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Cakes.

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			2
		3								4


								5
6
								7

										8

		9	10

Across:

3.	Cool cakes after baking.
6.	used to bake cakes.
7.	Help incorporate air into the batter.

8.	An ungreased ................. is used for angel cakes.
9.	..............cakes are foam (sponge) cakes that contain oil and baking powder.

Down:

1.	Enhances the appearance of cakes.
2.	To blend ingredients into a batter by cutting vertically through the mixture with the edge of a spoon gently to ensure the batter remains light and fluffy.
4.	Cakes are best stored in ................ containers.

5.	A mixing method in which softened fat and sugar are vigorously combined to incorporate air until light and fluffy.
10.	Insufficient creaming or whisking of egg results in less air being incorporated and a ................. cake.

© 2016 PuzzleFast.com, Noncommercial Use Only

Cakes.

1

D

E

C

O

R

A

2

F

T

3

C

O

O

L

I

N

G

R

4

A

C

K

L

O

I

D

N

R

I

5

C

T

6

O

V

E

N

R

I

G

7

E

G

G

S

A

H

M

8

T

U

B

E

P

A

N

I

9

C

10

H

I

F

F

O

N

E

G

A

V

Y

Across:

3.	Cool cakes after baking.
6.	used to bake cakes.
7.	Help incorporate air into the batter.

8.	An ungreased ................. is used for angel cakes.
9.	..............cakes are foam (sponge) cakes that contain oil and baking powder.

Down:

1.	Enhances the appearance of cakes.
2.	To blend ingredients into a batter by cutting vertically through the mixture with the edge of a spoon gently to ensure the batter remains light and fluffy.
4.	Cakes are best stored in ................ containers.

5.	A mixing method in which softened fat and sugar are vigorously combined to incorporate air until light and fluffy.
10.	Insufficient creaming or whisking of egg results in less air being incorporated and a ................. cake.

© 2016 PuzzleFast.com, Noncommercial Use Only