1. Cakes

2. Ingredients work together to make a high quality product.

3. Flour Gives structure to cakes from the development of gluten.
Flour is sifted ONLY when recipes call for sifting.
Cake Flour contains less protein. It will produce a lighter texture.
To adapt All purpose flour for recipes requiring cake flour.
Use 7/8C sifted all purpose flour.

4. Sugar
Sweetens
Browns
Tenderizes

5. Eggs
Colors
Flavors
Add nutrients: vitamin A, fats

6. Liquid Hydrates dry ingredients. Adds nutrients if milk is used.
Adds fat if oil is used.

7. Salt
Flavors

8. Fats Tenderizes gluten Hydrates dry ingredients
Adds nutrients when milk is added.
Tenderizes when oils are used.

9. Leavening Agents Baking Soda, reacts with acids to produce CO2 gas.
Baking Powder, reacts two ways, with moisture at initial stage and with heat during baking.
Egg Whites, produce steam and create work with air.

10. Different Classifications of Cakes

11. Shortened Cakes A.K.A. Butter Cakes.
Contain fat, butter, margarine, or shortening.
MOST contain a chemical leavener.
Pound Cakes don’t contain a chemical leavener.

12. Baking Shortened Cakes
Never use ungreased pans.
Pans should be arranged where air can circulate freely.
To test for doneness lightly touch center and if cake springs back it is done.
Another option is to insert toothpick or knife into center. If it comes out clean the cake is done.

13. Baking continued….
Let cake cool in the pan for 10 minutes, then remove and place on a wire rack.
Let cake layers thoroughly cool before frosting them.
If a layer cake has a hump in the center, next time lower oven temperature by 25 degrees.
Cut with a thin sharp knife.

14. High Quality Shortened Cakes…
Will have a velvety light texture.
Interior has small, fine cells with thin walls.
Crusts are thin and evenly browned.
Rounded top with smooth crust.

15. Microwaving Shortened Cakes
Cakes will not brown prepared in the microwave.
Use round acrylic pans.
Cook one layer at a time.

16. Unshortened Cakes A.K.A. Foam cakes Contain no fat
They are leavened by air that is beaten into egg whites and steam.
Don’t grease pans. The batter must cling to the sides of the pan during baking.

17. Preparing Unshortened Cakes
Ingredients should be at room temperature. Cold egg whites won’t achieve full volume.
Unshortened Cakes are cooled Upside Down.

18. High Quality Unshortened Cakes:
Have Large Volume.
Interior is spongy and porous and has thin cell walls.
Cake is tender and moist, not gummy
Cut with a serrated blade using a sawing action.

19. Chiffon Cakes A combination between shortened and unshortened cakes.
Have large volume.
Not as light as unshortened cakes.

20. High Quality Chiffon Cakes:
Large volume, not as large as angel food cakes.
The interior is moist and has cells with thin walls
Tender texture.

21. Preparing Chiffon Cakes:
Combine egg yolks, oil, liquid, and flavoring.
Beat until smooth.
Beat the egg whites with cream of tartar.
Them fold the egg white mixture into the other mixture.

22. Frosting Cakes:
Brush loose crumbs from cake prior to applying frosting. And spread thin layer of frosting to insure any loose crumbs that remain are secured.
Smooth finishes can be created by dipping spatula into warm water while applying frosting.
Keep frosting bowl covered.

23. Frosting continued… Only fill decorating bag no more than ½ full
The best linear effect is achieved by applying even pressure while using decorating bags.
The writing tip should be used to make flower stems.

24. Storing Cakes To freeze cakes, use air tight wrapping.
Frosted cakes should be stored in the refrigerator.
Single serving cakes should also be stored in air tight containers.