 72

Marshmallow icing must be cooled completely before being applied to cakes.

Question 73

The following icings all must be stored tightly covered, to keep them from drying out or crusting: poured fondant, fudge icing, flat icing, royal icing.

Question 74

A preliminary masking layer of icing can be used to even out irregularities in a cake before applying the final icing.