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 to cause reactions that produce specific effects. – Butter cakes, like pound & most layer cakes, get their soft, fine texture & moistness by first creaming together fat & sugar, adding eggs, & slowly incorporating dry ingredients into the mixture while alternating with a liquid such as milk or buttermilk. – Angel food, sponge, and chiffon cakes get their signature airy, foamlike textures when whole eggs or egg whites are whipped until voluminous, then folded into the batter. So, whatever cake you are making, be sure to follow the recipe instruction closely. The order and method described really counts when cake baking.

Know your oven Get an oven thermometer Bake the cake in the middle Gently close the oven door To check for doneness, lightly press the center of the cake (if it springs back it’s done) or insert a wooden pick (it should come out clean).

Choose the proper pan size and color Cakes increase in volume during baking so use the correct size or adjust correctly Color is important too-glass or dark nonstick pans usually require a 25 degree reduction.

Flour Use the right flour for the recipe. – Cake flour has the least protein and yields extra- light baked goods – Bread flour has the most gluten and is used for denser items – All-purpose is in the middle and produces tender cakes. Weigh, don’t measure flour. – Weight is the only accurate way to measure flour.

Chemistry Counts Remember the function of the ingredients: Flour-thickens the batter and provides gluten, the protein that give the cake structure. Over mixing the batter will make the cake tough. Leaveners- produce bubbles which are trapped by the starch in the batter and expand during cooking, causing the cake to rise. Fats-help stop gluten formation while providing moisture for the cake. Sugar-breaks up gluten, keeping the texture tender; it absorbs liquid, keeping the cake moist; and it caramelizes in baking, enriching flavor & helping it brown. Eggs-firm up in the oven, helping the cake batter to set. It also emulsifies the fat and liquids to form an even texture.

Ingredients continued Room temperature ingredients are best because they blend together more easily.

Cool your cake On a wire rack for at least 20 minutes, then remove from pan.

Frost Put a small dollop of frosting in the center of the cake plate, and place the first layer on top. Use an offset spatula to frost the top, add the next layer, then coat the whole cake with a thin layer of frosting (called the crumb coat it holds loose crumbs in place). Place the cake in the refrigerator or freezer for 15 minutes, then remove and finish frosting. Start at the top, then the sides.