Preparing Cakes PDF

PREPARING CAKES HMPE 211 (FINAL COVERAGE) WHAT IS CAKE? Cake is described as a form of bread that is made by baking the mixture of fat, sugar, eggs, flour, baking powder, and with or without milk. CAKES, GATEAUX AND TORTES Cakes, gateaux and tortes are all sweet. Cakes from France are calle...

PREPARING CAKES HMPE 211 (FINAL COVERAGE) WHAT IS CAKE? Cake is described as a form of bread that is made by baking the mixture of fat, sugar, eggs, flour, baking powder, and with or without milk. CAKES, GATEAUX AND TORTES Cakes, gateaux and tortes are all sweet. Cakes from France are called Gateaux (gateau, singular). It is a very light sponge cake filled with rich icing and filling. The distinct characteristic of gateaux is composed of several layers of thin, very light sponge cake, filled with icing and filling. The basic element in this type of cake is its structure, not the cake base. It is usually made with a lot of fresh fruit and is intended to be eaten on the same day. CAKES, GATEAUX AND TORTES Tortes are cakes from Germany or Austria that contains little or no flour with eggs, ground nuts or bread crumbs. Tortes are also composed of several layers, mostly 6 to 8 layers, with nuts combined to the batter. Layers are filled with cream or fruit filling and are covered with chocolate and fondant. This cake can last for days. OCCUPATIONAL SAFETY AND HYGIENE  A professional OCCUPATIONAL food SAFETY AND worker is expected to maintain HYGIENE a high standard of personal and occupational hygiene.  Taking a bath, brushing of teeth and trimming of fingernails on daily basis are referred to as personal hygiene.  The professional food worker takes good care of himself by ensuring good cleaning and washing practices.  Occupational Health and Safety, on the other hand, are practices done to maintain a clean work environment.  This includes wearing of protective equipment, frequent washing of hands between work processes, regular sanitation of kitchen premises COLORS OF THE SAFETY SIGN DEFINED:  Red color represents immediate hazardous situations that will cause death or serious injuries. Orange color indicates potentially unsafe situation. Yellow color is used against unsafe practices that, if not avoided, may result in minor injuries. Green color represents emergency egress location. Blue color conveys safety information. SETTING UP YOUR WORK STATION MEASURING TOOLS - these refer to the tools used in measuring ingredients. Remember that measurement in baking plays a vital role.  MEASURING CUPS HAS TWO TYPES: Graduated or liquid measuring cup used for measuring liquid Individualized or dry measuring cup series of cups indicating fractional parts used in measuring dry ingredients Measuring spoons used in measuring small quantities of dry and liquid ingredients such as baking powder, salt, vanilla extract etc. Weighing scale used in measuring large quantities of ingredients. A dietetic or spring form scale is used for baking purposes. Example is the spring type and digital scale.  Kitchen Scale used to measure dry, liquid or chopped ingredients. It is more accurate than measuring cups. This is the preferred kitchen tool to used to measure small quantities of ingredients Timer monitors the rising of the yeast and the baking time. Oven thermometer varies from top to bottom and side to side. This is placed inside the oven to monitor the temperature while baking. Candy thermometer used to measure the temperature of boiled sugar. MIXING TOOLS - used to mix ingredients  MIXING TOOLS Mixing bowls can be made from pottery, glass, metal or plastic. The best bowl to be used in baking is stainless steel bowl to prevent discoloration of the batter. This can be used not only in mixing, but also as a container when sifting ingredients. Wooden spoon is used as mixing spoon. Using wooden spoon is preferred by bakers since it does not transfer bodily heat and it can be used without scratching the bottom of the saucepan. Whisk is a long, narrow handle with series of wire loops joined at the end. It us commonly used to whip cream to make whipped cream and whip egg whites to make meringue. Rubber scrapper is a bendable rubber used to scrape remaining ingredients from the sides of the mixing bowl. Also known as rubber spatula. MIXING TOOLS Electric Mixer is used to mix, fold, beat and whip food ingredients. It comes into two variations namely hand mixer and stand mixer. Rotary egg beater can be used to beat eggs or whip cream manually. Flour sifter is used to sift and to add air to the flour or other dry ingredients.  