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Chapter 32 Cakes and Icings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.

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Presentation on theme: "Chapter 32 Cakes and Icings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved."— Presentation transcript:

1 Chapter 32 Cakes and Icings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2 Understanding Cake Making 2 Basic Mixing Methods These mixing methods are basic for most cakes prepared in the modern bakeshop. Each method is used for a particular type of formula. High-fat or shortened cakes Creaming method Two-stage or blending method Low-fat or foam-type cakes Foaming or sponge method Angel food method Chiffon method

3 Understanding Cake Making Creaming Method Also called the conventional method. The creaming method is still used for many types of butter cakes. Two-Stage Method Also called the blending method. Developed for use with modern high-ratio shortenings. Simpler than the creaming method. Called two-stage because the liquids are added in two stages. 3 Basic Mixing Methods

4 Understanding Cake Making Foaming or Sponge Method All egg-foam cakes are similar in that they: Contain little or no shortening. Depend for most or all of their leavening on the air trapped in beaten eggs. Angel Food Method Based on egg-white foams and contains no fat. Chiffon Method Batter containing flour, egg yolks, vegetable oil, and water is folded into the whites. 4 Basic Mixing Methods

5 Understanding Cake Making 5 Basic Mixing Methods Creaming Method Cream the butter and sugar until the mixture is light and fluffy. Beat in the eggs a little at a time.

6 Understanding Cake Making 6 Basic Mixing Methods Add one-fourth of the dry ingredients and mix in. Add one-third of the liquid ingredients and mix in. Repeat until all the dry and liquid ingredients are incorporated. Creaming Method

7 Understanding Cake Making 7 Basic Mixing Methods Foaming or Sponge Method With a wire whip or the whip attachment of a mixer, beat the eggs until they are very thick and light. Fold in the sifted flour in three or four stages, until all the flour is blended in.

8 Understanding Cake Making 8 Basic Mixing Methods If melted butter is used, fold it in after the flour. Foaming or Sponge Method

9 Understanding Cake Making The proper mixing method for a particular formula depends on the balance of ingredients. If fat is high, use the creaming method or the two-stage method. The two-stage method may be used if the percentage of sugar is over 100 percent and if the fat is emulsified shortening. In other cases, the creaming method is used. If fat is low and eggs and sugar are high, use an egg- foam method. 9 Cake Formula Types

10 Understanding Cake Making High-Fat Cakes The two-stage method is quicker. However, because the flour is mixed for a long time, two conditions are necessary to prevent the gluten from developing toughness: 1.Increased percentage of sugar (sugar is a tenderizer). 2.Emulsified shortening, which blends thoroughly to prevent toughness. 10 Cake Formula Types

11 Understanding Cake Making High-Fat Cakes Cakes made by the two-stage method have: Good volume Lightness A fine, velvety texture Great tenderness The texture of butter cakes made by the creaming method is coarser. Creaming-method cakes are generally somewhat less tender. 11 Cake Formula Types

12 Understanding Cake Making Low-Fat Cakes Low-fat or no-fat cakes must depend on the foaming action of eggs for part of their leavening. Sponge cakes have a springy texture and are tougher than shortened cakes. Flour for sponge cakes must be weak to avoid making the cake tough. Cornstarch is often added to cake flour for sponge cakes to weaken the flour further. 12 Cake Formula Types

13 Understanding Cake Making Prepare pans before mixing cake batters so cake batters can be baked without delay. For high-fat cakes, the bottoms of layer pans must be greased. For sheet cakes, line the pan with greased parchment. For angel food cakes, do not grease the pan. The batter must be able to cling to the sides in order to rise. For sponge cake layers with a small percentage of fat, grease the bottoms but not the sides. 13 Scaling and Panning

14 Understanding Cake Making Baking The following guidelines will help you avoid cake failures. Preheat the ovens. Make sure ovens and shelves are level. Do not let pans touch each other in the oven. Bake at the correct temperature. 14 Baking and Cooling

15 Understanding Cake Making Baking Too hot an oven causes: The cake to set unevenly or to set before it has fully risen. Crusts will be too dark. Too slow an oven causes: Poor volume, texture, and the potential for the cake to fall. 15 Baking and Cooling

16 Understanding Cake Making Baking Do not open the ovens or disturb the cakes until they have finished rising and are partially browned. Disturbing the cakes before they are set may cause them to fall. If steam in the oven is available, use it for creamed and two- stage batters. Cakes baked with steam bake with a flatter top. 16 Baking and Cooling

17 Understanding Cake Making Baking Tests for doneness: Shortened cakes slightly shrink away from the sides of the pan. Cakes are springy; the center of the top springs back when pressed slightly. A cake tester or pick inserted into the center of the cake comes out clean. 17 Baking and Cooling

18 Understanding Cake Making Cooling and Removing from Pans Cool layer cakes and sheet cakes 15 minutes in pans, and then turn out while slightly warm. They are too fragile to turn out when hot, and they may break. Turn out layer cakes onto racks to finish cooling. Cool angel food cakes upside down in pans. Support the edges of the pan so the top of the cake is off the bench. 18 Baking and Cooling

19 Understanding Cake Making Cooling and Removing from Pans To turn out sheet cakes: Sprinkle top lightly with granulated sugar. Set an empty sheet pan on top, bottom side down. Invert both pans. Remove top pan. Peel parchment off cake. 19 Baking and Cooling

