1. Cakes

2. 2 Main Types of Cakes Shortened  Shortened gluten strands = more tender  Contain fat such as butter, margarine, or shortening. Also called butter cakes.  Most are leavened with baking powder or baking soda. Unshortened  Sometimes called foam cakes, contain no fat.  They are leavened by air, which is beaten into eggs, and by steam, which forms during baking.

3. Unshortened Cakes Angel food  No fat  Leavened by egg white foam Sponge Cakes  Similar to angel food cake  Contains the whole egg Chiffon  A cross between shortened and unshortened cakes. They contain a fat like shortened cakes and beaten egg whites like unshortened cakes.

4. Ingredient Functions  Flour- structure  Sugar- sweetness & tenderness  Eggs- richness, color, and leavening in some cakes  Liquid- moisture and binds other ingredients  Salt- flavor  Leavening agents- rise  Cream of Tartar- improves color of egg whites, stabilizes foam  Flavorings- taste

5. Cake Baking Success  Depends on measuring, mixing, and baking  Common Problems IngredientToo muchToo little FlourCompact and dryCoarse, may fall apart Fat and sugarOver tenderize gluten and weaken structure Tough LiquidSoggy and heavyDry and heavy EggsRubbery and toughheavy

6. Mixing Cakes 3 main goals of mixing cake batters: 1. To combine all ingredients into a smooth, uniform batter. 2. To form and incorporate air cells in the batter. 3. To develop the proper texture in the finished product.

7. Cake Mixing: Goal #1 To combine all ingredients into a smooth, uniform batter.  The 2 major ingredients in cake batter are fat & water (milk, eggs) which are by nature, unmixable. Need to form an emulsion.  Curdling will occur if not mixed properly.  Causes of curdling  Using wrong type of fat  Ingredients are too cold  Mixing the first stage too quickly  Adding liquids too quickly  Adding too much liquid

8. Caking Mixing: Goal #2 To form and incorporate air cells in the batter.  Formation of air cells is important to texture & leavening  Small, uniform air cells create a fine, smooth texture  Correct temp of ingredients important  Too cold = too hard  Too warm = too soft  Mixing speed should be medium  Granulated sugar is best for creaming method cakes  Whipping in egg foam cakes may start at high, but should be finished at medium speed.

9. Cake Mixing: Goal #3 To develop the proper texture in the finished product.  Gluten development affects texture  Overmixing= toughness  Little development wanted (cake flour should be used, less protein)  When creaming in unshortened cakes, flour is added near the end of mixing so gluten is not overdeveloped.

10. Mixing Methods Shortened Cakes  Creaming Method  One Stage Method  Two-Stage Method Unshortened Cakes  Plain Sponge/Genoise Method  Angel Food Method  Chiffon Method  Combo Creaming/Sponge Method

11. Researching Mixing Methods 1. Using your textbook (p 381-388) you will research and write notes on each cake mixing method which include A. Step by step instructions B. Rationale (reason) behind that process. 2. You may divide the methods with classmates and share information, if you prefer.

12. Cake Baking Steps 1-4 1. Make sure oven racks are in correct positions 2. Preheat oven 3. Prepare pans  Shortened cakes: grease & flour pans (if baking chocolate cake, use cocoa as “flour” for pan)  Unshortened cakes: ungreased 4. If baking multiple pans, do not let pans touch each other. This could inhibit air circulation and cause the cakes to rise unevenly.

13. Cake Baking Steps 5-8 5. Bake at correct temp  Too hot = dark crust and humped middle  Too cool = poor volume and texture 6. Do not open oven until cakes have finished rising and are partially browned. 7. Testing for doneness  Shrink away from sides of pan  Cake is springy when touched in the middle  Cake tester comes out clean 8. Cooling  Cool 10-15 min. in pan then turn out onto wire cooling rack  Angel food & Chiffon cakes cooled upside down to increase volume

14. Fillings and Frostings Icings or frostings are sweet coatings for cakes and other baked goods. The three main functions of icings are : 1. Contribute to flavor and richness 2. Improve appearance 3. Improve keeping qualities by forming a protective coating

15. Icing Types  Fondant  Sugar syrup that is crystallized.  Buttercream  Light smooth mixture of fat (butter) and sugar. Easily flavored & colored.  Foam-type icings  Also called boiled icings. Meringues made with a syrup. Should be used day it is prepared.  Fudge-type icings  Rich and heavy. Hold up well on cakes.  Flat-type icings  Also called water icings. Confectioners sugar and water.  Royal Icing or decorators icing  Made with egg whites and confectioner’s sugar. Hard and brittle when dried. Easy to pipe.  Glazes  Thin glossy coatings that give shine to baked goods. Usually made of sugars or fruits.  Rolled Icings  Fondant, marzipan, modeling chocolate

16. Selecting & Assembling Icings Selection  Heavy Frostings with heavy cakes  Lighter frostings with light cakes  Use color sparingly. Pastels are more appetizing than strong colors.  Mix a little color with a small portion of icing, then use this icing to color the rest Assembly  Cupcakes: Let cool. Spread icing with a straight edge spatula or apply with a pastry bag  Layer Cakes: 1. Cool layers completely 2. Trim if necessary & brush crumbs off 3. Spread filling on bottom middle to edge 4. Place top on bottom 5. Finish icing

17. Decorating Cakes & Cupcakes  Choose a complementary frosting for your cake  Use a paper cone or piping bag  Add creative toppings such as fruit or nuts  Use candy: jelly beans, chocolate pieces, gumdrops, sour straws  Use baking decorations such as edible glitter or cake confetti