Cakes Flashcards
Types of cakes
High fat or shortened cakes
Low fat or foam type cakes
Mixing methods of high fat cakes
a. Creaming method
b. Two Stage Method
Basic mixing method of Low fat cakes
a. Foaming or sponge method
b. Angel sponge method
c. Chiffon method
Fat used in creaming method
butter or premium margarine
Sponge cakes contain:
Egg foam that contains yolks
Egg whites for Angel Food should be:
Whipped until they form soft but not stiff peaks
Angel food and Chiffon cake mixing difference:
In angel food, dry flour-sugar mixture is folded to the egg foam
in chiffon cakes, a batter containing flour, egg yolks, vegg oil and water ia added into the whites.
Egg whites for chiffon should be:
Whippes until firmer than Angel food, but do not let it dry.
Promotes even blending of ingredients
Emulsifiers
Pan preparation for High fat cakes:
Layer pans should be greased
Pan preparation for sheet cakes:
Line the pans with greased parchment.
While making cake batters,
Prepare the pans.
Why pre heat the oven
to promote even coagulation of proteins.
Reason not to open pan until cake finished rising:
Will cause the cake to fall.
Three main functions of icing:
- Contribute flavor and richness
- Improve appearance
- They improve keeping qualities by forming protective coatings around the cake
Types of icings
- Fondant
- Buttercreams
- Foam-type icings
- Fudge-type icings
- Flat-type icings
- Royal or Decorator’s icing
- Glazes
A sugar syrup crystallized to a smooth creamy white mass.
Fondant
Light smooth mixture of fat and sugar
Buttercream icing
Sometimes called boiled icing, are meringues made with a boiling syrup.
Foam icing
Rich and heavy, made somewhat like candy. Are stable unlike foam icing.
Fudge icing.
Also called water icing. Made with confectioners sugar, water, and corn syrup.
Flat icing.
Also called Decorator’s icing. Similar to flat icing except much thicker and made woth egg whites.
Royal icing
Thin glossy transparent icing that give a shine and prevent drying.
Glaze
