Eggs and Breakfast

Cakes and Frostings: 

Cakes and Frostings Chapter 34

After studying this unit: 

After studying this unit You will be able to: Prepare a variety of cakes Prepare a variety of frostings Assemble cakes using basic finishing and decorating techniques

Cake Ingredients: 

Cake Ingredients Tougheners Flour, eggs and milk Tenderizers Sugar, fats and egg yolks Moisteners Water, milk, juice and eggs Driers Flour, starches and milk solids Leaveners Baking soda and baking powder Flavorings Extracts, cocoa, chocolate, spices, salt, sugar and butter

Mixing Methods: 

Mixing Methods Creamed fat Butter cakes High ratio Whipped egg Genoise Sponge Angel food Chiffon

Cakes: 

Cakes

Pan Preparations: 

Pan Preparations

Baking : 

Baking Temperatures Always preheat the oven Most cakes are baked at between 325°F and 375°F Altitude adjustment The amount of leavening should be reduced at altitudes over 3000 feet Determining doneness In addition to following baking time of the formula Appearance Touch Cake tester Cooling Allow 10 to 15 minutes before removing from pan Cakes should be completely cooled before frosting

Frostings : 

Frostings

Assembling Cakes: 

Assembling Cakes 1 Begin by leveling the cake and trimming the edges as needed with a serrated knife. 2 Split the cake horizontally into thin layers if desired. Use cake boards to support each layer as it is removed. Brush away any loose crumbs with a dry pastry brush or your hand. 3 Position the bottom layer on a cake board. Place the layer on a revolving cake stand, if available. Pipe a border of buttercream around the cake, then top the layer with a mound of filling. Use a cake spatula to spread it evenly.

Assembling Cakes: 

Assembling Cakes 4 Position the next cake layer over the filling and continue layering and filling the cake as desired. 5 Place a mound of frosting in the center of the cake top. Push it to the edge of the cake with a cake spatula. Do not drag the frosting back and forth or lift the spatula off the frosting, as these actions tend to pick up crumbs. 6 Position the bottom layer on a cake board. Place the layer on a revolving cake stand, if available. Pipe a border of buttercream around the cake, then top the layer with a mound of filling. Use a cake spatula to spread it evenly.

Piping Techniques: 

Piping Techniques

Storing Cakes: 

Storing Cakes Unfrosted cake layers can be stored at room temperature for 2-3 days Frosted and filled cakes are usually refrigerated Unfrosted cakes can be frozen Fillings and some frostings do not freeze well

Convenience Products: 

Convenience Products Cake mixes are a blend of flour, shortening, emulsifiers, chemical leavening and flavorings Tremendous time savers Create a consistent product Can be prepared by unskilled employees A good mix cake is better than a bad scratch cake