CB CB Baker Decorating & Finishing Techniques 2 — Questions and Answers
Question 1: What causes air bubbles to form under fondant when covering a cake?
- Too much food coloring
- Trapped air during application or an uneven crumb coat (Correct answer)
- Fondant rolled too thick
- Using gel food coloring
Correct answer: Trapped air during application or an uneven crumb coat
Air bubbles form when air is trapped between the fondant and the cake surface; smoothing from the center outward and popping bubbles with a pin prevents this.
Question 2: Which type of food coloring is preferred for tinting buttercream without altering its consistency?
- Liquid food coloring
- Gel or paste food coloring (Correct answer)
- Natural juice-based coloring
- Powdered chalk pigment
Correct answer: Gel or paste food coloring
Gel or paste food colorings are highly concentrated so only a small amount is needed, avoiding the thinning effect that liquid colors cause in buttercream.
Question 3: What is the correct technique for piping a classic shell border on a cake?
- Hold the bag at 45°, squeeze while pulling forward then release pressure to form the tail (Correct answer)
- Hold the bag vertically and squeeze continuously
- Move the bag in a zigzag pattern at 90°
- Keep the tip buried in the frosting and drag it along
Correct answer: Hold the bag at 45°, squeeze while pulling forward then release pressure to form the tail
A shell border is made by holding the piping bag at a 45° angle, squeezing to build the head, then gradually releasing pressure while pulling forward to form the tapered tail.
Question 4: Ganache used as a glaze is typically made with what cream-to-chocolate ratio?
- 1:3 (1 part cream to 3 parts chocolate)
- 2:1 (2 parts cream to 1 part chocolate) (Correct answer)
- 1:1 (equal parts cream and chocolate)
- 3:1 (3 parts cream to 1 part chocolate)
Correct answer: 2:1 (2 parts cream to 1 part chocolate)
A 2:1 cream-to-chocolate ratio creates a thin, pourable ganache glaze that flows smoothly over cakes and sets with a shiny finish.
Question 5: Tempered chocolate has which distinctive characteristic when properly set?
- Soft and pliable at room temperature
- Glossy sheen and a crisp snap (Correct answer)
- Dull, matte surface
- Grainy or streaky appearance
Correct answer: Glossy sheen and a crisp snap
Properly tempered chocolate forms stable cocoa butter crystals (Form V), giving it a glossy surface and a clean, crisp snap when broken.
Question 6: Which decorating technique involves combing wet icing with a notched tool to create a striped or textured pattern?
- Marbling
- Feathering
- Combing (Correct answer)
- Stenciling
Correct answer: Combing
Combing uses a notched scraper or comb tool dragged through soft icing to create evenly spaced ridges, stripes, or wave patterns.
CB CB Baker Decorating & Finishing Techniques 2
What causes air bubbles to form under fondant when covering a cake?