Across
- 2. = Tool used to scrape, spread or fold mixtures
- 4. = Process of beating butter and sugar together
- 6. = Smooth icing commonly used to cover cakes
- 8. = French sponge made with almonds and meringue
- 11. = Rich chocolate mixture made with cream
- 12. = Dough resting technique used before kneading
- 13. = Italian dessert whose name means "pick me up"
- 14. = French almond meringue confection
- 15. = Protein-rich component of egg whites
- 16. = Rich French bread made with butter and eggs
Down
- 1. = Protein responsible for dough elasticity
- 3. = Final rise of dough before baking
- 5. = Browning reaction responsible for flavour and colour development
- 7. = Traditional Italian Christmas bread
- 9. = French pastry made from laminated dough and butter
- 10. = Tool used to incorporate air into ingredients
- 14. = Dessert made from whipped egg whites and sugar