1. Chapter 14 Cakes and Tortes On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

2. Cakes
Are created from liquid batters with high fat and sugar contents.
Ingredients are classified by function:
Tougheners
Tenderizers
Moisteners
Driers
Leaveners
Flavorings
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

3. Cakes The goal of mixing cake batter is:
to combine ingredients uniformly
incorporate air cells
develop proper texture
Methods are divided into two categories:
High fat, whose structure relies on creamed fat and includes butter cakes and high-ratio cakes
Egg foam, whose structure relies on whipped eggs and includes genoise, spongecakes, angel food and chiffon cakes
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

4. Cakes On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

5. Panning, Baking and Cooling
Pans must be greased or lined to prevent cakes from sticking.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

6. Panning, Baking and Cooling
Always preheat the oven before preparing the batter.
Generally allow a cake 10 to 15 minutes in its pan set on a cooling rack after taking it out of the oven.
All cakes should be left to cool away from drafts or air currents that might cause them to collapse.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

7. Panning, Baking and Cooling
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

8. Assembling and Decorating Cakes and Tortes
Consider the flavor, texture and color of the components used as well as the number of guests served.
Before a cake can be decorated it must be assembled and coated with icing or frosting.
The goal is to fill and stack the cake layers evenly and apply an even coating of icing that is smooth and free of crumbs.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

9. Assembling Tortes
European tortes consist of layers of relatively low fat, dry cake moistened with a flavored syrup.
Fillings include one or a combination of the following:
Ganache
Buttercream
Fruit curd
Mousse stabilized with gelatin
Once lined and filled they are usually coated with a tart glaze.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

10. Storing Cakes and Tortes
Plain cake layers or sheets can be stored for 2 or 3 days.
Iced or chilled cakes are usually refrigerated.
Any cake containing custard filling, mousse or whipped cream must be refrigerated.
While cakes can be frozen with great success, icings and fillings do not freeze particularly well.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

11. Convenience Products Packaged cake mixes are tremendous time savers.
Results are consistent, although usually softer and more cottony than scratch cakes.
Flavor also tends to be more artificial than scratch cakes.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458