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Froggy Jumps

Jugadas 19

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marissa pagulayan

Filipinas

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1	Gingerr ★ 16 de Febrero de 2026	% 93	01:18
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Froggy Jumps TLE REVVersión en línea AAAAAAAAAAA por marissa pagulayan 1 These are usually unfilled cookies with a dry, crisp texture from being baked at a lower temperature for a longer period of time. a petits four glaces b Petits fours sec c petits four prestige 2 These are small, bite-sized cakes with a thin coating of glaze, typically fondant, applied at the end of the production process. a petits four disguises b Petits four frais c Petits four glaces 3 These are served the day they are made because their composition leads to deterioration of quality the longer they sit. a petit fours frais b petits four glaces c petits fours sec 4 Smaller versions of contemporary desserts that includes cake bases such as biscuit or dacquoise, creams such as crème mousseline or cremeux, egg foams like Italian meringue, and fresh fruit a Petits fours prestige b petits fours desguises c petit fours frais 5 These are made from fresh, dried, or candied fruits that are coated in cooked sugar, fondant, chocolate, or a combination of the three. a Petits fours prestige b petits fours desguises c petit fours frais 6 This is a popular frosting made by creaming butter until pale with icing sugar, vanilla and milk with the resulting sweet, fluffy mixture tinted with liquid food coloring. a Buttercream Icing b Royal Icing c Ganache 7 This icing is made from powdered sugar, milk, and other ingredients depending on the recipe you choose to use. It is used to give cakes, a smooth, glazed finish. a Marzipan Icing b Royal Icing c Fondant Icing 8 one of the most versatile frostings, it is a combination of one part butter or cream to one part chocolate, melted together. a Fondant Icing b Glace Icing c Ganache 9 Also known as petal or gum paste. This is quickly. hardening, dough-like icing used to mold flowers. a Modeling Paste b Sugar Paste c Flower Paste 10 Also known as rolled fondant or roll out icing, it can be used to cover cakes or top cupcakes and cookies. a Modeling Paste b Sugar Paste c Flower Paste 11 This is strengthened sugar paste that can be made by mixing equal quantities of sugar paste and strong icing such as flower paste, Mexican paste, or pastille together. a Modeling Paste b Sugar Paste c Flower Paste 12 This tip is often used for top and bottom borders. Also used to pipe stars, rosettes, shells, reversed shells and even leaves. Small star tips can also be great for lettering. a Ruffle Tips b Star Tips c Multi-opening Tips 13 Basket weave tips are wonderful for woven designs. These decorating tips have a smooth side for making smooth, wide icing stripes and/or one serrated side for making ribbed, wide icing stripes. a Round Tips b Rose Tips c Basket Weave Tips 14 Create perfect floral enhancements. The V-shaped openings of these tips give leaves their pointed ends a Drop Flower Tips b Ruffle Tips c Leaf Tips 15 Ruffle tips have a teardrop-like shaped opening that yields ribbons, swags, bows, streamers, scallops, ruffles, and special effects. a Drop Flower Tips b Ruffle Tips c Leaf Tips

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TLE REV

Froggy Jumps

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

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Froggy Jumps

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Froggy Jumps

Quiz de Culpa mía película

Froggy Jumps

TLE REVVersión en línea

por marissa pagulayan

These are usually unfilled cookies with a dry, crisp texture from being baked at a lower temperature for a longer period of time.

These are small, bite-sized cakes with a thin coating of glaze, typically fondant, applied at the end of the production process.

These are served the day they are made because their composition leads to deterioration of quality the longer they sit.

Smaller versions of contemporary desserts that includes cake bases such as biscuit or dacquoise, creams such as crème mousseline or cremeux, egg foams like Italian meringue, and fresh fruit

These are made from fresh, dried, or candied fruits that are coated in cooked sugar, fondant, chocolate, or a combination of the three.

This is a popular frosting made by creaming butter until pale with icing sugar, vanilla and milk with the resulting sweet, fluffy mixture tinted with liquid food coloring.

This icing is made from powdered sugar, milk, and other ingredients depending on the recipe you choose to use. It is used to give cakes, a smooth, glazed finish.

one of the most versatile frostings, it is a combination of one part butter or cream to one part chocolate, melted together.

Also known as petal or gum paste. This is quickly. hardening, dough-like icing used to mold flowers.

Also known as rolled fondant or roll out icing, it can be used to cover cakes or top cupcakes and cookies.

This is strengthened sugar paste that can be made by mixing equal quantities of sugar paste and strong icing such as flower paste, Mexican paste, or pastille together.

This tip is often used for top and bottom borders. Also used to pipe stars, rosettes, shells, reversed shells and even leaves. Small star tips can also be great for lettering.

Basket weave tips are wonderful for woven designs. These decorating tips have a smooth side for making smooth, wide icing stripes and/or one serrated side for making ribbed, wide icing stripes.

Create perfect floral enhancements. The V-shaped openings of these tips give leaves their pointed ends

Ruffle tips have a teardrop-like shaped opening that yields ribbons, swags, bows, streamers, scallops, ruffles, and special effects.