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Cake

Cake is a sweet dessert that is typically baked and can be simple or elaborate. Cakes are broadly divided into butter cakes, sponge cakes, chiffon cakes, and chocolate cakes based on their ingredients and preparation methods. The general objectives of mixing cake batters are uniform distribution of ingredients, retaining leavening, optimal blending, and developing or preventing gluten. Assembling cakes involves considering the flavor, color, texture, and shape of the cake, filling, icing, and decorations. Icings contribute flavor, improve appearance, and form protective coatings around cakes, with common types including buttercream, ganache, royal icing, and whipped cream frosting.

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134 views

Cake

Cake is a sweet dessert that is typically baked and can be simple or elaborate. Cakes are broadly divided into butter cakes, sponge cakes, chiffon cakes, and chocolate cakes based on their ingredients and preparation methods. The general objectives of mixing cake batters are uniform distribution of ingredients, retaining leavening, optimal blending, and developing or preventing gluten. Assembling cakes involves considering the flavor, color, texture, and shape of the cake, filling, icing, and decorations. Icings contribute flavor, improve appearance, and form protective coatings around cakes, with common types including buttercream, ganache, royal icing, and whipped cream frosting.

Uploaded by

Kïtëł Gägüï
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Cake

- Cake is a form of sweet dessert that is typically baked. In its oldest form, cakes were
modifications of breads but now cover a wide range of preparations that can be simple or
elaborate and share features with other desserts such as pastries, meringues, custard and pies.
- Cake is often served as a celebratory dish on ceremonial occasions (weddings, anniversaries and
birthdays).

Cakes are broadly divided into several categories:

 Butter cakes – are made from creamed butter, sugar, eggs, and flour. They rely on the
combination of butter and sugar beaten for an extended time to incorporate air into the batter.
 Sponge cakes (or foam cakes) – are made from whipped eggs, sugar and flour. They rely
primarily on trapped air in a protein matrix (generally beaten eggs( to provide leavening,
sometimes with a bit of baking powder or other chemical leaven as insurance. Sponge cakes are
thought to be the oldest cakes made without yeast.
 Chiffon cakes – are sponge cakes with vegetable oil, which adds moistness.
 Chocolate cakes – are butter cakes, sponge cakes, or other cakes flavoured with melted
chocolate or cocoa powder.

Cake mixing methods

The general objectives in mixing batters and dough are:

1. Uniform distribution of ingredients


2. Minimum loss of the leavening agent
3. Optimum blending
4. Development or prevention of gluten

Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and
folding. In mixing, two or more ingredients are evenly dispersed in one another until they become one
product.

 Stir – this method is the simplest, as it involves mixing all the ingredients together with a utensil,
usually a spoon, using a circular motion.
 Beat – the ingredients are moved vigorously in a back and forth, up and down, and around and
around motion until they are smooth. An electric mixer is often used to beat the ingredients
together.
 Blend – ingredients are mixed so thoroughly they become one.
 Bind – ingredients adhere to each other, as when breading is bound to fish.
 Cream – fat and sugar are beaten together until they take on a light, airy texture
 Cut in or cutting in – to distribute solid fat in dry ingredients by bench scraper, to knives (in a
scissor motion), a pastry blender, your finger tips or with a food processor fitted with a steel
blade, until finely divided.
 Whip or whisk – air is incorporated into such foods as whipping cream and egg ehites through
very vigorous mixing, usually with an electric mixer or whisk.
 Fold – one ingredient is gently incorporated into another by hand with a large spoon or spatula.
It creates little aeration.

Assembling and Icing simple cakes


Most cakes have up to four components:

 Cake
 Icing
 Filling
 Décor

Finally, a cake may be decorated with additional elements as décor such as fruits and nuts. When
planning a cake, a pastry chef must consider the characteristics of each of these four components in
order to produce an appealing and attractive cake. In particular, the chef should take into account the
following characteristics:

 Flavour
 Colour
 Texture
 Shape

Icings, also called frostings, are sweet coatings for cakes and other baked goods. Icings have three main
functions:

 They contribute flavour and richness


 They improve appearance
 They improve keeping qualities by forming protective coatings around cakes.

There are types of frostings:

 Butter cream
 Ganache
 Royal icing
 Whipped cream frosting

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