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Quiz about The Irreverent Cake Bribe Strategy
Quiz about The Irreverent Cake Bribe Strategy

The Irreverent Cake Bribe Strategy Quiz

We're only one challenge into The FT Amazing Race 3 and ICBS are falling behind. So, we've made a lemon meringue cake to bribe our way to the next step. Take this quiz to see how we made it.

A multiple-choice quiz by doublemm. Estimated time: 4 mins.
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Author
doublemm
Time
4 mins
Type
Multiple Choice
Quiz #
385,964
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
1601
Awards
Top 20% Quiz
Last 3 plays: Guest 184 (8/10), bkrabbe (6/10), Guest 37 (9/10).
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Question 1 of 10
1. First things first, we need to make the cake, which means getting proportions right. Which of the following is most likely to be an incorrect measurement for a sponge cake recipe? Hint


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Question 2 of 10
2. For our recipe, we're making a three tier sponge cake. However, if we wanted an even bigger cake, or one with elaborate and heavy decorations such as sugar paste/royal icing, we would use a greater proportion of flour in our cake batter recipe. What name, shared by a Portuguese region, is given to such a cake? Hint


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Question 3 of 10
3. To get light and airy cakes, we decide to use a rising agent. Luckily we are making a lemon cake, and the acidity of lemon juice reacts perfectly with this common raising agent to produce carbon dioxide. Which raising agent is this? Hint


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Question 4 of 10
4. Before we stack our sponge cakes on top of one another, we need to make sure the tops are nice and even. Which (perhaps unnecessary) piece of equipment consists of a thin, serrated blade that is used to ensure an even cake top? Hint


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Question 5 of 10
5. Buttercream is essential, as it is the cement that holds our three tier cake together. What ingredient do we need to mix with butter to get buttercream? Hint


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Question 6 of 10
6. As if there wasn't enough lemon already, we want to add some lemon curd to our cake layers. Which of these are you least likely to need when making lemon curd? Hint


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Question 7 of 10
7. We've not finished with our buttercream yet! As well as going in between our sponge cake layers, we've also covered the entire cake in a very thin layer of buttercream before putting it in the fridge to become firm. What is this process called? Hint


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Question 8 of 10
8. We next use what looks like a large metal paddle to make sure the edges of our cake are smooth. What is this piece of equipment called? Hint


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Question 9 of 10
9. After smoothing out the surface of our cake, we pour over a mixture of white chocolate and gelatin that we've coloured yellow. It's important to pour the mixture when it gets to just the right temperature, so that it sets in time and leaves an amazingly shiny surface. What is this technique called? Hint


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Question 10 of 10
10. Our lemony delight is almost done, but we need to finish off with meringue. We steadily pour hot sugar syrup into beaten egg whites, continuing to mix until the peaks are stiff and glossy. What type of meringue is this? Hint



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quiz
Quiz Answer Key and Fun Facts
1. First things first, we need to make the cake, which means getting proportions right. Which of the following is most likely to be an incorrect measurement for a sponge cake recipe?

Answer: 2 eggs

 This recipe is enough to make three 8 inch round sponge cakes. 375 grams, 13 ounces and 2 and a half cups are roughly equivalent, which is common in baking a sponge cake. Traditionally, a pound cake recipe calls for a pound of each of the main ingredients (flour, sugar, butter and eggs), or any amount that gives a 1:1:1:1 ratio. For our recipe, 2 eggs is nowhere near enough to bring our ingredients together for a smooth cake batter.

Instead, we need about 6 eggs.
2. For our recipe, we're making a three tier sponge cake. However, if we wanted an even bigger cake, or one with elaborate and heavy decorations such as sugar paste/royal icing, we would use a greater proportion of flour in our cake batter recipe. What name, shared by a Portuguese region, is given to such a cake?

Answer: Madeira

 While sponge cakes use similar proportions of each of the four main ingredients, Madeira cake requires more flour, resulting in a more sturdy cake with a closed texture. An alternative that some people use to support large and elaborate cakes is to insert plastic sticks into the cake to support the layers above.
3. To get light and airy cakes, we decide to use a rising agent. Luckily we are making a lemon cake, and the acidity of lemon juice reacts perfectly with this common raising agent to produce carbon dioxide. Which raising agent is this?