BAKING PANS  It is where the batter is placed before baking in an oven.  It is recommended to use the suggested pan in a recipe. If the pan is not available, check for other pans that can be used as a substitute.  Each pan has the recommended cups of batter and can be replaced with another pan that has the same volume.  Remember that the round pan cannot be change to a square pan having the same pan size. If in a recipe, a 9-inch square pan is recommended, changing it to a round pan is possible if it is one inch wider than the recommended size, which is 10-inches. EXAMPLES OF BAKING PANS THAT CAN BE USED: Tube center pan is a deep pan with removable bottom. It is commonly used to bake chiffon cake. Muffin pan has 12 formed cups used for baking muffins and cup cakes. This is also used for mini quiches, mini cheesecakes, mini pies and more. It can be lined with muffin paper or baking paper or can be greased with oil or butter. Cake pan can be round, square, rectangle, or heart in shape and comes in different sizes. The most popular cake pan is the 9 x 13 x 3 inch rectangular pan used to bake cakes, bars and savory dishes such as lasagna. Jelly roll pan is a shallow pan used to bake cake rolls. Bundt pan is a round pan with scalloped sides. It is used for baking individual custard. EXAMPLES OF BAKING PANS THAT CAN BE USED: Baking sheet is a flat rectangular metal pan about ½ inch thick or less that is used in an oven. Bread roll, cookies, bread, sheet cakes and swiss roll can be baked using this pan. Sheet pan are flat rimmed baking pan used to bake cookies and sheet cakes. Loaf pan is a rectangular shaped tin pan used to bake pound cakes, as well as yeast-raised bread. Slice Tray is an 18cm wide x 28cm long baking pan used in baking brownies, vanilla slices and zucchini slices. TIN PREPARATION  To prepare the baking pan, tins are lightly greased and then lined with greaseproof paper. Doing this will maintain the shape of the cake and will insulate the product during baking.  Keep in mind that the correct type of paper required in the recipe must be used. To line the tin mould with paper, mark the internal size of the mould on the paper, then fold and cut the paper. Do not cut unless the size is checked. Make sure that the paper fits and should not be more than 1cm above top edge of the tin mould. CUTTING TOOLS There are the tools used for cutting. MISCELLANEOUS TOOLS OVENS Different types of oven that can be used are: IDENTIFYING THE INGREDIENT S IN BAKING IDENTIFYING THE INGREDIENTS IN BAKING The major ingredient used are the flour and starches, fats, sugar, liquid ingredients, eggs, and leavening agents. Minor ingredients are salt, flavouring and spices. FLOUR AND STARCHES FATS Fats are added in the mixture to make the cake richer, tender and more moist. This includes butter, margarine, oil and shortening.  SUGARS The following are the different types of sugar: Sugar or sucrose is a carbohydrate in every vegetable or fruit. Sugar is formed during photosynthesis, when a plant converts energy from the sun into food. The sugar commonly used in every household is mostly from sugar beets and sugar cane. LIQUID INGREDIENTS Liquid ingredients that can be used in making cakes are usually milk and water used to bind dry ingredients. These are used to tenderize, increase volume and affect the symmetry of the cake mixture. EGGS Eggs are added in a recipe for several purposes which include binding, leavening, coating, glazing, moisturizing, drying or emulsifying. They can also be used to introduce flavor and color into the baked good. Eggs can also be used in frostings to slow down crystallization. Eggs are used to make batter rich, as they help provide color and volume to the cake. They are also used to bind the ingredients together. This happens when the eggs coagulate as they are heated. The lecithin in the egg yolks emulsify the fats in the batter. LEAVENING AGENTS Leavening refers to the production of gas in a dough batter. This is produced by leavening agents such as baking powder, yeast, baking soda, or eggs. Leaveners are used to produce carbon dioxide bubbles, which are trapped by starch, then expand during baking. This process causes the cake to rise. Examples of leaveners are baking soda and baking powder.  Baking Powder is a leavening agent that is the mixture of baking soda and either citric or tartaric acid. Either wet, hot or without acid, this powder will react with other ingredients being baked. It is entirely different from baking soda. It is an ingredient that produces the gas Carbon Dioxide (CO2) when moistened and heated. The production of gas leads to the aeration of cakes. The residual salt it forms after the chemical reaction should be tasteless and without odor.  