cake

1. CAKES

2. CAKES
 Romans’ symbol of
fertility and plenty
 Roman gave them as
offerings to their Gods

3. CAKE SERVES AS A SYMBOL OF
THE COUNTRY’S CULTURE
Croquembouche
France’s wedding cake.

5. Paris Brest- round to
imitate a bicycle’s wheel and was
served during the Grand Prix in
Paris, France.

6. BUCHE DE NOEL
CHRISTMAS ROLL CAKE WHICH IS MADE
TO LOOK LIKE A LOG.

7. CHARLOTTES
CHARLOTTE RUSSE
CHARLOTTE ROYALE

8. OPERA CAKES

9. CAKE
COMPOSITION
Cake- gateau and torte.
Gateau- (French)has three
layers.
Torte- (German) has only
two layers.
A layer of cake has three
things:
1. Cake base/meringue
disc layer (japonaise)
2. Sugar syrup
3. Icing/filling

11. Cake base
 acts as
skeleton of a
cake.
Should be high
enough to allow
decorations on
the sides of the
cake, yet the
cake base
should not be
heavy that it
might squeeze
out the filling.

12. TYPES OF
CAKES
Shortened cakes
• High-fat cakes
• The gluten formation
and protein structure
is shortened which
creates a denser
product like quick
breads.

14. Pound cakes
•Four main ingredients:
Fat, sugar, flour and eggs
• Derived its name from the
amount of the ingredients
mentioned earlier in its
traditional recipe: 1 lb
butter, 1 lb sugar, 1 lb flour
and 1 lb eggs
Butter cakes
• Heavy and dense
As compared to the pound cake.
It replaces some of the egg with
milk.
Creaming Method
• Most commonly use in making
this cake’s batter.
• Creaming method: Cream the
butter and sugar together. Add
the eggs. Sift together the
flour, salt, and baking powder.
Add the dry ingredients
alternately with milk into the
creaming mixture.

16.  Before you start mixing
cake,preheat the oven to
the correct temperature.
 Have the ingredients
at room temperature,
unless otherwise
specified.

17. IMPORTANT
GUIDELINES IN
CAKE MAKING:
 When using melted
chocolate,be sure to cool it
before adding to the batter as
warm chocolate will start
cooking the eggs in the
batter.

18. IMPORTANT
GUIDELINES
IN CAKE
MAKING:
 In making meringue cakes,make sure
that not even a drop of oil gets into the
egg whites. Clean the mixing bowl
and beater very well before
whipping. Any trace of oil or egg yolk
(which contains oil) will prevent the
whites from being whipped
successfully.

19. DO NOT OVER BAKE BATTER AFTER THE
FLOUR HAS BEEN ADDED. TOO MUCH
GLUTEN WILL DEVELOP AND TOUGHEN
THE CAKE.
THE FRESHEST EGGS GIVE THE MOST
VOLUME AND THIS IS ESPECIALLY
IMPORTANT FOR SPONGE CAKES, ANGEL
FOOD CAKES AND SPONGE CAKES.

20. Sifted flour or dry
ingredients have more
incorporated air, so the
resulting cake is lighter.
In adding the dry
ingredients and liquid to
the creamed mixture, be
sure to start and end with
a dry ingredient.You can
divide the dry ingredients
into 3-4 portions.

21.  Do not open oven
door at least 15
minutes after placing
pan in it.
 The cake is done or baked
if you insert a tester at the
center of the cake and it
turns out clean, or you can
press gently with your
forefinger the top of the
cake.If the cake springs
back, or no deep
impression is left,the cake
is done.

22.  Cakes are usually cooled for 5-10 minutes in the
pan before cooling on a rack. But for some cakes,
cooling is done in the pan.

23.  Frothy
 Large uneven-sized air
bubbles.

24.  Begin to hold shape
 Fine air bubbles develop
close to each other.

25.  Soft peak
 Whites will stand in peaks but will bend over.

26.  Almost stiff
 Sharply pointed peaks but are still
soft.

27.  Stiff but not dry
 Stand in stiff sharply, pointed peaks;
uniform white color and shiny.

28.  Stiff and dry
 Stand in stiff,sharp peaks
and not shiny; speckled
with white spots.