CB CB Baker Decorating & Finishing Techniques 1 — Questions and Answers
Question 1: What is the correct consistency of royal icing used for flooding cookies?
- Stiff peak
- Thin, flowing (10-second icing) (Correct answer)
- Butter-cream thick
- Whipped and airy
Correct answer: Thin, flowing (10-second icing)
Flood-consistency royal icing is thinned so it self-levels within about 10 seconds, creating a smooth, even surface on cookies.
Question 2: Which type of buttercream is known for being the most stable in warm conditions?
- American buttercream
- French buttercream
- Swiss meringue buttercream
- Italian meringue buttercream (Correct answer)
Correct answer: Italian meringue buttercream
Italian meringue buttercream, made with hot sugar syrup cooked to 245°F, is the most heat-stable because the syrup pasteurizes the eggs and forms a firm meringue base.
Question 3: What is the purpose of a crumb coat when decorating a layer cake?
- To add flavor to the exterior
- To seal loose crumbs before applying the final frosting layer (Correct answer)
- To level uneven cake layers
- To make the cake more moist
Correct answer: To seal loose crumbs before applying the final frosting layer
A crumb coat is a thin layer of frosting applied first to trap crumbs, preventing them from showing through the final decorative layer.
Question 4: Which tool is used to create a smooth, flat surface on the sides of a frosted cake?
- Pastry brush
- Bench scraper (icing comb) (Correct answer)
- Offset spatula
- Piping bag
Correct answer: Bench scraper (icing comb)
A bench scraper or icing comb is held against the side of a spinning cake turntable to produce a smooth, even frosting surface.
Question 5: Fondant that tears or cracks during application is most likely too:
- Soft and warm
- Dry and stiff (Correct answer)
- Thick in the center
- Lightly kneaded
Correct answer: Dry and stiff
Dry, stiff fondant loses elasticity and cracks when stretched over a cake; kneading in a small amount of shortening or water restores pliability.
Question 6: Which piping tip produces a star-shaped rosette or shell border?
- Round tip (e.g., #1)
- Star tip (e.g., #1M or #2D) (Correct answer)
- Leaf tip (e.g., #67)
- Petal tip (e.g., #101)
Correct answer: Star tip (e.g., #1M or #2D)
Star tips have multiple points that create ridged, star-shaped rosettes and classic shell borders commonly used in cake decorating.
CB CB Baker Decorating & Finishing Techniques 1
What is the correct consistency of royal icing used for flooding cookies?