1 Cakes and Icings

2 Chapter Objectives 1.Demonstrate the five basic cake mixing methods. 2.Describe the characteristics of high-fat cakes and low-fat cakes. 3.Prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes. 4.Prepare the six basic types of icings. 5.Assemble and ice layer cakes, small cakes, and sheet cakes.

3  Cakes are the richest and sweetest of all baked products studied so far.

4 Understanding Cake-Making  Basic Mixing Methods High-fat or shortened cakes  Creaming method  Two-stage or blending method Low-fat or foam-type cakes  Foaming or sponge method  Angel food method  Chiffon method

5 Creaming Method  Creaming or conventional method A long time standard for all butter cakes Still used for many butter cakes

6 Two-Stage Method  Two-stage or blending method Called two-stage method because liquids are added in two stages Developed for use with modern high- ratio shortenings

7 Foaming or Sponge Method  All egg-foam cakes are similar in that they contain little or no shortening and depend on the air trapped in the beaten eggs for most of leavening.  Includes whole egg

8 Angel Food Method  Similar to sponge method  Based on egg white foam and contain no fats

9 Chiffon Method  Chiffon and angel food cakes are based on egg white foams.  In angel food cakes a dry flour- sugar mixture is folded into the egg whites. In chiffon cakes, a batter containing flour, egg yolks, vegetable oil, and water is folded into the whites.

10 Prepared Mixes  Many contain all the ingredients except water and, sometimes, egg  Also contain emulsifiers to ensure even blending  Most mixes produce excellent volume, textures, and tenderness

11 Cake Formula Types High-fat cakes  The creaming method The major disadvantage is its labor intensification  The two-stage method Because flour is mixed for long time, do the following to prevent gluten from toughening 1. Increase percentage of sugar 2. Emulsified shortening, which blends through to prevent toughness

12  Low-fat cakes Low-fat cakes depend on the foaming action of eggs for leavening Sponge cakes have a springy texture and are tougher Flour for sponge cakes must be weak to avoid making the cake tough Cake Formula Types (cont’d)

13 Baking  Cake structure is fragile so proper baking conditions are essential 1. Preheat ovens 2. Make sure shelves are level 3. Do not let pans touch each other 4. Bake at correct temperatures 5. Do not disturb cakes until they are finished rising and partially browned 6. Try to use steam for creamed and two-stage batters 7. Tests for doneness  Shortened cakes shrink away from a bit  Cake is springy  Inserted tester comes out clean

14 Cooling and Removing from Pans 1. Cool layer cakes and sheet cakes 15 minutes in pans; turn out while slightly warm 2. Turn out layer cakes onto racks 3. To turn out sheet cakes  Sprinkle top with sugar  Set empty sheet pans on top, bottom down  Invert both pans  Remove top pan  Peel off parchment paper 4. Cool angel food cakes upside down in pans.

15 Altitude Adjustments  An important factor for cake baking  Temperatures must be adjusted if over feet above sea level  Many flour and shortening manufacturers supply high altitude information

16 Altitude Adjustment (cont’d) 1. Leavening gasses expand more when air pressure is lower  so baking soda and powder must be decreased 2. Tougheners: flour and eggs  Both eggs and flour have to be increased to supply proteins for structure 3. Tenderizers: shortening and sugar  Shortening and sugar must be decreased 4. Liquids  At high altitudes water boils at lower temperatures and evaporates more easily.  Liquids must be increased

17 Altitude Adjustment (cont’d) 5. Baking temperatures  Increase baking temperatures by 25° F above 3500 feet 6. Pan greasing Grease pan more heavily 7. Storing  Wrap or ice cake as soon as cool to prevent drying

18 Icing - Production and Application  Icing and frosting mean the same thing - sweet coatings for cakes and other baked products  Icings have 3 main functions: 1. Improve keeping quality of cakes 2. Contribute flavor and richness 3. Improve appearance

19 Six Types of Icing 1. Fondant 2. Fudge-type icing 3. Buttercream 4. Flat-type icing 5. Foam-type icing 6. Royal and decorator’s icing There are two other preparations for cakes 1. Glazes 2. Fillings

20 Fondant  Fondant is a sugar syrup that has crystallized into a smooth, creamy white mass  Almost always purchased in ready- to-use form

21 Buttercream  Icings are light, smooth mixtures of fat and confectioners’ sugar. They may contain eggs.  Three types: Simple buttercream Meringue-type buttercream French buttercream  The preferred fat for buttercream is butter, especially sweet, unsalted butter, because of its flavor and melt-in-your mouth feel

22 Foam-Type Icing  Foam-type, called boiled icings, are simply meringues made with a boiling syrup

23 Flat Icing  Also called water icing  Made of 10x sugar, and sometimes, corn syrup, and flavorings  Used mostly for coffee cakes, Danish pastry, and sweet rolls

24 Fudge-Type Icing  Rich cooked icings  Made like candy  Are heavy and thick  Used on cupcakes, layer cakes, loaf cakes, and sheet cakes

25 Royal Icings  Called decorator’s or decorating icing  Similar to flat icing but is thicker and made with egg whites  Used almost exclusively for decorative work

26 Glazes  Thin, glossy, transparent coatings that give shine to baked products and help prevent drying.  Types Sugar syrup Fruit glazes

27 Fillings  Used between layers of cake  Used on jelly rolls, Danishes, pastries  Types Fruit filling Cream filling Whipped cream

28 Selection of Icing  Use heavy frostings with heavy cakes and light frostings with light cakes  Use the best-quality flavorings, and use sparingly. Don’t overpower the cake.  Use color sparingly

29 Small Cakes 1. Cupcakes are dipped in icing 2. Petit four are tiny cakes iced by pouring fondant or flat icing over them to cover completely