1. Chapter 8.3
Quick Breads and Cakes

2. Quick Breads
Quick breads: a chemically leavened bread that is not kneaded.
popular snack and dessert items
usually easy and quick to make
do not require a rising period
Examples: biscuits, scones, and muffins
8.3
Chapter 8 | Desserts and Baked Goods

3. Cake Batters
A batter is a semi-liquid mixture containing flour, liquid, and other ingredients.
typically has more fat and sugar than a dough
usually thin enough to be poured
8.3
Chapter 8 | Desserts and Baked Goods

4. Methods of Preparing Quick Breads and Cake Batters
Creaming Method:
Creams FAT and SUGAR first
Creates a very fine crumb and dense texture
Ex: Yellow butter cake
Foaming Method:
Foam EGGS (whole, yolks, or whites)
Gives cakes a light structure
Ex: Angel food or Chiffon cakes
Straight-Dough Method:
All ingredients are combined at once
Ex: Cornbread and blueberry muffins
Two-Stage Method:
Used to prepare HIGH-RATIO CAKES (cakes that contain more sugar than flour)
Combines soften or melted shortening to dry ingredients then blends half the liquid, gradually adding more liquid as needed.
Ex: Devil’s Food Cake

5. The Biscuit Method
Fat is RUBBED into flour mixture until the mixture produces a mealy or bumpy appearance
Produces a stiff batter with chewier texture
Used to prepare biscuits and scones

6. Icing
Icings, or frostings, are sweet coatings for cakes and other baked goods.
Icings have three main functions:
They improve the keeping qualities of the cake by forming a protective coating around it.
They contribute flavor and richness.
They improve appearance.
In general, use heavy frostings on heavy cakes, and use light frostings on light cakes.
8.3
Chapter 8 | Desserts and Baked Goods

7. Types of Icings Buttercream: Foam: most popular icing
made of sugar and fat
should be used at room temperature.
Foam:
made with hot sugar syrup
often called boiled icing since it is cooked
apply in thick layers to lemon or chocolate cakes

8. Types of Icings Fondant: Fudge Cooked sugar, water, and corn syrup
Often used on eclairs, petits fours, cakes, and napoleons
Becomes shiny, nonsticky coating when dried
Fudge
Uses cocoa, sugar, butter, and a liquid
Use on cakes
Apply while still warm
Holds well in storage

9. Types of Icings Ganache: Glaze: Royal Icing:
French term meaning smooth mixture of chocolate and cream
Used over cakes and tortes
Also used to make truffles
Glaze:
Simple corn syrup or can include a fruit or chocolate
Adds moisture, shine, and flavor to products
Drizzled rather than spread
Royal Icing:
Also called decorator’s icing
Only used for decorating
Dries brittle and is uncooked
Made from confectioner’s sugar and egg whites
Color can be added

10. Section 8.3 Summary
Quick breads and cakes are popular snack and dessert items and are usually easy and quick to make.
The mixing technique for biscuits and scones involves rubbing or cutting a fat into the flour until the mixture is mealy or bumpy in appearance.
Icings are sweet coatings for cakes and other baked goods. The types of icings are buttercream, fondant, foam, fudge, royal icing, and glaze.
8.3
Chapter 8 | Desserts and Baked Goods