tle (guidlines in baking)

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  • frosting - a thick and fluffy mixture used for coating the outside part of the cake
  • frosting - used for filling of/for layered cakes
  • icing - a thin and glossy mixture
  • icing - used to glaze/drible and detailed design for cookies, donuts and etc.
  • 2 types temperature : celcius and farenheit
  • quality - the standard/ requirement that is acceptable to the consumers
  • use good quality ingredients
  • use correct and standard measuring tools
  • use eggs and butter that are kept at room temperature
  • the room temperature used (for eggs and butter) is 24-26 degree celcius
  • use the kind and size of baking pan specified in the recipe
  • bundt pan - a pan used for POUND CAKE
  • grease the pan using a pastry brush
  • put the baking pans at the center of the oven
  • rotate the pans during baking preferably after 20 mins to prevent collapse
  • preheat the oven preferably 10 mins before baking
  • cook the cake upside down
  • flat icing - the SIMPLEST ICING using sugar and water and flavoring usually lemon juice
  • lemon - this is used to neutralize the flavor of icing
  • buttercream - a frosting which is made from beating fat/butter into confectioner
  • more complicated icings include buttercream, royal icing and by adding glycerin in fondant
  • milk - is used to make the buttercream that is ROUGH and THICK into SMOOTH
  • confectioner sugar - is used to make the BUTTERCREAM THICK if its THIN
  • royal icing - made from beaten eggwhites/meringue and confectioner sugar or white sugar
  • royal icing - these are good for outdoors basically stable and doesn't melt
  • royal icing - beaten eggwhites + sugar
  • eggyolk - when you add this it, the royal icing becomes watery
  • fondant - we use glycerin
  • glycerin + fondant = smooth and soft
  • food coloring - commonly added to achieve the desired color
  • what are the forms of food coloring: liquid, powder, gel, paste
  • forms of food coloring: liquid, powder, gel, paste
  • icing - this improves the taste of the cake
  • icing - this enhances the apperance of the cake for a better market value
  • edible designs, coloring mist and sprinkle are added on the top of the icing
  • frosting and icing can be formed into flowers and leaves using a pastry bag for decorating birthday cakes and wedding cakes
  • Icing improves the taste of the cake
  • Icing enhances the appearance of the cake for a better market value
  • Icing may be used between layers of cakes as a filling
  • More complicated icings include buttercream, royal icing and by adding glycerin in fondant