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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. What is the most important rule to consider when using fondant? Why?
  2. What are the advantages and disadvantages of using butter and using shortening in buttercream icings?
  3. What are the steps for assembling and icing a two-layer cake?
  4. What method would you use to ice cupcakes with fondant? With buttercream?
  5. Why is the consistency of the icing important when you are decorating with a paper cone or pastry bag?
  6. True or false: If you are right-handed, you should hold the top of the pastry bag shut with your right hand and squeeze the bag with your left hand. Explain your answer.
  7. Name four techniques you can use for partially or completely decorating a cake without using a pastry bag or paper cone.

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