I have a question I have been asked to solve as part of my practice, however I am having some problems with figuring out the theory behind them.
Here are the important details
Ingredients for a 25cm diameter cake.
600g icing sugar
30g egg white
Roughly, what weight of each icing ingredient will he need? Explain how you arrived to your answer.
The cake sizes: 30cm, 25cm, 20cm.
As we already have 25cm I can cross that off.
Any help? Thanks