1. Food Service 2: Unit 10 Cakes and Icing

2. Cake Ingredients FatButter, margarine, and shortening. (Shortening holds more air than other types of fat which improves creaming qualities and tenderizes bakes products) Cake flourA soft wheat flour that contains a low amount of protein and high amounts of starch. It has a less dense texture than other flours and a finer crumb. It does NOT form gluten readily resulting a more delicate finish. EggsAdds moisture and nutritive value. (Restaurants commonly use frozen eggs due to convenience) SugarSweetener, adds tenderness and color through caramelization (Types are granulated, powdered, and brown sugar) Baking PowderLeavening agent. (releases gases on contact with moisture and again during the baking process) MilkAdd moisture and tenderness to the cake. (liquid or dry form) FlavoringsAdds flavors. ( pure extract and imitation extracts)

3. 1. Two-Stage Method (the most basic and simplest blending method) 1. All ingredients are carefully weighed and measured out. 2. Blend all dry ingredients, fat, and part of the milk at slow speed. 3. In a separate bowl, blend eggs and remaining milk. 4. Add egg mixture to batter in thirds; mix well to ensure a smooth, uniform batter. NOTE: The bowl must be scraped down so all ingredients are blended and a smooth batter is obtained.

4. 2. Creaming Method (Involves mixing the fat, sugar, salt, and spices together to a creamy consistency before any other ingredients are added.) 1. Cream the fat, sugar, salt, and spices together to a creamy consistency before adding any other ingredients. 2. Add in the eggs one at a time and blend well. 3. Add the liquid alternatively with the sifted dry ingredients so batter does not curdle. Mix until a smooth batter is formed. 4. Add the flavoring and blend thoroughly. NOTE: The bowl must be scraped down so all ingredients are blended and a smooth batter is obtained.

5. 3. Sponge Method (Known as the “whipping” method because it produces a light, fluffy batter) 1. Warm the eggs and sugar to between 100 degrees and 105 degrees over a hot water bath while whisking continually. 2. Remove from water bath and place in the mixer. 3. Whip on medium high speed until the mixture appears to have peaked in volume. 4. Slowly add any liquid and flavoring required by the recipe. 5. Gently fold in the sifted dry ingredients to ensure smooth and uniform batter. Do not over fold. Will decrease volume size, and cake will be dense.

6. The Components of Baking Cakes Baking Cakes: The amount of cake batter required varies depending on the type and size of the cake. Baking time and temperature can vary depending on the size of the pan. If temperature is too low the cake will rise and then fall turning into a dense, heavy texture. If temperature is too high the cake “outside” will bake too rapidly and form a crust, which can burst and expand. Preparing Cake Pans: Prepared by covering the bottom of the pan with parchment paper and greasing the sides lightly with shortening or pan grease.  Butter is not recommended alone because it’s prone to burning and can produce a bitter, burnt-tasting crust. Cakes should be placed in the middle of the preheated oven where heat is evenly distributed and pans should be placed where they are not touching one another.

7. The Components of Baking Cakes (cont.) Baking Time: Stage 1 The cake is placed in the oven and starts to rise. The lowest oven temperature should be used to prevent overly quick browning and to keep a crust from forming. Stage 2 The cake continues to rise and the top surface begins to brown. The oven door should not be opened at this stage. Stage 3 The rising stops and the surface of the cake continues to brown. The oven door can be opened if necessary, and the heat can be reduced if browning too quickly. Stage 4 The cake starts to shrink, leaving the sides of the pan slightly. The oven door can be opened and the cake can be tested for doneness.

8. The Components of Baking Cakes (cont.) Testing for Doneness: Insert a wire tester or a toothpick into the center of the cake. The cake is done when the tester is dry when removed, with no batter sticking to it. The test method is used for heavier cakes (fruitcake) where the top surface of the cake is pressed with a finger to determine firmness. Cooling Cakes: Place baked cakes on cooling racks to circulate air around the pan. Allow a minimum of 5 minutes before removing a cake from a pan. Flip pan upside down to remove cake.

9. (sugar based coating often spread on the outside or between layers of baked goods) ButtercreamMade by creaming together shortening or butter, powdered sugar and sometimes eggs. Flat IcingPrepared by combining water, powdered sugar, corn syrup, and flavoring and then heating the mixture. Commonly used on Danish pastries, sweet rolls, and doughnuts. Foam IcingPrepared by combining sugar, glucose, and water, boiling the mixture Fudge IcingRich, heavy-bodied icing that is usually prepared by adding a hot liquid or syrup to the other ingredients while whipping to obtain smoothness. FondantRich, white, cooking icing that hardens when exposed to air. Prepared by cooking sugar, glucose, and water. Most difficult and time consuming type of icing to prepare. Can be colored and flavored as desired. Royal IcingSimilar to flat icing, but the addition of egg whites produces a thicker icing that hardens to a brittle texture. Used for making decorative flowers for cakes and used in window displays. GlazeThin, transparent coating of icing that is poured over a baked product. Made by thinning down and heating fruit purees, fruit juices, chocolate, or coffee. Help to extend shelve life by sealing in moisture. Icings