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Cake Types, Baking, and Cooling The Basics. Preparing the Cake High-fat or shortened cakes High-fat or shortened cakes Creaming Method Creaming Method.

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Presentation on theme: "Cake Types, Baking, and Cooling The Basics. Preparing the Cake High-fat or shortened cakes High-fat or shortened cakes Creaming Method Creaming Method."— Presentation transcript:

1 Cake Types, Baking, and Cooling The Basics

2 Preparing the Cake High-fat or shortened cakes High-fat or shortened cakes Creaming Method Creaming Method Two-Stage or blending method Two-Stage or blending method Low-fat or foam type cakes Low-fat or foam type cakes Foaming or sponge method Foaming or sponge method Angel food method Angel food method Chiffon Method Chiffon Method

3 Creaming Method Have all ingredients at room temperature Have all ingredients at room temperature Start with butter, or shortening. Start with butter, or shortening. Use the paddle attachment on a low speed until it is smooth and creamy. Use the paddle attachment on a low speed until it is smooth and creamy. Add the sugar Add the sugar Cream the mixture at medium speed until the mixture is light and fluffy Cream the mixture at medium speed until the mixture is light and fluffy If melted chocolate is used, it is added at this time If melted chocolate is used, it is added at this time

4 Creaming Method Add the eggs, a little at a time. Add the eggs, a little at a time. After each addition, beat until eggs are absorbed before adding more. After each addition, beat until eggs are absorbed before adding more. Scrape down the sides of the bowl to ensure even mixing Scrape down the sides of the bowl to ensure even mixing

5 Creaming Method Add the remaining dry ingredients alternating with the liquids. Add the remaining dry ingredients alternating with the liquids. Add one fourth of the dry ingredients Add one fourth of the dry ingredients Mix until just blended Mix until just blended Add one third of the liquid Add one third of the liquid Mix until just blended Mix until just blended Repeat until all the ingredients are used Repeat until all the ingredients are used Scrape down the sides of the bowl occasionally for even mixing Scrape down the sides of the bowl occasionally for even mixing

6 Two-Stage Method Have all ingredients at room temperature. Have all ingredients at room temperature. Sift the flour, baking powder/soda, and salt into the mixing bowl, and add the shortening. Sift the flour, baking powder/soda, and salt into the mixing bowl, and add the shortening. Mix at low speed with paddle attachment for two minutes, stop the machine, scrape the sides and continue mixing for an additional two minutes. Mix at low speed with paddle attachment for two minutes, stop the machine, scrape the sides and continue mixing for an additional two minutes.

7 Two-Stage Method Sift the remaining dry ingredients into the bowl and add part of the liquid. Sift the remaining dry ingredients into the bowl and add part of the liquid. Blend at low speed for 3 to 5 minutes. Blend at low speed for 3 to 5 minutes. Scrape the side several times to ensure even mixing. Scrape the side several times to ensure even mixing. Combine the remaining liquid and lightly beaten eggs. Combine the remaining liquid and lightly beaten eggs. With mixer running add to batter in three parts. With mixer running add to batter in three parts. Turn off the machine and scrape the sides after adding each part. Turn off the machine and scrape the sides after adding each part.

8 Foaming or Sponge Method Have all ingredients at room temperature. Have all ingredients at room temperature. If butter is included, it must be melted. If butter is included, it must be melted. If liquid and butter are included, heat them together until the butter is just melted. If liquid and butter are included, heat them together until the butter is just melted. Combine the eggs and sugar and warm to 110ºF over a hot water bath. Combine the eggs and sugar and warm to 110ºF over a hot water bath. With the whip attachment beat eggs at high speed until light and thick With the whip attachment beat eggs at high speed until light and thick This may take minutes This may take minutes

9 Foaming or Sponge Method Fold in the dry ingredients being careful not to deflate the foam. Fold in the dry ingredients being careful not to deflate the foam. This should be done by hand. This should be done by hand. If melted butter or a butter-liquid mixture is being used, fold it in at this point. If melted butter or a butter-liquid mixture is being used, fold it in at this point. Be careful not to overmix, or the cake will be tough. Be careful not to overmix, or the cake will be tough. Immediately pan and bake the batter. Immediately pan and bake the batter.