20 Understanding Cake Making At high altitudes, atmospheric pressure is much lower than at sea level. Formulas must be adjusted to suit baking conditions over 2,000 or 3,000 feet (600 or 900 m) above sea level. Leavening Gases expand more when air pressure is lower, so baking powder and baking soda must be decreased. Creaming and foaming procedures should also be reduced so less air is incorporated. 20 Altitude Adjustments

21 Understanding Cake Making Tougheners: Flour and Eggs Cakes require firmer structure at high altitudes. Both eggs and flour must be increased to supply proteins for structure. Tenderizers: Shortening and Sugars Shortening and sugar must be decreased to make the structure of the cake firmer. 21 Altitude Adjustments

22 Understanding Cake Making Liquids At high altitudes, water boils at a lower temperature and evaporates more easily. Liquids must be increased to prevent excess drying both during and after baking. Baking Temperatures Increase baking temperatures about 25°F (14°C) above 3,500 feet (1050 m). Pan Greasing High-fat cakes tend to stick at high altitudes. Grease pans more heavily. Remove baked cakes from pans as soon as possible. 22 Altitude Adjustments

23 Icings: Production and Application Icings have three main functions: 1.They improve the keeping qualities of the cake by forming a protective coating around it. 2.They contribute flavor and richness. 3.They improve appearance. 23 Producing and Handling Basic types

24 Icings: Production and Application 24 Producing and Handling Basic Types There are six basic kinds of icing: 1.Fondant 2.Buttercream 3.Foam-type icing 4.Fudge-type icing 5.Flat-type icing 6.Royal or decorator’s icing In addition, we consider two other preparations for cakes: 1.Glazes 2.Fillings

25 Icings: Production and Application Fondant A sugar syrup that is crystallized to a smooth, creamy white mass. When applied, it sets up into a shiny, non-sticky coating. Because it is difficult to make in the bakeshop, fondant is almost always purchased already prepared. 25 Producing and Handling Basic Types

26 Icings: Production and Application Buttercreams Light, smooth mixtures of fat and confectioners’ sugar. May also contain eggs to increase smoothness or lightness. Simple buttercreams are made by creaming together fat and sugar to the desired consistency and lightness. 26 Producing and Handling Basic Types

27 Icings: Production and Application Buttercream Meringue-type buttercreams Prepared by first beating egg whites and adding a boiling syrup or just sugar. Soft butter is then mixed into the meringue. French buttercreams Similar to the meringue type. The foam is made with egg yolks (and, sometimes, whole eggs) and boiling syrup. 27 Producing and Handling Basic Types

28 Icings: Production and Application Buttercream Use buttercreams in cool weather only. Blend a small quantity of emulsified shortening with the butter to stabilize it. 28 Producing and Handling Basic Types

29 Icings: Production and Application Foam-Type Icings Are simply meringues made with a boiling syrup. Sometimes called boiled icings. Some also contain stabilizing ingredients like gelatin. These icings are not stable. They should be used the day they are prepared. 29 Producing and Handling Basic Types

30 Icings: Production and Application Flat Icings Also called water icings. Simple mixtures of 10X sugar, water, and sometimes corn syrup and flavoring. Flat icings are warmed to 100°F (38°C) for application and are handled like fondant. 30 Producing and Handling Basic Types

31 Icings: Production and Application Fudge-Type Icings Rich, cooked icings. Fudge icings are heavy and thick, and may be flavored with a variety of ingredients. Fudge icings are stable and hold up well on cakes and in storage. To use stored fudge icing, warm it in a double boiler until soft enough to spread. 31 Producing and Handling Basic Types

32 Icings: Production and Application Royal Icing Similar to flat icings, but much thicker. Made with egg whites, which make it hard and brittle when dry. Also called decorating or decorator’s icing. It is used almost exclusively for decorative work. 32 Producing and Handling Basic Types

33 Icings: Production and Application Glazes Thin, glossy, transparent coatings that give shine to baked products and help prevent drying. The simplest glaze is a sugar syrup or diluted corn syrup brushed onto coffee cakes or Danishes while the glaze is hot. Ganache is a mixture of heavy cream and melted chocolate. Though not transparent, it is used like other glazes to give a thin, shiny coating to cakes and other desserts. 33 Producing and Handling Basic Types

34 Icings: Production and Application Fillings Fruit Fillings Fruit fillings may be cooked or uncooked. Cream Fillings Cream fillings include pastry cream and various pudding-type preparations. Whipped Cream Whipped cream is used as a dessert topping, filling, and frosting. 34 Producing and Handling Basic Types

35 Icings: Production and Application Selection of Icing In general, use heavy frostings with heavy cakes and light frostings with light cakes. Use the best-quality flavorings, and use them sparingly. The flavor of the frosting should not be stronger than that of the cake. Use coloring sparingly. Light, pastel shades are more appetizing than loud colors. 35 Assembling and Icing Cakes

36 Icings: Production and Application Small Cakes Cupcakes are iced by dipping the tops in a soft icing. Petits fours are tiny cakes cut from sheet cakes. Sheet Cakes Sheet cakes are ideal for volume service because they require little labor to bake, ice, and decorate. They keep well as long as they are uncut. 36 Assembling and Icing Cakes

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