CAKE NOTES

Everything you want to know about making perfect cakes!!

2 MAIN KINDS:

Shortened (or Butter Cakes)-Contain fat, usually butter, margarine or vegetable shortening-Examples: Devil’s Food Cake, Pound Cake

Un-shortened (or Foam Cakes)-Contain no fats and are leavened by air and steam from beaten eggs. These cakes are light and fluffy. -Example: Angel Food Cake

CAKE INGREDIENTS & PROPORTIONS

The correct proportions of each ingredient will produce a cake that is light and tender.

Too much or too little of one or more ingredients may affect the finished product.

FAT AND SUGAR

Fat and sugar will tenderize the gluten and make a light tender cake.

A cake made with too much fat or sugar will be coarse and it may fall.

A cake made with too little fat or sugar will make a cake tough.

FLOUR

Too much flour will make a cake compact and dry. A cake with too little flour is coarse and it may fall.

EGGSo Too much egg will make a cake rubbery

and tough.

MIXINGo Cake batters should be neither over-mixed

nor under-mixed. o Over mixing will cause the gluten to

overdevelop and make the cake tough.

CAKE PANS The correct pan size is important to

produce a quality cake – measure the pan if in doubt.

Grease pans for shortened cakes. Do not grease pan for un-shortened cakes.

Pans should not be touching each other in the oven so the air can circulate.

BAKING Cakes should be baked just until they test for

doneness. They can be tested with a toothpick inserted into

the middle of the cake (should come out clean) Or by lightly touching the top to see if the cake

springs back. Cakes baked at too high a temperature will

burn and for too long a time will be dry.

FROSTING TECHNIQUESFrosting is the glue that holds a cake together and adds

flavor. Tips:1.Freeze your cake before frosting it to keep the crumbs at bay.2.Be sure the frosting is a smooth consistency so it can be spread easily. 3.Use a large amount of frosting to keep cake from being torn. 4.Dip the frosting knife in a glass of hot water to make the frosting glide easily over the cake – especially torn places.5.When frosting the sides of the cake, point the knife DOWN (not side to side) and touch the bottom of the plate.