1) Write-out the recipe.
2) When did I say you should add the icing sugar and vanilla?
3) Why can’t you add it at the start?
4) When should you start checking for soft peak?
5) What is whipping? (2 marks)
6) What do you do to the icing sugar?
7) What are two other names for icing sugar?
8) Why did I use the electric mixer to incorporate the sugar and vanilla?
9) What do you call it when the whipping cream stands on its own?
10) Can you fix over-whipped cream?
11) Why/when do you fold? (2 marks)
12) Explain or draw the technique?