Cakes
2 Main Types of Cakes
Shortened
 Shortened gluten strands =
more tender
 Contain fat such as butter,
margarine, or shortening.
Also called butter cakes.
 Most are leavened with
baking powder or baking
soda.
Unshortened
 Sometimes called foam
cakes, contain no fat.
 They are leavened by air,
which is beaten into eggs,
and by steam, which forms
during baking.
 Unshortened Cakes

Angel food
 No fat
 Leavened by egg white foam

Sponge Cakes
 Similar to angel food cake
 Contains the whole egg

Chiffon
 A cross between shortened and unshortened cakes. They
contain a fat like shortened cakes and beaten egg whites like
unshortened cakes.
Ingredient Functions

 Flour- structure
 Sugar- sweetness & tenderness
 Eggs- richness, color, and leavening in some
cakes
 Liquid- moisture and binds other ingredients
 Salt- flavor
 Leavening agents- rise
 Cream of Tartar- improves color of egg whites,
stabilizes foam
 Flavorings- taste
Cake Baking Success

 Depends on measuring, mixing, and baking

 Common Problems
Ingredient Too much Too little

Flour Compact and dry Coarse, may fall apart

Fat and sugar Over tenderize gluten and Tough

weaken structure

Liquid Soggy and heavy Dry and heavy

Eggs Rubbery and tough heavy

 Mixing Cakes

3 main goals of mixing cake batters:

1. To combine all ingredients into a
smooth, uniform batter.
2. To form and incorporate air cells in
the batter.
3. To develop the proper texture in the
finished product.
 Cake Mixing: Goal #1

To combine all ingredients into a smooth, uniform

batter.
 The 2 major ingredients in cake batter are fat & water (milk,
eggs) which are by nature, unmixable. Need to form an
emulsion.
 Curdling will occur if not mixed properly.
 Causes of curdling
 Using wrong type of fat
 Ingredients are too cold
 Mixing the first stage too quickly
 Adding liquids too quickly
 Adding too much liquid
 Caking Mixing: Goal #2

To form and incorporate air cells in the batter.

 Formation of air cells is important to texture & leavening
 Small, uniform air cells create a fine, smooth texture

 Correct temp of ingredients important

 Too cold = too hard

 Too warm = too soft

 Mixing speed should be medium

 Granulated sugar is best for creaming method cakes
 Whipping in egg foam cakes may start at high, but should
be finished at medium speed.
 Cake Mixing: Goal #3

To develop the proper texture in the finished product.

 Gluten development affects texture
 Overmixing= toughness
 Little development wanted (cake flour
should be used, less protein)
 When creaming in unshortened cakes, flour is
added near the end of mixing so gluten is not
overdeveloped.
Mixing Methods

Shortened Cakes Unshortened Cakes

 Creaming Method  Plain Sponge/Genoise
Method
 One Stage Method
 Angel Food Method
 Two-Stage Method
 Chiffon Method
 Combo Creaming/Sponge
Method
Create A ‘How TO' poster

1. Each group will be assigned a mixing method.

2. Using your textbook (p 383-388) you will create a
how to poster which includes
1. Step by step instructions
2. Picture illustrating each step
3. We will present the posters and you will fill in your
notes.
 Cake Baking Steps 1-4

1. Make sure oven racks are in correct positions

2. Preheat oven
3. Prepare pans
 Shortened cakes: grease & flour pans
 Unshortened cakes: ungreased
4. If baking multiple pans, do not let pans touch
each other. This could inhibit air circulation and
cause the cakes to rise unevenly.
 Cake Baking Steps 5-8

5. Bake at correct temp

 Too hot = dark crust and humped middle
 Too cool = poor volume and texture
6. Do not open oven until cakes have finished rising and are
partially browned.
7. Testing for doneness
 Shrink away from sides of pan
 Cake is springy when touched in the middle
 Cake tester comes out clean
8. Cooling
 Cool 10-15 min. in pan then turn out onto wire cooling rack
 Angel food & Chiffon cakes cooled upside down to increase
volume
 Fillings and Frostings

Icings or frostings are sweet coatings for cakes and other

baked goods.
The three main functions of icings are :
1. Contribute to flavor and richness
2. Improve appearance
3. Improve keeping qualities by forming a protective
coating
Icing Types
 Fondant
 Sugar syrup that is crystallized.

 Buttercream
 Light smooth mixture of fat (butter) and sugar. Easily flavored & colored.
 Foam-type icings
 Also called boiled icings. Meringues made with a syrup. Should be used day it is prepared.

 Fudge-type icings
 Rich and heavy. Hold up well on cakes.
 Flat-type icings
 Also called water icings. Confectioners sugar and water.
 Royal Icing or decorators icing
 Made with egg whites and confectioner’s sugar. Hard and brittle when dried. Easy to pipe.

 Glazes
 Thin glossy coatings that give shine to baked goods. Usually made of sugars or fruits.

 Rolled Icings
 Fondant, marzipan, modeling chocolate
 Selecting & Assembling
Icings

Selection
 Heavy Frostings with heavy cakes
 Lighter frostings with light cakes
 Use color sparingly. Pastels are more appetizing than strong colors.
 Mix a little color with a small portion of icing, then use this icing to color the rest
Assembly
 Cupcakes: Let cool. Spread icing with a straight edge spatula or apply with a pastry bag
 Layer Cakes:
1. Cool layers completely
2. Trim if necessary & brush crumbs off
3. Spread filling on bottom middle to edge
4. Place top on bottom
5. Finish icing
 Decorating Cakes & Cupcakes

 Choose a complementary frosting for your cake

 Use a paper cone or piping bag
 Add creative toppings such as fruit or nuts
 Use candy: jelly beans, chocolate pieces,
gumdrops, sour straws
 Use baking decorations such as edible glitter
or cake confetti