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Chapter 13 Cakes and Icings. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook.

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Presentation on theme: "Chapter 13 Cakes and Icings. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook."— Presentation transcript:

1 Chapter 13 Cakes and Icings

2 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Cakes Are created from liquid batters with high fat and sugar contents. Ingredients are classified by function: –Tougheners –Tenderizers –Moisteners –Driers –Leaveners –Flavorings

3 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Cake Mixing Methods The goal of mixing cake batter is: –to combine ingredients uniformly –incorporate air cells –develop proper texture Cake Mixing Methods are divided into two categories: –High fat, whose structure relies on creamed fat and includes butter cakes and high-ratio cakes –Egg foam, whose structure relies on whipped eggs and includes genoise, spongecakes, angel food and chiffon cakes

4 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Types of Cakes

5 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Creaming Used for butter cakes & pound cakes. The ingredients should be room temperature, approx 70°F (21°C). Fat must be beaten until light & fluffy. The eggs must be added in small portions, with each one fully absorbed before the next one is added. The dry & liquid ingredients should be added alternatively to ensure the batter can absorb all of the liquid. -Butter-Cake-Recipes-Call-For- Creaming-Method

6 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Two Stage Used when = higher proportion of of sugar than flour by weight. High-ratio emulsified shortening is used to help absorb the liquid. Leavened by a chemical agent rather than use of whip Cake-Mixing-Like-the-Pros- With-the-TwoStage-Method

7 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Genoise Egg Foam Whole eggs are whipped until light and fluffy with sugar. No chemical leaveners. Slightly warming the egg mixture helps improve the volume Genoise with melted butter, will be more tender because they shorten gluten strands. Dry and usually soaked with flavor: liqueur, sugar syrup. watch?v=nKa1e_CpvoY

8 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Sponge Whip egg yolks and other ingredients. Egg whites are whipped with portion of sugar to form stiff peaks & fold into batter. Leavened with air but chemical leaveners can be added. As a genoise, oil or melted butter can be added. h?v=yI3PQ1baI4U&feature=r elated

9 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Angel Food Made with a large quantity of egg whites. Made in ungreased pans. Does not have chemical leavener. Contain no fat = low in calories. Not frosted typically. Topped with fruit, chocolate glaze or simple icing, whipped cream, etc. ?v=afzpDQIA5EI

10 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Chiffon Contains egg yolks and vegetable oil, increasing richness. Baked in an ungreased pan. Can be frosted with light butter cream or whip cream or topped with glaze. Lemon and orange = most traditional. Common to contain chocolate, nuts and other flavors. 99j3tQ

11 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Specific Gravity The amount of air incorporated into a batter relates to the quality, volume and appearance of the finished cake. –Too little air make a cake with tight grain and low volume. Too much air and the grain may be coarse. Specific gravity will indicate if a cake batter is properly mixed. It is a measurement of the weight of a mixture in relation to the weight of water. –Weight of ingredient / weight of water = specific gravity

12 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Panning Cake Batter Most pans must be greased or lined to prevent cakes from sticking. Fill pans no more than one half to two thirds full.

13 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Baking and Cooling Always preheat the oven before preparing the batter. Test for doneness: –Appearance – light golden brown; edges pull away from sides of the pan. –Touch – Springs back when lightly pressed –Cake tester – Comes out clean when inserted in center of cake. Generally allow a cake 10 to 15 minutes in its pan set on a cooling rack after taking it out of the oven. All cakes should be left to cool away from drafts or air currents that might cause them to collapse.

14 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

15 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Icings Or frostings, are sweet decorative coatings used as filling between layers or, as coating over the top and sides of the cake. There are several types: –Buttercream –Foam –Fudge –Fondant –Glaze –Royal icing –Ganache

16 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Types of Icing

17 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Troubleshooting Icing

18 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Assembling and Decorating Cakes Before a cake can be decorated it must be assembled and coated with icing or frosting. The goal is to fill and stack the cake layers evenly and apply an even coating of icing that is smooth and free of crumbs. Consider the flavor, texture and color of the components used as well as the number of guests served when designing a cake and selecting the filling and icing.

19 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Cake Decorating Techniques Side masking with nuts, crumbs or crushed cookies Stencils – creating a design on top of a cake with confectioner’s sugar or cocoa powder. Piping on icing in decorative patterns –Learning how to make a disposable icing cone from parchment- paper is a great time saver. Covering cake with rolled fondant

20 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Storing Cakes Plain cake layers or sheets can be stored for 2 or 3 days at room temperature when well wrapped. Iced or chilled cakes are usually refrigerated. Any cake containing custard filling, mousse or whipped cream must be refrigerated. Although cakes can be frozen with great success, icings and fillings do not freeze particularly well.

21 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products Packaged cake mixes are tremendous time savers. Results are consistent, although usually softer and more cottony than scratch cakes. Flavor also tends to be more artificial than scratch cakes. Icings, glazing and toppings are available. Icings are often exceedingly sweet and overpowered by artificial flavors and chemical preservatives. The products save time and have consistent results but are more costly than scratch products.


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