10 Angel Food Method Have all ingredients at room temperature. Have all ingredients at room temperature. You may warm egg whites slightly for better volume. You may warm egg whites slightly for better volume. Sift the flour with half the sugar. Sift the flour with half the sugar. Using the whip attachment beat the egg whites until they form soft peaks Using the whip attachment beat the egg whites until they form soft peaks Add salt and cream of tarter near the beginning of the beating process. Add salt and cream of tarter near the beginning of the beating process.

11 Angel Food Method Gradually beat in the sugar that was not mixed with the flour. Gradually beat in the sugar that was not mixed with the flour. Beat until soft glossy peaks form, don’t overmix. Beat until soft glossy peaks form, don’t overmix. Fold in flour-sugar mixture until it is thoroughly absorbed, but no longer. Fold in flour-sugar mixture until it is thoroughly absorbed, but no longer. Pan and bake immediately. Pan and bake immediately.

12 Chiffon Method Have all ingredients at room temperature. Have all ingredients at room temperature. Sift the dry ingredients, including part of the sugar, into the mixing bowl. Sift the dry ingredients, including part of the sugar, into the mixing bowl. Using the paddle at second speed, gradually add the oil, then the egg yolks,water, and liquid flavorings in a slow steady stream. Using the paddle at second speed, gradually add the oil, then the egg yolks,water, and liquid flavorings in a slow steady stream. Stop the machine frequently when adding the liquids to scrape down the sides. Stop the machine frequently when adding the liquids to scrape down the sides.

13 Chiffon Method In a separate bowl whip the egg whites until they form soft peaks. In a separate bowl whip the egg whites until they form soft peaks. Add the cream of tarter and sugar in a stream and whip to firm moist peaks. Add the cream of tarter and sugar in a stream and whip to firm moist peaks. Fold the whipped egg whites into the flour-liquid mixture. Fold the whipped egg whites into the flour-liquid mixture. Immediately pan and bake. Immediately pan and bake.

14 Pan Preparation Always prepare pans before mixing cake batter. Always prepare pans before mixing cake batter. For high-fat cakes, the bottoms and sides of layer pans must be greased and floured. For high-fat cakes, the bottoms and sides of layer pans must be greased and floured. For sheet cakes line the pan with greased parchment. For sheet cakes line the pan with greased parchment. For angel food cakes, do not grease the pan. For angel food cakes, do not grease the pan. For sponge cake layers, grease the bottoms but not the sides. For sponge cake layers, grease the bottoms but not the sides.

15 Baking Cake structure is fragile, so proper baking conditions are essential for high- quality products. Cake structure is fragile, so proper baking conditions are essential for high- quality products. Preheat the oven. Preheat the oven. Make sure ovens and shelves are level. Make sure ovens and shelves are level. Do not let pans touch each other in oven. Do not let pans touch each other in oven. Bake at the correct temperature. Bake at the correct temperature.

16 Baking Do not open the ovens or disturb the cakes until they have finished rising and are partially browned. Do not open the ovens or disturb the cakes until they have finished rising and are partially browned. If steam in the oven is available, use it for creamed and two-stage batters. If steam in the oven is available, use it for creamed and two-stage batters. This will help the cakes bake up with a flatter top. This will help the cakes bake up with a flatter top.

17 Baking Tests for doneness. Tests for doneness. Shortened cakes shrink away from sides of pan slightly Shortened cakes shrink away from sides of pan slightly Cake will be springy, the top will spring back when pressed slightly. Cake will be springy, the top will spring back when pressed slightly. A pick inserted in the center of the cake comes out clean. A pick inserted in the center of the cake comes out clean.

18 Cooling and Removing From Pans Cool layer cakes 15 minutes in pans and turn out while slightly warm. Cool layer cakes 15 minutes in pans and turn out while slightly warm. Turn out onto racks to finish cooling. Turn out onto racks to finish cooling. To turn out sheet cakes To turn out sheet cakes Sprinkle top lightly with granulated sugar. Sprinkle top lightly with granulated sugar. Set an empty sheet pan on top, bottom side down. Set an empty sheet pan on top, bottom side down. Invert both pans. Invert both pans. Remove top pan. Remove top pan. Peel parchment off cake. Peel parchment off cake.

19 Cooling and Removing From Pans Cool angel food cakes upside down in pans Cool angel food cakes upside down in pans When cool, loosen the cake from the sides of the pan with a knife or spatula and pull out carefully. When cool, loosen the cake from the sides of the pan with a knife or spatula and pull out carefully.


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