Types of cakes. Shortened cake Type of fat - solid fat such as shortening or butter Texture - tender, moist and velvety Example - pound or butter cake.

Slides:



Advertisements
Similar presentations
Cakes.
Advertisements

Quick Breads. What is a quick bread? A non yeast batter, that is quick and easy to prepare Muffins Banana, date breads Scones Polenta cake.
Chapter 44 Cakes.
Cake Types, Baking, and Cooling The Basics. Preparing the Cake High-fat or shortened cakes High-fat or shortened cakes Creaming Method Creaming Method.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
© 2009 Cengage Learning. All Rights Reserved. Chapter 14 Cake Mixing and Baking.
CAKES AND ICINGS The Richest and the Sweetest of Baking.
Creative Cooking 2 Cakes
Cakes, Fillings and Frostings
Cookies, Cakes, Pies and Candies
Baking Basics Chapter 44.
 An “emulsion” is a mixture that forms when liquids are combined that do not normally mix.  For example, take oil and vinegar salad dressing. The vinegar.
Cakes. 2 classes of cakes Shortened Cakes: Also called “butter cakes” Contain fat Solid fat: butter, margarine or vegetable shortening. Liquid fat: oil.
Cake.
Culinary 2.  Ingredient amounts, mixing techniques and baking times are all developed to work together with scientific precision.  Generally, ingredients.
Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes.
 An “emulsion” is a mixture that forms when liquids are combined that do not normally mix.  For example, take oil and vinegar salad dressing. The vinegar.
C AKE N OTES Everything you want to know about making perfect cakes!!
Baking, Types, & Mixing Methods
Cake Culinary Arts. Wedding Cakes
Section 29.2 Cakes There are five types of layer cakes that are distinguished by their mixing methods. To make a successful cake, you must know how to.
Cakes.
Cakes, Pies & Candies Chapter 24. Bell Work Have you ever made cakes, pies or candies? What was your favorite? What was the easiest part of making these.
Cake Notes Goodston Productions. Types Shortened or butter = made with SOLID fats like butter, margarine, or veg shortening. Have a fine texture and are.
Cakes.
Good Afternoon and Happy New Year! ! Cakes! Today we are: Learning vocabulary Learning about different kinds Next Class: Baking Cake Next Class: Baking.
Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step.
Cakes, Cookies, & Candies. Shortened Cake A shortened cake is also called a butter cake It contains a solid fat, flour, salt, sugar, eggs, & liquid The.
Cakes and Cookies Chapter 18. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights.
Cake, a test review.
Cakes Formulas and Mixing Methods. Flour Flour is the back bone of a cake’s composition, and bakers generally prefer cake flour. Cake flour is bleached.
Cookies and Cakes.
Pineapple Upside Down Cake Katherine Babbini. Collect all your ingredients.
Desserts Pies, Cakes, & Cookies.
CAKES. 5 Basic Varieties Pound Pound Sponge Sponge Angel Food Angel Food Chiffon Chiffon High Ratio High Ratio.
Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at.
Cakes. 1. Shortened cakes 2. Unshortened cakes There are two different groups of cakes:
Quick Bread Review. I am a leavener that acts one time.
Cakes. 2 Main Types of Cakes Shortened  Shortened gluten strands = more tender  Contain fat such as butter, margarine, or shortening. Also called butter.
C AKES AND F ROSTINGS. C ATEGORIES OF C AKES Shortened (Butter Cakes) Tender, moist and velvety Contains fat (butter, shortening) Uses chemical leavening.
Pie and Cake Notes Chapter 46 & 47 Pies Pies- any dish consisting of a crust with a filling. Pastry should be tender and flaky. Filling should have a.
Cakes Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Layer Cakes Pound: Contain one pound each of butter, flour, sugar, and eggs.
Cakes. Kinds of Cakes Cakes are a part of many different celebrations in our lives. Birthdays, anniversaries, showers, weddings, holidays and family dinners.
Kinds of Cakes Shortened Cakes Contain fat (butter, margarine, shortening) Tender, Moist, & Velvety Yellow Cake, Pound Cake Unshortened Cakes Do not contain.
Types of Cakes. Comparing and Evaluating What information is similar to what you already know? What new information did you learn? What questions do you.
Cakes Foods II Obj
CAKES Are easy to make –Accurately measuring ingredients is essential for good results. Cake recipes sometimes call for cake flour,which is low in gluten.
Cake, a test review.
Cakes, Cookies, & Candies
Cakes Foods II / Test 6.0 Yeast Breads
Cake Types, Baking, and Cooling
© 2009 Cengage Learning. All Rights Reserved.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Cakes!.
Cakes.
Cakes, Fillings and Frostings
Cakes. 2 classes of cakes Shortened Cakes: Also called “butter cakes” Contain fat Solid fat: butter, margarine or vegetable shortening. Liquid fat: oil.
Cakes, Fillings and Frostings
Cake Adaptations Frosting and Fillings
Understand procedures to prepare cakes and frostings.
Baking, Types, & Mixing Methods
Cakes and Frostings Unless otherwise noted, all images are available on with a Creative Commons 0 License.
Baking, Types, & Mixing Methods
Understand procedures to prepare cakes and frostings.
Cake Types, Baking, and Cooling
Cakes.
Understand procedures to prepare cakes and frostings.
Cakes, cookies, Pies, and Candies
© 2009 Cengage Learning. All Rights Reserved.
Chapter Cakes.
Presentation transcript:

Types of cakes

Shortened cake Type of fat - solid fat such as shortening or butter Texture - tender, moist and velvety Example - pound or butter cake

Unshortened cake Type of fat - no fat Texture - light and fluffy Leavening agent - air and steam Examples - angel food cake

Unshortened continued When preparing…beat egg whites and fold in flour To cool…turn upside down Pan type used…tube pan Important vocabulary - fold – gently combine ingredients from the bottom to the top - egg foam soft peak stage stiff peak stage Precaution - getting egg yolk in the mixture

Questions What cake did we make yesterday? How do you know?

Feedback: Privacy Policy Feedback
Do Not Sell My Personal Information
About project: SlidePlayer Terms of Service

© 2025 SlidePlayer.com. Inc. All rights reserved.