Transcript Chapter 6 Nutrition - Culinary Arts Class

Cakes and Icings
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Chapter Objectives
1. Demonstrate the five basic cake mixing
methods.
2. Describe the characteristics of high-fat
cakes and low-fat cakes.
3. Prepare high-fat, or shortened, cakes and
low-fat, or foam-type, cakes.
4. Prepare the six basic types of icings.
5. Assemble and ice layer cakes, small cakes,
and sheet cakes.
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 Cakes
are the richest and
sweetest of all baked
products studied so far.
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Understanding Cake-Making

Basic Mixing Methods

High-fat or shortened cakes
Creaming method
 Two-stage or blending method
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
Low-fat or foam-type cakes
Foaming or sponge method
 Angel food method
 Chiffon method
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Creaming Method

Creaming or conventional method

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A long time standard for all butter
cakes
Still used for many butter cakes
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Two-Stage Method

Two-stage or blending method


Called two-stage method because
liquids are added in two stages
Developed for use with modern highratio shortenings
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Foaming or Sponge Method

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All egg-foam cakes are similar in
that they contain little or no
shortening and depend on the air
trapped in the beaten eggs for most
of leavening.
Includes whole egg
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Angel Food Method

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Similar to sponge method
Based on egg white foam and
contain no fats
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Chiffon Method

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Chiffon and angel food cakes are
based on egg white foams.
In angel food cakes a dry floursugar mixture is folded into the egg
whites. In chiffon cakes, a batter
containing flour, egg yolks,
vegetable oil, and water is folded
into the whites.
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Prepared Mixes



Many contain all the ingredients
except water and, sometimes, egg
Also contain emulsifiers to ensure
even blending
Most mixes produce excellent
volume, textures, and tenderness
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Cake Formula Types
High-fat cakes

The creaming method


The major disadvantage is its labor
intensification
The two-stage method

Because flour is mixed for long time, do the
following to prevent gluten from toughening
1.
Increase percentage of sugar
2.
Emulsified shortening, which blends through
to prevent toughness
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Cake Formula Types (cont’d)

Low-fat cakes



Low-fat cakes depend on the foaming
action of eggs for leavening
Sponge cakes have a springy texture
and are tougher
Flour for sponge cakes must be weak
to avoid making the cake tough
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Baking

Cake structure is fragile so proper baking
conditions are essential
1.
2.
3.
4.
5.
6.
7.
Preheat ovens
Make sure shelves are level
Do not let pans touch each other
Bake at correct temperatures
Do not disturb cakes until they are finished rising
and partially browned
Try to use steam for creamed and two-stage batters
Tests for doneness

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Shortened cakes shrink away from a bit
Cake is springy
Inserted tester comes out clean
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Cooling and Removing from Pans
1.
2.
3.
Cool layer cakes and sheet cakes 15
minutes in pans; turn out while slightly
warm
Turn out layer cakes onto racks
To turn out sheet cakes
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
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4.
Sprinkle top with sugar
Set empty sheet pans on top, bottom down
Invert both pans
Remove top pan
Peel off parchment paper
Cool angel food cakes upside down in
pans.
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Altitude Adjustments

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An important factor for cake baking
Temperatures must be adjusted if
over 2000-3000 feet above sea
level
Many flour and shortening
manufacturers supply high altitude
information
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Altitude Adjustment (cont’d)
1.
Leavening gasses expand more when air
pressure is lower

2.
Tougheners: flour and eggs
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3.
Both eggs and flour have to be increased to
supply proteins for structure
Tenderizers: shortening and sugar
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4.
so baking soda and powder must be decreased
Shortening and sugar must be decreased
Liquids

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At high altitudes water boils at lower
temperatures and evaporates more easily.
Liquids must be increased
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Altitude Adjustment (cont’d)
5.
Baking temperatures

6.
Pan greasing

7.
Increase baking temperatures by 25°
F above 3500 feet
Grease pan more heavily
Storing

Wrap or ice cake as soon as cool to
prevent drying
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Icing - Production and Application


Icing and frosting mean the same
thing - sweet coatings for cakes
and other baked products
Icings have 3 main functions:
1.
2.
3.
Improve keeping quality of cakes
Contribute flavor and richness
Improve appearance
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Six Types of Icing
1.
2.
3.
4.
5.
6.
Fondant
Fudge-type icing
Buttercream
Flat-type icing
Foam-type icing
Royal and decorator’s icing
There are two other preparations for cakes
1. Glazes
2. Fillings
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Fondant
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Fondant is a sugar syrup that has
crystallized into a smooth, creamy
white mass
Almost always purchased in readyto-use form
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Buttercream
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Icings are light, smooth mixtures of fat
and confectioners’ sugar. They may
contain eggs.
Three types:
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Simple buttercream
Meringue-type buttercream
French buttercream
The preferred fat for buttercream is
butter, especially sweet, unsalted butter,
because of its flavor and melt-in-your
mouth feel
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Foam-Type Icing

Foam-type, called boiled icings, are
simply meringues made with a
boiling syrup
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Flat Icing

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Also called water icing
Made of 10x sugar, and sometimes,
corn syrup, and flavorings
Used mostly for coffee cakes,
Danish pastry, and sweet rolls
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Fudge-Type Icing
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Rich cooked icings
Made like candy
Are heavy and thick
Used on cupcakes, layer cakes, loaf
cakes, and sheet cakes
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Royal Icings
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Called decorator’s or decorating
icing
Similar to flat icing but is thicker
and made with egg whites
Used almost exclusively for
decorative work
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Glazes
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Thin, glossy, transparent coatings
that give shine to baked products
and help prevent drying.
Types

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Sugar syrup
Fruit glazes
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Fillings
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Used between layers of cake
Used on jelly rolls, Danishes,
pastries
Types
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Fruit filling
Cream filling
Whipped cream
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Selection of Icing

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Use heavy frostings with heavy
cakes and light frostings with light
cakes
Use the best-quality flavorings,
and use sparingly. Don’t overpower
the cake.
Use color sparingly
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Small Cakes
1.
2.
Cupcakes are dipped in icing
Petit four are tiny cakes iced by
pouring fondant or flat icing over
them to cover completely
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