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Cake Nutrition and Decorating Guide

Learn about the nutritional content of cakes, how to substitute ingredients for healthier options, and tips for decorating and storing cakes. Discover ways to make cakes healthier by choosing appropriate substitutes and mastering cake decorating techniques.

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Cake Nutrition and Decorating Guide

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  1. Cakes-Nutrition content, Substituting, Decorating & Storing Objective 6.00 Foods II

  2. Nutritional Content of Cakes • Unshortened cakes are the lowest in calories because they are made with egg whites only, not egg yolks. • The fat content in cakes makes the cake tender. Using a fat substitute will make the cake less tender.

  3. Substituting Ingredients in Cake Recipes • Substituting margarine for butter will not change the fat content of a cake. The two items have the same amount of fat, but they may different in other nutrients like cholesterol. • Substituting fat free or low fat milk for regular milk will significantly lower the fat content of cakes without hurting the taste of the cake. • Using fruit purees like applesauce, as a fat substitute will lower the fat content but increase the sugar and carbohydrate content. • An aspartame type substitute like Splenda will lower the sugar content on a cake.

  4. Substituting Con’t. • Cakes made with sugar substitutes will not brown as well. Sugar caramelizes and causes the browning of cakes. • Substituting cake flour in cake recipes will make the cake more delicate and tender. • The general rule for substituting regular flour for cake flour is 1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp) is equivalent to 1 cup of cake flour. • Remember that all purpose flour and self-rising flour are not the same. Self-rising flour contains baking powder and salt and all purpose does not.

  5. Decorating Cakes • Decorating cakes is inexpensive to learn. Materials are easy to obtain and inexpensive to buy. • It’s important to stay up with current designs and not just stick with one design or color-you’ll never learn anything new!!! • When decorating cakes using a decorator bag, fill it no more than one-half full.

  6. Decorating Con’t • Hold the bag steady with your hand. • There are many different types of tips used in cake decorating. • These tips are used to make different shapes/designs. • A writing tip is used for flower stems because it produces a thin steady line.

  7. Decorating Bags

  8. Decorating Bag Tips

  9. Decorating Designs

  10. Storing Cakes • When selling cakes, you always want to sell them in an air tight container. • When freezing cakes wrap the cake with plastic wrap, place in an air tight plastic bag and freeze.

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