Q: How can we create a quick and easy velvet look on cakes?
James, via e-mail

A: Using a spray gun is a very economical way to apply velvet finish to several cakes at the same time. Make sure that the cakes are either frozen or very cold, so the chocolate sets up quickly when applied to the cakes. Here are some proportions used widely in the industry. All ratios are chocolate to cocoa butter. In general, as the cooca solid content decreases, less cocoa butter is required to thin the couverture.

	White spray (White couverture)	Milk spray (35% chocolate)	Dark spray (64% chocolate)
Chocolate	80%	65%	50%
Cocoa butter	20%	35%	50%

Combine the chocolate and cocoa butter in the proportion recommended above, and melt over a double boiler to no more than 120°F (49°C). Combine well before using. Keep the liquid warm when not in use.

Definition of German chocolate

Q: What exactly is German chocolate?
Doug, via e-mail

A: German chocolate contains a blend of chocolate liquor, sugar, cocoa butter, flavorings and lecithin, and is darker and sweeter than semi-sweet chocolate. German chocolate is the predecessor to bittersweet chocolate and is normally used in baking applications. It has no connection to Germany; it was developed by a gentleman named Samuel German, who thought it would be more convenient for bakers to have a chocolate where the sugar was already added.

Q: I have an icing formula that calls for meringue powder. Is this cream of tartar? I have never heard of it.
R.G., Bel Air, Md.

A: It is not cream of tartar, which is often added to egg whites as a stabilizer. Meringue powder is made of dried egg whites, sugar and gum. I am guessing that your formula calls for meringue powder and omits the egg whites entirely.

Q: If a formula calls for rum, can rum flavoring be used in place of the rum, and if so, in what ratio?
A.L., Mayfield, Ky.

A: If a formula calls for 8 ozs. of rum, you may use 1 oz. of rum extract for the equivalent flavor. Depending on the formula, you probably will need to add 7 ozs. of water to keep the ratio of liquid to the dry ingredients correct.

Q: Our cakes have very pale top crusts. What do we need to do to correct the problem?
S.P., Eagle, Idaho

A: Do not open the oven door more than necessary, as this will drop the oven temperature, and depending on the recovery time of your oven, this can be the cause of the pale top crust. Additionally, fill the cake pans with the appropriate amount of batter. Make sure the liquid in the formula is measured correctly, and you bake the cakes at the correct oven temperature.

Q: Our bakery has extremely soft water, which makes handling our bread doughs very difficult. How do we resolve this?
G.L., Burlington, Vt.

A: Soft water is treated water in which the only cation (positively charged ion) is sodium. Adding 0.25 percent (based on the flour weight) calcium sulfate or non-bromated mineral yeast food provides the necessary mineral supplement to the dough to correct the soft water condition.

Q: One of our customers asked us if we are supporters of locavore. What does this mean?
W.M., Deland, Fla.

A: Locavore or localvores are people who commit to eating locally grown food as much as possible. The great thing about eating local is that it's not an all-or-nothing venture. Any small step you take helps the environment, protects your family's health and supports small farmers in your area.

Differences in confectioners' sugar

Q: I recently bought the wrong kind of confectioners' sugar for my buttercream icing. What does the 6X/10X mean? How can I make the 6X have the same consistency as the 10X? I have heard that you can add corn starch, but I don't know the ratio.
L.B., Escanaba, Mich.

A: 6X confectioners' sugar has a small uniform particle size and is perfect for a wide range of products. It creates smooth textures and easy-to-spread properties for icings. 10X confectioners' sugar, also known as ultrafine, bakers, castor or bar sugar, is regular sugar that has been ground into a fine powder and contains about 3 percent cornstarch to prevent caking. 10X confectioners' sugar is more finely milled than 6X confectioners' sugar. You can add 3 percent cornstarch based on the total weight to 6X sugar to get the same properties as 10X sugar and to prevent caking, however, you need to grind the sugar much finer as well, which is nearly impossible without the appropriate commercial equipment.

Q: How much gelatin is needed to make marshmallows and jelly babies?
D.B., Derby, Kan.

A: Generally speaking, marshmallows require about 2.5 percent gelatin by weight and French jellies or jelly babies require 4 percent to 6 percent gelatin by weight.

Q: We are trying to convert an old family recipe for use in our bakery and ran across an unfamiliar term. What precisely is a knob of butter?
Susan. via e-mail

A: A knob of butter is a British term denoting some butter; a knob of butter usually means about a walnut-sized lump.