Chapter 8.3 Quick Breads and Cakes

Quick Breads Quick breads: a chemically leavened bread that is not kneaded. popular snack and dessert items usually easy and quick to make do not require a rising period Examples: biscuits, scones, and muffins 8.3 Chapter 8 | Desserts and Baked Goods

Cake Batters A batter is a semi-liquid mixture containing flour, liquid, and other ingredients. typically has more fat and sugar than a dough usually thin enough to be poured 8.3 Chapter 8 | Desserts and Baked Goods

Methods of Preparing Quick Breads and Cake Batters Creaming Method: Creams FAT and SUGAR first Creates a very fine crumb and dense texture Ex: Yellow butter cake Foaming Method: Foam EGGS (whole, yolks, or whites) Gives cakes a light structure Ex: Angel food or Chiffon cakes Straight-Dough Method: All ingredients are combined at once Ex: Cornbread and blueberry muffins Two-Stage Method: Used to prepare HIGH-RATIO CAKES (cakes that contain more sugar than flour) Combines soften or melted shortening to dry ingredients then blends half the liquid, gradually adding more liquid as needed. Ex: Devil’s Food Cake

The Biscuit Method Fat is RUBBED into flour mixture until the mixture produces a mealy or bumpy appearance Produces a stiff batter with chewier texture Used to prepare biscuits and scones

Icing Icings, or frostings, are sweet coatings for cakes and other baked goods. Icings have three main functions: They improve the keeping qualities of the cake by forming a protective coating around it. They contribute flavor and richness. They improve appearance. In general, use heavy frostings on heavy cakes, and use light frostings on light cakes. 8.3 Chapter 8 | Desserts and Baked Goods

Types of Icings Buttercream: Foam: most popular icing made of sugar and fat should be used at room temperature. Foam: made with hot sugar syrup often called boiled icing since it is cooked apply in thick layers to lemon or chocolate cakes

Types of Icings Fondant: Fudge Cooked sugar, water, and corn syrup Often used on eclairs, petits fours, cakes, and napoleons Becomes shiny, nonsticky coating when dried Fudge Uses cocoa, sugar, butter, and a liquid Use on cakes Apply while still warm Holds well in storage

Types of Icings Ganache: Glaze: Royal Icing: French term meaning smooth mixture of chocolate and cream Used over cakes and tortes Also used to make truffles Glaze: Simple corn syrup or can include a fruit or chocolate Adds moisture, shine, and flavor to products Drizzled rather than spread Royal Icing: Also called decorator’s icing Only used for decorating Dries brittle and is uncooked Made from confectioner’s sugar and egg whites Color can be added

Section 8.3 Summary Quick breads and cakes are popular snack and dessert items and are usually easy and quick to make. The mixing technique for biscuits and scones involves rubbing or cutting a fat into the flour until the mixture is mealy or bumpy in appearance. Icings are sweet coatings for cakes and other baked goods. The types of icings are buttercream, fondant, foam, fudge, royal icing, and glaze. 8.3 Chapter 8 | Desserts and Baked Goods