Cake Lesson PDF

Cake Lesson Cakes Definition: A sweet baked good typically made from flour, sugar, eggs, and other ingredients. Occasion: Commonly associated with celebrations such as birthdays. Comparing Types of Cakes Category: Types of cake/mixing method Key formula characteristics: Text...

Cake Lesson Cakes Definition: A sweet baked good typically made from flour, sugar, eggs, and other ingredients. Occasion: Commonly associated with celebrations such as birthdays. Comparing Types of Cakes Category: Types of cake/mixing method Key formula characteristics: Texture Creamed Fat (high fat): Type: Butter (creaming method) Formula: High fat Chemical leavener used Texture: Fine grain, air cells of uniform size, thin and tender crust Part 1: Preparing the Batter Mixing Methods Creaming Method: Common Cakes: Pound cakes, layer cakes, coffee cakes Egg Foam Method: (whipped egg white cakes) Common Cakes: Genoise, sponge cakes, angel food cakes, chiffon cakes Mixing Method: Creaming Requirements Softened Fat Sugar Paddle attachment Definition Creaming means to combine softened fat and sugar vigorously to incorporate air. Procedure 1. Place SOFT fat in mixer.  2. Mix on medium until smooth (about 1 min). 3. Add the sugar. 4. Mix on medium-high until pale and fluffy (about 4 min). 5. Scrape the bowl once or twice if necessary. Mixing Method: Egg Foam Requirements Egg whites (foamy soft peaks) Sugar Whisk attachment (stiff peaks, over-whipped) Stages of Egg Whites Soft Peaks: Slightly formed peaks when whisked. Firm Peaks: Well-formed peaks that hold their shape. Stiff Peaks: Very firm peaks that don't fall over when whisked. Procedure for Egg Foam Method 1. Whisk egg whites to stiff peaks, set aside. 2. Make your batter according to the recipe instructions. 3. Use a rubber spatula to gently FOLD the egg whites into the batter (important not to overmix). Definition of Folding "Folding" or "fold in" means to stir gently. Part 2: Baking the Cakes Preparing the Pans Importance: Prepare pans BEFORE the batter to prevent deflation. Methods: Spray pans well with cooking spray. Line with parchment for easier removal. Use ungreased pans for angel food and chiffon cakes (greased pans prevent rising). Filling the Pans Fill pans ½ to ⅔ full to allow for rising (for cakes and cupcakes). Fill all pans evenly to bake consistently. Smooth the top of the batter with an offset spatula. Baking the Cake Preheat the oven before preparing the batter (to avoid loss of leavening). Bake in the middle of the oven for even heat circulation.  Do NOT open the oven door during baking (causes heat loss and sinking). Part 3: Determining Doneness Checks for Doneness 1. Visual: Golden brown edges, edges pulling away from sides of pans. 2. Touch: Center should bounce back when touched; if it sinks, it’s not done. 3. Toothpick Test: Insert a toothpick into the center; a clean toothpick means done, while a dirty toothpick indicates it's not done. Cooling the Cake 1. Cool in the pan for at least 15 minutes. 2. Run a dull knife around the edge of the cake. 3. Turn the cake out onto a wire rack. 4. Let cool completely at room temperature (refrigeration can crack or sink cakes). Part 4: Decorating Equipment Needed Piping Bags Cake turntable Couplers Cake leveler Piping tips (e.g., M1, D1M, 234, 113, 190, D63) Offset spatula Cake spatula How to Decorate the Perfect Cake Use techniques such as piping and leveling for presentation.