Baking Soda, is also known as bicarbonate of soda, or sodium bicarbonate. It is a powerful leavener that reacts easily with the batter or dough.  Cream of Tartar is a by-product of the wine making industry. This is used to stabilize the egg whites while whipping to reach its maximum volume. SALT, FLAVOURING AND SPICES Salt, Flavoring and Spices (also referred to as minor ingredients) SALT, FLAVOURING AND SPICES Salt (or Sodium Chloride/NaCl) is an ingredient used to add flavor and control fermentation to the baked goods. It regulates the rate of yeast or baking powder activity making the batter rise slowly and steadily. This ingredient is also used to strengthen the gluten structure, not allowing the trapped carbon dioxide bubbles to expand too quickly. Salt usage is 1.5% based on the egg quantity. Cocoa Powder is an unsweetened powder from cacao beans that has been fermented, roasted, dried and cracked. Glycerine is used to increase the shelf life of the cakes and other bakery products. It is also added to increase foam stability, create finer and more moist crumb. Swiss roll with glycerine has less chance to crack while rolling or assembling. The usage ratio of glycerine is 2% of total cake batter, 10g to 30g for every 500g sugar and 70g to every 5kg dried fruit. Milk Powder that can be used is skim or full cream milk powder. It is added to increase the sweetness, water content and crust color. Cakes with milk powder produce products that have better volume and color. It should be sieved with the flour and baking powder for even distribution. SALT, FLAVOURING AND SPICES Fruits such as cherries, mixed peel, dates, figs, apricots, currants, sultanas, raisins, pears and pineapple can be used as fillings in making cake. The ratio of fruit to batter in fruit cake is as follows: Light fruited cake 25% 1 part fruit, 4 parts batter, Medium fruited cake 50% 1 part fruit, 2 parts batter, Heavily fruited cake 100% 1 part fruit, 1 part batter. Nuts like almond, hazelnut, walnut, pecan, macadamia and peanut are added to enhance the flavor of the product and usually toasted prior to use. Its weight should not exceed the weight of the sugar. To achieve best outcome, reduction of flour by 1/3 of total weight of nuts is required. Replace 30g of flour with 60 to 90g nuts. Flavors Each ingredient contributes greatly to the overall flavor of the cake. Butter has a different flavor than cake margarine, brown sugar tastes different than caster sugar and milk has different flavor than water. Traditional baking flavors are lemon and vanilla for Madeira cake; almond, lemon and orange for Genoise cake; rum, almond, lemon, orange, vanilla and mixed spice for Heavy Fruit cake; almond and vanilla for Sultana cake; and lemon, orange, almond, cherry, vanilla and maraschino for Dundee. Cocoa Powder is actually a byproduct of extracting cocoa butter from cacao beans. It is added to replace flour in recipes like chocolate sponge, where 4% of the flour is replaced. Replacement of flour to cocoa powder makes an enormous change on the balancing on the quantity of ingredients. For example, in a recipe requiring 1,000 grams flour, substituting will change the recipe to 960g of flour plus 40g of cocoa powder. Since cocoa powder has greater water absorbing power than flour, an increase of the milk-water is needed. The amount equal to the cocoa powder will be the gauge in the additional milk, having 40ml milk in 960g flour and 40g cocoa powder. Additional milk in the recipe would affect the mixture, thus adding 2g of baking powder is appropriate to achieve the same degree of aeration. Chocolate The types of chocolate that can be used in baking are: Unsweetened Chocolate, also known as baking, plain or bitter chocolate. This is made with cocoa mass and cocoa butter. It needs to be tempered before using as garnish. Tempering is the process of heating, cooling and warming the chocolate to its appropriate temperature making the melted chocolate smooth, silky and glossy. Bittersweet and Semisweet Chocolate (can be used interchangeably) contains cocoa liquor, cocoa butter, vanilla, and sometimes lecithin. It has 35% cacao and less than 12% milk. Milk Chocolate is made with milk in the form of milk powder, liquid milk or condensed milk. THE PRODUCTION PROCESS CAKE PRODUCTION METHODS There are five (5) main cake production methods to be discussed in this lesson, namely: 