1) When decorating a cake using fondant, what is the MAIN reason for first spreading a thin layer of buttercream frosting on the cake? a) To add an additional layer of flavour to the cake b) To keep the fondant in place c) To add moisture to the cake 2) How long will buttercream frosting last tightly sealed under refrigeration? a) Three days b) Two weeks c) One month 3) This is the most popular covering for cakes a) Fondant b) Buttercream c) Royal Icing 4) This type of icing is made from egg whites which dries hard and was named after being used on a Queen’s cake. a) Fondant b) Ganache c) Royal icing 5) How long should you let your masked cake dry/set before putting on the second coating a) 10 minutes b) 1/2 hour c) 1 hour 6) To achieve a clean and even look when piping decorations on cakes, the following are important EXCEPT a) the flavour of your icing b) the position of the bag c) the amount of pressure used 7) Thin icing/frosting can be used to pipe a) leaves b) rosettes c) stars 8) This type of icing is a creamy chocolate glaze. It can also be used as a filling. a) Buttercream b) Ganache c) Marzipan 9) The name of the tool used to hold the decorating tips onto the decorating bag is called a a) Captain b) Coupler c) Course 10) Using gel colours to colour buttercream, which of the following colours is EASIEST colour to achieve? a) Yellow b) Dark Red c) Black 11) Which of the following is BEST for thinning out frosting? a) Vodka b) Powdered sugar c) Corn syrup 12) A sugar play-dough you can sculpt into decorations, cover cakes, and colour different colours is a) Buttercream b) Fondant c) Ganache

Cake Decorating Basics

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