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Cakes MakingEssay Preview: Cakes MakingReport this essayClass Notes01/08/02SugarYou have to handle sugar with care because can be dangerous. Also sugar can explode.At 315 degrees sugar should be clear. Sugar boils at 215 degrees.Corn syrup helps the sugar not to crystallizeDark ChocolateFor dark chocolate the melting point is 118 degrees to 128 degreesWhite ChocolateFor white chocolate.