5.1.5 Topic Quiz Cake Decorating
Authored by Ryland Mohler
Arts
9th - 12th Grade
Used 8+ times
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10 questions
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1.
MATCH QUESTION
1 min • 1 pt
Match the ingredients with the corresponding type of frosting.
cream cheese, butter, powdered sugar, an
ganache
chocolate and heavy cream
buttercream frosting
butter, powdered sugar, and flavors
royal icing
egg whites, powdered sugar, and an acid
cream cheese frosting
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is fondant?
a type of bread dough made from buttercream, sugar, and flavorings used for pies and tarts
a type of frosting used in pies and pastries that is made from fruits, sugar, and other ingredients
a sugar dough cake decoration used to cover cakes and add a polished finish to desserts
a type of frosting made from mixing butter and powdered sugar with water
3.
MATCH QUESTION
1 min • 1 pt
Match the dish to the type of filling.
quiche
savory filling
cannoli
cream filling
apple pie
fruit filling
baklava
nut filling
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which tool cannot be used to help level a cake?
Bench scraper
Serrated knife
Cake leveler
Cake Turntable
5.
MATCH QUESTION
1 min • 1 pt
Match the technique with the name.
Crumb Coat
Flooding
Star tip swirl
6.
MATCH QUESTION
1 min • 1 pt
Match the overall style of cake decorating with its picture.
Mirror glaze cake
Spatula painting
Piping work
Hyper realistic cake
7.
REORDER QUESTION
1 min • 1 pt
Sort the following tasks in the correct order when making buttercream and filling a piping bag.
Beat together room temperature butter with powdered sugar, add vanilla extract, and finish making the buttercream to the right consistency.
(Optional Step) If tinting it a color, add it now and mix it until it's well incorporated.
Twist the bag at the top, remove any air bubbles, and pipe as desired onto a cake or cupcakes.
Use a rubber spatula to scrape buttercream into the pastry bag, and use the edge of your hand holding the bag to help wipe off excess buttercream.
Fit your pastry bag with a coupler or a piping tip, and fold over the top edge of the pastry bag while holding it in one hand.
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