1. Cakes, Fillings and Frostings

2. Types of Cakes
· Shortened Cakes-contain fat such as butter, margarine, or shortening. Also called butter cakes.
Most are leavened with baking powder or baking soda.

3. Types of Cakes
Pound cakes are a type of shortened cake that do not contain a chemical leavener.

4. Types of Cakes
Unshortened Cakes-sometimes called foam cakes, contain no fat.
They are leavened by air, which is beaten into eggs, and by steam, which forms during baking.
Examples are angel food cake and sponge cake. The difference between these two is the egg content. Angel food cake contains just egg white. Sponge cakes contain the whole egg.

5. Types of Cakes
·Chiffon Cakes-are a cross between shortened and unshortened cakes. They contain a fat like shortened cakes and beaten egg whites like unshortened cakes.

6. Preparing the Pans
Baking pans are usually coated with fat and flour or lined with parchment paper.
Pans should be filled one-half to two-thirds full.
Spread the batter evenly with an offset spatula.
When making multiple cakes or multi-layer cakes, fill the pans to the same level.
Have the pans prepared before mixing the batter.

7. Baking Cakes
In order to get cakes consistent size, the batter is scaled before it is panned.
Place pans in the oven so the heat circulates freely around the cake.
The pans should not touch each other or any part of the oven

8. Testing for Doneness
To test a cake for doneness-lightly touch the center with your fingertip. If the cake springs back, it is done.
You can also insert a toothpick in the center of the cake, if it comes out clean, the cake is done.
Look to see if the cake has pulled away from the sides of the pan.

9. Cooling Cakes To remove the cake from a pan:
Run the tip of a spatula around the sides of the cake to loosen.
Invert the cooling rack over the top of the pan, and gently flip the cooling rack and the pan.
Carefully remove the pan and place a second cooling rack on top of the cake.
Turn the cake so that it is right side up. Let the cake layers cool before frosting.

10. Frosting a Cake Brush crumbs from the surface of the layers.
Arrange strips of waxed paper on a cake plate. Cover only the edges of the plate.
3. Frost the top of the bottom layer.

11. Frosting a Cake
Put the top layer on top of the frosting or filling. Frost the sides of the cake. Then frost the top of the cake.
Gently and slowly remove each piece of waxed paper from under the cake.

12. Frostings
Cooked frostings-use the principles of candy making. They include ingredients that interfere with the formation of crystals in a heated sugar syrup. They you beat them until fluffy.
Uncooked frostings-are made by beating the ingredients together until they reach a smooth, spreadable consistency.

13. Types of Frostings Buttercream Royal Fondant Whipped Cream
Cream Cheese
Fudge
Ganache