1. Cakes making methods Starter: What are the ingredients that make up most cakes? Tip you should remember this from year 8 if not look around the room to look for clues

2. Cake making methods Creaming Rubbing–in Melting Whisking

3. Air is trapped in the sieving the flour and by lightly (with finger tips) rubbing the fat in to the flour. Raising agents in the flour help the cake to rise Rubbing -in (More flour than fat)

4. (High proportion of sugar ingredients) Fat and sugar ingredients are melted in a saucepan Texture tends to be much heavier than other cakes and wont rise much Bicarbonate of soda can be used to create a lighter texture Melting

5. Creaming (Traditional and all-in-one) (Half or more than half fat to flour) Air is trapped by creaming the sugar and fat together This give a lighter texture

6. Whisking (No fat. Short life as this relies on air trapped by the whisk) Eggs and sugar whisked together to trap air (aerate)

7. Adapting cakes What could you add to cakes to change the flavour the texture the colour What could you change to make cakes healthier? (think about what you need to eat more of and what you need to eat less of)

8. Function of Ingredients Flour Self raising flour has own raising agent to help cake rise Soft flour with a lower gluten content produces a soft, even texture The gluten in the flour forms the main structure by trapping air and setting when heated

9. Function of Ingredients Fat Soft margarine creams easily with the sugar Gives colour and flavour Entangles and holds air bubbles in the mixture as creamed with sugar Helps keep food products moist and extend shelf life

10. Function of Ingredients Eggs Add colour and flavour Protein in egg holds air, acts as a raising agent Sets when baked (coagulates) Helps form the framework of cake with the gluten from the flour Binds the ingredients together

11. Function of Ingredients Sugar Sweetens flavour of cake mixture Caster sugar’s smaller granules dissolve quicker Helps brown the outside layer as it caramelises Increases bulk of mixture When creamed with fat, sugar helps to hold air, acts as a raising agent