Cake Making. Cake Making Methods Rubbing In eg. scones, rock cakes Whisking eg. swiss roll Creaming eg. Victoria sandwich, fairy cakes Melting eg. example.

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Presentation transcript:

Cake Making

Cake Making Methods Rubbing In eg. scones, rock cakes Whisking eg. swiss roll Creaming eg. Victoria sandwich, fairy cakes Melting eg. example brownies

Functions of Ingredients Flour Fat Sugar Raising Agent Eggs

Flour structure, sets framework, dextrinisation

Fat colour, flavour, volume, texture, shelf life

Sugar Sweetens Holds air Caramelises

Raising Agent aerates

Eggs Trap air Coagulate Emulfify Add colour, flavour and nutritional value

Ratio FlourFatSugarEgg Rubbing In 200g100g 50g 4221 Creaming 100g 1111 Melting 200g100g 50g + 150g treacle 50g 4241 Whisking 50gnone50g100g 1 12

Faults in Cake Making

ukY ukY kgo kgo RNLY

Rubbing In Method