1. C AKE N OTES Everything you want to know about making perfect cakes!!

2. 2 M AIN K INDS : Shortened (or Butter Cakes) - Contain fat, usually butter, margarine or vegetable shortening - Examples: Devil’s Food Cake, Pound Cake Un-shortened (or Foam Cakes) - Contain no fats and are leavened by air and steam from beaten eggs. These cakes are light and fluffy. - Example: Angel Food Cake

3. C AKE I NGREDIENTS & P ROPORTIONS The correct proportions of each ingredient will produce a cake that is light and tender. Too much or too little of one or more ingredients may affect the finished product.

4. F AT AND S UGAR Fat and sugar will tenderize the gluten and make a light tender cake. A cake made with too much fat or sugar will be coarse and it may fall. A cake made with too little fat or sugar will make a cake tough.

5. F LOUR Too much flour will make a cake compact and dry. A cake with too little flour is coarse and it may fall.

6. E GGS o Too much egg will make a cake rubbery and tough.

7. M IXING o Cake batters should be neither over-mixed nor under-mixed. o Over mixing will cause the gluten to overdevelop and make the cake tough.

8. C AKE P ANS The correct pan size is important to produce a quality cake – measure the pan if in doubt. Grease pans for shortened cakes. Do not grease pan for un-shortened cakes. Pans should not be touching each other in the oven so the air can circulate.

9. B AKING Cakes should be baked just until they test for doneness. They can be tested with a toothpick inserted into the middle of the cake ( should come out clean) Or by lightly touching the top to see if the cake springs back. Cakes baked at too high a temperature will burn and for too long a time will be dry.

10. F ROSTING T ECHNIQUES Frosting is the glue that holds a cake together and adds flavor. Tips: 1. Freeze your cake before frosting it to keep the crumbs at bay. 2. Be sure the frosting is a smooth consistency so it can be spread easily. 3. Use a large amount of frosting to keep cake from being torn. 4. Dip the frosting knife in a glass of hot water to make the frosting glide easily over the cake – especially torn places. 5. When frosting the sides of the cake, point the knife DOWN ( not side to side ) and touch the bottom of the plate.