Cake, a test review

1. Cake, a test review

2. Quality Cake Features • A well-made SHORTENED cake has: • A slightly rounded top (not peaked) • A thin even crust that is smooth (but not shiny) • And a fine, even crumb

3. Quality Cake Features • A well-made UNSHORTENED cake has: • Large volume (rises high and is tall) • And a tender, moist interior

4. Features of a Quality Cake • What ingredient is NEVER added to an unshortened cake? • Fat (butter, shortening, oil, sour cream, cream cheese)

5. Do and Don’t • Do you tap the pan of an UNSHORTENED cake on the counter before baking it? • No – because it could compress the batter and make it rise less. It also could let out all the air bubbles you have worked so hard to create in your meringue.

6. Do and Don’t • What happens if you grease the pan for an UNSHORTENED CAKE? • It doesn’t climb the sides of the pan and you will have an Angel Food pancake. • Angel Food cake rises only from steam and the air in the beaten egg whites.

7. Do and Don’t • How is an UNSHORTENED cake cooled? • Cooled in the pan, upside down, on a metal funnel or bottle, so it won’t fall and become an Angel Food pancake.

8. Do and Don’t • What is the standard method to cool a shortened cake? • Cool on a wire rack for 10 minutes and then turn out onto the rack to cool completely. • If you frost it before it is cool, the frosting will melt and then you have a Tim Burton cake.

9. Do and Don’t • Why are cake pans for shortened cakes greased and floured? • So the cake won’t stick. • If you have a recipe or a pan that often sticks – try lining the cake pan bottom with a waxed paper or parchment paper circle – then spray that paper with cooking spray.

10. Do and Don’t • How full should a cake pan be filled when baking unshortened cakes? • 2/3 full, so the batter doesn’t overflow the pan and make a mess on the bottom of your oven.

11. Do and Don’t • How do you check for cake doneness? • Insert a toothpick. Conventional wisdom says it should come out clean. (I have a different opinion.) • Also important to use proper oven temperature and bake for recommended amount of time.

12. Do and Don’t • How do you cut an unshortened cake? • Use a serrated cake knife with a back and forth sawing motion.

13. Do and Don’t • What technique do you use for cutting a shortened cake? Why? • Use a sharp knife and a gentle pressure. • Dip the blade in cold water to keep the icing from sticking to the blade and then smearing down the cake and slice.

14. Fact • In ounces, how much should batter for an 8-inch round cake pan weigh? • 14 to 18 ounces

15. FACT • Tapping the pan on the counter to remove air bubbles is an inappropriate method for filling pans for a unsharpened cake

16. Fact • Cooked frosting are prepared using the same principles of candy making

17. Fact • If you need to use all-purpose flour in a recipe that calls for cake flour, what do you do? • Reduce the amount of all-purpose flour by two tablespoons per cup. • Measure the whole amount and then remove the tablespoons. It’s easier that way.

18. Fact • What is the difference between self-rising flour and all-purpose flour? • Self-rising flour has the leavening and salt already added to it.

19. Fact • What affect does cake flour have on a cake’s finished quality? In other words, why bother since it is very expensive? • Cake flour makes a more tender and delicate baked good because of its … • Low protein content

20. Fact • What do you do if your cake has a hump in the top to prevent it when you make that recipe again? • Reduce the oven temperature by 25 degrees F.