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Cake Notes

Cake Notes. Goodston Productions. Types. Shortened or butter = made with SOLID fats like butter, margarine, or veg shortening. Have a fine texture and are light, tender, and moist . Types.

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Cake Notes

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  1. Cake Notes Goodston Productions

  2. Types • Shortened or butter = made with SOLID fats like butter, margarine, or veg shortening. Have a fine texture and are light, tender, and moist.

  3. Types • Foam/Sponge/Unshortened= Made WITHOUT shortening. Leavened with air beaten into eggs. Have a light texture.

  4. Types • Chiffon= Made with OIL. Use lots of eggs = light characteristic.

  5. What ingredients do cakes use? Lets look at the ingredients and what their purpose is in making cakes?

  6. Flour • -Forms the framework or structure of the baked product. • Cake flour can be used. It is finer in texture and makes lighter cakes and contains less gluten • -All purpose flour can be used but produces a heavier product. • These types flours are not interchangeable.

  7. Leavening Agents • Necessary for batters and doughs to rise and become light and porous • Butter cakes use baking powder or soda. These are considered chemical leavening agents. • Sponge cake uses eggs. Beating the eggs whites adds air or gas to help the cake rise.

  8. Liquids • -Milk is used most often. It provides moisture and blends together other ingredients • -Converts to steam when heated • -Helps product to rise • -Some other liquids would be juice or water. • -This would be a binding agent.

  9. Fats & Oils - shortening • - Shortening is solid fat – improves texture and keeps quality. Fats also add color, flavor, tenderness and moistness • -Examples- butter, margarine, shortening, and oil

  10. Sweeteners • -Add flavor and tenderness to baked products & improves texture. • -Helps cake to brown. • -Examples- granulated sugar, brown sugar, powdered sugar, molasses, corn syrup, and honey • Either brown or white can be used.

  11. Eggs • -Improve color and texture. Add flavor and richness as well • -Binds ingredients together • -Traps air for leavening when beaten • Beaten eggs will make cake light and fluffy

  12. Flavorings • -Enhances a baked good’s aroma and taste • -Examples- salt, sugar, herbs, spices, chocolate and extracts (vanilla, almond, lemon)

  13. Salt • -Adds flavor • -Enhances the flavors of other ingredients

  14. Baking Pans • Some generals rules to remember when choosing the type of baking pan • Follow the recipe directions for size and shape. Remember that changing the size or shape will change the baking times • Grease and/or flour as per recipe directions • Glass dishes need a lower baking temperature

  15. Types of Pan for Baking Cakes • Cake Pan (can be glass or metal) • Used for shortened cakes Rectangular Pan Square Pan Round pan Glass Dishes

  16. Types of Pan for Baking Cakes • Foam, Sponge or Unshortened cakes can use Jelly Roll Pan Tube Pan Bundt Pan

  17. Types of Pan for Baking Cakes • Chiffon Cakes Bundt Pan Tube Pan

  18. Info • Cakes can be mixed in a variety of ways. Follow recipe directions for best results. • Can be baked in the microwave but they will not brown. • Frosting for cakes can be cooked or uncooked. • Cakes are not considered nutritious.

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