Chapter 14 Cakes and Tortes On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Cakes Are created from liquid batters with high fat and sugar contents. Ingredients are classified by function: Tougheners Tenderizers Moisteners Driers Leaveners Flavorings On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Cakes The goal of mixing cake batter is: to combine ingredients uniformly incorporate air cells develop proper texture Methods are divided into two categories: High fat, whose structure relies on creamed fat and includes butter cakes and high-ratio cakes Egg foam, whose structure relies on whipped eggs and includes genoise, spongecakes, angel food and chiffon cakes On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Cakes On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Panning, Baking and Cooling Pans must be greased or lined to prevent cakes from sticking. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Panning, Baking and Cooling Always preheat the oven before preparing the batter. Generally allow a cake 10 to 15 minutes in its pan set on a cooling rack after taking it out of the oven. All cakes should be left to cool away from drafts or air currents that might cause them to collapse. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Panning, Baking and Cooling On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Assembling and Decorating Cakes and Tortes Consider the flavor, texture and color of the components used as well as the number of guests served. Before a cake can be decorated it must be assembled and coated with icing or frosting. The goal is to fill and stack the cake layers evenly and apply an even coating of icing that is smooth and free of crumbs. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Assembling Tortes European tortes consist of layers of relatively low fat, dry cake moistened with a flavored syrup. Fillings include one or a combination of the following: Ganache Buttercream Fruit curd Mousse stabilized with gelatin Once lined and filled they are usually coated with a tart glaze. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Storing Cakes and Tortes Plain cake layers or sheets can be stored for 2 or 3 days. Iced or chilled cakes are usually refrigerated. Any cake containing custard filling, mousse or whipped cream must be refrigerated. While cakes can be frozen with great success, icings and fillings do not freeze particularly well. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Convenience Products Packaged cake mixes are tremendous time savers. Results are consistent, although usually softer and more cottony than scratch cakes. Flavor also tends to be more artificial than scratch cakes. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458