1. CAKE Preparation Techniques
Chapter 24
Cakes

2. Types of Cakes The majority of cakes are: Shortened Unshortened
Chiffon
Cakes are classified according to whether or not they contain fat.

3. Types of Cakes
Shortened cake: A cake made with fat.

4. Types of Cakes
Unshortened cake:
A cake made without added fat.

5. Types of Cakes Chiffon cake:
A cake made by combining the characteristics found in both shortened and unshortened cakes.
Fat, usually veg oil and egg yolks, is combined with foamed egg whites, cake flour, and leavening agents.

6. Mixing Techniques
“Mixing” is a general term that includes beating, blending, binding, creaming, whipping, and folding.
In mixing, two or more ingredients are evenly dispersed in one another until they become one product.

7. Mixing Techniques
There are many methods for combining the ingredients of cakes and other baked products, but the most commonly used are the conventional creaming), conventional sponge, and
single-stage (quick-mix) methods.

8. Conventional (Creaming) Method
Mixing Techniques
Conventional (Creaming) Method
This is the method most frequently used for mixing cake ingredients.
The three basic steps are:
1.) Creaming
2.) Add Eggs
3.) Alternate addition of the dry and moist ingredients
Do not over-stir (creates a viscous mass that may not be able to rise during baking, and the texture will tend to be fine but compact or lower in volume, full of tunnels, and have a peaked instead of a rounded top).
Do not under-stir (results in a low-volume cake from an uneven distribution of baking powder or soda or an incorporation of air into the foam; texture tends to contain large pores, have a crumbly grain, and brown excessively).

9. Conventional Sponge Method
Mixing Techniques
Conventional Sponge Method
Identical to the creaming method except that a portion of the sugar is mixed in with the beaten egg or egg white, and the egg foam is folded into the batter in the end.

10. Single-Stage Method CAKE MIXES
Also known as the quick-mix, one-bowl, or dump method.
All the dry and liquid ingredients are mixed together at once.
Packaged mixes for cakes

11. Type of pans
Unshortened
Shortened

12. Preparation of Cakes
The timing of pouring the cake batter and getting it into a properly heated oven is another important factor in cake quality.

13. Preparation of Cakes
When shortened cakes are nearing doneness, they start to “wrinkle” at the pan edges.
They should be removed from the oven before a gap forms between the cake and the pan.

14. Preparation of Cakes
When unshortened cakes are done the surface is lightly brown and springs back when touched

15. Preparation of Cakes
Once the shortened cake is done, it should be removed gently from the oven and allowed to cool on a rack for 5 or 10 minutes.
The rack allows even air circulation under the cake; this prevents condensation and sogginess.
When angel cake is done it is inverted in its pan and allowed to stand for 1.5 hours to stretch and strengthen its structure

18. Cakes stale fairly quickly.
Storage of Cakes
The amount and type of sweetener used in the preparation of a cake affects its ability to be stored.
Cakes stale fairly quickly.
Staling can be prevented to some degree by keeping them covered.
Placing half an apple in the cake box also seems to extend the shelf life of a cake.
Frosting the cake as soon as it cools is another method to slow down moisture loss.
Freezing is another method to deter staling.

19. BAKING CAKES To baking cakes in a oven is cooking with dry heat.
To prepare cake pans for baking:
Grease the sides and bottom of the cake pans. Dust with flour & shake the excess flour off the pan.
Grease the sides and bottom of the pan. Cut bottom shape to line pan bottom with waxed paper.

20. COOLING CAKES Take the cakes out of the oven.
Be sure to use potholders.
Place on the cooling rack for 10 minutes. Run a spatula around the sides of the cake.
Place a wire rack over the top of the cake. Hold the cake securely with potholders. Turn the cake & rack upside down. Place the wire rack on a level surface (countertop).
Lift off the cake pan. The cake layer is upside down. Quickly place another wire rack on the cake. Grasp both wire racks with both hands & turn them so the cake layer is right side up.
Do not squeeze the cake layer between the two racks. Remove the top wire rack & allow cake to cool completely.

21. ICING THE CAKE
Use an offset spatula, which allows for even spreading and keeps your hand away from the cake.
Before frosting, cool cakes on a wire rack. Brush away loose crumbs with a pastry brush, then cover the cakes in plastic wrap and chill in the refrigerator for two hours.
Slip strips of wax paper beneath the edges to keep the stand clean. (Place stand on a lazy Susan to make frosting easier.)

22. ICING THE CAKE
To frost between the layers, place about one cup of frosting onto center of layer, and sweep outward with the spatula. Leave a 1/2-inch border around the edges.

23. ICING THE CAKE
Place unfrosted layer bottom-side up on frosted layer. Apply a thin layer of frosting to the entire cake to seal any loose crumbs. Allow to set in the refrigerator for about 15 minutes.

24. ICING THE CAKE
To frost the top of the cake, place about one cup of frosting onto the center of the cake, and spread to the edge. Cover the top with an even layer of frosting.