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Cakes making methods

Cakes making methods. Starter: What are the ingredients that make up most cakes? Tip you should remember this from year 8 if not look around the room to look for clues. Cake making methods. Creaming Rubbing–in Melting Whisking. Rubbing -in ( More flour than fat).

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Cakes making methods

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  1. Cakes making methods Starter: What are the ingredients that make up most cakes? Tip you should remember this from year 8 if not look around the room to look for clues

  2. Cake making methods • Creaming • Rubbing–in • Melting • Whisking

  3. Rubbing -in (More flour than fat) • Air is trapped in the sieving the flour and by lightly (with finger tips) rubbing the fat in to the flour. • Raising agents in the flour help the cake to rise rock cakes scone fruit cake

  4. Melting (High proportion of sugar ingredients) • Fat and sugar ingredients are melted in a saucepan • Texture tends to be much heavier than other cakes and wont rise much • Bicarbonate of soda can be used to create a lighter texture ginger bread chocolate brownie

  5. Creaming(Traditional and all-in-one) (Half or more than half fat to flour) • Air is trapped by creaming the sugar and fat together • This give a lighter texture victoria sponge fairy cakes

  6. Whisking(No fat. Short life as this relies on air trapped by the whisk) • Eggs and sugar whisked together to trap air (aerate) swiss roll sponge flan

  7. Adapting cakes • What could you add to cakes to change • the flavour • the texture • the colour • What could you change to make cakes healthier? (think about what you need to eat more of and what you need to eat less of)

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