Cake Adaptations Frosting and Fillings Essential Standard FOODS II 6.01 PREPARE CAKES, FILLINGS AND FROSTING CULINARY ARTS I 12.03 DEMONSTRATE PREPARATION OF BASIC CAKES CULINARY ARTS II 7.02 DEMONSTRATE PRINCIPLES OF ADVANCED PASTRY PRODUCTION

Presenters Erica Hoskins Apex High School 10 Years Food Service Experience 2 Years Teaching Culinary Arts I/II and Co-Op Michael Holman East Chapel Hill School 10 Years Food Service Experience 5 Years Teaching 4 Years Culinary Arts I/II 4 Years Foods II 5 Years Foods I

Essential Questions???? Can you list three types of cakes? How would you classify the different types of cakes listed above? How would you distinguish the differences between the types of cakes list above? How could you change/ modify a cake recipe so make it fit in the following categories: Vegan, Low-fat and Sugar Free?

Essential Vocabulary Shortened Cake Unshortened Cake Chiffon Cake Scaling Panning Fillings Frosting Serving Storage

Types of Cakes Contain fat and leavening agents Shortened Cakes (High Fat) Contain fat and leavening agents Considered to be moist, tender and velvety Unshortened Cakes (Low Fat) Made with no fat and leavening agents Considered to be light and fluffy Chiffon A cross between a shortened and unshortened cake Containing fat and only egg whites. Considered to have high volume however not a light texture

Common Ingredients and Functions Flour gives structure. Sugar gives sweetness and tenderizes the gluten and improves the texture. Fat Tenderizes the gluten. Leavening Agents makes cakes rise and become porous and light Liquids helps blend and dissolved dry ingredients Eggs improves color and flavor of cakes Salt enhances the flavor of the cake

Mixing Methods and Filling and Frostings Baking Principles

High Fat and Shortened Cakes Mixing Methods High Fat and Shortened Cakes Creaming Method Two Stage Blending Method Low- Fat or Foam Cakes Foaming/ Sponge Method Chiffon Method Angel Food Method

Basic Cake Fillings Pastry Cream Fillings: thickened with corn starch or cream Chiffon: made with cream and thickened with whipped meringue Custard Filling: thickened with egg yolk Fruit Curds: Cooked egg yolks, fruit puree and sugar Bavarian Creams: made by stabilizing a vanilla sauce with gelatin Mousse: Light and airy made with meringue and whipped cream Jams: is a less firm product made from crushed fruit is cooked to a fairly even consistency.

Cake Frosting with International Flare Buttercream confectioner’s sugar, shortening , butter, egg whites and vanilla Italian Buttercream Italian Meringue and butter German Buttercream Butter, emulsified shortening and fondant Swiss Buttercream Swiss Meringue and butter

Basic Baking Principles (Tips for Baking Cakes) Adaptations

High Altitude Baking Food Science The higher the altitude, the lower the air pressure or atmospheric pressure. This means that a higher percentage of liquid evaporates at high altitudes then it does at lower altitudes. This results in a tasteless and tough cake. Altitudes of 3000ft, increase the baking temperature by 25 degrees F. This will help prevent liquid evaporation

Baking Tips Altitudes of 2,000 ft, decrease the amount of leavening agent by 15% 5,000 ft decrease leavening by 40% 8,000ft decrease leavening 60%

Adaptations and Modifications to Cakes What’s my modification?

What’s My Modification? Original Recipe White Cake Vegan Red Velvet Cake “Southern Favorite”

What’s my Modification? Can you determine the modification based on taste, texture and appearance?

What’s my Modification? Cake Number One: Original Pound Cake Cake Number Two: Modified Pound Cake (Margarine and Egg Substitute and Soy Milk)

Questions?

Reference Page Culinary Essential, Glencoe- McGraw Hill Publishing: Johnson and Wales Guide to Good Food, GoodHart- WilCox Publishing: Largen/ Bencs The New Professional Chef 6th Edition, VNR Publishing: Culinary Institute of America Hyperlinks: Cake Decorating One (Short Video) Cake Decorating Two (Short Video) Cake Decorating Three (Long Video)