1. Sugar batter method, 2. Flour batter method, 3. Blending method, 4. All-in method and 5. Boiling method. SUGAR BATTER METHOD It is a method where fat, such as egg, and sugar are creamed together until the batter is light and fluffy. Adding the egg per piece ensures that each fat mixture is fully incorporated, well creamed and not separated before adding another. Another important factor in this method is the temperature of the eggs. The curdling or the thickening, solidifying and separating of mixture into lumps is due to too cold egg used in the batter. Curdling forms as the fat separates out from the liquid. If the egg is too cold, the fat hardens, air escapes, and the mix curdles or forms into lumps. If the egg is too warm, the fat becomes oil, air escapes and the mix curdles. If the egg is added too fast, it will make the mix saturated, that will make the air escape, making the mix curdle. Note that after adding all the eggs, the batter should have a soft, smooth and thick texture. Over mixed batter will make the cake tough. FLOUR BATTER METHOD It is a method where fat is mixed with one-third (1/3) of the sifted flour for around 8 minutes until it is fully creamed. This is done to ensure that the batter is fully incorporated and aerated (introduce air into the batter). Note that the egg and sugar are whisked in a different or separate bowl. Both ingredients must be on the same temperature before they are combined. BLENDING METHOD This method does not require creaming or aeration of fat with sugar or flour as the first step like sugar or flour batter method, but is done as the last step in the mixing cycle. The reason behind the creaming done in the end is because the formula or recipe container has high level of liquid, in the form of milk that replaces some of the egg. Using this method relies solely on the fat, egg white and small amount of gluten to hold the air, but are not very strong to form a structure. Remember that the trapped air tenderizes and softens the protein found in fat, egg, and flour. The two variations in this method include the two stage method and three stage method. These methods are used to produce ‘high ratio cakes’. These cakes are sweeter and moister because of its capability to take more liquid and sugar. Two Stage Method - Done by mixing all the ingredients except for the eggs and any liquid. The remaining ingredients, such as eggs and liquid, are added in intervals into the flour mix, creaming it for 3 to 5 minutes until the batter is light. Three Stage Method - This method is done by adding half of the flour into the mix after initial creaming, for 3 minutes using a beater set on low speed, then adding the remainder of the flour and creaming it on low speed. All in Method This is used in making cheaper types of cake. It is when eggs are replaced with baking powder and liquid. This method is commonly used with high speed mixers, for 6 to 7 minutes. Boiled Method This method is used in making Genoese sponges and Madeira cakes. It is also considered to be the safest because of its small list of troubleshooting, but is rarely used in the manufacturing. To do this method, heat the fat to 50 degree Celsius and stir well until completely cleared. Eggs and sugar are whisked until stiff peak and are added into the flour mixture in 4 to 5 additions (or parts divided equally). SPONGE PRODUCTION METHODS Sponge Production Methods Note that the weighing and mixing equipment to be used in a recipe that follows sponge production method must be free from grease for this may greatly affect the batter. Traditional Method (Orthodox Sponge) This egg sponge has the ration of 2 parts egg : 1 part sugar : 1 part flour. Its light texture is due to whisking together of eggs and sugar on high speed, followed by folding of flour. Nowadays, formula may also contain some baking powder and butter. For better result, mixture is whisked on medium speed for short time and the batter must fill into the baking sheets and baked immediately. Sifted flour is also folded carefully into the butter so as not to lose the trapped air. SPONGE PRODUCTION METHODS Enriched Method (Genoese Sponge) This method is the same as the traditional sponge but it contains fat that is up to 80% of the sugar weight. Sifted flour must be incorporated in the mixture, followed by the folding of melted butter in cool temperature. If the butter is too hot, the egg will curdle (or form lumps). Emulsified or Stabilized Sponges This method is most widely produced using the all-in method with a stabiliser or emulsifier. This emulsifier