1. Baking Basics
Chapters 44, 46 and 47

2. Basic Baking Ingredients
Flour
Liquid
Leavening Ingredients
Fats
Sweeteners
Eggs
Flavorings

3. Balancing Structure of Cakes
More sugar than flour
More egg than fat
More liquid than sugar
Proper amount of leavening

4. Flour
Certain proteins in flour combine with liquid to create an elastic substance called GLUTEN
Gluten affects the texture and rising of baked products

5. Liquids & Flour Affects texture & rising ability
Create batters & Dough
Batters have higher portion liquid, dough has higher portion flour

6. Batter & Dough
Pour Batter: Cakes & pancakes (= amount of liquid & flour)
Drop Batter: Quick breads & cookies (2 parts flour to 1 part liquid)
Soft Dough: Yeast breads & rolled biscuits (3 parts flour to 1 part liquid)
Stiff Dough: Piecrusts & rolled cookies (8 parts flour to 1 part liquid)

7. Leavening Agents
Substance that triggers a chemical reaction, making a baked product grow larger, or rise
Air
Steam
Baking powder
Baking Soda
Yeast
Baking powder has baking soda and an acidic substance, such as cream of tarter, and doesn’t need an extra acidic ingredient, unlike baking soda

8. Fats Add volume by trapping air
Brown products, making more appealing look
Butter adds flavor
Butter
Margarine
Shortening (Crisco)

9. Sweetners Add flavor, tenderness and brown products Sugar Honey
Molasses
Corn Syrup
Honey provides more moisture than sugar
Corn syrup creates a sweet and chewy texture, most commonly used in frostings and candy

10. Eggs Add flavor, richness and tenderness Binding Add air & volume
Set structure when heated
Must be added 1 at a time to help trap air from creamed mixture

11. Flavorings Extracts Fruits, nuts & syrups
Maple, almond or vanilla
Fruits, nuts & syrups
Sweetened or unsweetened chocolate

12. CAKES
Chapter 46

13. Conventional 2. Cream the solid fat and sugar
1. Sift dry ingredients
2. Cream the solid fat and sugar
3. Beat eggs in (1 at a time)
4. Mix liquids in separate bowl
5. Add dry and liquid to creamed mixture alternately
Shortened- Butter cakes

14. Examples include flour and powdered sugar
Sift
Combine dry ingredients and press through a screen/filter incorporating air into the ingredient.
Examples include flour and powdered sugar
Shortened- Butter cakes

15. What is the difference between cupcakes & cakes?
Cupcakes usually require a lower cooking temperature, especially considering the size
Smaller the size, shorter the cooking time
Cupcakes bake for a shorter period of time

16. Keeps surface from drying out and “glues” layers together
Decorating Cakes
Keeps surface from drying out and “glues” layers together
Compliment flavor and appearance

17. Buttercream
Easy to spread, has a sweet flavor and soft, smooth texture
Basic Ingredients:
1 c Fat
4 c Powdered Sugar
2 T Milk
1 T Meringue Powder
1 t Flavoring
Add more milk to change the texture and thickness
Most icing found in the supermarket in the cake mix section is basic buttercream.
Meringue Powder (which is dried egg whites)

18. Fudge Can be as thick preferred
Other flavors, such as almond, peanut butter or mint, are often added.
Basic Ingredients:
1 c Butter, Shortening
3 T Cocoa (or more)
4 c Powdered Sugar
1/3 c Milk
1 t Flavoring