• Unit-6(Pastries & cake).

• Pastry:

 It is describe as the baked product which is made from flour, sugar, egg, milk, butter & baking
powder.

 A good pastry is light & airy & fatty but firm enough to support the weight of filling.

 A good pastry requires good mixing result in long gluten strands that toughen the pastry.

 Technique & principle of pastry:

 While making pastry first step is to collect the mise-en-place which will make the work done
easily or in time.

 There will be risk of contamination, so that pastry area has to be well-sanitized. Before making
sponges we should understand various techniques.

 Most of these techniques are basically followed for aeration of the product to make it light &
soft.

 Leavening agents are require to achieve aeration in the product.

• Conti-

They are Chemical, biological & physical.

I. Physical:

Steam & air are incorporated in the mixture in a specific way, involving physical or Mechanical
action. Like sifting, creaming & whisking.

ii. Chemical:

Baking powder, baking soda are the chemical leavening agents.

iii. Biological:

 Yeast is described as a microscopic fungus that

• Conti-

Multiplies rapidly in suitable conditions & is used as a raising agent in various kind dough.

 When yeast is added to the dough, it causes alcoholic fermentation & convert the sugar &
starch in to ethanol (ethyl alcohol) & carbon-dioxide.

 This gas causes the dough to rise.

Various pastry techniques which are used to provide physical aeration to the pastry products.

1. Sifting:

 Sifting is related with flour. It is done to incorporate air in to the flour & also to get rid of any
impurities present in it.

 Sifting will also help to mix the ingredients in the powder form. E.g. mixing flour with raising
agents.

• Conti-

2. Creaming:

 It is the method of mixing ingredients with high fat content in order to incorporate air & make
the mixture lighter. Mixing can be done manually or mechanically.

Following points should be consider while creaming are given below:

i. Always choose correct equipment for creaming.

ii. Do not over-cream the mixture otherwise the final product will not able to hold the volume resulting
in the collapse of a cake.

iii. Always use quality fats.

• Conti-

iv. Always use large bowl, it will make creamy easy & mixed the ingredient properly.

3. Whisking:

 It is another most important method of mixing ingredients which is done manually or

 Once the mixture has started to form, whisking needs to be continuous until the desired stage
has been reached.

 It is known as ribbon stage as the emulsion’ when lifted & dropped falls like ribbons.Various
basic sponges are made by this method.

• Conti-

4. Rubbing in:

 This is the most important technique of mixing the ingredients which is generally used for
making sweet & short pastry.
  First cut the fat in to small pieces then rub the pieces of fat in to the flour. The purpose of
rubbing in is to make a lighter pastry.

 Do not over mix, as this will toughen the pastry. Cover & rest the pastry in the refrigerator
before you use it.

 Rubbing in is done for following reasons:

• Conti-

 Fat & flour are rubbed together.

 The aim is to reduce the fat to bread crumb size-particles.

 The fat particles melt during baking , giving of steam which makes the pastry expand & rise.

5. Folding:

 This is a method , which is applied to combine different ingredient in to the aerated mixture
together, so that no reduction in the lightness or volume occurs.

 It involves turning the preparation over gently to incorporate the mixture together completely.

• Conti-

6. Docking:

 This is the technique of making small holes in pastry items to allow the steam to escape during
baking process.

 The pastry from lifting & going out of shape.

7. Blind baking:

 In this process empty pastry shells are baked & used for filling pies & tarts.

 Pastry moulds are lined with a short crust pastry or sweet paste as well as grease proof paper is
placed on top of the pastry & filled with required

• Conti-

Ingredients.

 This will prevent the pastry from either rising , developing bubbles or shrinking during baking.

8. Pinning or rolling:

 Rolling is the most important task in pastry making. We can use a rolling pin or a roller which
can be operated by electricity.
  Best results are obtained when pastry dough is rolled out on a smooth, cool surface. While
rolling pastry dough, start from the centre.

