1. CAKES AND FROSTINGS

2. BUTTER CREAM FROSTINGS Butter, emulsified shortening and fondant are the ingredients that are combined to prepare GERMAN butter cream. Butter, solid shortening, powdered sugar, egg whites, and flavoring are combined to create a SIMPLE butter cream.

3. BUTTER CREAM FROSTINGS The ingredients combined to prepare SWISS butter cream is Swiss meringue and butter. The ingredient combination to use in making FRENCH butter cream is beaten egg yolks and butter.

4. CAKE FACTS The recommended technique for frosting a two-layer cake is to frost the top of the first layer, stack, frost the sides, and frost the top. The inappropriate technique for filling pans for an unshortened cake is to tap the pan on the counter to remove air bubbles.

5. CAKE FACTS The correct method to check a cake for doneness is to insert a toothpick or cake tester. If a layer cake has a hump in the center, remove the hump from both layers with a bread knife. Foam cakes are never removed from the pan for cooling.

6. CAKE FACTS A bread knife using a sawing action is the equipment and technique to use to cut an unshortened cake. An inappropriate use of timesaving techniques or products is to prepare an unshortened cake in the microwave.

7. CAKE FACTS A round 8” pan will require 14 to 18 ounces of high- fat batter. Pound cakes are different from other shortened cakes because they contain NO chemical leavener.

8. CAKE FACTS The standard mixing method is used when the recipe says to cream the sugar and fat. The recommended method to determine cake doneness is to bake it for the stated time.

9. CAKE FACTS A shortened cake should be cooled in the pan for 10 minutes, then remove and place on a wire rack. You should use ungreased pans for a shortened cake.

10. CAKE FACTS If a layer cake has a hump in the center, when baking the next cake, lower the oven temperature by 25 degrees F. A cake without fat in the recipe should be cooled after baking upside down in the pan on the neck of a bottle.

11. CAKE FACTS Wrap a cake with plastic and place it in an airtight plastic bag to prepare it for freezer storage. A well made angel food cake should have a large volume with a tender, moist interior. Beaten egg whites are what makes an angel food cake rise.

12. CAKE FACTS When a foam cake is done, it will cling to the sides of the pan. Shortened cakes that are cooked in the microwave should be cooked in a round pan. An unshortened cake is lowest in calories. A high quality shortened cake will have a rounded top, with thin, evenly brown crust.

13. CHIFFON CAKES has the lowest saturated fat content. has the characteristics of BOTH shortened and unshortened cakes. is different from unshortened cakes because they contain fat.

14. CAKES and SUBSTITUTIONS Aspartame is a substitution that will lower the sugar content of a cake. A characteristic of a cake made with a sugar substitute is that it will not brown well. The fat substitute that keeps the fat content the same in a cake recipe is margarine.

15. CAKES and SUBSTITUTIONS When substituting applesauce for the fat in a recipe, the carbohydrate content will increase. When lowering the fat content of a cake through substitution, the expected result is that it will be less tender. A peach puree cake filling will add the fewest calories and fat grams to a cake.

16. FROSTING INFORMATION A thin layer of frosting should be applied to a cake before it is decorated because it will secure loose crumbs. dipping the spatula in warm water.A smooth finish can be created on a frosted cake by dipping the spatula in warm water.

17. FROSTING INFORMATION Prior to applying frosting, be sure to brush off all crumbs. The fondant/marzipan cake filling/frosting should NOT be refrigerated. Dipping the knife into water between each slice will prevent frosting from sticking to the knife as a cake is being sliced.

18. FROSTING INFORMATION Fruit sauce is a low-fat frosting alternative. Whipped cream is a high fat alternative to frosting.

19. FROSTING INFORMATION Cooked frostings are prepared using principles of candy making. All cooked frostings contain heated sugar syrup. A good technique to use when frosting a cake is to keep the frosting bowl covered. To brush the crumbs from the cake as it is frosted is an incorrect method of frosting a cake…you remove crumbs BEFORE frosting.

20. FROSTING INFORMATION The most appropriate icing for a dense cake is fudge type icings.

21. FROSTING

22. FROSTING

23. CAKE DECORATING FACTS Expensive equipment and training are not necessary to implement cake decorating design trends. The best linear effect achieved when decorating a cake is applying even pressure.

24. CAKE DECORTING FACTS The hand holding the decorator bag should be used to steady the bag. The decorator bag should be filled no more than half full when decorating a cake. Using one design with color variations will help the cake decorator adapt to current decorating trends.

25. CAKE DECORATING FACTS A decorating or icing spatula is used to smooth icing on a cake. The writing tip is used to make flower stems.

26. Did you know….. 117 2” x 2” servings of cake can be cut from an 18” x 26” cake