tle (guidlines in baking)

• 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