• Conti-

 First roll upwards, then downwards through the centre to the bottom.

 Rotate the dough a quarter turn & roll again. Repeat the process, rolling & turning until you
obtain required thickness.

 Do not stretch the pastry, This will cause it to shrink & lose its shape during cooking.

9. piping:

 It is the process of piping or forcing various mixture by a piping bag. Piping bag will be fitted with
nozzle to achieve certain decorative work.

• Conti-

 Mostly it is practice in the bakery section for the preparation of pastry.

10. Laminating:

 It is describe as the incorporation of fat between the layers of dough which is the base for
preparing puff pastry & croissants.

 In this process chilled fat is placed between the rolled dough & is encased with in the dough.

 It has to be rolled for many times.

 Short crust paste:

• It is crisp & brittle but it is not elastic as dough & this shortness in cookies other pastry products
are much desired to alter the textures & mouth feel of a product.

• Short crust paste is mainly used for making savoury products such as tart & pies. Basic
ingredients used to make short crust paste are flour, fat & liquid.

• Conti-

1. Making steps of short crust paste:

Step-1: In step one mix the butter & flour which can be done by following method.

a. Rubbing in method:

 In this method cut pieces of butter & flour are rubbed together to obtain the sandy texture.

 Slowly cold water is sprinkle over it & form the dough which is known as short crust paste.
  It has to be chilled in the refrigerator before use.

• Conti-

b. Pinning method:

 Cut the butter in to small cubes & roll with the flour until butter flakes.

 place it in a bowl & sprinkle cold water mixed it together to form a short crust paste.

Step-2: Chill the paste in the refrigerator& roll later, if the paste is kept in a plastic bag & flattened out
with the types of fingers before refrigerating.

• Conti-

 Uses of short crust paste:

1. It can be used for the preparation of tarts, pies & flans.

2. Short crust paste can be rolled & cut in to shapes & used as savory biscuits.

3. It can be crumbled & used as a topping on pies to give a rustic crust.

4. Certain meat, vegetable & fruits are encased in short crust prior to baking.

 Sweet paste:

• It is sweet in taste as well as short & brittle like the short crust paste but its usage is restricted to
sweet items.

• The basic ingredients used to make sweet paste are flour, fat, egg or milk & sugar.

• Conti-

2. Steps in making sweet paste:

Step-1.

In step one mix the butter & flour which can be done by following method.

a) Creaming method:

 In this method butter & sugar are creamed together to form sweet paste.

 Then add egg step by step until all the eggs are used. Now used a flat paddle to beat the mix.

 Now remove from the mixer & carefully fold in the sifted flour to obtain sweet paste.

• Conti-
  Do not over mix the sweet paste otherwise it will lose its shortening effects.

b. Rubbing in method:

 In this method cut pieces of butter & flour are rubbed together to obtain the sandy texture.

 Beaten eggs & sugar are mixed with the sandy texture to form sweet paste. Then it is chill in the
refrigerator before using.

 Step-2.

 Chill the paste in the refrigerator. If the paste is put in a plastic bag & flattened out with the tip

• Conti:

• Of finger before refrigerating, it will be easy to roll later

 Uses of sweet paste:

1. It is used for making pies, flans & tarts.

2. It should be rolled cut in to various shapes & baked as cookies & biscuits.

3. Mainly it is used as base for certain cakes & pastries.

4. Thin cut out sheets of sheets of sweet paste can be used as decoration.

 Choux paste:

 Choux paste has a consistency between butter & dough & used in savoury & desserts.

 It is a versatile pre-cooked paste which can be baked for use in pastries & gateaux, fried for use
in potato dishes & fritter or boiled in gnocchi dishes.

 Pastry products made from choux paste are éclairs, gateaus monore & many others. Choux
paste is not only baked but it is also deep fried.

 It can be made by using flour, fats, eggs & sugar.

