Scribd
Upload
178 views

Preparing and Presenting Cakes, Gateaux, and Tortes: With Teacher Ana

The document discusses various types of cakes and their preparation methods. It describes how cakes are classified as unshortened, shortened, or hybrid and the ingredients commonly used. The different mixing techniques like creaming, blending, folding, and stirring are explained. Proper measuring, mixing methods like conventional, muffin, one-bowl, and modified conventional are outlined. Finally, the document discusses baking ingredients, the process of baking cakes, icings/frostings, and types of petit fours.

Uploaded by

Ana Rhose Tiglao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
178 views

Preparing and Presenting Cakes, Gateaux, and Tortes: With Teacher Ana

The document discusses various types of cakes and their preparation methods. It describes how cakes are classified as unshortened, shortened, or hybrid and the ingredients commonly used. The different mixing techniques like creaming, blending, folding, and stirring are explained. Proper measuring, mixing methods like conventional, muffin, one-bowl, and modified conventional are outlined. Finally, the document discusses baking ingredients, the process of baking cakes, icings/frostings, and types of petit fours.

Uploaded by

Ana Rhose Tiglao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 25

Preparing and Presenting

Cakes, Gateaux, and Tortes


With Teacher Ana
Cakes

Cakes are rich muffins which contain high


proportions of fat, sugar, and eggs. They are
leavened by air, steam, and carbon dioxide
produced by baking powder and baking
soda.
Preparation of Sponge Cakes and Other
Cakes:

A. Classification of Cakes
B. Methods of Mixing Cake Batters
C. Mixing Techniques in Cake Preparation
D. Preparing Unshortened or Sponge Cake
A. Classification of Cakes

1. Unshortened Cakes These types of cakes do not


have fats. Hence, they are spongy and light due to
the incorporation of air brought about by the
beaten egg whites.
A. Classification of Cakes

2. Shortened Cakes These types of cakes contain fats or shortening.


They are richer than unshortened cakes due to their fat content. The
two types of shortened cakes are pound cake and butter cake.  
A. Classification of Cakes

 3. Hybrid Cakes - These types of cakes are a cross between


shortened and unshortened cakes. They are light and spongy
similar to the unshortened cakes but contain oil, which is a
characteristic of a shortened cake.
B. Methods of Mixing Cake Batters

Batters are classified as pour or drop batters. In pour batter, the ratio of
dry ingredients to liquid ingredients is 1:1. Cakes, wafers, pancakes, and
cream puffs are pour batters. Cookies and biscuits are drop batters with
a ratio of 2:1.

The purpose of proper mixing of batters is to blend the ingredients well.


1. Conventional Method- Fat is creamed and sugar is added
gradually. Eggs are added one at a time to the creamed mixture.
Sifted flour and other dry ingredients are then added alternately
with the liquid ingredients into the creamed mixture. For much
lighter cakes, the egg whites may be separated and beaten until
slightly stiff and the batter is folded in to the egg mixture.
2. Muffin Method- The dry ingredients are sifted together in one
bowl. In another bowl, fat/oil is added gradually to the beaten
eggs. This is now added gradually to the dry ingredients in
another bowl. Uniform mixing is done to allow a smooth
blending or ingredients.
3. One-Bowl Method-The sifted dry ingredients are placed in a bowl. A
well or hole is made at the center. The liquid ingredients such as egg
whites, oil, puree, or water are placed in the well and then blended. Mixing
direction is one way to follow the incorporation of air. Egg whites are
beaten separately and then blended with the batter to create a better
volume of the product.
4. Modified Conventional Method-This is similar to the conventional
method except that egg yolks are separated from the egg whites. The egg
whites are beaten stiff and ½ of sugar is added to it. The stiff egg white is
folded into the batter. This method is slightly similar to the sponge method.
1. 1. Measuring- Accurate measurement comes with proper handling of tools and equipment. To
measure dry ingredients like flour, white sugar, or baking powder, always spoon the ingredients
lightly into the container until it overflows. Then level this using a spatula or any tool with
straight, smooth side. In the case of shortening and brown sugar, it is important to press down the
ingredients into the cup, until all empty spaces have been filled up. In the case of liquid
ingredients, see to it that the glass measuring cups are filled up. In the case of liquid ingredients,
see to it that the glass measuring cups are placed in a leveled surface. Then, pour the liquid into the
cup until it reaches the desired.
2. Creaming- When shortening or butter is creamed in a bowI, it should be at temperature or slightly
below room temperature to achieve a smooth texture. Sugar should be added gradually to the creamed
butter until a smooth and fluffy consistency is achieved.
3. Blending-This involves mixing the dry ingredients with the liquid ingredients using a
spatula, rubber scraper or wooden spoon.
4. Folding- This is an important process in the mixing of beaten egg whites into the batter. Care should
be taken to incorporate and retain the air produced in the folding process- one swift cutting stroke
going down and a gentle horizontal move at the bottom, then swiftly going up. Maintain a uniform
light movement of your stroke until a thorough blending of the beaten egg whites and batter is
achieved. Folding is best done with the
use of a rubber scraper than with one's bare hands. However, for a bigger mixture, an electric mixer or
the hands may be used.
Mixing Methods
5. Stirring- This is a process of mixing two or more
ingredients. This is usually done by agitating the
ingredients in a bowl or container. The tool often
used is a wooden spoon. The spoon is moved in a
circular motion. The amount and intensity of
stirring depends on the degree of consistency and
the texture required.
Baking Ingredients
Preparing Unshortened or Sponge Cake

Ingredients
The common ingredients for unshortened cakes are:

1. Cake Flour- this has lower protein content (7-8%) thus, making it a weak flour. It is very fine and velvety to the
touch. It is the whitest of all flours, and has starch content, making it superior for delicate fine-textured cakes.
 
2. Eggs- the egg yolk provides the rich and creamy flavor almost similar to butter. The egg whites provide the liquid
in the mixture. When beaten, the foamy stage contributes mainly to the expansion of the volume of the cake.

3. Sugar-it provides the sweetness, and adds tenderness and color to the cake.

4. Cream of Tartar- an acid agent that stabilizes the foam and improves the texture of the crumb.
Getting Ready for Baking Cakes

1. Read the Recipe


2. Assemble Ingredients
3. Set out tools
4. Preheat Oven
5. Choose the correct pan
6. Work Properly with the prescribed in the recipe
7. Fill the pans
8. Heating and cooling
Preparing and Applying Icings,
Frostings and Fillings
Icings and Frosting are sweet covering or coatings in cakes and cake related products.
Preparing and
Displaying
Petit Fours
History of Petit Fours

19th century

Petit Four French word means “small oven”

Swiss Colony Petit Four


-Founder, Ray Kubli
Types of Petit Fours

Petit Fours Sec Petit Fours Glaces Petit Four Sales

You might also like