Podcast
Questions and Answers
What does Eggs do in the cake?
What does Eggs do in the cake?
Binds ingredients, improves flavor and color in cakes
What does Sugar do in the cake?
What does Sugar do in the cake?
Gives sweetness to cakes
What does Fat do in the cake?
What does Fat do in the cake?
Tenderizes gluten
What does Liquid do in the cake?
What does Liquid do in the cake?
What does Salt do in the cake?
What does Salt do in the cake?
What does Flour do in the cake?
What does Flour do in the cake?
What does Leavening Agent do to the cake?
What does Leavening Agent do to the cake?
Which type of cakes contain large amounts of eggs and oil?
Which type of cakes contain large amounts of eggs and oil?
Pound, marble and chocolate cake is examples of:
Pound, marble and chocolate cake is examples of:
Angel food cake contains no fat, this is an example of:
Angel food cake contains no fat, this is an example of:
Which of the following serves as a leavening agent in angel food cake?
Which of the following serves as a leavening agent in angel food cake?
For the best results, egg whites for an angel food cake should be:
For the best results, egg whites for an angel food cake should be:
What are the two types of mixing methods used with cakes?
What are the two types of mixing methods used with cakes?
What is the end result of an over mixed cake?
What is the end result of an over mixed cake?
What are the three proper ways to know if a cake is done?
What are the three proper ways to know if a cake is done?
Which cake requires a non-greased pan?
Which cake requires a non-greased pan?
What type of frosting is Buttercream?
What type of frosting is Buttercream?
What type of frosting is Whipped?
What type of frosting is Whipped?
What type of frosting is Royal Icing?
What type of frosting is Royal Icing?
What type of frosting is Fondant?
What type of frosting is Fondant?
Match the item to the correct description:
Match the item to the correct description:
Flashcards
Cake Ingredients: Function of Eggs
Cake Ingredients: Function of Eggs
Eggs bind ingredients, improve flavor and color in cakes.
Cake Ingredients: Function of Sugar
Cake Ingredients: Function of Sugar
Sugar provides sweetness to cakes.
Cake Ingredients: Function of Fat
Cake Ingredients: Function of Fat
Fat tenderizes gluten in cakes.
Cake Ingredients: Function of Liquid
Cake Ingredients: Function of Liquid
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Cake Ingredients: Function of Salt
Cake Ingredients: Function of Salt
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Cake Ingredients: Function of Flour
Cake Ingredients: Function of Flour
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Cake Ingredients: Function of Leavening Agent
Cake Ingredients: Function of Leavening Agent
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Cake Type: Shortened Cakes
Cake Type: Shortened Cakes
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Cake Type: Unshortened Cakes
Cake Type: Unshortened Cakes
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Cake Type: Chiffon Cakes
Cake Type: Chiffon Cakes
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Angel Food Cake Leavening Agent
Angel Food Cake Leavening Agent
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Angel Food Cake Egg Whites Temperature
Angel Food Cake Egg Whites Temperature
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Cake Mixing Methods
Cake Mixing Methods
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Overmixed Cake Result
Overmixed Cake Result
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Cake Doneness Check
Cake Doneness Check
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Angel Food Cake Pan
Angel Food Cake Pan
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Cake Frosting: Buttercream
Cake Frosting: Buttercream
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Cake Frosting: Whipped
Cake Frosting: Whipped
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Cake Frosting: Royal Icing
Cake Frosting: Royal Icing
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Cake Frosting: Fondant
Cake Frosting: Fondant
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Cake Leveling Utensil
Cake Leveling Utensil
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Frosting Container
Frosting Container
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Frosting Tip Changer
Frosting Tip Changer
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Frosting Application Tool
Frosting Application Tool
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Mixing Tool for Cake
Mixing Tool for Cake
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Study Notes
Ingredient Functions in Cakes
- Eggs bind ingredients, improve flavor and color
- Sugar provides sweetness
- Fat tenderizes gluten
- Liquid provides moisture and helps blend ingredients
- Salt enhances flavor
- Flour gives structure to cake
- Leavening agent causes cakes to rise
Cake Types
- Shortened cakes contain large amounts of eggs and oil (e.g., pound, marble, chocolate)
- Unshortened cakes contain less eggs and oil.
- Chiffon cakes—a type of cake, that is not shortened but has some characteristics of shortened cakes.
- Angel food cakes contain no fat.
Leavening Agents
- Baking powder is a leavening agent in angel food cake
Egg Whites for Angel Food Cake
- Egg whites for angel food cake should be at room temperature for best results
Cake Mixing Methods
- Creaming method
- Foaming method
Over-Mixed Cake
- Over-mixed cakes result in a tough, rubbery texture
Cake Doneness
- Insert a toothpick. If it comes out clean, the cake is done
- Edges pull away from the side.
- Gently press the center, and it should spring back.
Cake Pans
- Angel food cakes require a non-greased pan.
Frosting Types
- Buttercream: made with butter/shortening, powdered sugar, flavoring, and liquid; is a popular and tasty frosting
- Whipped: light, delicate vanilla flavor, velvety consistency, made with whipping cream, and powdered sugar and flavoring
- Royal Icing: dries hard for lasting decorations; sweet; used for gingerbread houses and decorative flowers; made with meringue powder, powdered sugar and water.
- Fondant: dough-like consistency; covers cakes for a smooth surface; best used for molding decorations
Frosting Utensils and Equipment
- Utensil for leveling off dry ingredients and frosting cakes
- Equipment for containing frosting for decorating purposes
- Two-part accessory for easy changing of tips
- Equipment for applying frosting in a decorative way
- Tool for folding in ingredients and cleaning bowl sides
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