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Cakes PowerPoint Presentation

Cakes

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Cakes

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  1. Cakes

  2. Shortened Cakes: Also called “butter cakes” Contain fat Solid fat: butter, margarine or vegetable shortening. Liquid fat: oil Leavened by chemical agents Unshortened Cakes: Also called “foam cakes” Contain NO fat Leavened by steam and air 2 classes of cakes

  3. Shortened Texture: tender, moist and velvety. Eggs: use whole egg Example: cake Unshortened Texture: light and fluffy Eggs: only use egg whites Example: angel food cake Cake continued.

  4. Chiffon Cakes • Cross between shortened and unshortened cakes • Contain fat (shortened) • Use beaten egg whites (unshortened) • Large volume but not as light as unshortened.

  5. Mixing Methods: Conventional Method • Cream sugar with fat • Beat in eggs • Add dry ingredients alternately with liquid • Beat 2 min.

  6. Mixing Methods:Quick Method • Sift dry ingredients • Add ½ of the milk & all of the shortening. • Beat 2 min. (300 strokes w/spoon) • Add the rest of the liquids & eggs • Beat 2 min. more

  7. Cake Ingredients • Flour: • Creates the structure of the cake • Cake flour • Contains less gluten • More velvety • Delicate • All-purpose flour • Contains more gluten • Remove 2 Tbsp. per cup of flour • Sift the flour

  8. Sugar: • Functions: • Flavor • Improves texture • Helps brown the cake • Brown or white (granulated) sugar • Use the one the recipe calls for • Eggs: • Improve color and texture • Make the cake light and fluffy

  9. Liquid: • Provides moisture • Helps blend ingredients • Examples: • Milk • Buttermilk • Juice • Pop

  10. Salt: • Provides flavoring. • Fat: • Tenderizes the gluten. • Shortened cakes contain butter, margarine or vegetable shortening. • Chiffon contain oil.

  11. Leavening: • Causes cake to rise • Cake becomes porous (holes in it) • Examples: • Baking Powder, Baking Soda and Air Flavoring: • Add flavor. • Example: spices, extracts, nuts, fruits.

  12. Baking cakes • Follow directions for: • Specific pans • Oven temperature • Baking time • Pan size • Too largecake will not brown • Too smallbatter will overflow • Pan type • Aluminum Pans  give the cake a light, dull finish • Dark, Coated Pans give the cake a dark, heavy crust

  13. Baking Cakes • Preparing Pans • Prepare as directed • Grease & lightly dust with flour • Shake out extra • Or line with waxed paper cut to size • Do not grease sides of pan • Fill pans half full