Prepa

re
Cakes
Information Sheet BBAK 313-4.1
Cake
• is a form of sweet food made from flour, sugar,
and other ingredients that is usually baked.
• In their oldest forms, cakes were modifications of
bread, but cakes now cover a wide range of
preparations that can be simple or elaborate, and
that share features with other desserts such as
pastries, meringues, custards, and pies.
Cake
• The most commonly used cake ingredients
include flour, sugar, eggs, butter or oil or
margarine, a liquid, and leavening agents.
• Common additional ingredients and flavorings
include dried, candied, or fresh fruit, nuts,
cocoa, and extracts
• Cakes can also be filled with fruit preserves,
nuts or dessert sauces, iced with buttercream
or other icings.
Other Names for Cakes
• Torte (pl. tortes)
• a rich multilayered cake filled with whipped cream,
buttercream, mousse, jams, or fruits.
• I can be made with or without flour but instead
with nuts, bread crumbs, sugar, egg, and
flavorings.
• Gateau (pl. gateaux)
• a small light cake or pastry with filling like custard,
fruits or nuts. It is a French word for cake.
• Petit four (pl. petit fours)
• a small baked product or confectionery taken as
dessert.
Classification of Cakes
Cakes are classified based on the presence of fat. These
are:
1. Unshortened Cakes
• They do not have fats.
• Hence, they are spongy and light due to
incorporation of air brought about by the
beaten egg whites.
• They are called “foam cakes”.
• The two common kinds of unshortened cakes
are white sponge cake and yellow sponge
cake.
Classification of Cakes
Cakes are classified based on the presence of fat. These
are:
2. Shortened Cakes
• They 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.
Two Types of Shortened Cakes
1. Pound cakes
• are leavened by air, which is incorporated
during the creaming of butter and sugar by
stem that expands the product as it is being
baked.
• Pound cakes are called the “mother of all
shortened cakes”.
• The name “pound” comes from the use of one
pound each butter, sugar, eggs, and flour.
Two Types of Shortened Cakes
2. Butter Cakes
• are slightly compact but light, tender, and
velvety in texture.
• They are leavened by carbon dioxide which
comes from the addition of baking powder or
baking soda.
• They are further leavened by air brought about
by the creaming of shortening, the beating of
eggs, as well as by the steam while they are
being baked.
Classification of Cakes
Cakes are classified based on the presence of fat. These
are:
3. Chiffon Cakes
• They are cross between the shortened and
unshortened cakes.
• They are light and spongy similar to the
unshortened cakes, but contain oil that is
characteristic of shortened cakes.
Methods of Mixing
Cake Batters
The Four Methods of Mixing Batter
are:
1. Conventional Method
• It is also known as creaming 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 into the egg mixture
The Four Methods of Mixing Batter
are:
2. Muffin Method
• The dry ingredients are sifted together in
one bowl. In another bowl, fat or oil is
gradually added to beaten eggs.
• This is now added gradually to the dry
ingredients in the other bowl.
• Uniform mixing is done to allow smooth
blending ingredients.
The Four Methods of Mixing Batter
are:
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, purees
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 batter to create a better volume of the product.
The Four Methods of Mixing Batter
are:
4. Modified Conventional Method
• This is similar to the conventional method except
the egg yolks are separated from the egg whites.
• The egg whites are beaten stiff and ½ cup of sugar
is added to it. The stiff egg white is folded into the
batter.
• This method is slightly similar to sponge method.
• The beating of egg while to stiff stage is to
incorporate more air to produce a product that is
light, tender, and voluminous.
Guidelines in Baking Cakes
1. Before start mixing cake, pre-heat the oven to the correct
temperature.
2. Prepare pans before start mixing.
3. Have the ingredients at room temperature, unless otherwise
specified
4. 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.
 Guidelines in Baking Cakes
5. 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.
6. Do not overbeat cake batter after the flour has been added. Too much gluten
will develop and toughen the cake
7. The freshest eggs give the most volume ad this especially important for sponge
cakes.
8. Sifted flour or dry ingredients have more incorporated air so resulting cake that
is lighter.
 Prepare Icings,
Frostings and Fillings
Information Sheet BBAK 313-4.2
Icings and frostings
• are sweet coverings or coatings
in cakes and cake-related
products.
• Sugar, whether granulated or
confectioner; is the main
ingredient used.
Confectioner’s sugar
• Also known as powdered sugar.
• It is a highly refined sugar with added
cornstarch to make it superfine and easy
to blend.
• It is the type of sugar generally used for
icings and buttercream. When used, it
gives the icing a very smooth texture
without the course texture of granulated
sugar.
Granulated sugar
• is used in icing’s when it is made into heavy syrup.
• This means that the sugar is first dissolved in water
and boiled.