often contains lecithin and lacto albumen that binds incompatible substances like water and fat to form an emulsion. This can be stored longer because of the established emulsion that retains the condition of the cake. This usually contains water and proportion of baking powder. SPONGE PRODUCTION METHODS  Delayed Soda Method After the sponge is aerated, the baking powder will be added. This is not added at the same time to gain better aeration. To do this method, liquids are placed in a mixing bowl. In another bowl, dry ingredients including the cream of tartar are sifted. Dry ingredients will then be added into the liquids. Followed by the mixture of the batter until it is aerated. Cream of tartar is used to increase stability of proteins in eggs. Bicarbonate of soda is mixed with cold water, and then must be added slowly to the batter. Mixing it first with cold water will retain its ability to aerate the sponge. The batter should be baked immediately in a pre-heated oven. Separated Sponges This method as the name implied has a separated mixture. This is when the egg yolks and whites are whisked separately with some sugar. It will then be combined and the sifted flour will be folded in. Whisking egg yolk needs some water for better aeration. Egg whites must not be overbeaten to prevent lumps in the batter. THE CORRECT BAKING TECHNIQUES Listed are the correct techniques that can be used in cake making: Sifting. This is done by passing the dry ingredients through a strainer to aerate it (e.g. sifting of flour). Beating. It is a technique where ingredients are moved strenuously in a back and forth, and up and down motion until the correct consistency is achieved (e.g. beating of eggs). Whisking or Whipping. It is done by mixing the ingredients vigorously until it adheres together (e.g. whisking or whipping the heavy cream and egg whites). Airy and foamy like texture of angel food, sponge and chiffon cake are formed when whole eggs or white eggs are whipped until voluminous, then folded into the batter. The air incorporated by whipping the eggs gives the cake volume, making it springy and elastic. THE CORRECT BAKING TECHNIQUES Folding. It is a technique of gently adding one ingredient into another using a large spoon or spatula (e.g. folding whipped cream and melted chocolate to make mousse). Creaming. This is done by blending several ingredients together until the consistency is smooth, lighter and fluffier (e.g. creaming the sugar and butter).The soft, fine texture and moistness of butter cakes like pound cake and moist cakes are from the crumble, or first creaming together the fat and sugar, adding eggs, and slowly incorporating dry ingredients while alternating it with a liquid such as milk or buttermilk. Piping. This technique is used to decorate cakes. To do this, squeeze the piping bag from the top using your dominant hand, and let the tip of the bag rest on your other hand. THE CORRECT OVEN SETTINGS  Oven Settings for Cakes Oven should be in ‘solid heat’, with temperature set to 150 to 180 degrees Celsius. Solid heat means that the oven should have stabilized within this temperature for 15 to 20 minutes before placing the cake. To prevent premature coloring of cake surface, a baking pan can be covered with sheets of clean paper for approximately 50% of baking time. To test the internal temperature and test whether the cake is baked, use an oven thermometer. The baking process is considered complete when the center of the cake reached gelatinization, having 87 to 90 degrees Celsius in temperature. Skewer can also be used to test if the cake is already baked. It should be inserted into the cake and must come out clean.  Oven Settings for Sponges Sponge cake and Genoise cake will cook quicker in an oven temperature of 180 to 200 degrees Celsius, because of its lighter density. Gelatinization and coagulation happens quickly, having less drying out of product. Sponge sheets can be baked at 220 to 230 degrees Celsius for about 7 minutes.  ENTERPRISE REQUIREMENTS AND STANDARDS IN CAKE MAKING The characteristic of a desired cake product are the following: 1. Color of the Product The color of the product, when removed from the oven, is important to stimulate the senses of the customer. Color can also be a factor that could encourage customer to purchase the product. 2. Appearance This refers to the shape and form of the cake base. It is important to have consistency in appearance. 3. Mouth Feel and Eating Properties Another important element considered is the eating properties of the cake. This is achieved if the maintenance in cake production is achieved. 