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It is most likely that a bowl of whipped egg whites that appears lumpy has been overwhipped.

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Which of the following can cause beads of moisture to appear on meringue after it has baked?


A) Using old eggs
B) Overwhipping the egg whites
C) Using an insufficient quantity of sugar
D) All of the above

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What is the difference between a spongecake and a classic genoise?

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When making spongecake, the eggs are sep...

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Beating egg whites in an unlined copper or aluminum bowl helps make a stable mixture.

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Meringue layers to be used for cakes and tortes should be well wrapped, then stored in the refrigerator.

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Swiss meringue is ready to whip when all of the sugar is dissolved and the mixture loses its grainy feel.

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List the steps employed in assembling and icing a three-layer cake.

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Level and trim the cake; split the cake ...

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The classic French wedding cake, a tower of cream puffs filled with pastry cream and held together with caramel syrup, is called


A) Paris Brest.
B) croquembouche.
C) St. Honoré.
D) beignet.

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Which of the following pastries is NOT made with éclair paste?


A) Paris Brest
B) Strudel
C) Profiteroles
D) Gougères

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