1. CAKE MAKING METHODS
Starter activity; Think of as many cake making methods that you can and examples of each.

2. L.O. To understand the different methods of cake baking.
Rubbing in method-Rock buns, teabreads, apple cake, fruit cakes.
Creaming-Victoria sandwich, Christmas cakes, fairy cakes.
Whisking-Swiss rolls, sandwich cakes, sponge fingers, flan cases.
Melting-Tutti frutti cake, chocolate brownies, flapjacks, gingerbread.

4. L.O. To understand the different methods of cake baking.
Rubbing in method
For cakes that do not have a large amount of fat compared to flour, eg. Rock buns which have 75g fat and 200g flour.
Any cake recipe with more than ½ the amount of fat to flour would use another method of making as it would be too sticky to make this way.

5. L.O. To understand the different methods of cake baking.
Flour is sieved. Fat is cut into chunks (block margarine/butter) and, using fingertips, is rubbed into the flour to form crumbs.
Sugar and any optional ingredients (fruit) are then added BEFORE the liquid or egg that binds the crumbs together.
Rubbing in the fat, coats the gluten strands in the flour and produces a short mixture.

6. Rubbing in method Cons Pros
L.O. To understand the different methods of cake baking.
Rubbing in method
Cons
The cakes will only keep fresh for a short period of time (3 days max) as they do not contain a lot of fat.
Can be dry.
Accurate measuring of liquid in particular when adding fresh fruit!
Pros
High success rate.
Simple recipes.
Fairly quick cooking time.
Lower percentage of fat than other methods.

7. L.O. To understand the different methods of cake baking.
Creaming method
Used for cakes that contain more fat and sugar compared to flour, such as sponge cakes. These cakes will last longer as they have more fat than those made using rubbing-in method.
Victoria sponge cake, should have an equal amount of ingredients in weight. Traditionally the eggs are weighed and the same amount of self-raising flour, sugar and fat are used.

8. L.O. To understand the different methods of cake baking.
Creaming method
Fat & sugar are creamed together using a wooden spoon. It is better to use soft margarine as it is easier to cream.
Caster sugar has smaller crystals than granulated, so it mixes better.

9. L.O. To understand the different methods of cake baking.
Creaming method
The eggs are then added to the mixture one by one, mixing in thoroughly. The eggs should be at room temperature. This aerates the mixture.
At this stage there is a risk of curdling. If this happens add a little of the flour to aid emulsifying the batter.
The remainder of the flour is then sieved and folded in using a metal spoon to make a light and fluffy mixture.

10. Creaming method A perfect sponge!
L.O. To understand the different methods of cake baking.
Creaming method
A perfect sponge!
Self-raising flour is used to make the cakes rise so there is no need to add baking powder.
Flavourings such as cocoa can be added to the mixture.
These cakes are cooked at a lower temperature, Gas 4 or 5 (180° - 190°C) for 20 – 25 minutes.

11. Creaming method Need to be accurate Rich delicious flavour
L.O. To understand the different methods of cake baking.
Creaming method
Pros Cons
Rich delicious flavour
Higher level skill
Adaptable
Quick baking time
Keeps well
Need to be accurate
High level of fat
High sugar level
Difficult to perfect

12. L.O. To understand the different methods of cake baking.
Melting method
Used less often than other methods. These cakes often improve in flavour if kept a little while before eating, becoming more moist.
Fat & syrup/sugar are melted in a pan and poured into the other ingredients.
Mixture is very wet. The raising agent may be added or already be present if self-raising flour is used.

13. Melting method Pros Cons Simple to make with high success rate
L.O. To understand the different methods of cake baking.
Melting method
Pros Cons
Simple to make with high success rate
Good cake texture achievable
Keeps and improves over time
Strong flavours and spices can be used
High sugar content
High fat content
Careful melting of fat required
Sticky mixture can result in difficulty in removing from baking tins if not well prepared.

14. L.O. To understand the different methods of cake baking.
Whisking method
Used for making light sponge cakes. This type of cake does not contain any fat, so does not keep well and should be eaten within 1 day of being made.
Eggs & sugar whisked together using an electric hand whisk, until light and a figure of 8 can be trailed on the top. It is essential that caster sugar is used.

15. L.O. To understand the different methods of cake baking.
Whisking method
Flour is sieved and folded gently into the mixture using a metal spoon. Ideally this must be done a little at a time to prevent pockets of flour forming. Self-raising flour can be used to make the sponge lighter.
The mixture is baked at Gas 6 (200°C) for minutes. The Whisking method produces a very light and flexible sponge making it ideal to roll when warm.

16. Whisking method Very quick to make
L.O. To understand the different methods of cake baking.
Whisking method
Pros Cons
Very quick to make
Very quick to bake
No fat, so healthier
Flexible sponge
Higher level skill
Can decorate product
Must place batter in the oven as soon as it is made.
Careful folding in of flour required
Easy to over cook
Must roll up sponge quickly, before it cools and hardens

17. Some not so perfect results!
L.O. To understand the different methods of cake baking.
Some not so perfect results!
Cake has risen to a peak and is cracked!
The oven temperature is too high, causing the mixture to rise rapidly to a peak, then overcook.
Too much mixture for the size of the tin.
Placing the cake on too high a shelf in the oven.

18. Cake has sunk in the middle!
L.O. To understand the different methods of cake baking.
Cake has sunk in the middle!
Undercooking by the wrong temperature or cooking time.
Too much sugar or syrup causing the gluten to over-soften and collapse.
Too much raising agent, causing the gluten to over stretch and collapse.
Opening the oven door before the gluten has set, so that the heavy cold air makes it sink.

19. Cake has risen unevenly!
L.O. To understand the different methods of cake baking.
Cake has risen unevenly!
The oven shelf is not level.
The cake mixture was placed too close to the source of heat, which has caused it to rise too quickly on one side.

20. Cake has a hard, sugary crust!
L.O. To understand the different methods of cake baking.
Cake has a hard, sugary crust!
The sugar is too course and does not dissolve in time.
Too much sugar has been used.
Cake is dry.
Cake baked for too long.
Too little liquid used
Too much chemical raising agent used.

21. Cake has a heavy dense texture!
L.O. To understand the different methods of cake baking.
Cake has a heavy dense texture!
The mixture curdled and did not retain enough air.
The oven temperature is too low, or cake not cooked long enough.
Over beating of mixture when adding flour or liquid causing loss of air.
Too much liquid in the mixture.
Too little raising agent used.

22. Fruit has sunk to the bottom!
L.O. To understand the different methods of cake baking.
Fruit has sunk to the bottom!
Pieces of fruit were too large and too heavy.
Fruit was not dusted with flour before being added to the mixture.
Cake mixture was over beaten or was too wet so it could not hold the fruit in place.
Oven temperature was too low; the mixture melted before it could hold the fruit in place.

24. L.O. To understand the different methods of cake baking.