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Questions and Answers
What are the 6 categories of cake ingredients?
What are the 6 categories of cake ingredients?
- Tougheners 2. Tenderizers 3. Moisteners 4. Driers 5. Leaveners 6. Flavorings
What is the primary leavening agent in cakes made with the foaming method?
What is the primary leavening agent in cakes made with the foaming method?
Air whipped into eggs
What is the difference between foaming method and creaming method?
What is the difference between foaming method and creaming method?
Creaming method cakes have high amount of fat; foaming method cakes have little to no fat.
What is the difference between spongecake and a classic genoise?
What is the difference between spongecake and a classic genoise?
Why should butter be softened before preparing buttercream icing?
Why should butter be softened before preparing buttercream icing?
List the steps in assembling and icing a three-layer cake.
List the steps in assembling and icing a three-layer cake.
The difference between genoise and spongecake is that
The difference between genoise and spongecake is that
Carrot cake is a
Carrot cake is a
Which acts as tougheners in cake batter?
Which acts as tougheners in cake batter?
Moisteners in cake batter perform which functions?
Moisteners in cake batter perform which functions?
The goal of mixing a cake batter is to:
The goal of mixing a cake batter is to:
Which best describes the basic procedure for making a chiffon cake batter?
Which best describes the basic procedure for making a chiffon cake batter?
Which is not made from whipped eggs?
Which is not made from whipped eggs?
When a cake shrinks after baking, this is a sign that
When a cake shrinks after baking, this is a sign that
Foam icing is also known as
Foam icing is also known as
Which of the following becomes hard and brittle when dry?
Which of the following becomes hard and brittle when dry?
Match the following cake types with their method:
Match the following cake types with their method:
Match: Italian buttercream
Match: Italian buttercream
Simple buttercream consists of
Simple buttercream consists of
Rolled fondant is described as
Rolled fondant is described as
Glaze is a mixture of
Glaze is a mixture of
Royal icing is made from
Royal icing is made from
Ganache is a mixture of
Ganache is a mixture of
Fudge icing is described as
Fudge icing is described as
Creamed fat cakes are leavened with air whipped into the fat during mixing as well as by the addition of chemical leavening.
Creamed fat cakes are leavened with air whipped into the fat during mixing as well as by the addition of chemical leavening.
When shortening is substituted for butter in a creaming method cake, additional liquid must be added to the formula.
When shortening is substituted for butter in a creaming method cake, additional liquid must be added to the formula.
Tube and loaf cakes take long...
Tube and loaf cakes take long...
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Study Notes
Cake Ingredients and Functions
- Six categories of cake ingredients: tougheners (e.g., flour), tenderizers (e.g., sugar), moisteners (e.g., water), driers (e.g., milk solids), leaveners (e.g., baking powder), and flavorings (e.g., cocoa).
- Tougheners provide structure, while tenderizers affect the gluten structure.
- Moisteners are crucial for gluten formation and starch gelatinization, and driers keep the cake from being too moist.
- Leaveners contribute to the cake's rise and texture.
Cake Preparation Techniques
- Primary leavening agent in foaming method cakes is air whipped into eggs.
- The foaming method uses little or no fat, contrasting with the creaming method, which contains a high amount of fat.
- Spongecake differs from Genoise: Genoise is drier, with no chemical leaveners, while spongecake includes whipped egg whites for tenderness.
Buttercream Icing Preparation
- Butter must be softened to room temperature before making buttercream icing to enable better incorporation and reduce separation.
Assembling and Icing a Cake
- Steps include preparing the cake board, brushing away crumbs, using a revolving stand, piping a buttercream border, and alternating layers of filling and cake, culminating in a crumb coat and chill before final icing.
Characteristics of Cakes
- Egg whites are folded into spongecake, while Genoise does not use this method.
- Carrot cake is classified as a creaming method cake due to the inclusion of raw shredded carrots.
Functions of Cake Batter Ingredients
- Tougheners include proteins such as flour and eggs.
- Moisteners play a role in gluten formation and starch gelatinization.
- Objective of mixing cake batter: evenly combine ingredients, incorporate air, and develop texture.
Types of Cakes
- Chiffon cake batter is made by folding whipped egg whites into a mixture with egg yolks, liquid, flavorings, oil, water, and flour.
- Poundcake does not utilize whipped eggs, differing from other cake types.
- A cake shrinking post-baking may indicate excessive sugar.
- Various cake types include devil's food cake (two-stage), chiffon (oil-based), angel food (fat-free), and ladyfingers (spongecake strips).
Cake Icings and Frostings
- Foam icing is also known as boiled icing; royal icing becomes hard and brittle upon drying.
- Simple buttercream consists of creamed butter and sugar, while Italian buttercream combines cooked meringue and butter.
- Ganache is a mixture of chocolate and cream, whereas fudge icing is opaque and very soft, and glaze is a warm mixture of cooked sugar and butter.
True or False Statements
- Creamed fat cakes are leavened by air whipped into fat as well as chemical leavening agents—True.
- Substituting shortening for butter in creaming method cakes requires additional liquid—True.
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