Cakes. 1. Shortened cakes 2. Unshortened cakes There are two different groups of cakes:

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 Shortened Cakes contain fat  The type of fat in the shortened cakes:  Butter, margarine, shortening  Use chemical leavening agents:  Baking soda & baking powder  Examples:  Red velvet, pound cake, german chocolate SHORTENED CAKES (Butter cakes)

Text of Cakes. 1. Shortened cakes 2. Unshortened cakes There are two different groups of cakes:

Cakes

1. Shortened cakes

2. Unshortened cakes

There are two different groups of cakes:

Shortened Cakes contain fat

The type of fat in the shortened cakes: Butter, margarine, shortening

Use chemical leavening agents:Baking soda & baking powder

Examples:Red velvet, pound cake, german chocolate

SHORTENED CAKES (Butter cakes)

LightVelvetyPorous interiorThin crust

CHARACTERISTICS OF A SHORTENED CAKE

Unshortened Cakes contain no fat

Sometimes they are called foam cakes

Leavened by air

Beaten egg whites

Example:Angel food cake

UNSHORTENED CAKES

Large volume

Interior is spongy

Tender and moist

CHARACTERISICS OF AN UNSHORTENED CAKE

Baking Tips

Bake cakes immediately after mixing.Oven too hot= peaks and cracksOven too cool= less leavening and browningCheck for doneness using the toothpick method

Short time-Cake storage containerCouple of days-Cool thoroughlyWrap tightly with plastic wrapRefrigerate up to 2 daysLonger-Cool thoroughly, wrap tightlyFreeze up to 6 months

Storage

Icing/Frostings High in fat, sugar and caloriesUse pastry bags and icing tipsSome alternatives for frosting are:Making a glaze Putting a cut out paper design on top of the cake (ex. snowflake) then sift confectioners sugar over the cake.

Decorating of Cakes