4. Moisture Content As discussed on the precious lesson, the more moisture content the cake has, the less chances for it to be stale. Staling refers to the loss of aroma and freshness of any baked goods. Moisture also adds to the shelf life and mouth feel of the cake. 5. Consistency The texture and consistency refers to how it feels in the mouth when the consumer is tasting the product. This also means that the batter is fully incorporated to achieve consistency. PREPARING FILLINGS AND COATINGS PREPARING FILLINGS AND COATINGS  Fillings are the icing mixture inserted between the cake to enhance the taste and the layering of the cake. Whereas coatings are the mixture used to cover the cake. Procedure in making fillings and coating such as Buttercream, Cream Patisserie and Ganache will be the focus of this lesson.  Remember that fillings, coating and icing need to compliment the cake. It must also add eye appeal and flavor to the cake base. DECORATING THE CAKE Decoration of cakes involves personal style of the pastry chef. It includes: Spreading of the cream Spread the cream with the use of the spatula. Even thickness should be shown across the layer of the cake. Piping of cream or icing Piping can be either single layer or double layer. The piping size should all be the same and should be in balance with the size of the cake. Curling chocolate Tempered chocolate can be used to decorate the cake. It can be shaved and curled. Enrobing Enrobing is the action of applying the glaze, such as icing or ganache, to the exterior of the cake. Consistency of design In decorating cake, the following consideration should be taken account: symmetry, consistency in the size of the decoration, and balance across the products. TYPES OF FILLINGS AND COATINGS Buttercream, also known as butter cream, butter icing or mock cream, is the traditional choice used to fill and coat the cake. It is due to its flavor and versatility. It also softer and more spreadable compared to other icings. Crème Patisserie, known as pastry cream or vanilla custard, is an important ingredient used in many French recipes. This is a classic creamy custard commonly used as fillings not only for cake but also for tarts and pastries. This can also be used as fillings to make Swiss Roll. TYPES OF FILLINGS AND COATINGS Ganache (pronounced as guh-nahsh) is a chocolate whipped frosting, filling or paste made from chopped chocolate and heavy cream. This is prepared by heating the cream and stirring it into the chocolate. PREPARING ICING AND DECORATION  Boiled Icing is a light, fluffy icing decoration that can be used in any type of cake or cupcakes.  Royal Icing is a hard, white icing made from softly beaten white eggs, confectioners’ sugar and kalamansi or lemon extract. This is the recommend icing to make icing leaves and flowers. PREPARING ICING AND DECORATION  Fondant Icing is a type of icing used to decorate cakes. This requires higher level of skills to decorate or sculpt cakes. This type of icing is also used to make edible art cake decoration. STORING CAKES, GATEAUX AND TORTES Cakes can easily be stored but not gateaux and tortes. Listed are the guidelines to follow in storing cakes, gateaux and tortes in order to maintain maximum eating quality, appearance and freshness: Away from strong odour The cakes must be protected from strong odours such as onion and garlic. In some kitchen, there is dedicated controlled storage, or chilled, enclosed spaces, for these cakes. Cool room temperature Most cakes need to be chilled because of the nature of ingredients. Food cool room must operate below 4 degrees Celsius. Note that some tortes need not to be chilled because it will spoil the flavor of the product. Appropriate containers The best way to store sold cakes is to place them into boxes to ensure the product is kept intact. Take care of the edges and top decoration that it will not be damaged when packaged. STORING CAKES, GATEAUX AND TORTES Labelling Correct labelling of cakes is also important. It can be placed inside the display fridge as well as outside the package to inform the customer and protect the manufacturer against complaints. Length of time in the cool storage Cakes have varied expiration dates and may depend on the freshness of the ingredients. Inconsumable food not fit for human consumption must not be sold and should be considered as waste on the part of the manufacturer. Freezer temperature Long term storage in the freezer must be 18 degrees Celsius or less. THANK YOU FOR LISTENING!!!