CB Baker Decorating & Finishing Techniques Flashcards

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

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.

Which type of food coloring is preferred for tinting buttercream without altering its consistency?

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.

What is the correct technique for piping a classic shell border on a cake?

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.

Ganache used as a glaze is typically made with what cream-to-chocolate ratio?

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.

Tempered chocolate has which distinctive characteristic when properly set?

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.

Which decorating technique involves combing wet icing with a notched tool to create a striped or textured pattern?

Answer: Combing

Combing uses a notched scraper or comb tool dragged through soft icing to create evenly spaced ridges, stripes, or wave patterns.