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Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

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Page 1: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

Cakes

Page 2: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

I. Four Basic Types of Cakes

• A. Butter cake– 1.Most common type; “shortened” cake– 2.Contains small number of eggs– 3.Made with butter, margarine, crisco or oil

• B. Sponge cake– 1.contains large number of eggs– 2.made without fat

Page 3: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

• C. Chiffon cake– 1.Combination of sponge and butter cake– 2.Contains large number of eggs (like sponge cake)

– 3.Contains shortening – oil (like butter cake)

• D. Angel Food cake– Contains large amounts of only egg whites– Made without fat

Page 4: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

II. Ingredients in Cakes• A. Flour

– 1. Gives structure or framework to the cake• a. all purpose- sift it to keep from packing• b. cake flour- for finer structure• Self-rising flour- contains leavener and salt

• B. Shortening– 1. Gives richness and tenderness– a. crisco– b. lard– c. butter (not whipped)– d. margarine– e. oil

Page 5: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

• C. Sugar– 1. gives flavor and crispness

• a. granulated• b. brown• c. confectioners• d. honey and syrups

• D. Liquids– 1. Helps ingredients act with each other, as a binder,

and to add moistness.• a. milk• b. water• c. juice

Page 6: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

• E. Leavening Agents– 1. Make framework rise, adds lightness and tenderness.

• a. baking powder• b. baking soda• c. yeast

• F. Eggs– 1. Gives flavor and moistness; golden color; acts as a

binder.

• G. Flavoring– 1. Enhances flavor or adds new flavor.

• a. salt• b. extracts (vanilla)• c. chocolate and spice

• H. For best results all ingredients should be at room temperature.

Page 7: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

III. Methods of Mixing Cakes

• A. Conventional• 1. Cream sugar, shortening, eggs- its not

possible to over beat this step.• 2. add dry ingredients alternately with liquid.• 3. always begin and end with dry ingredients or

the cake will curdle.• 4. Once liquid has been added, be careful not to

stir too much. Stir just enough so dry ingredients are moistened. It is possible to over beat this step.

• 5. This method gives the best results.

Page 8: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

B. One Bowl Method

1. All dry ingredients and part of the liquid

are combined.

2. Beat vigorously.

3. Egg and remaining liquid are added.

4. Beat vigorously.

5. This method gives poorer results.

Page 9: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

IV. Cake Pans

• A. Check for correct size– 1. Measure bottom– 2. recipe indicated size to use

• B. Grease and prepare pans– 1. Do not grease sides– 2. cut a circle of waxed paper to fit bottom of

pan

Page 10: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

V. Baking

• A. Place pans as near center of oven as possible

• B. Air must circulate around properly• C. Pans should not touch each other or sides of

oven• D. When you open oven door while baking, cool

air or a slam causes cake to fall• E. When finished baking, cake should have

same height as pan with a slightly rounded top.

Page 11: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

VI. Test for doneness

• A. Press center of cake lightly with finger

• B. If dent springs back- cake is done

• C. When cake leaves sides it is done.

Page 12: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

VII. Cooling

• A. Cool cake in pan 5-10 min on cake rack

• B. Loosen edges of cake, remove from pan, and place on cooling rack to complete cooling process.

Page 13: Cakes. I.Four Basic Types of Cakes A. Butter cake –1.Most common type; “shortened” cake –2.Contains small number of eggs –3.Made with butter, margarine,

VIII. Frosting

• A. cake must be thoroughly cooled

• B. Brush crumbs

• C. Place bottom layer upside down

• D. Frost– 1. between layers– 2. sides– 3. top