2. Types of Cakes
Shortened Cakes-
contain fat such as
butter, margarine, or
shortening. Also
called butter cakes.
Most are leavened
with baking powder or
baking soda.
3. Types of Cakes
Pound cakes are a type
of shortened cake that
do not contain a
chemical leavener.
4. Types of Cakes
Unshortened Cakes-sometimes
called foam cakes, contain no fat.
They are leavened by air, which is
beaten into eggs, and by steam,
which forms during baking.
Examples are angel food cake and
sponge cake. The difference
between these two is the egg
content. Angel food cake contains
just egg white. Sponge cakes
contain the whole egg.
5. Types of Cakes
Sponge cakes are made
with an egg foam that
contains yolks.
6. Types of Cakes
Chiffon Cakes-are a
cross between
shortened and
unshortened cakes.
They contain a fat like
shortened cakes and
beaten egg whites like
unshortened cakes.
7. Panning and Scaling Cakes
Baking pans are usually coated with fat and flour or lined with
parchment paper.
Commercial pan preparations are also available.
Pans should be filled one-half to two-thirds full.
Spread the batter evenly with an offset spatula.
When making multiple cakes or multi-layer cakes, fill the pans
to the same level.
Have the pans prepared before mixing the batter. Pans
should be filled as soon as possible after mixing is complete
so that air cells in the batter will not collapse.
8. Shortened Cakes
In order to get cakes consistent size, the batter is scaled
before it is panned.
Place pans in the oven so the heat circulates freely around
the cake.
The pans should not touch each other or any part of the
oven—this creates hot spots and the cake will bake unevenly.
9. Shortened Cakes
To test a cake for doneness-lightly touch the center with your
fingertip. If the cake springs back, it is done.
You can also insert a toothpick in the center of the cake, if it
comes out clean, the cake is done.
Look to see if the cake has pulled away from the sides of the
pan.
10. Shortened Cakes
Allow the cakes to cool in the pan for about 10
minutes.
To remove the cake from a pan, run the tip of a
spatula around the sides of the cake to loosen.
Invert the cooling rack over the top of the pan, and
gently flip the cooling rack and the pan. Carefully
remove the pan and place a second cooling rack
on top of the cake. Turn the cake so that it is right
side up. Let the cake layers cool before frosting.
11. Angel Food Cakes
1. Beat the egg whites with some
of the sugar
2. Carefully fold the flour and
remaining sugar into the beaten
egg whites.
3. Usually baked in an ungreased
tube pan.
12. Angel Food Cakes
The ingredients should be at
room temperature. Egg whites
that are cold will not achieve
maximum volume when
beaten.
After removing an angel food
cake from the oven,
immediately suspend the pan
upside down over the neck of
a bottle. This prevents the
loss of volume during cooling.
Cool completely before
removing from pan.
13. Angel Food Cakes
A high quality
unshortened cake has
a large volume, spongy
interior. It is tender
and moist but not
gummy.
14. Sponge Cakes
1. Beat the egg yolks until thick and lemon
colored.
2. Add the liquid, sugar and salt to the yolks.
Continue beating until thickened.
3. Gently fold the flour into the yolk mixture.
4. Fold the beaten egg whites into the egg yolk
mixture.
15. Chiffon Cakes
1. Combine the egg yolks,
oil, liquid and flavoring with
the dry ingredients.
2. Beat the mixture until
smooth.
3. Beat the egg whites with
the sugar and cream of
tartar.
4. Fold the egg white
mixture into the other
mixture.
16. Fillings and Frostings
Fluffy whipped cream,
creamy puddings, and
sweet fruits are popular
fillings for cakes.
Spread the fillings between
layers of cake or roll them
into the center of a jelly roll.
You can also spoon them
into a cavity dug into the
middle of the cake.
17. Frosting a Cake
1. Brush crumbs from the
surface of the layers.
2. Arrange strips of waxed
paper on a cake plate.
Cover only the edges of
the plate.
3. Frost the top of the bottom
layer.
18. Frosting a Cake
4. Put the top layer on
top of the frosting or
filling. Frost the sides
of the cake. Then
frost the top of the
cake.
5. Gently and slowly
remove each piece of
waxed paper from
under the cake.
19. Frostings
Cooked frostings-use the
principles of candy making.
They include ingredients
that interfere with the
formation of crystals in a
heated sugar syrup. They
you beat them until fluffy.
Uncooked frostings-are
made by beating the
ingredients together until
they reach a smooth,
spreadable consistency.
20. Buttercream Frostings
Simple buttercream-made by combining
butter, shortening, confectioner’s sugar,
egg whites and vanilla.
21. Buttercream Frostings
French buttercream-made
with beaten egg yolks and
butter.
Beat a boiling syrup into
beaten egg yolks and
whipping to a light foam.
Soft butter is then whipped
in.
This is a very rich, light
icing.
22. Buttercream Frostings
Italian buttercream-
made with Italian
meringue and butter.
Italian meringue is
made by beating a hot
sugar syrup into the
egg whites. Makes a
very stable meringue.
23. Making Italian Buttercream
Place the egg whites
and water in bowl of a
stand mixer. Whip until
they begin to foam.
Gradually add the sugar
and continue whipping
until the whites form stiff
peaks.
24. Making Italian Buttercream
Place the sugar in a
medium sized saucepan.
Slowly add the water
and place the pan over
medium high heat.
Cook the syrup until a
thermometer reads 248º-
250ºF.
25. Making Italian Buttercream
Turn the mixer to low speed
and carefully pour the syrup
between the whisk and the
side of the bowl.
Leave the mixer running and
cool the meringue to 80ºF.
Add the butter- 2
Tablespoons at a time.
Add your favorite flavoring.
26. Buttercream Frostings
German buttercream-made
with butter, emulsified
shortening and fondant-a
sugar syrup.
Simply cream together
equal parts fondant and
butter.
Fondant is a cooked
mixture of sugar, water and
glucose or corn syrup
added to encourage sugar
crystallization.
27. Buttercream Frostings
Swiss Buttercream-made
with Swiss meringue and
butter.
A Swiss meringue is made
from egg whites and sugar
that are warmed over a hot
water bath while they are
beaten. This warming gives
the meringue better volume
and stability.
