Chapter 2: Cakes and Icings (Catanduanes State University)

Republic of the Philippines Catanduanes State University Virac, Catanduanes Chapter 2 Cakes and Icings Learning Objectives: At the end of this chapter, you should be able to: 1. Define cake. 2....

Republic of the Philippines Catanduanes State University Virac, Catanduanes Chapter 2 Cakes and Icings Learning Objectives: At the end of this chapter, you should be able to: 1. Define cake. 2. Identify the ingredients in preparing cakes. 3. Distinguish the difference between cream fat cakes and whipped eggs cake. 4. Identify and follow the steps on panning, baking, and cooling of cake. 5. Define icing. 6. Identify and differentiate the seven general types of icing. 7. Determine and follow the steps on assembling and decorating cakes. 8. Define torte. 9. Enumerate the different fillings for tortes. 10. Demonstrate on how to assemble, garnish and portion the modern tortes. 11. Identify the different practices on how to store tortes properly. 12. Prepare different kinds of cakes. 13. Prepare icing and apply it in decorating cake products. *** At this point, you are heading into meaningful activities and learning encounters about cakes and icings. Read Information Sheets and find how much you can remember by completing activities, exercises and tasks that awaits you to experience lifelong learning. ENJOY YOUR JOURNEY!  Republic of the Philippines Catanduanes State University Virac, Catanduanes Introduction Cakes and tortes are popular in most bakeries and is known as one of the most favorite dessert. This can be eaten or sold with or without an icing/frosting. Icing/frosting can add appeal to the whole cake. It is always present on different occasions such as birthdays, weddings, anniversaries and many more. Preparing cake is enjoyable and somewhat challenging. You can’t come up with an excellent product if you don’t understand first its ingredients and mixing methods. As you proceed with the lesson, you will learn first how the ingredients interact with each other, you will understand the function of each ingredient. Also, the mixing methods, procedures and principles of preparing different types of cake, the magic of panning, baking, and cooling of cakes, together with the baking temperature. In addition, you will gain knowledge on how to assemble and decorate cakes and tortes and how to store them properly. Together with this, you will experience hands-on activities to develop and skills in preparing, assembling, and decorating cakes and tortes. Lesson 1 CAKES AND ITS INGREDIENTS Know CAKES Cake is a mixture of flour, eggs, sugar, butter, and liquid that is baked in the oven in a variety of forms and is distinguished by a tender texture and a sweet flavor (Bohannon, n.d.). In addition, cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays (Ben-Nun, 2018). In preparing cakes, you must combine all the ingredients to create a structure that will support rich ingredients yet keep the cake as light and delicate as possible. As with other baked goods, it is impossible to taste a cake until it is fully cooked and too late to alter the formula (Labensky, et. al., 2016). Therefore, it is very essential for you to study the formula before beginning and follow a particular procedure so that you will end up with a good quality of cake products. INGREDIENTS Good cakes begin with high-quality ingredients; however, even the finest ingredients must be combined in the proper balance. Too much flour may result to a dry cake; too much egg may result to a tough and hard cake. This only means that, you need extra care in preparing cakes especially in measuring ingredients as it may lead to some failures that will really affect your product. Each ingredient performs specific function and has a specific effect on the final product. Cake ingredients can be classified by function as tougheners, tenderizes, moisteners, driers, leaveners, and flavorings. But some ingredients can fulfill more than one of these functions. For example, eggs contain water, so they are moisteners, and they contain protein, so they are tougheners. By understanding the function of various ingredients, you should be able to understand why cakes are made in particular ways and why a preparation sometimes fails. With additional experience, you should be able to recognize and correct flawed formulas and develop your own cake formulas (Labensky, et. al., 2016).  Republic of the Philippines Catanduanes State University Virac, Catanduanes TOUGHENERS Flour, milk, and eggs contain protein. Protein provides structure and strengthens the cake once it is baked. Too little protein and the cake may collapse; too much protein and the cake may be tough and coarse. TENDERIZERS Sugar, fats and egg yolks interfere with the development of the gluten structure when cakes are mixed. They shorten the gluten strands, making the cake tender and soft. These ingredients also improve the cake’s keeping quality. As additional information to fats, do you know that we can extract significant amount of oil from pulp of fresh pili fruits using similar method being applied in the extraction of virgin olive oil? Based on the study conducted by Tugay (2019), a known variety of pili from Bicol Region (Orbase) have been found to have an acceptability comparable with olive oil. We can extract up to 20.17% (dry basis) of oil from tis variety. When compared to other varieties of pili like M. Orolfo and Magayon, it has been significantly found to have the highest oil yield and is most acceptable among them. MOISTENERS Liquids such as water, milk, juice and eggs bring moisture to the mixture. Moisture is necessary for gluten formation and starch gelatinization, as well as for improving a cake’s keeping qualities. DRIERS Flour, starches and milk solids absorb moisture, giving body and structure to the cake. LEAVENERS Cakes rise because gases in the batter expand when heated. Cakes are leavened by the air trapped when fat and sugar creamed together, by carbon dioxide released from baking powder and baking soda and by air trapped in beaten eggs. All cakes rely on natural leaveners –steam and air- to create the proper texture and rise. Note: Natural leaveners refers to steam and air; while chemical leaveners refers to baking powder and baking soda. FLAVORINGS Flavorings such as extracts, cocoa, chocolate, spices, salt, sugar and butter provide cakes with the desired flavors. Acidic flavoring ingredients such as sour cream, chocolate and fruit provide the acid necessary to activate baking soda. Cake ingredients should be at room temperature approximately 70°F (21°C), before mixing begins. If one ingredient is too cold or too warm, it may affect the batter’s ability to trap and hold gases necessary for the cake to rise. For better learning and understanding, kindly refer to the following supplemental learning references: Prades, Corazon B. (2015). Bread and Pastry Production NC II (A Self Learning Module). Mandaluyong City: Books Atbp. Publishing Corp. p. 74-75 Gabriel, Elvira V. (2012). Passion to Bake: Baking Guide for Beginners. Mandaluyong City: Books Atbp. Publishing Corp. p. 138-139 Website: Liubov, Ben-Nun. (2018). CAKES FROM ANCIENT TO CONTEMPORARY TIMES. Israel, B.N. Publication House retrieved from https://www.researchgate.net/publication/327816224_CAKES_FROM_ANCIENT_ TO_CONTEMPORARY_TIMES  Republic of the Philippines Catanduanes State University Virac, Catanduanes SELF-ASSESSMENT QUESTIONS 1.1 What is a cake? What are the six categories of cake ingredients? Activity 1.1.1 Complete the table with the specific cake ingredients and its functions based on their classifications. CLASSIFICATION INGREDIENTS SPECIFIC FUNCTIONS Tougheners Tenderizers Moisteners Driers Leaveners Flavorings