Cakes

Cakes

Cakes

Romans’ symbol of fertility and plenty

Roman gave them as offerings to their Gods

Cake serves as a symbol of the country’s culture.

Croquembouche France’s wedding cake.

Sacher Torte- Vienna, Austria’s pride.

• Paris Brest- round to imitate a bicycle’s wheel and was served during the Grand Prix in Paris, France.

Buche de Noel Christmas roll cake

which is made to look like a log.

Antoine Carame- Frances’ famous chef Charlottes Charlotte Russe Charlotte Royale

Charlotte Royale

Opera Cakes

Cake composition

Cake- gateau and torte.

Gateau- (French)has three layers.

Torte- (German) has only two layers.

A layer of cake has three things:1. Cake base/meringue

disc layer (japonaise)2. Sugar syrup3. Icing/filling

Cake assembly diagram

Cake base acts as skeleton of a

cake. Should be high enough

to allow decorations on the sides of the cake, yet the cake base should not be heavy that it might squeeze out the filling.

Types of cakes

Shortened cakes High-fat cakes The gluten formation

and protein structure is shortened which creates a denser product similar to quick breads.

Pound cakes• Four main ingredients:Fat, sugar, flour and eggs

• Derived its name from the amount of the ingredients mentioned earlier in its traditional recipe: 1 lb butter, 1 lb sugar, 1 lb flour and 1 lb eggs

Butter cakes• Heavy and denseAs compared to the pound cake. It replaces some of the egg with milk.

Creaming Method • Most commonly use in making

this cake’s batter.• Creaming method: Cream the

butter and sugar together. Add the eggs. Sift together the flour, salt, and baking powder. Add the dry ingredients alternately with milk into the creaming mixture.

Butter cakes

Important guidelines in cake making:

• Before you start mixing cake, preheat the oven to the correct temperature.

• Have the ingredients at room temperature, unless otherwise specified.


• When using melted chocolate, be sure to cool it before adding to the batter as warm chocolate will start cooking the eggs in the batter.


• In making meringue cakes, make sure that not even a drop of oil gets into the egg whites. Clean the mixing bowl and beater very well before whipping. Any trace of oil or egg yolk (which contains oil) will prevent the whites from being whipped successfully.


• Do not over bake batter after the flour has been added. Too much gluten will develop and toughen the cake.

• The freshest eggs give the most volume and this is especially important for sponge cakes, angel food cakes and sponge cakes.


• Sifted flour or dry ingredients have more incorporated air so the resulting cake is lighter.

• In adding the dry ingredients and liquid to the creamed mixture, be sure to start and end with a dry ingredient. You can divide the dry ingredients into 3-4 portions.


• Do not open oven door at least 15 minutes after placing pan in it.

• The cake is done or baked if you insert a tester at the center of the cake and it turns out clean, or you can press gently with your forefinger the top of the cake. If the cake springs back, or no deep impression is left, the cake is done.


• Cakes are usually cooled for 5-10 minutes in the pan before cooling on a rack. But for some cakes, cooling is done in the pan.

Stages of Whipped Eggwhites

Frothy Large uneven-sized air

bubbles.


Begin to hold shape Fine air bubbles

develop close to each other.


Soft peak Whites will stand in

peaks but will bend over.


Almost stiff Sharply pointed peaks

but are still soft.

Stages of Whipped EggwhitesStiff but not dry Stand in stiff sharply,

pointed peaks; uniform white color and shiny.


Stiff and dry Stand in stiff, sharp

peaks and not shiny; speckled with white spots.

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Cakes