8.01 Prepare cake, frosting and fillings

Unshortened cake Lowest calories Foam cakes Contain no fat Angel food cake and sponge Leavened by air, which is beaten into eggs and by steam which forms during baking

Foam cakes Cling to the sides of pan Contain no fat Pans are not greased

Angel Food Cake Beaten egg whites makes rise Large volume with tender moist interior Cool upside down in the pan on the neck of the bottle ( without fat)

No chemical leavener, Leavened by air and steam Pound cakes Shortened Pound of butter, flour, eggs, sugar

Shortened cake Cut with thin sharp knife, applying gentle pressure Cooled in the pan for 10 minutes then remove & placed on a wire rack Dip knife into water between each slice to prevent frosting from sticking to the knife

chiffon cake Characteristics of shortened and unshortened

Chiffon Cakes Contain fat like shortened and beaten egg whites - unshortened Lowest fat content Cross between shortened and unshortened cakes Lowest saturated fat

Standard Mixing method Cream the sugar and fat Ingredients – room temperature

Well made shortened cake has rounded top, smooth crust High quality shortened cake has rounded top, thin evenly brown crust

Timesaving techniques Purchase ready-made cake - prepare homemade frosting Canned frosting Canned filling Box mix

Filling pan – Unshortened cake Fill pan 2/3 full Run spatula through the pan to remove air pockets Spread batter evenly

Prepare pans for shortened cakes Grease and line with wax paper Grease and line with parchment paper Grease and flour

Cake with a hump Remove hump from both layer with bread knife Lower oven temperature by 25 degrees

Check for doneness Toothpick or tester Middle springs back when pushed with finger Sides pull away from pan

Cut unshortened cake Bread knife using a sawing action

Frosting 2 layer cake Keep frosting covered in a bowl Remove hump with a bread knife Spread frosting from center outwards Frost top of first layer Stack Frost sides Frost top

Microwave Doesn’t bake well Cook in round pan

Frosting cakes Apply even pressure for linear effect Use hand to steady bag Fill pastry bag no more than ½ full Dip spatula in warm water for smooth finish Apply thin layer of frosting before decorating to secure loose crumbs

Refrigerate frostings Custard Cream cheese Meringue

Cost *Cost divided by servings = unit cost Ex. $8.00 divided by 16 slices = 50 cents Markup Unit cost x % markup = Unit cost + markup amount = cost per unit Ex. 40 cents x.50(%)=20 cents 40 cents + 20 cents = 60 cents

*Servings per cake Width x length divided by the cake size Ex. 18” x 26” cake and 2” X 2” slices are needed 468 divided by 4 = 117 slices Use a Round 8” cake pan for 14 to 18 ounces of high fat cake batter

*Storage Freezer storage – wrap the cake with plastic Single serving cake – packaged for sale – Place in air tight container

8.02Adapt cake, filling and frostings

*fruit puree Carbohydrates – nutritional value can be increased if substituted in the recipe Adds the fewest calories and fat grams

*Lower fat When lowering the fat content of a cake it will be less tender Margarine – fat substitute that keeps the fat content the same Substitute apple sauce for the oil in the recipes

*Sugar substitute Aspartame Splenda Does not brown well

*Chiffon Lowest saturated fat

*Unshortened cake Lowest calories

*Low fat frosting Fruit sauce

*Whipped cream High fat alternative to frosting

8.03 Examine Marketing issues

Decorating cakes Attend workshops Subscribe to Wilton cake decorating Visit local bakeries

Swiss buttercream Swiss meringue + butter

Simple butter cream Butter, solid shortening, powdered sugar, egg whites and flavoring

French Butter cream Beaten egg yolks

German buttercream Butter, emulsified shortening, fondant

Fudgey type icing Dense cakes

Cake decorating Master basic skills enables a decorator to adapt to changes in design trend Decorating techniques learned today will apply to changing trends Decorative trends typically involve changes in color and style

Why frost cakes? Improves appearance Improve the keeping qualities of the cake Contributes to flavor & richness

Types of Icings Royal icing - decorations Ganache – chocolate and cream Glaze - drizzled Buttercream Foam – hot sugar syrup Fondant Fudgey