Podcast
Questions and Answers
What is the main purpose of applying a crump coat on a cake?
What is the main purpose of applying a crump coat on a cake?
- To add a layer of sweetness to the cake
- To create a rough texture for decoration
- To enhance the flavor of the cake
- To help prevent crumbs from mixing into the final frosting layer (correct)
Which type of nuts is traditionally used in making nougatine?
Which type of nuts is traditionally used in making nougatine?
- Brazil nuts
- Walnuts
- Pecans
- Sliced almonds (correct)
What prevents crystallization when cooking nougatine?
What prevents crystallization when cooking nougatine?
- Adding glucose or cream of tartar (correct)
- Stirring continuously
- Adding powdered sugar
- Lowering the temperature during cooking
Why should a layered cake be chilled in the freezer before covering it with fondant?
Why should a layered cake be chilled in the freezer before covering it with fondant?
What is the ideal shelf life of a marzipan-covered cake?
What is the ideal shelf life of a marzipan-covered cake?
What should be done to fix dry and crumbly rolled fondant?
What should be done to fix dry and crumbly rolled fondant?
What may cause pastillage to dry and crack easily during rolling?
What may cause pastillage to dry and crack easily during rolling?
What method can be used to prevent nougatine decorations from becoming dark during cooking?
What method can be used to prevent nougatine decorations from becoming dark during cooking?
Which ingredient contributes to the pliable consistency of marzipan?
Which ingredient contributes to the pliable consistency of marzipan?
What is the primary reason for using cake dowels in multi-tiered cakes?
What is the primary reason for using cake dowels in multi-tiered cakes?
Flashcards
Theme cake material
Theme cake material
A firm, dense, and moist cake is ideal for creating a themed cake.
Cake support
Cake support
Cake dowels are used to support theme cakes with multiple tiers.
Ganache purpose
Ganache purpose
Ganache creates a smooth, even surface on a cake.
Frosting crumb issue
Frosting crumb issue
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Rolled fondant chilling
Rolled fondant chilling
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Nougatine nut
Nougatine nut
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Nougatine crystallization
Nougatine crystallization
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Pastillage gluing
Pastillage gluing
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Rolled fondant fix
Rolled fondant fix
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Pastillage dryness
Pastillage dryness
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Study Notes
Cake Making
- Cakes for theme cakes should be firm, dense, and moist
- Butter/Pound Cake/Fruit cake is the most appropriate for theme cakes
- Ganache is used to create a smooth surface on theme cakes
- Cake dowels support multi-tiered theme cakes
Frosting Cakes
- Four reasons for crumbs in the final layer of frosting:
- Not separating frosting from used crumb coat
- Not applying crumb coat
- Not chilling cake before frosting
- Unclean table/utensils
- Layered cakes should be chilled in the freezer before covering with fondant to ensure structure
Nougatine
- Sliced almonds are traditionally used for nougatine
- Glucose/cream of tartar/lemon juice prevents crystallization when cooking nougatine
Pastillage
- Pastillage pieces are glued together with royal icing
- Dried, crumbly rolled fondant can be warmed in the microwave
Marzipan Covered Cakes
- Shelf life of marzipan covered cakes is 3 days
- Shelf life of nougatine decorations is 1 day
- Pastillage becomes dry and cracks easily due to excess cornstarch
- Corn syrup contributes to marzipan's pliable consistency
- Utensils used for rolling/shaping nougatine should be oiled to prevent sticking
Nougatine Issues
- Nougatine can become dark, address this by:
- Don't reheat nougatine too many times
- Reduce duration
- Reduce temperature
- Nougatine is made of caramelized sugar and diced nuts
- Rolling fondant on marble creates a smooth surface for figurines
Buttercream Issues
- Fondant becomes sticky when making figurines - kneading with icing sugar is a solution
- Silvia's butter cake cutting issue can be resolved by chilling at least 30 minutes before cutting.
General Concerns
- Excessive corn starch can cause pastillage to dry and crack
- Storing scraped/fresh pastillage together can cause them to be lumpy
- Adding cream of tartar/vinegar to royal icing makes it smoother and whiter
- Using sandpaper smoothes pastillage edges.
- Meringue-type buttercream is not too sweet and heavy.
- Glucose improves ganache texture
- Thick icing is best for inscriptions
- Under-mixing royal icing makes it watery/off-white
- French buttercream is made by mixing butter with pâte-a-bombe
- Humidity can soften pastillage
- Pectin contributes to jam texture
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