 Steps used in making choux paste:

 Step-1-: Mix fat & water in a pan , apply heat until the fat is melted & water is boiled.

 The fat should be cut in to small pieces to help it melt quickly, preventing the loss of water
through evaporation.

 Step-2- Add flour in the fat & water emulsion ,stir continuously with a wooden spoon. This will
prevent lumps in the paste.
  The flour should be added only when the fat & water has come to the boil. This paste is known
as Panada, is cooked until it leaves the side of the pan without sticking.

• Conti-

 Step-3-Add the egg to the panada when the mixture is cooled nearly 60˚c. Add the egg one at a
time cooking the paste to a smooth consistency before the next egg is added.

 The final consistency of the paste for pastries should fall of the back of the spoon. The paste
should have a good & smooth texture.

 Step-4- It doesn't require a resting time. This paste can be piped immediately & then baked. It
can be piped in a lean baking tray that are lightly greased.

• Conti-

 Step-5- Bake it in the temperature of 200to 220˚c. It take lot of care at the time of baking.

 While baking the oven door should not be opened to frequently because the heat may cause the
pastry to collapse.

 The choux paste after baking should be light for its weight & when sliced open it should be
hollow from inside.

 Suet paste:

 It is the dough which is made by using beef suet, plain flour, baking powder, cold water & a
pinch of salt.

Steps used in making Suet paste:

Step-1- Sieve the flour with salt & baking powder three time in to a bowl.

Step-2-Mix in the suet.

Step-3- Make a hole in the centre.

Step-4- Mix in the water & knead to a smooth paste.

 Laminated paste:

 It is culinary preparation consisting of many thin layers of dough separated by butter produced
by repeated folding & rolling.

 Laminated paste (dough) get its name from how its made “ Laminating” dough is the process of
folding butter in to dough multiple times to create very thin alternating layers of butter &dough.

 The gluten in the flour also gets developed during the folding & rolling process.
  The most common types of laminated dough are

• Conti-

Puff pastry & Croissants.

1. Puff paste:

It is a dough made by using flour , butter, salt, chilled water & lemon juice which improve the
elasticity of the gluten.

Steps used in making puff paste:

Step-1- Sieve the flour with salt & place in a bowl.

Step-2-Mix it with the butter.

Step-3-Make a hole in the centre.

Step-4-Pour lemon juice & the water in the flour & knead to a smooth paste.

• Conti-

2. Danish paste: It is also known as sweet yeast dough which is made by using flour, sugar, yeast, fat &
water. Danish dough is richer then the Croissant dough.

Steps used in making Danish paste:

Step-1-Sieve the flour with salt & place in a bowl.

Step-2-Ferment the yeast by keeping it in a lukewarm milk or water & sugar.

Step-3-Now mix the flour, salt, sugar ,yeast & milk together in a bowl & knead it to a smooth dough.
Take care not to over mix the dough. Now the Danish paste is ready.

• Conti-

3. Croissant paste:

It is made dough which can be made by using flour, yeast, salt, improver, sugar, milk , water,
egg &butter.

Steps in making Croissant paste:

Day-1-Making the Croissant paste.

Shift the flour then mix all the ingredients in the dough mixture& start kneading the dough in medium
speed. Shape the dough like disc & keep in the fridge overnight.
Day-2- Laminating the dough for three fold.

• Conti-

1stfold-------- Quarter fold.

2nd fold------- book fold.

3rd fold--------Double fold.

Day -3-

1. Dividing the dough: Roll the dough in to long & narrow strip of 20cm×10cm.

2. Shaping the Croissant.

3. Proofing & baking.

 Role of ingredients in pastes:

1. Fat:

 Improve the eating quality & increase the self life.

 Improve the nutritional value of food.

 Give softness & taste.

2. Egg:

 Provide structure.

 Give colour to the product.

 Improve the flavor, taste &volume.

 Give softness.

• Conti-

 Improve the texture of the pastry..

