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Creative Cooking 2 Cakes
Cakes are a quick baked product Generally of a light consistency
Cakes 3 types of cakes
Shortened (butter cakes)Contain a Solid Fat such as butter, shortening, margarine. Leavened by baking powder or baking soda Examples: Basic chocolate or white cakes
More shortened cakes Pound cake
Unshortened (foam cakes)Contain no fat Leavened by air beaten into egg whites Example: Angel Food cake
Chiffon Cross between a shortened and unshortened cakeContains fat (oil) like a shortened cake and beaten egg whites like the unshortened cake Example: cake rolls
Sponge cake is a combination cake
Cakes contain similar ingredients:Flour To provide structure
Sugar To sweeten, Tenderize the gluten And improve texture
Egg – to improve flavor and color adds nutrients, provide structure helps to leaven if egg whites are whipped
Liquid – moisture to help blend ingredientsWater Milk
Salt – flavor
Fat – tenderize the glutenMake it easier to chew
Leavening agents – to make cake rise
Flavorings Like vanilla and almond
Cream of tartar – used in whipped egg whites to stabilize proteins
Pans Pans for shortened cakes should be greased and floured
*** NEVER grease pans for unshortened cakes***
Cake Mixing methods
Conventional method 1. Cream fat and sugar together2. Beat eggs into creamed fat and sugar
3. Add dry ingredients alternatively with liquids
Quick mix method one bowl method (usually a cake mix)Mix dry ingredients in mixing bowl Beat fat and part of liquid with the dry ingredients 3. Add remaining liquid and unbeaten eggs
Testing for Doneness Shortened cake:Touch top of cake lightly in center with fingertip, if it springs back, its done. Insert toothpick into center and if it comes out clean it’s done. .
Unshortened cake: Pulls away from the sides of pan Cracks on top.
Keys to successful cakesMeasure accurately Too much and you have a dry cake, Too little and cake is flat
Correct balance of fat to flour
Correct balance of sugarToo little and top rounds Too much and cake collapses
Don’t over mix
Fill batter correct amount to panToo much will bake over edge Too little makes cake flat
Baking cakes Make sure heat is free to circulate in oven
Allow cake to cool ten minutesThen remove from pan
Cakes to be made in lab Angel Food Cake
Colonial inn sponge cake
Carrot pineapple cake
Marbled pound cake
Heavenly Chocolate Cake
Chocolate Chip Chiffon cake
Kinds of Cakes Shortened Cakes Contain fat (butter, margarine, shortening) Tender, Moist, & Velvety Yellow Cake, Pound Cake Unshortened Cakes Do not contain.
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Cakes. 2 classes of cakes Shortened Cakes: Also called “butter cakes” Contain fat Solid fat: butter, margarine or vegetable shortening. Liquid fat: oil.
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CAKES Are easy to make –Accurately measuring ingredients is essential for good results. Cake recipes sometimes call for cake flour,which is low in gluten.
Cake Notes Goodston Productions. Types Shortened or butter = made with SOLID fats like butter, margarine, or veg shortening. Have a fine texture and are.
Cakes, Fillings and Frostings
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CAKES COOKIES PIES YEAST BREADS QUICK BREADS
Baking, Types, & Mixing Methods
Quick Bread Ingredients Types: –Flour – all purpose, whole wheat, cake,.. –Fat – butter, margarine, shortening, oil –Leavening – baking powder, baking.
Cakes Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Layer Cakes Pound: Contain one pound each of butter, flour, sugar, and eggs.
Good Afternoon and Happy New Year! ! Cakes! Today we are: Learning vocabulary Learning about different kinds Next Class: Baking Cake Next Class: Baking.
Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at.
Cakes, Cookies, & Candies. Shortened Cake A shortened cake is also called a butter cake It contains a solid fat, flour, salt, sugar, eggs, & liquid The.
C AKES AND F ROSTINGS. C ATEGORIES OF C AKES Shortened (Butter Cakes) Tender, moist and velvety Contains fat (butter, shortening) Uses chemical leavening.
C AKE N OTES Everything you want to know about making perfect cakes!!
Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step.
Cakes. 2 Main Types of Cakes Shortened Shortened gluten strands = more tender Contain fat such as butter, margarine, or shortening. Also called butter.
Cakes and Frosting. Good results start in the mixing bowl A cake is essentially a chemistry experiment-a series of ingredients mixed in a specific order.
Cake Types, Baking, and Cooling The Basics. Preparing the Cake High-fat or shortened cakes High-fat or shortened cakes Creaming Method Creaming Method.
Cakes and Cookies Chapter 18. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights.
Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
ALL CULTURES HAVE BREAD PRODUCTS THAT ARE SPECIFIC TO THAT AREA OR COUNTRY… EXAMPLES? BAKING!!
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Surface absorbs heat while moisture evaporates What forms a crust Heat activates the leavening agents causing it to rise. Too hot crust will form.
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