1. Chapter 32
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
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
Increase percentage of sugar
Emulsified shortening, which blends through to prevent toughness

12. Cake Formula Types (cont’d)
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

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

14. Cooling and Removing from Pans
Cool layer cakes and sheet cakes 15 minutes in pans; turn out while slightly warm
Turn out layer cakes onto racks
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
Cool angel food cakes upside down in pans

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

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

17. Altitude Adjustment (cont’d)
Baking temperatures
Increase baking temperatures by 25° F (14° C) above 3,500 feet
Pan greasing
Grease pan more heavily
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 three main functions:
Improve keeping quality of cakes
Contribute flavor and richness
Improve appearance

19. Six Types of Icing Fondant Fudge-type icing Buttercream
Flat-type icing
Foam-type icing
Royal and decorator’s icing
There are two other preparations for cakes
Glazes
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 Cupcakes are dipped in icing
Petit four are tiny cakes iced by pouring fondant or flat icing over them to cover completely

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