3. Water:

 Combine all the ingredient.

 Helps to build structure.

 Helps to maintain the batter consistency.

 Improve the keeping quality.

4. Flour:

 Build structure.

 Affects the self life of the pastry.

• Conti-

 Add nutritional value.

 Act as a binding & absorbing agent.

5. Salt:

 Helps to control the yeast activity & improve the flavor of the products.

 Improve the texture of baked goods.

 Enhance the natural flavor of ingredients.

 Keeps the bakery products fresh & moist for a longer time.

 Has a tightening action on flour proteins & improve the gas retention power of the dough.

• Conti-

 6. Leaving agents:

 Increase the volume of the pastry.

 Make the product tender & lighter.

 Provide the softness to the product.

 Improve the digestive quality .

7. Sugar:

 It is used as sweeter.

 Helps to get soft texture & crust.

 Improve the self life.

 Make the product tender.

 Give flavor.

 Sponge:

 A sponge cake is describe as a light & airy cake which is made by basic three ingredients such as
egg, sugar, flour & is leavened by aeration which occurs by heating & whisking egg & sugar until
it is thick & fluffy.

 Sifted flour is carefully folded in to the egg & sugar mixture & then poured in to a greased &
lined mould & baked.

 This type of sponge is generally termed as a fatless sponge & is used to make layered cakes.

 Principles of making sponges:

 The main objective of mixing ingredient s for sponges batter is to form a smooth uniform &
softness in the product.

 While making a sponge certain principles has to be implemented. It is very important to take
care while combining ingredients which is the first principle of sponge making.

 Various principles of making sponges are given below:

1. Combining the ingredients:

 At the time of mixing the ingredients one should be very careful, otherwise we will get wrong
product.

• Conti-

 The sponge mixture should form a uniform emulsion, so that the water is held in suspension
surrounded by fat & other ingredients in the batter.

 A batter can curdle ,if the mixture changes to fat in water with small particles of fat surrounded
by water.

2. Formation of air cells:

 Formation of air cells in a batter is the main principles which give the sponge it soft texture &act
as a leavening agent/raising agent.

• Conti-

 The air trapped in the batter increase when the heat is applied. Right temperature of ingredients
& a suitable mixing technique are necessary for the formation of air cells in the batter.
3. Texture:

 Texture is the most important component or principles of the sponge. The development of
gluten in the batter is responsible for the texture of the end product.

 Avery little amount of gluten is required in cake making as weak flour will be a better choise.

• Conti-

 As the mixing effect the gluten, the flour in the recipe is always added towards the end of the
mixing process after all the ingredients have been added, thus ensuring that there is very little
development of gluten.

 If the batter is mixed for too long after the addition of flour, then the cake will be tough.

• Conti-

4. Formula & balance:

 A formula in which the ingredients fall with in these limits is said to be in balance. While
balancing the ingredients four function can be seen.

a. Toughners: It provide structure, e.g. flour , eggs to the product.

b. Tenderizers: It provide softness or shortening of protein , fibers, e.g: sugar, butter & chemical
leavener.

• Conti-

c. Driers:

 These are the ingredients that absorbs moisture, for example, flours & starches, cocoa powder&
milk solids etc.

 A sponge may require formula balancing ,if even after following all the steps has not come out
correctly.

d. Moisteners:

 It provide moisture to the batter, eg water, milk, liquid, sugar & egg etc.

 Principles of making sponge.

1. Always use quality ingredients & measure accurately.

2. The beating bowl should be free from water & oil grease.

3. Separate the eggs carefully.

5. Sieve flour with dry ingredients like baking powder, soda & coca powder.

6. Fold the flour gently with out disturbing the air.

7. For Genoise sponge the fat or butter should be made & cool before use.

• Conti-

8. At the time of folding the finger should be wide & the speed should be carried equally. It minimizes
the possibility of air to escape.

9. Oil should be mixed carefully.

10 . Do not beat the batter after adding flour & oil.

