Chapter 13 Cakes and Icings Cakes Are created

Cakes • Are created from liquid batters with high fat and sugar contents. •

Cake Mixing Methods • The goal of mixing cake batter is: – to combine

Types of Cakes On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition

Specific Gravity • The amount of air incorporated into a batter relates to the

Panning Cake Batter • Most pans must be greased or lined to prevent cakes

Baking and Cooling • Always preheat the oven before preparing the batter. • Test

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van

Icings • Or frostings, are sweet decorative coatings used as filling between layers or,

Types of Icing On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition

Troubleshooting Icing On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky,

Assembling and Decorating Cakes • Before a cake can be decorated it must be

Cake Decorating Techniques • Side masking with nuts, crumbs or crushed cookies • Stencils

Storing Cakes • Plain cake layers or sheets can be stored for 2 or

Convenience Products • Packaged cake mixes are tremendous time savers. • Results are consistent,

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Chapter 13 Cakes and Icings

Cakes • Are created from liquid batters with high fat and sugar contents. • Ingredients are classified by function: – Tougheners – Tenderizers – Moisteners – Driers – Leaveners – Flavorings On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Cake Mixing Methods • The goal of mixing cake batter is: – to combine ingredients uniformly – incorporate air cells – develop proper texture • Cake Mixing Methods are divided into two categories: – High fat, whose structure relies on creamed fat and includes butter cakes and high-ratio cakes – Egg foam, whose structure relies on whipped eggs and includes genoise, spongecakes, angel food and chiffon cakes On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Types of Cakes On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Specific Gravity • The amount of air incorporated into a batter relates to the quality, volume and appearance of the finished cake. – Too little air make a cake with tight grain and low volume. Too much air and the grain may be coarse. • Specific gravity will indicate if a cake batter is properly mixed. • It is a measurement of the weight of a mixture in relation to the weight of water. – Weight of ingredient / weight of water = specific gravity On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Panning Cake Batter • Most pans must be greased or lined to prevent cakes from sticking. • Fill pans no more than one half to two thirds full. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Baking and Cooling • Always preheat the oven before preparing the batter. • Test for doneness: – Appearance – light golden brown; edges pull away from sides of the pan. – Touch – Springs back when lightly pressed – Cake tester – Comes out clean when inserted in center of cake. • Generally allow a cake 10 to 15 minutes in its pan set on a cooling rack after taking it out of the oven. • All cakes should be left to cool away from drafts or air currents that might cause them to collapse. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Icings • Or frostings, are sweet decorative coatings used as filling between layers or, as coating over the top and sides of the cake. • There are several types: – – – – Buttercream Foam Fudge Fondant Glaze Royal icing Ganache On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Types of Icing On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Troubleshooting Icing On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Assembling and Decorating Cakes • Before a cake can be decorated it must be assembled and coated with icing or frosting. • The goal is to fill and stack the cake layers evenly and apply an even coating of icing that is smooth and free of crumbs. • Consider the flavor, texture and color of the components used as well as the number of guests served when designing a cake and selecting the filling and icing. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Cake Decorating Techniques • Side masking with nuts, crumbs or crushed cookies • Stencils – creating a design on top of a cake with confectioner’s sugar or cocoa powder. • Piping on icing in decorative patterns – Learning how to make a disposable icing cone from parchmentpaper is a great time saver. • Covering cake with rolled fondant On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Storing Cakes • Plain cake layers or sheets can be stored for 2 or 3 days at room temperature when well wrapped. • Iced or chilled cakes are usually refrigerated. • Any cake containing custard filling, mousse or whipped cream must be refrigerated. • Although cakes can be frozen with great success, icings and fillings do not freeze particularly well. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Convenience Products • Packaged cake mixes are tremendous time savers. • Results are consistent, although usually softer and more cottony than scratch cakes. • Flavor also tends to be more artificial than scratch cakes. • Icings, glazing and toppings are available. • Icings are often exceedingly sweet and overpowered by artificial flavors and chemical preservatives. • The products save time and have consistent results but are more costly than scratch products. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.