Presentation on theme: "Cakes There are four main cakes making methods"— Presentation transcript:
1 Cakes There are four main cakes making methods Whisking- Swiss rolls, sponge cakesRubbing in – scones, rubbed in cakesMelting-gingerbreadCreaming and all in one -Victoria sandwich cakes.
2 Modifying cakes You can modify cakes by- Using wholemeal flour Adding flavourings such as lemon zest, dried fruitDecorating their surfaceEnrobing with chocolate, icing or marzipan
3 Functions of cake ingredients Fat is added for-flavour,extends shelf life,when margarine is creamed with sugar, it traps air which acts as a raising agent.
4 Functions of cake ingredients Sugar-sweetensadd colour as the sugar caramelises on heatingsoftens the structure.
5 Functions of cake ingredients Eggs-trap air to help the mixture rise,acts as emulsifier in creaming and all in one cakes,add colour,helps form structure as they coagulate on heatingprovide moisture which converts to steam on heating.
6 Functions of cake ingredients Flour-forms the structure of the cake,dextrinisation of starch gives colour,bulk ingredient.
7 Aeration Aeration is incorporating air in a mixture. This happens in different ways depending on the method used.CreamingSugar and fat beaten together traps air.SievingFlour traps air in the flour particlesWhiskingEggs and sugar together traps air.