11. Always use correct size of tray or mould.

12. Sponge mould should be greased & dusted with flour or lined with butter paper.

13. Bake sponge immediately. Do not allow standing out too long before baking.

14. The oven door should be closed during baking.

 Basic sponge:

 -Various types of sponge are prepare by different principles & used for individual purpose.

 Vanilla sponge is used for fruits base or cake where as chocolate sponges are used for making
chocolate cakes. Sponge is also used for making Swiss roll.

 Varieties of sponges:

1. Swiss roll:

 It is very soft sponge which is made from the thin batter of sugar, egg & flour.

 Here ,we use more egg & less flour. It has to be baked in low temperature.

2. Chiffon cake:

 It is a very light & airy sponge which has characteristic of both butter cake & a sponge.

 It take no time to make this cake ,so batter is made by combining oil, raising agent , flour
&whipped egg white are folded on.

• Conti-

3. Victoria sponge:
  This cake was introduced by queen Victoria ,She popularized this cake in her afternoon tea.

 Victoria sponge is made by creaming method, it is generally sandwiched with whipped cream &
jam. Top portion is dusted with icing sugar.

4. Butter cake sponge:

 In USA it is known by butter cake sponge, but in England & other part of world it is known as
pound cake because it contain a pound (450gm) of butter, flour, sugar & eggs.

• Conti

5. Madeira sponge:

 This sponge is slightly different from Victoria sponge.

 It is prepare by creaming butter & sugar are creamed with egg yolks & egg white are stiffly
beaten & folded in.

6. Genoise:

 Genoise is named after its place of origin Genoa in Italy. It belongs to the family of light & airy
sponge cakes.

 The technique of making Genoise batter is similar

• Conti-

- To that of a basic sponge cake, it does differ in that it contains melted unsalted butter.

 Genoise is the basic sponge cake & this can be made omitting the butter & will be known as
fatless sponge in that case.

7. Devil’s food cake:

 It is a rich dark chocolate cake made by creaming method which is very similar to Victoria
sponge.

 The main difference is instead of melted chocolate, this sponge use cocoa powder, which make
it rich in chocolate flavour.

 Care should be taken while making sponges & cakes:

1. Measure the ingredients correctly.

2. Sieve the flour & remove impurities.

3. While mixing baking powder & cocoa powder with flour, sieve it several times to ensure even
distribution.
 4. Baking tray, tins & frames should be properly cleaned.

5. The paper that is used as a liner should be free from greases.

6. Make the equipment ready before starting to

• Conti-

Prepare the cake.

7. Large cake require more cooking time at low temperatures& smaller cake require shorter cooking
times at higher temperature.

8. To prevent cakes from over-colouring on the top during the baking process, place them under a
greaseproof paper & reduce the top heat.

9. Allow cake to stand in the moulds they were baked in in for a few minutes prior to removal.

10.Cake are turned upside down on cooling racks & allowed to cool. Sponge cakes may be cooled in the
mould, turned upside down.

• Conti-

11. Do not remove the paper that was used to line the cake until you are ready to use it. It will prevent
the cake from drying out.

12. Cover cakes properly for storage either in the refrigerator, freezer, or a dry & cool place.

13. In the case of frozen decorated cakes, it is advisable to cut & portion the cakes while they are still
frozen.

 Equipment used in making sponges & cakes:

Varieties of mechanical & manual equipment are use for the production of sponge & cake are given
below:

1. Wire rack:

 It is the most important equipment in bakery which is used for cooling the baked product.

2. Flat paddle: It is the most important part of dough mixer which is used for creaming butter & sugar
to make sponges by creaming method.

• Conti-

3. Turn table: This table is used for icing & finishing the cakes.

4. Ballon whisk: It is a balloon shape wire whisk which is used for whipping or whisking the ingredients.
5. Piping bag: It is used to design or decorate the cakes from the top.

