1. Cake Notes Goodston Productions

2. Types Shortened or butter = made with SOLID fats like butter, margarine, or veg shortening. Have a fine texture and are light, tender, and moist.

3. Types Foam/Sponge/Unshortened = Made WITHOUT shortening. Leavened with air beaten into eggs. Have a light texture.

4. Types Chiffon = Made with OIL. Use lots of eggs = light characteristic.

5. What ingredients do cakes use? Lets look at the ingredients and what their purpose is in making cakes?

6. Flour -Forms the framework or structure of the baked product. Cake flour can be used. It is finer in texture and makes lighter cakes and contains less gluten -All purpose flour can be used but produces a heavier product. These types flours are not interchangeable.

7. Leavening Agents Necessary for batters and doughs to rise and become light and porous Butter cakes use baking powder or soda. These are considered chemical leavening agents. Sponge cake uses eggs. Beating the eggs whites adds air or gas to help the cake rise.

8. Liquids -Milk is used most often. It provides moisture and blends together other ingredients -Converts to steam when heated -Helps product to rise -Some other liquids would be juice or water. -This would be a binding agent.

9. Fats & Oils - shortening - Shortening is solid fat – improves texture and keeps quality. Fats also add color, flavor, tenderness and moistness -Examples- butter, margarine, shortening, and oil

10. Sweeteners -Add flavor and tenderness to baked products & improves texture. -Helps cake to brown. -Examples- granulated sugar, brown sugar, powdered sugar, molasses, corn syrup, and honey Either brown or white can be used.

11. Eggs -Improve color and texture. Add flavor and richness as well -Binds ingredients together -Traps air for leavening when beaten Beaten eggs will make cake light and fluffy

12. Flavorings -Enhances a baked good’s aroma and taste -Examples- salt, sugar, herbs, spices, chocolate and extracts (vanilla, almond, lemon)

13. Salt -Adds flavor -Enhances the flavors of other ingredients

14. Baking Pans Some general rules to remember when choosing the type of baking pan – Follow the recipe directions for size and shape. Remember that changing the size or shape will change the baking times – Grease and/or flour as per recipe directions – Glass dishes need a lower baking temperature

15. Types of Pan for Baking Cakes Cake Pan (can be glass or metal) Used for shortened cakes Rectangular PanSquare Pan Round panGlass Dishes

16. Types of Pan for Baking Cakes Foam, Sponge or Unshortened cakes can use Tube Pan Bundt Pan

17. Types of Pan for Baking Cakes Chiffon Cakes Tube Pan Bundt Pan

18. Info Cakes can be mixed in a variety of ways. Follow recipe directions for best results. Can be baked in the microwave but they will not brown. Frosting for cakes can be cooked or uncooked. Cakes are not considered nutritious.