1. Cake Adaptations Frosting and Fillings
Essential Standard
FOODS II 6.01 PREPARE CAKES, FILLINGS AND FROSTING
CULINARY ARTS I DEMONSTRATE PREPARATION OF BASIC CAKES
CULINARY ARTS II 7.02 DEMONSTRATE PRINCIPLES OF ADVANCED PASTRY PRODUCTION

2. Presenters
Erica Hoskins Apex High School 10 Years Food Service Experience 2 Years Teaching Culinary Arts I/II and Co-Op
Michael Holman East Chapel Hill School 10 Years Food Service Experience 5 Years Teaching 4 Years Culinary Arts I/II 4 Years Foods II 5 Years Foods I

3. Essential Questions???? Can you list three types of cakes?
How would you classify the different types of cakes listed above?
How would you distinguish the differences between the types of cakes list above?
How could you change/ modify a cake recipe so make it fit in the following categories: Vegan, Low-fat and Sugar Free?

4. Essential Vocabulary Shortened Cake Unshortened Cake Chiffon Cake
Scaling
Panning
Fillings
Frosting
Serving
Storage

5. Types of Cakes Contain fat and leavening agents
Shortened Cakes (High Fat)
Contain fat and leavening agents
Considered to be moist, tender and velvety
Unshortened Cakes (Low Fat)
Made with no fat and leavening agents
Considered to be light and fluffy
Chiffon
A cross between a shortened and unshortened cake
Containing fat and only egg whites.
Considered to have high volume however not a light texture

6. Common Ingredients and Functions
Flour gives structure. Sugar gives sweetness and tenderizes the gluten and improves the texture. Fat Tenderizes the gluten. Leavening Agents makes cakes rise and become porous and light Liquids helps blend and dissolved dry ingredients Eggs improves color and flavor of cakes Salt enhances the flavor of the cake

7. Mixing Methods and Filling and Frostings
Baking Principles

8. High Fat and Shortened Cakes
Mixing Methods
High Fat and Shortened Cakes
Creaming Method
Two Stage
Blending Method
Low- Fat or Foam Cakes
Foaming/ Sponge Method
Chiffon Method
Angel Food Method

9. Basic Cake Fillings
Pastry Cream Fillings: thickened with corn starch or cream Chiffon: made with cream and thickened with whipped meringue Custard Filling: thickened with egg yolk Fruit Curds: Cooked egg yolks, fruit puree and sugar Bavarian Creams: made by stabilizing a vanilla sauce with gelatin Mousse: Light and airy made with meringue and whipped cream Jams: is a less firm product made from crushed fruit is cooked to a fairly even consistency.

10. Cake Frosting with International Flare
Buttercream confectioner’s sugar, shortening , butter, egg whites and vanilla Italian Buttercream Italian Meringue and butter German Buttercream Butter, emulsified shortening and fondant Swiss Buttercream Swiss Meringue and butter

11. Basic Baking Principles (Tips for Baking Cakes) Adaptations

12. High Altitude Baking Food Science
The higher the altitude, the lower the air pressure or atmospheric pressure. This means that a higher percentage of liquid evaporates at high altitudes then it does at lower altitudes. This results in a tasteless and tough cake. Altitudes of 3000ft, increase the baking temperature by 25 degrees F. This will help prevent liquid evaporation

13. Baking Tips
Altitudes of 2,000 ft, decrease the amount of leavening agent by 15%
5,000 ft decrease leavening by 40%
8,000ft decrease leavening 60%

14. Adaptations and Modifications to Cakes
What’s my modification?

15. What’s My Modification?
Original Recipe
White Cake
Vegan
Red Velvet Cake
“Southern Favorite”

16. What’s my Modification?
Can you determine the modification based on taste, texture and appearance?

17. What’s my Modification?
Cake Number One: Original Pound Cake
Cake Number Two: Modified Pound Cake (Margarine and Egg Substitute and Soy Milk)

18. Questions?

19. Reference Page
Culinary Essential, Glencoe- McGraw Hill Publishing: Johnson and Wales Guide to Good Food, GoodHart- WilCox Publishing: Largen/ Bencs The New Professional Chef 6th Edition, VNR Publishing: Culinary Institute of America Hyperlinks: Cake Decorating One (Short Video) Cake Decorating Two (Short Video) Cake Decorating Three (Long Video)