Cooking questions?!


Question: i have a school assignment on cooking. if anyone can answer these questions.. it would help
1. which type of icing is most suitable for feathering and explain why?
2. explain the process of feathering icing in cake decorating
3. describe the appearance of high quality feather icing.
4. describe the consistency of icing used for feather icing and why is it required?
5. explain how colouring should be added to glace or royal icing
6.what problems can occur with vienna icing and how can this be overcome?
7. explain how to achieve a smooth covering of vienna or butter icing.

any answer would help and best answer will be chosen. thanks a bunch!


Answers: i have a school assignment on cooking. if anyone can answer these questions.. it would help
1. which type of icing is most suitable for feathering and explain why?
2. explain the process of feathering icing in cake decorating
3. describe the appearance of high quality feather icing.
4. describe the consistency of icing used for feather icing and why is it required?
5. explain how colouring should be added to glace or royal icing
6.what problems can occur with vienna icing and how can this be overcome?
7. explain how to achieve a smooth covering of vienna or butter icing.

any answer would help and best answer will be chosen. thanks a bunch!

2. Things you'll need to do feathering and steps:
Two contrasting colors of cake decorating gel
Paring knife or toothpicks

Step 1:
Gather ingredients for a basic white, foundation icing that will cover the cake before the feather icing is placed. You'll need 2 egg whites, 3/4 cup granulated sugar, 1/3 cup corn syrup, 2 tablespoons water, 1/4 teaspoon cream of tartar, 1/4 teaspoon salt and 1 teaspoon vanilla extract. Blend all the items until creamy. After baking and icing the cake, allow it to sit until the icing is hard.

Step 2:
Start about 1 inch from the top edge of the iced cake and draw a straight line across the cake using one of the tubes of colored decorating gel.

Step 3:
Use the other tube of colored decorating gel and draw another straight line about 1 inch under the first colored line. Try to keep a steady pressure when squeezing the gel from the tubes.

Step 4:
Continue to draw lines of alternating color with the gels until you get to about 1 inch from the bottom edge of the cake top. Continue to space the lines about 1 inch apart.

Step 5:
Pull the tip of the knife or a toothpick backwards and
forwards through the icing across the lines to form a feathered design. Clean the knife with a paper towel or use a new toothpick after drawing every line.


5. royal icing:
The general rule is if you want a deeper shade, use more color. If you want a lighter shade, use less color.

But, don't add too much color at the beginning -- you'll be surprised at how just a little bit goes a long way. You can always add more color, but harder to take it away, but it can be done. Remember: colors darken as they sit.


To use the gel or paste colors:
take a flat toothpick to poke a hole through the foil that tops the color. Dip a clean toothpick into it and streak your icing a couple of times. Use a new toothpick every time you put it in your container of color. Otherwise, you will cause it to spoil from the introduction of icing.

It will take you a few minutes to really mix in the color ,preferably by hand with a spoon or rubber spatula. Mixing with a mixer or wire whisk will introduce too much air and cause air bubbles to form throughout the recipe


Deep colors look best as accent colors only. They can be blended: thoroughly mix in the first color and add the other, one dab at a time, making sure you mix well after each addition.





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