When using a paper cone to apply decoration by the drop-string method, the ________________________.
A) cone is always in contact with the surface of the cake
B) tip of the cone is at an angle of about 30 to 45 degrees from the surface of the cake
C) icing is allowed to drop onto the surface of the cake
D) both b and c
Correct Answer:
Verified
Q23: If you purchased a French pastry in
Q24: Which of the following pastry bag tip
Q25: A coupler allows you to change the
Q26: If you are going to use a
Q27: You would use the drop-string method-rather than
Q29: You would be wise to choose a
Q30: Cotton pastry bags are _.
A) thrown away
Q31: Marbling icing requires _.
A) more than one
Q32: Buttercream is made by mixing _.
A) fat
Q33: Marshmallow icing is a_.
A) type of buttercream
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