6. Cake mould: This mould is used for baking the cake & it is available in various shape & sizes.

7. Palatte knife: It is the flat knife which is used for icing & toping the cakes or sponge.

• Conti-

8. Savarin mould: It is the mould which is used for the preparation of baba au rum.

9.Serrated knife: This knife is mainly use for slicing the sponge in to layers.

10. Baking oven: The oven which is used in the bakery for the purpose of baking the bakery & pastry
items is known as baking oven.

11. Weighing machine: it is used in the bakery &pastry section for the accuracy of ingredients while
making various types of sponge & cakes.

12.Dough mixer: It is mainly used for making the dough but we can also make cakes & sponge

• Conti-

Batter is this equipment.

12. Baking tray: it can be made from iron, silver or teflon coated for non stick which is used for baking
sponge & various bakery & pastry items.

 Cake(Gateau)

 It is derived from the old French word wastel, which mean food.

 Cake is the most popular product next to bakery industry. It is made from a rich batter that is
made from eggs, fat, sugar & flour.

 Fancy cake are made with glaze icing, butter cream, or crumble topping.

 Cakes are the richest & the sweetest of all bakery product.

 All cake s fall in to two basic categories, cream/butter cake & sponge cake.

 Types of cakes:

 The different types of cake are divided in to four groups which are given below: Chiffon cakes,
batter cakes, foam cakes & sponge cake.

1. Batter cakes:

 Batter cake include pound cake, which contain a high percentage of fat.
  Plain layer cake contain a less percentage of fat & chocolate cakes which are layer cakes
incorporating chocolate, cocoa power & soda.

• Conti-

2. Foam cake:

 Foam cake contain very little or no fat . Foam cake includes angle food cake in which egg whites
are used for foam.

 Sponge cake in which the egg white & egg yolks are used to make a foam.

3. Chiffon cakes:

 A Chiffon cake is the combination of both foam & batter. The two components are mixed
separately & folded together for the final mixture.

• Conti

4. Sponge cakes: Nowadays sponge cake is prepared in fours types.

I. Fatless sponge.

II. Butter sponge.

III. Gel sponge.

IV. Genoese.

 Fault in making cakes;

 To produce quality cake always uses quality ingredients, follow correct methods, measurement,
& baking. The fault & causes of cake are given below.

1. External cake fault & their causes:

a. Crust too dark.

I. Too much sugar & milk.

II. Oven too hot.

III. Very long baking time.

b. To small cakes:

I. The butter is too stiff.

• Conti-
ii. Poor quality of raw materials.

iii. Flour is to strong.

iv. Lees air incorporated.

v. Inaccurate weight of butter.

C. Spot on cake:

I. Too much sugar quantity.

II. Slow baking.

III. Batter too tight or not enough liquid.

D. Cakes crack on top:

I. Wrong quality of flour.

• Conti-

ii. Too tight batter.

iii. Over mixing.

E. Cakes brust on top:

I. Too strong flour & too much quantity.

II. Batter very stiff.

III. Oven too hot.

2. Internal cake faults & their causes:

a. Uneven texture:

I. Wrong quality of ingredients.

II. Too little mixing.

• Conti-

iii. Uneven baking temperature.

B. Poor flavour:

I. Poor flavouring materials.

III. Under baked.

C. Holes & tunnels:

I. Less sugar

II. Too much leavening agents.

III. Tough batter.

• Conti-

D. Dense:

I. Wrong quality of flour.

II. Too much liquid.

III. Batter too loose.

E. Poor keeping qualities:

I. Improper types of flour.

II. Too much baking powder.

F. Quick staling:

I. Too much baking powder.

II. Curdled batter.

• Conti-

iii. Poor quality of raw materials.

iv. Over baking.

 Classical cakes & pastries:

Most of the cakes & pastries that are patented were made in old hotels & pastry shops are known as
classical cakes.

