(12) Give the steps necessary for mixing the ingredients of butter cake.
(13) Describe the baking of butter cake.
(14) (a) How can you tell when butter cake is sufficiently baked? (b) How is it removed from the pan and cooled?
(15) What is the value of cake icing?
(16) (a) What ingredients are used to make the simplest icings? (b) What kind of sugar is best for uncooked icings?
(17) What kind of icing should be used for sponge cake? Tell why.
(18) How is the surface of a cake that is to be decorated with an ornamental design prepared?
(19) (a) Describe the icing of a layer cake. (b) How may a rough surface of icing be made smooth?
(20) (a) Tell how boiled icing is made. (b) What is the test for determining when the sirup is boiled sufficiently?