CB CB Baker Decorating & Finishing Techniques 2

Question 1

What causes air bubbles to form under fondant when covering a cake?

Accepted Answer

Trapped air during application or an uneven crumb coat

Answer

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?

Accepted Answer

Gel or paste food coloring

Answer

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?

Accepted Answer

Hold the bag at 45°, squeeze while pulling forward then release pressure to form the tail

Answer

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?

Accepted Answer

2:1 (2 parts cream to 1 part chocolate)

Answer

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?

Accepted Answer

Glossy sheen and a crisp snap

Answer

Properly tempered chocolate forms stable cocoa butter crystals (Form V), giving it a glossy surface and a clean, crisp snap when broken.

(CB) Certified Baker Practice Test

(CB) Certified Baker Practice Test

CB CB Baker Decorating & Finishing Techniques 2