Scribd Logo
Upload

Welcome to Scribd!

  • NORMELITA T. LOPEZ Self-Check 1.2.1

    Uploaded by

    Patawaran Erika Mae C.
    31 views1 page
    The document lists and describes 6 types of icing: American buttercream, buttercream meringue Italian and Swiss, cream cheese, royal icing, fondant rolled, and ganache. It provides details on the flavor, consistency, and common uses of each icing type. American buttercream is the most popular frosting choice and can be slightly gritty. Buttercream meringue styles are fluffy and buttery. Cream cheese icing is slightly tangy and pairs well with carrot and spice cakes. Royal icing dries hard while fondant rolled provides a smooth matte finish and seals in moisture. Ganache comes in dark chocolate or white chocolate varieties.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document lists and describes 6 types of icing: American buttercream, buttercream meringue Italian and Swiss, cream cheese, royal icing, fondant rolled, and ganache. It provides details on the flavor, consistency, and common uses of each icing type. American buttercream is the most popular frosting choice and can be slightly gritty. Buttercream meringue styles are fluffy and buttery. Cream cheese icing is slightly tangy and pairs well with carrot and spice cakes. Royal icing dries hard while fondant rolled provides a smooth matte finish and seals in moisture. Ganache comes in dark chocolate or white chocolate varieties.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    31 views1 page

    NORMELITA T. LOPEZ Self-Check 1.2.1

    Uploaded by

    Patawaran Erika Mae C.
    The document lists and describes 6 types of icing: American buttercream, buttercream meringue Italian and Swiss, cream cheese, royal icing, fondant rolled, and ganache. It provides details on the flavor, consistency, and common uses of each icing type. American buttercream is the most popular frosting choice and can be slightly gritty. Buttercream meringue styles are fluffy and buttery. Cream cheese icing is slightly tangy and pairs well with carrot and spice cakes. Royal icing dries hard while fondant rolled provides a smooth matte finish and seals in moisture. Ganache comes in dark chocolate or white chocolate varieties.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    NORMELITA T.

    LOPEZ
    Bakery and Pastry Production NCII
    JUNE 05/06/2023

    1. Give me atleast 3 types of icing?

    AMERICAN BUTTERCREAM /CONFECTIONERS ' SUGAR ICING

    Several styles. It is the most popular choice for frosting.Sweet, buttery flavor. Can be slightly gritty. Great
    for most decorating

    BUTTERCREAM MERINGUE ITALIAN (MOUSSELINE) AND SWISS

    Fluffy and buttery. Medium to thick consistency.

    CREAM CHEESE

    Slightly tangy, but it can be sweet. Thick and creamy. Thin to medium consistency. Classic pairing for
    American oil cakes such as carrot and spice cakes.

    ROYAL ICING

    Pure white, sticky icing that dries to a hard finish.

    FONDANT ROLLED

    Used for its special look on wedding cakes. Rich, sweet flavor. Covers with a perfectly smooth,matte
    finish. Does not dry as hard as royal icing and stays semi-soft. Seals in freshness and moisture.

    GANACHE

    Is a French term. Dark: decadent,rich, and very,very chocolaty.White: Richvelvety taste - a little more
    complex flavor than buttercream. Can be glazed, whipped or smooth.

    You might also like