Cake Ingredients PDF

INGREDIENTS FOR PREPARING SPONGES AND CAKES SELECTING INGREDIENTS IN BAKING  CAKES THERE ARE TWO MAJOR INGREDIENTS USED IN BAKING CAKE---- FAT OR BUTTER AND LIQUID. THESE TWO SHOULD NOT BE MIXED IN NATURE. HOWEVER, SINCE THESE ARE BASIC INGREDIENTS. CAREFUL ATTENTION SHOULD BE GIVEN...

INGREDIENTS FOR PREPARING SPONGES AND CAKES SELECTING INGREDIENTS IN BAKING  CAKES THERE ARE TWO MAJOR INGREDIENTS USED IN BAKING CAKE---- FAT OR BUTTER AND LIQUID. THESE TWO SHOULD NOT BE MIXED IN NATURE. HOWEVER, SINCE THESE ARE BASIC INGREDIENTS. CAREFUL ATTENTION SHOULD BE GIVEN.  USE A SPATULA OR WOODEN SPOON WHEN COMBINING DRY INGREDIENTS SUCH S FLOUR, SALT AND LEAVENING AGENTS. STIR THE DRY INGREDIENTS AND MAKE A WELL.  MAKE SURE THAT WET INGREDIENTS ARE THOROUGHLY COMBINED. BEFORE POURING THEM INTO THE WELL. USE RUBBER SCRAPER TO SCRAPE AROUND THE EDGES.  GATEAUX, TORTES AND CAKES  CAKE IN FRENCH IS CALLED “GATEAU” OR TORTE IN GERMAN TERM. GATEAUX AND TORTE ARE CONSIDERED CAKES BUT CAKE, GATEAUX AND TORTE HAVE DISTINCT CHARACTERISTICS.  GATEAUX  IS A VERY LIGHT SPONGE CAKE , RICH WITH ICINGS OR FILLINGS. IT IS USUALLY HAS FRESH DECORATIONS SUCH AS FRESH FRUIT OR WHIPPED CREAM THAT NEEDS TO BE CONSUMED SOON AFTER THE CONFECTION IS MADE.  TORTE  IS A MULTILAYERED CAKE FILLED WITH WHIPPED CREAM,JAMS, OR FRUITS AMONG OTHERS. IT USES HIGHER QUALITY INGREDIENTS WHICH MAKE MORE EXPENSIVE. IT IS HEAVIER COMPARED TO CAKE BECAUSE IT USES GROUND NUT MEL OR BREAD CRUMBS.  CAKES  IS LIGHTER AND FLUFFIE. IT LAST MUCH LONGER COMPARED TO GATEAUX.  STALING  IS THE TERM USED TO DESCRIBE BREAD AND CAKE PRODUCTS THAT ARE IN CONDITION OF LOSING MOISTURE FROM STARCH.  COMPONENTS OF CAKE  BASE CAKE THIS REFERS TO THE FOUNDATION OF CAKES THAT IS ESSENTIAL IN ASSEMBLING AND PREPARING GATEAUX. CAKE BASE  PASTRY BASE  SPONGE BASE  MERINGUE BASE  JAPONAISE BASE  CREAM FILLING  ASIDE FORM THE BASE CAKE, ANOTHER IMPORTANT THING THAT YOU NEED TO PREPARE FOR GATEAUX IS THE CREAM TO BE USED. CAKE ARE USUALLY COMBINED OR FILLED WITH VARIETY OF FILLING MADE TO DECORATE THE BASE CAKE.  CREAMS  JAMS  MOUSSES  FRUITS  DECORATIVE INGREDIENTS WHEN THE BASE CAKE HAS BEEN COVERED OR FILLED WITH CREAM, THE NEXT THING TO DO IS TO DECORATE CAKE. BELOW ARE SOME OF THE INGREDIENTS THAT CAN BE USED NUTS FRUITS CHOCOLATE  GLAZES  ASIDE FROM THE FILLING AND DECORATIVE INGREDIENTS GLAZES ARE ALSO APPLIED FOR THE PURPOSE OF GIVING ADDITIONAL FLAVOR AND HELPING STIMLUATE THE PRODUCT VISUALLY TO THE POTENTIAL CUSTOMER.  BASIC INGREDIENTS FOR BAKING CAKE  ACCORDING TO STANDARD PROCEDURE, CAKE IS CREATED BY COMBINING INGREDIENTS SUCH AS FLOUR, LEAVENING AGENTS AND LIQUID INGREDIENTS. GENERALLY THE TEXTURE OF THE BAKE CAKE IS INFLUENCED BY PROPER MIXING AND HAVING A FIRM AND GOOD TEXTURE.  