Cakes and Frostings Guided Notes Components of Cakes:: Name
Cakes and Frostings Guided Notes Components of Cakes:: Name
Cakes and Frostings Guided Notes Components of Cakes:: Name
Components of cakes:
Shortened Cakes
_____________________ Method
____________________ Method
Pan Preparation
1. Baking pans are usually coated with _________ and ________ or lined with
________________ ________________.
2. Commercial pan preparations are also available.
3. Pans should be filled ___________ to ____________ full.
4. Spread the batter evenly with an ____________ spatula.
1. When making multiple cakes or multi-layer cakes, fill the pans to the same
level.
2. Have the pans prepared _______ mixing the batter.
3. Place pans in the oven so the heat circulates freely around the cake.
4. The pans should not _______ each other or any part of the oven—this
creates hot spots and the cake will bake ______________.
1. Allow the cakes to cool in the pan for about _______ minutes.
2. Remove and place on _______________ until completely cooled.
Unshortened Cakes
Sponge Cake
Chiffon
Frosting
c. __________________