Cakes Flashcards
If fat is high…
Use the creming method or two-stage method.
The two-stage method may be used if the percentage of sugar is over 100% and if the fat is emulsified shortening. Otherwise, creaming method
If fat is low & eggs and sugar are high…
Use an egg-foam method
Creaming method
Cake-mixing method involving mixing flour and eggs into creamed sugar and fat; also used for some muffins and coffee cakes.
Two-Stage Method
aka blending method. Mixing method for high-fat, high-ratio cakes using emulsified shortening; it requires the addition of liquids in two stages.
When mixing cakes, all ingredients should be at room temp. T/F?
True.
Foaming method
A cake-mixing method that incorporates whipped eggs into a batter.
Angel Food Method
Mixing method for angel food cakes, involving folding dry ingredients into an egg-white foam.
Chiffon method
A cake-mixing method involving folding an egg-white foam into a mixture of flour, egg yolks, sugar, and liquids.
Angel food cake contains no fat. T/F?
True
Royal icing
An icing made of confectioners’ sugar and egg whites, used for decorating.
Glaze
(1) A stock reduced until it coats the back of a spoon. (2) A shiny coating, such as a syrup, applied to a food. (3) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.
Ganache
A rich cream made of heavy cream and chocolate.
Fondant
A smooth, creamy white icing or candy consisting of very finely crystallized sugar syrup.
Buttercream
An icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup and, sometimes, other ingredients.
Foam icing
Meringue made with boiling syrup that may contain stabilizing ingredients like gelatin. Also called boiled icing.
Flat icing
A mixture of 10X sugar, water, and, sometimes, corn syrup and flavoring. Also called water icing.
Fudge icings
Rich cooked icing that is heavy and thick; it may be flavored with a variety of ingredients, and it is often somewhat like candy.
Royal icing
also called decorating or decorator’s icing, is similar to flat icings except that it is much thicker and is made with egg whites, which make it hard and brittle when dry. It is used almost exclusively for decorative work.
