1. CAKES MIXING AND BAKING Producing Cakes needs much precision than producing breads. Cakes are high in fat and sugar, creates structure that supports the Ingredients as well as to keep it light and delicate. Well balanced formula Scale ingredients accurately Understand basic mixing methods.

2. Cakes may be presented in many forms: Sheet cake Whole Cake Petit four

3. 2 Types of Cakes 1. High Fat/ Shortened Cakes ButterSugar Creaming Method Emulsified Method Shortening 2. Low Fat/ Foam Type Sponge Method - Warm Foaming Method - Cold Foaming Method Angel Food Method Chiffon Method

4. Creaming Method Also known as “conventional method”. This method is suitable for HIGH FAT CAKES EXAMPLE: BUTTER CAKE, FRUIT CAKE AND LEMON CAKE, POUND CAKE The butter and sugar are beat until fluffy or doubles the volume then Slowly add by eggs and dry ingredients.

5. Characteristic Cake texture is denser High is moisture and rich in flavor because it contains lots of fat Using Paddle attachment: Cream the softened butter then Added by sugar and beat for 10 mins Until light and fluffy

6. Emulsified Method Sponge Most commonly used in Bakery industry or large production of cakes Its Quick and Convenient Advantage of Using Emulsifier: Does not need to baked right away as they do not require air as leavening agent so it can waits for the oven. All Ingredients can whipped/blend together at one specific time (specific time will depend upon the manufacturer instruction For using the emulsifier product)

7. Sponge Method All Sponge cake have common Ingredients: All contain yolks and made With egg foam. 1.Warm Foaming Method 2. Cold Foaming Method Made with two steps:

8. Warm Foaming Method Eggs and sugar will be placed on the mixing bowl and whisk, Over simmering water (bain marie) until light, fluffy, pale in color and slightly thicken. Whisking on water bath --- helps the protein From egg to coagulate so it helps the structure In cakes.

9. Cold Foaming Method It is whisk straight in a mixing bowl or in the machine with high speed. The texture is coarser than using the warm foaming because some part Of sugar will be melted at the oven.

10. Chiffon Method The product texture is Light and airy Leavening Agent of Chiffon: Baking powder and air whipped from the eggwhites. It contains yolks, oil, water and flour that is mix together before adding The whipped eggwhites. Vegetable Oil is used instead of butter because it contributes moisture And gives the cakes longer shelf life than the one made with butter.

11. INGREDIENTS FOR MAKING CAKES 1.CAKE FLOUR -Low in protein content -  very little gluten -Provide smooth and softer texture 2. Eggs -Gives structure to the product -  as protein coagulate -Acts as a leavening agent -  the foams allows air to incorporate -Emulsifier between fat and water  added to creamed butter to emulsify and stabilize the mixture. 3. Sugar - Helps to stabilize whipped eggs and retain moisture in cakes. - Assist in Leavening process.

12. 4. Fat Butter Salted and Unsalted --- Market form. - provide flavor and melts in your mouth not like shortenig that leaves a thin film coat or a waxy mouthfeel after taste. - its harder to handle because its brittle and needs to keep chill. - More expensive.

13. Margarine - Made from animal or vegetable fat with flavoring ingredients and colour to imitate real butter. 2 Types a. Cake Margarinesoft and good creaming ability b. Pastry Margarinetougher, more elastic and waxy texture Used for laminated dough such as Danish and Puff Pastry. Cheaper than real butter.

14. Shortening - contains only fat and white in colour and bland. - Originally to replace lard. - It is made with vegetable fat or animal fat. a. All Purpose Shortening Used in products where shortening is creamed and rubbed into flour as pie dough and biscuits. b. High Ratio Shortening Has an emulsifier added sometimes called emulsified shortening. - this is often used in Icing or any product that includes high amount of liquid in air. - Gives lighter, fluffier texture and holds more liquid ingredients. - provide tenderness, moistness and finer crumb and longer shelf life.

15. Oil - vegetable oil usually used in bakery. - Oil is commonly used in quick breads, muffin and chiffon cake., it gives moist and tender but dense and coarse crumb. Milk - One of the Most important liquid in cakes. - It contributes texture, flavor, crust color, keep quality and nutritional value. - In cakes, milk helps to blend and provide richness in flavor. - Gives firm up the crumb in cakes, making them spongier and more resilient.