Design & Decoration Crossword

Type of syrup made from equal parts sugar and water
A main function of icing
38°C is the proper temperature for working with this product
Used to measure specific gravity
A cake filling most commonly used in North America
2:1 sugar to water ratio
Secondary color made from blue and red
Powdered food coloring must be this before adding to icings
Best chocolate used for icings
Type of cake used to make almond logs
If fondant sets without a glossy finish and cracks it is too...
Used to set mousse creams
Product used to slow down the evaporation of water in icing and control the movement of water between the cake and icing
Used when rolling out marzipan
A primary color
#101-104
Type of shortening used for its higher plasticity range and better keeping qualities but gives poor tatste and mouthfeel
Used for tempering fondant and chocolate