REMEMBER!!!!  THE AMOUNT OF FAT AND SUGAR, ACID INGREDIENTS ALLOWS CAKE TO DEVELOP A TENDER TEXTURE.  IN BAKING ACCURACY IS IMPORTANT  FLOUR IS THE PRIMARY INGREDIENTS USED IN BAKING. IT HOLDS THE INGREDIENTS TOGETHER , ADD TEXTURE, SHAPE AND STRENGTH.  SUGAR OR SWEETENER MAKES THE CAKE SWEET, AND AFFECTSTHE TEXTURE BY MAKING IT SOFT MOIST, OR TENDER.  FAT OR BUTTER ITS FUNCTION IS TO TENDERIZE TE PRODUCT. ENABLE BROWNING PROVIDE MOISTNESS, ADD FLAVOR, AND AERATED BAKE PRODUCT AMONG OTHERS,  SOLID FAT OR PLACTIC FAT- USING THIS FAT ALLOW AIR BUBBLES TO INCORPORATE TO THE MIXTURE IMPROVING THE VOLUME.  LIQUID FAT- UNLIKE SOLID FAT , LIUID FAT CANNOT HOLD AIR, IT CAN BE USED IN SMALL AMOUT ESPECIALLY FOR HEALTHY RECIPES.  EGG  SEPATED EGG WHITES PROVIDE LEAVENING ESPECIALLY FOAMED EGGS. IN USING A WHOLE EGG STRUCTURE OF THE CAKE BECOMES TENDER BECAUSE EGG YOLK IS RICH IN EMULSIFY AGENT THAT FACILITATES THE INCORPORATION OF AIR, IT ALSO GIVES COLOR, ADDED FLAVOR, NUTRIENTS AND RETAINS MOISTURE IN THE BAKED CAKE  LEAVENING AGENT  THIS CAUSES BATTER TO RISE. IT ALSO PROVIDES STRUCTURE AND HELPS TENDERIZE THE BAKE PRODUCT. CAKE ARE LEAVENED IN THREE WAYS  INCORPORATION OF AIR DURING MIXING  CHEMICAL LEAVENING  LEAVENED BY THE VAPOR PRESSURE PRODUCED IN THE OVEN  LIQUID  IN BAKING CAKE THE USUAL DAIRY USED IS MILK.IT PERFORMS VARIOUS FUNCTIONS SUCH AS DISSOLVING SALT AND SUGAR.  FLAVORING THERE ARE MANY INGREDIENTS CAN BE USED AS FLAVORINGS. IT CAN BE SYRUP EXTRACT, CITRUS , FRUITS EXTRACTS AND THE LIKE.  FILLING FOR CAKES  MAKE SURE THE FILLING WILL COMPLEMENT THE CAKES FLAVOR  CHOOSE A FILLING THAT COMPLEMENTS REQUIRED STORAGE OF THE CAKE  CONSIDER THE OCCASION WHERE THE CAKE WILL BE USED. IF IT IS CONSUMED DURING SUMMER, CHOOSE FILLING THAT IS NOT SENSITIVE TO WARM TEMPERATURE.  THE AMOUNT OF FILLING DEPENDS ON THE TYPE OF FILLING, TYPE OF CAKE ,NUMBER OF LAYERS AND PERSONAL PREFERENCES.  TYPES OF FILLING  BUTTER CREAM- BUTTER AND SUGAR  AMERICAN BUTTER CREAM- MILK, SUGAR, BUTTER,VANILLA  FRENCH BUTTER CREAM-BUTTER, EGG YOLK, SUGAR SYRUP  ITALIAN BUTTER CREAM- BUTTER, EGG WHITES, SUGAR SYRUP  SWISS BUTTERCREAM- CORN SYRUP, EGG WHITES, SOFTENED BUTTER AND WHITE SUGAR  CRÈME CHIBOUST IS A CREAM USED FOR FILLING CAKES AND SPONGES  CRÈME PATISSERIE IS A CREAM THAT CAN BE USED FOR GATEAUX WHERE FLAVORS AND OTHER INGREDIENTS CAN BE ADDED WHEN NECESSARY.  BOILED CREAMS INCLUDE CUSTARDS, BAVAROIS, WINECREAMS AND CHILBOUSTS. ALSO COMMONLY USED IN MODERN PATISSERIE  CHOCALATE CAN BE GANACHE EITHER WITH BUTTER OR FRESH CREAM  FRESHAND COOKED CHEESE FILLING  FRESH FRUITS  FRESH CREAM AND/OR IMITATION CREAM BASED  MARZIPAN AND NOUGAT