1. Cake Making

2. Preparation

3. Preheat the oven to the required temperature
Arrange the oven shelves in the right position
Collect the utensils needed
Measure the ingredients
Prepare the cake tin
Start making the cake

4. Use of raising agents

5. What are raising agents?
Substances that help flour rise.
Usually used in making cakes, buns or bread to make them light, tasty and easy to digest.
Types include air, steam and chemical raising agents.

6. Chemical raising agents
Commonly used
raising agents
Air
Moisture
Chemical raising agents
Video

7. Chemical raising agents
Commonly used
raising agents
Principles:
Air expands when heated, thus pushing the flour mixture up and making it light in texture.
Air
Moisture
Chemical raising agents

8. Chemical raising agents
Commonly used
raising agents
We can incorporate air into the flour mixture by:
Air
Sieving flour
Moisture
Chemical raising agents

9. Chemical raising agents
Commonly used
raising agents
We can incorporate air into the flour mixture by:
Air
Beating the mixture
Moisture
Chemical raising agents

10. Chemical raising agents
Commonly used
raising agents
We can incorporate air into the flour mixture by:
Air
Rubbing fat into flour
Moisture
Chemical raising agents

11. Chemical raising agents
Commonly used
raising agents
We can incorporate air into the flour mixture by:
Air
Creaming fat and sugar
Moisture
Chemical raising agents

12. Chemical raising agents
Commonly used
raising agents
We can incorporate air into the flour mixture by:
Air
Whisking eggs
Moisture
Chemical raising agents

13. Chemical raising agents
Commonly used
raising agents
Principles:
When the mixture is heated, the moisture changes to steam and its volume can increase up to 1600 times slowly. This can help the mixture rise.
Air
Moisture
Chemical raising agents

14. Chemical raising agents
Commonly used
raising agents
Principles:
When a chemical raising agent is mixed with moisture and heated, it produces carbon dioxide.
Carbon dioxide expands when heated and makes the flour mixture rise.
Air
Moisture
Chemical raising agents

15. Chemical raising agents
Commonly used
raising agents
Common examples:
Air
Moisture
Chemical raising agents
Baking powder and bicarbonate of soda

16. Chemical raising agents
In making flour mixture, air is incorporated while moisture and chemical raising agents are added.
Moisture
Chemical raising agents
Air

17. When heated, different raising agents expand and push up the mixture, making it rise.

18. In further cooking, the gluten around the gas bubbles hardens
In further cooking, the gluten around the gas bubbles hardens. This fixes the shape of the mixture.

19. Cake-making
methods
Rubbing-in method
Creaming method
Whisking method

20. Characteristics of cakes made: With less fat. With rough texture.
Cake-making
methods
Rubbing-in method
Rubbing-in method
Creaming method
Examples:
Rock buns
Coconut loaf
Cheese scones
Whisking method

21. Rubbing-in method Basic proportions Basic ingredients Flour 100 g
Fat /3 - 1/2
Sugar /3 - 1/2
Basic ingredients
Flour g
Baking powder tsp
Butter or margarine g
Castor sugar g
Egg /2
Milk or water /2 tbsp
Video

22. Pastry blender Uses: Advantages: Cut fat into flour. Save time.
Prevent the fat from melting during rubbing-in.
Video

23. Characteristics of cakes made: Have more fat, sugar and egg.
Rich and moist.
Can be stored longer.
Cake-making
methods
Rubbing-in method
Creaming method
Creaming method
Examples:
Queen cakes
Victoria sandwich
Whisking method

24. Creaming method Basic proportions Basic ingredients Flour 100 g
Fat /2 - 1
Sugar /2 - 1
Basic ingredients
Flour g
Baking powder tsp
Butter g
Castor sugar g
Eggs
Milk optional
Video

25. Characteristics of cakes made: Have light texture and look porous.
They have no fat, they will get dry easily.
Cake-making
methods
Rubbing-in method
Creaming method
Examples:
Steamed sponge cake
Sponge cake
Whisking method
Whisking method

26. Whisking method Basic proportions Basic ingredients Flour 50 g Egg 1
Sugar g
Flour g
Flour g
Castor sugar g
Eggs
Basic ingredients
Video

27.    Tips for whisking Keep eggs at the room temperature.
If the weather is cool, put the mixing bowl over a pan of hot water when whisking. 
Besides electric mixer, we may whisk either with a balloon whisk or a rotary whisk.

28. Notes Make sure the oven temperature is correct.
Do not open the oven door while the cake is baking.
Test the cake before taking it out.
Cool the cake on a cooling rack before decorating or serving.

29. 1
Ways to test
a cake 2 3
Video

30. Removing a cake from a tin
After cooling the cake a little, insert a palette knife or a round-ended knife between the tin and the cake.
Slide the knife gently around the sides.
Video

31. Baking problems 1 2 3 4 5 6

32. Baking problems 1 2 3 4 5 6 Too hard Oven not hot enough.
Baked too long.
Not enough air added.
Too little raising agent.
Too much liquid, flour or fat.

33. Baking problems 1 2 3 4 5 6 Too dry Not enough liquid. Too much flour.
Too much raising agent.

34. Baking problems 1 2 3 4 5 6 Large holes, rough texture
Too much raising agent.
Flour not mixed well.
Oven is too hot.
Over beating.

35. Baking problems 1 2 3 4 5 6 Sunk in the middle Too much raising agent.
Not enough baking time.
Oven door opened during baking.
Uneven heat in the oven.

36. Baking problems 1 2 3 4 5 6 Poor shape, uneven raising
Tin not lined evenly.
Mixture not spread evenly.
Flour and raising agent not mixed well.

37. Baking problems 1 2 3 4 5 6 Cracked or peaked surface
Baking tin is too small.
Too much flour.
Oven is too hot.
Placed too high in the oven.

38. THE END