2. 45 Cakes

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize the functions of various cake ingredients.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cake Ingredients Cake ingredients provide structure and tenderize –flour, liquid, and eggs are sources of structure –fat and sugar make a cake tender continued

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cake Ingredients A good cake formula is an exact blending of ingredients to create a balance between structure and tenderness

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Flour Flour gives cakes structure During baking, the flour’s proteins coagulate trapping moisture and gases Compared to other flours, cake flour has –the lowest protein content, which results in delicate texture –the highest starch content, which absorbs more moisture

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shortening Tenderizes cake batter by preventing too much gluten from developing Adds richness and, in the case of butter, flavor

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sweeteners Provide cakes with their sweet taste Absorb liquid, helping to keep the cake moist Tenderize the cake formula

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Eggs As they bake, egg proteins coagulate and help give a cake structure Eggs are the main source of leavening for many cakes though some recipes also include chemical leaveners Air beaten into eggs becomes trapped in the structure of the batter

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Liquid Flour must be mixed with liquid to form gluten, which provides structure Besides adding moisture, liquid helps dissolve sugar and creates steam for leavening in the baking process Milk and water are the most commonly used liquids

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Classify cakes according to the mixing method used to prepare them.

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Mixing Methods Cakes can be categorized by the method used to combine the ingredients The two most important mixing methods are –creaming method –sponge or foam method

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Creaming Method Used for cakes with a high proportion of butter or shortening Starts by mixing the butter or shortening with the sugar Eggs and liquid are added next, followed by dry ingredients

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Weigh all ingredients. Sift flour along with any baking powder or baking soda. 2.Preheat oven and prepare cake pans. Technique: Preparing Cake Batter by Creaming Method continued

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Combine butter or shortening with the sugar and any spices or flavorings in the mixer. Mix with the paddle attachment until well creamed. Technique: Preparing Cake Batter by Creaming Method continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Gradually add the eggs and any liquid. Mix until well incorporated. 5.Add sifted flour and mix to form a smooth batter. Do not overmix. 6.Scale into prepared pans and bake immediately. Technique: Preparing Cake Batter by Creaming Method

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sponge Method The air in sponge cake batter expands during baking, which creates a light and airy sponge-like texture To create this texture, sponge formulas contain a high proportion of eggs to flour continued

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sponge Method Genoise (jehn WAHZ) is distinct from most other sponge cakes Genoise contains less sugar so it is usually brushed with simple syrup after it is baked Eggs and sugar are warmed to help dissolve sugar and incorporate more air until mixture becomes viscous, then other ingredients are added continued

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sponge Method Overmixing can develop gluten or deflate the air bubbles resulting in a dense or tough cake Cakes should be portioned into pans and baked immediately so that air does not escape from the sponge

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Weigh all ingredients. Sift the flour. 2.Preheat oven and prepare cake pans. Technique: Preparing Cake Batter by Sponge Method continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing Cake Batter by Sponge Method continued

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Beat the eggs and sugar with the whip attachment until they are thick and ribbon-like. If using only whites, beat until the mixture reaches soft peaks. Technique: Preparing Cake Batter by Sponge Method continued

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Fold in the dry ingredients with a spatula. Technique: Preparing Cake Batter by Sponge Method continued

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 6.Fold in any liquids or melted fats in the recipe. 7.Scale into prepared pans and bake immediately. Technique: Preparing Cake Batter by Sponge Method

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Apply cake pan preparation techniques.

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pan Preparation Before cake pans are filled with batter, they are often coated or lined to make cake removal easier How the pan is prepared may depend on the recipe and the preferences of the baker

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Brush the inside of the pan with solid shortening. Technique: Preparing a Cake Pan continued

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.Dust pan with a light coating of flour or sugar. Shake out excess flour or sugar. Technique: Preparing a Cake Pan continued

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing a Cake Pan To make the release of the cake from the pan even easier, some bakers line the bottom of the pan with a piece of parchment paper: 3.Fold a piece of parchment paper in half, then fold in half again. continued

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Fold parchment paper diagonally two times. Technique: Preparing a Cake Pan continued

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Position the tip of the parchment paper over the center of the cake pan. Cut the paper just inside the edge of the cake pan. Technique: Preparing a Cake Pan continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 6.Open folded parchment paper and place in bottom of cake pan. Technique: Preparing a Cake Pan

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Explain how to bake a quality cake product.

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Baking The ability to determine the doneness of a cake is key to proper baking Signs of doneness include –a skewer or toothpick inserted into the center of a cake comes out clean –cake has a springy feel when pressed –cake pulls slightly away from the sides of the pan

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recall the process for assembling and finishing layer cakes

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finishing and Decorating Cakes Once cakes are fully cooled, the process of filling and decorating can begin

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Filling and Assembling Layers Use a knife to level the top of the cake Flip the entire cake upside down before cutting layers The top of the cake is now the smooth surface created by the bottom of the pan continued

38. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Filling and Assembling Layers Cut cake into desired number of layers using a serrated knife Brush the layers with simple syrup to moisten the cake and add sweetness continued

39. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Filling and Assembling Layers Place the bottom layer of the cake on a cardboard cake base that is slightly larger than the cake continued

40. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Filling and Assembling Layers Apply a thin coating of filling on the bottom layer of cake and place the next layer of cake on top continued

41. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Filling and Assembling Layers Repeat this procedure with any other layers, leaving the top of the cake uncoated

42. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finishing and Decorating Transfer the cake to a turntable Many pastry chefs apply a crumb coat of icing over the entire cake before applying the final icing continued

43. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finishing and Decorating Place some icing on the center of the cake top and spread by dragging the blade of a palette knife while slowly rotating the turntable continued

44. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finishing and Decorating Keep the palette knife level to create a smooth and level finish on the top of the cake continued

45. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finishing and Decorating Begin to coat the sides by spreading out the excess icing from the top continued

46. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finishing and Decorating Apply more icing with the palette knife to coat the lower parts of the sides While applying light pressure and holding the knife stationary, slowly rotate the turntable and smooth out the icing on the sides Remove any excess icing once the turntable completes one full rotation continued

47. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finishing and Decorating The sides of the cake may be left plain and smooth, finished with a pastry comb, or coated with crumbs and confections continued

48. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finishing and Decorating Cakes are also decorated with icing piped from a pastry bag

49. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name ingredients that provide structure to a cake –Flour –Liquid –Eggs continued

50. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name ingredients that make a cake tender –Fat –Sugar continued

51. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the creaming method of mixing ingredients –Mixing butter or shortening with sugar in an electric mixer with the paddle attachment –Add eggs and liquid –Add dry ingredients continued

52. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review How is a light and airy sponge-like texture created in sponge cakes? –Sponge formulas contain a high proportion of eggs to flour continued

53. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Why are cake pans prepped before baking? –Pans are prepped to ensure that the finished cake is easy to remove continued

54. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name signs to look for when determining the doneness of a cake –A skewer or toothpick inserted into the center of a baked cake comes out clean –Cake has a springy feel when pressed –The cake pulls slightly away from the sides of the pan continued

55. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Why is simple syrup brushed onto cake layers before filling? –To moisten the cake and add sweetness continued

56. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review How can the sides of a cake be decorated? –May be left plain and smooth –Finished with a pastry comb –Coated with crumbs and confections