CAKES AND ICING

1. Give two causes for each.

Volume and shape

Poor volume

Uneven shape

Crust

Too dark

Too light

Burst or crack

Soggy

Texture

Dense or heavy

Coarse or irregular

Crumbly

Tough

Poor flavor


2. Name each method and a cake from each

3. If you had to multi-task in the kitchen and needed a angle food style cake which cake would be best and why.

4. Give a rough recipe and technique for the cake you made in class. Also icing, if no icing was made tell what would have gone well with it.

5. Name and explain five icings.