• This is commonly used for icings in which very heavy
syrup is prepared from a standard ratio of 2:1, that is,
two cups sugar to one cup water.
• Interfering substances like corn syrup and cream of
tartar are added to prevent crystallization.
• This syrup is cooled before it is worked out into icings.
Filings
• are cooked mixtures spread out in between
slices of cake.
• They are thick in consistency as to make
them easy to spread out in the cake.
• They come in various flavors, such as
chocolate filling, custard filling, cream filling
and others.
• Filling enhances the favor of cakes and at
the same time provides variations in flavor.
 COMMONLY USED
FROSTINGS OR ICINGS,
FILLINGS AND GLAZES:
BOILED ICING
• Marshmallow-like texture, 100% fat-free.
• Made by warming egg whites, sugar, and a bit
of water and beating until it's fluffy and glossy.
• Most commonly used both between layers
and to cover a devil's food cake.
• Best used immediately. Iced cake can be
stored at room temperature
• Will deflate if mixed with ingredients
containing fat such as chocolate or whipped
cream.
AMERICAN BUTTERCREAM /
CONFECTIONERS' SUGAR ICING
• Several styles. Is most popular choice for frosting.
Sweet, buttery flavor. Can be slightly gritty. Great for
most decorating.
• Butter (and/or shortening) and cream or milk are
beaten together, and then confectioners' sugar
added. Flavored with extracts and chocolate. Can be
made thin to stiff consistency, and fluffy or smooth.
• Does not hold up well in warm weather, unless
shortening is used
BUTTERCREAM - FRENCH
• Is very rich.
• Uses egg yolks (or whole eggs) and is made
the same way as Italian meringue
• Best used for Filling and frosting.
• Needs refrigeration
• Due to the egg yolks, this buttercream is very
perishable and should be kept refrigerated.
BUTTERCREAM - MERINGUE ITALIAN
(MOUSSELINE) AND SWISS
• Fluffy and buttery. Medium to thick consistency.
• Both use only egg whites, but differences are how
they are made.
• Italian: Hot sugar syrup is added to already
whipped egg whites
• Swiss: The whites and sugar are mixed, overheat,
and whipped. Then, cooled before the butter and
flavoring are added. This type of buttercream is
the simplest.
CITRUS (LEMON) CURD
• A conserve or custard with a thick
consistency. Tart flavor.
• Made with lemons and butter and eggs and
sugar, and cooked on the stovetop. Can be
purchased ready-made.
• Spread on bread or cakes. Used as a filling.
Fold in with whipped cream or pastry
cream.
• Needs refrigeration.
CUSTARD OR PUDDINGS
• Different varieties. Pastry cream or Citrus curd
(custards, cooked) or mousse(pudding, not
cooked). Thick, smooth and creamy
• Custard (pastry cream) thickened with flour or
cornstarch. See Citrus curd. Fruit puree or
flavored base (mousse) folded in with
whipped cream or beaten egg whites.
• Fillings used alone. A small amount can be
folded into whipped cream to flavor it.
• Highly perishable. Needs refrigeration.
COMMONLY USED FROSTINGS OR
ICINGS, FILLINGS AND GLAZES:
• FONDANT – ROLLED - Used for its special look on wedding cakes.
Rich, sweet flavor. Covers with a perfectly smooth, matte finish. Does
not dry as hard as royal icing and stays semi-soft. Seals in freshness
and moisture.
• FONDANT – POURED - Very sweet flavor. Covers cakes with perfectly
smooth, satiny iced surface. Seals in freshness.
• GANACHE - Is a French term. Dark: decadent, rich, and very, very
chocolatey. White: Rich velvety taste - a little more complex flavor
than a buttercream. Can be glaze, whipped or smooth
COMMONLY USED FROSTINGS OR
ICINGS, FILLINGS AND GLAZES:
• GLAZES - Simple and sugary. Smooth: thick or thin.
• GUM PASTE - Dough-like. Thick and malleable.
• JAMS AND JELLIES - Can purchase readymade: stir it to soften or heat
with small amount of liquid if it's too thick, and strain to remove the
seeds.
• MARZIPAN - is used similarly to rolled fondant because it gives a
smooth look. It has a delicious and unique almond flavor
COMMONLY USED FROSTINGS OR
ICINGS, FILLINGS AND GLAZES:
• MERINGUE - Pure white fluffy beaten egg whites
• ROYAL ICING - Pure white, sticky icing that dries to a hard finish.
• SIMPLE SUGAR SYRUPS - Simple and sugary.
• WHIPPED CREAM - Creamy, delicate sweetness. Perishable.
Things to do:
Activity:
Answer the; Assessment 10 and Assessment 11

Assignment:
Study the trends in decorating Cakes.