A classical cakes has various parts such as base, cake, filling, topping, garnish & moistening agent.

A. Base:

 It is the base of cake or pastry. A base serves many purpose which are given below.
  It provide texture to the cake. E .g, A black forest cakes, which is a soft cake layered with
whipped

• Conti

Cream & sponge, has a base of sweet paste biscuit that offers a crunch to the soft textured cake to
create an interesting mouth feel.

 The base helps to lift the soft cakes & pastries from the plate for consumption.

 The base prevent the spongy cake to soak up any odd flavours if refrigerated on a tray.

• Conti-

B. Cake:

 It is the body of the cake, various types of sponges are use for body purpose.

 The most popular of all is Genoese sponge that is made by whisking eggs & sugar until light &
fluffy.

 Flour is folded in along with melted fat & baked until cooked.

 A mixture of cocoa powder & flour can be used to make chocolate sponge , which is very useful
for making a chocolate flavoured cake.

• Conti-

C. Filling:

 It is the main part of the cake from which it gets its name. for example a chocolate truffle cake
would have the filling of truffle inside.

 The base of the cake is layered with various kinds of flavoured cream & filling to prepare the
cake or pastry.

 The fillings can vary from jams & creams to jellied fruit juices.

• Conti-

D. Topping:

 The topping is the glaze of the cake, which is given below.

 It gives an attractive appearance to the cake.

 It forms a cover on the cake & prevent. It from drying out.

• Conti-

E. Garnish:

 It is the most important part of a cake or a pastry that are used to decorate the cake for visual
appeal.

 Garnish can range from fresh fruits to chocolate & sugar garnishes that would complement the
flavour & texture of the cake.

• Conti-

F . Moistening agent:

 The moistening agent in a cake is usually a flavoured sugar syrup that adds flavour as well as
moistness to the cake.

 Each layer of sponge is brushed with less amount of the sugar syrup, which is done for the
following reason:

 To ad sweetness to the cake.

 To add flavour to the cake.

 Some of the syrups flavoured with liqueurs are traditional for classical cakes.

• Conti-

 Syrup are add to wet the sponge, which allows the fillings to stick to the sponge & it doesn't let
the sponge give out its crumbs, while spreading the cream with a palette knife.

Kind of classical cakes & pastries:

 Black forest gateaux.

 Devils food cake.

 Mud cake.

 Walnut brownies.

 Baked cheese cake.

 Christmas cake.

• Conti-
  Puff pastry.

 Break fast pastries.

 Sweet pastry.

 Choux pastry.

 Modern trends in cakes & pastries:

The cake & pastries of ancient time were very creamy & bulky compared to modern day cake & pastries.
In modern days people were more conscious in health.

 Some of the modern trend in cake & pastry preparation are given below.

1. Health aspect:

 In ancient time pastries were layered with butter cream & fresh cream.

 Days by days people became more conscious regarding health, so butter cream is replaced

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Conti- with custard cream, berries & cheese.

 The heavy frosting, icing & sweet icings have been replaced by fresh fruits & glaze.

2. Service style:

 In earlier days cakes & pastries were not so stylish or well decorated, due to lack of skill &
knowledge of bakery chef.

 That days cakes & pastries were presented to the guest as a whole dish. The modern trend is to
make small individual desserts of different shapes &sizes.

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3. Equipment & tools:

 In earlier days lack of equipment cakes & pastries were not up to standard. The modernization
of equipment & tools helps the chef to obtain quality products.

 Few decades ago, one could only see cakes in basic shapes such as round, ovals & squares but
now the availability of various types of moulds, we can create various size & shape of the cakes
& pastries.

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4. product:
  Different kind of readymade product have changed the pastry product in the modern times.

 In olden days, every thing had to be processed from scratch & it was often more time
consuming.

 Introduction of food industry almost all kind of product is readily available throughout the years.

 A varieties of canned fruits, berries, processed nuts & dehydrated fresh fruits are available in the
market.