Answer: Bicarbonate of soda

 Lemon juice is acidic and reacts with bicarbonate of soda (NaHCO3) to release carbon dioxide gas, which results in a light and airy cake texture. Cream of tartar is itself an acid and so could be used in combination with bicarbonate of soda, but not with lemon juice.
4. Before we stack our sponge cakes on top of one another, we need to make sure the tops are nice and even. Which (perhaps unnecessary) piece of equipment consists of a thin, serrated blade that is used to ensure an even cake top?

Answer: Cake leveler

 A cake leveler (or cake evener) consists of a thin, almost wire-like serrated blade joined end to end by plastic or metal legs, a little like a tight rope. The height of the wire from the base of the two legs can be adjusted depending on how thick you want your sponge cake to be. Alternatively, you could use a serrated kitchen knife and a steady hand.
5. Buttercream is essential, as it is the cement that holds our three tier cake together. What ingredient do we need to mix with butter to get buttercream?

Answer: Icing sugar/confectioner's sugar

 Despite being made from only two ingredients, buttercream is diverse, as a number of additions can be made depending on the type of cake you are making. For our lemon cake, we've added some lemon juice and a drop of yellow food colouring.
6. As if there wasn't enough lemon already, we want to add some lemon curd to our cake layers. Which of these are you least likely to need when making lemon curd?

Answer: Cream

 Whole eggs are often used in lemon curd recipes, with additional yolks being added for richness. For our recipe, its preferable to have a runny curd that we can spread over the buttercream-layered cakes.
7. We've not finished with our buttercream yet! As well as going in between our sponge cake layers, we've also covered the entire cake in a very thin layer of buttercream before putting it in the fridge to become firm. What is this process called?

Answer: Crumb-coating

 A crumb coat is useful in preventing any loose crumbs from the sponge cakes from being dislodged and mixed in with the outside decorations. Additionally, after spending an hour or two in the fridge, the buttercream becomes very firm and allows the cake to be handled without any deformation or mess.
8. We next use what looks like a large metal paddle to make sure the edges of our cake are smooth. What is this piece of equipment called?

Answer: Palette knife

 A palette knife, sometimes known as a spatula, is broad, flat and has a rounded tip. It is useful for applying and then smoothing buttercream onto cakes. If you're after very smooth sides, a useful piece of equipment is a rotating cake stand. This sounds extravagant, but it makes a huge difference to the look of a cake if you can spin the cake while keeping your palette knife stationary, as opposed to the other way round.
9. After smoothing out the surface of our cake, we pour over a mixture of white chocolate and gelatin that we've coloured yellow. It's important to pour the mixture when it gets to just the right temperature, so that it sets in time and leaves an amazingly shiny surface. What is this technique called?

Answer: Mirror glazing

 Mirror glazing became an internet fad in 2016, since it can be almost any colour (or combination of colours) that you like, and leaves a brilliant shine on your cake. This is quite a tricky technique to get right, but the secret is to keep an eye on the temperature.

After your sugar and water syrup has reached 104 degrees C, the white chocolate is added and stirred until melted. When the mixture has cooled to 60 degrees C, gelatin is added and stirred until dissolved. The mixture should then be sieved to remove any lumps.

Although it isn't needed, a hand blender can be used at this point to give a really smooth texture. Finally, when the mixture has cooled to 29 degrees C, it can be poured over the chilled cake so that it sets just in time.
10. Our lemony delight is almost done, but we need to finish off with meringue. We steadily pour hot sugar syrup into beaten egg whites, continuing to mix until the peaks are stiff and glossy. What type of meringue is this?

Answer: Italian

 What makes Italian meringue unique is the pouring of hot sugar syrup into the whisked egg whites. Swiss meringue involves heating sugar and egg whites over a bain marie (or double boiler) while whisking until the peaks are stiff and glossy. French meringue, unlike Swiss and Italian, does not involve a heat source and so the egg whites are not cooked during the whisking process. Italian and Swiss meringue are useful for piping designs onto cakes.

To my knowledge, Scottish meringue does not exist.
Source: Author doublemm

This quiz was reviewed by FunTrivia editor Bruyere before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.
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Referenced Topics
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