 Approach of cakes decoration:

 Cake decorating is the art of pastry chef ,which require creative mind.

 Some cakes require advance planning & be in a shape of a free- standing or a three dimensional
cake in the shape of a musical instrument like piano& guitar.

Certain point should be kept in mind while decorating cake are given below:

1. Preparing the sponge(Base).

2. Slicing the cake.

3. Layering the cake.

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5. Decorating & garnishing:

1. Preparing the sponge (base).

Normally there are three method of making sponge cake like warm, cold & commercial methods. Each
will produce a sponge with different texture. The three method are given below.

I. Warm:

 This is the method in which eggs & sugar are warmed together nearly in 32˚c, whisking over the
bain-marie until it becomes thick like the consistency of thick cream.

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 When this stage is reached continue to whisk the mixture away from the heat until it cools
nearly 24˚c.

 After that flour is folded with melted butter, if any is used. This method will provide good
volume to the sponge. Genoese sponge s are commonly made by this method.

ii. Cold:
  In this method egg white & yolk are separated & whisk with sugar separately.

 Blend the two together before carefully folding in the flour. Add the melted butter at the final
stage

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- ,if you are using it, sponge made by this method is very airy & light. It is usually made for Swiss rolls or
making sponge for cakes & pastries.

Iii Commercial:

 In this method ,sugar, egg, water, emulsifier & flour are combined together in a dough mixture
& whisked for five minutes.

 The melted butter is folded in to this emulsified mixture & the sponge is baked in mould or
sheets.

 This sponge is very stable because of the presence of emulsifier.

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2. Slicing the cake:

 It is the art of pastry chef in which a saw-edged knife is used for slicing a delicate sponge.

 The cake should be kept on a flat surface & the knife should be placed at the point where we
want to slice the cake.

 The kind of cake will decide whether the sponge has to be divided in to half or three or more
layers.

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3. Layering the cake:

 It is the most important task in icing & decorating a cake. Layering mean sandwiching the slices
of cakes with various kind of icing.

 The choice of icing depend upon the kind of cake being prepared.

 The rules is to use light & airy icing with light sponge cakes & heavy icing such as royal icing on
heavy ones such as fruit or Christmas cakes.

 Before layering the cakes , it is important to select the slice of sponge. The top & bottom layer is
the best slices as the base will make it easier to lift

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 - The cake & the top layer would give the final finish to it.

 Once the sponge is layered next step is applying the sugar syrup on it which will give moistness
to the sponge, After that put the icing in the center & spread with a palatte knife.

 Similarly all the other layers are sandwiched one on top of each other . The next step is to
refrigerate the cake ,so that the icing will become firm.

 The cake is now put on the cake turntable known as lazy Suzanne. First cover the tops then start
side by turning the cake.

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4. Coating:

 This is the last coating on top of the cake. There can be various kinds of topping & coating
spread on top of the cakes.

 Chocolate cakes are generally coated with melted truffle of chocolate glaze.

 The cake is normally kept on the wire grid which is kept on a tray & the glaze is poured in the
center of the cake & spread with the help of palatte knife .

 Chilled cheese cakes are glazed while they are still in the ring & the ring is lifted after the coating
has

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-set.

5. Decorating & Garnishing:

 It will play vital role in cake preparation & provide eye appealing or attraction.

 When decorating the cake, the aim should be to keep simple designs evenly piped & neatly
executed.

 If you are decorating a cake with piped designs & patterns planning is essential. Piping these
designs & patterns may require practice, prior to decorating.

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 There are variety of garnishes used for decorating & garnishing cakes & pastries.

 Chocolate is common garnishes which can be transformed in to various shapes & patterns that
enhance the appeal of the cakes. E.g. sugar, fruit, cream & icing.

 Cream:
Cream is define as the lighter weight portion of milk or milk fat that is separated from milk with the help
of centrifugation.

The various types of cream used in the pastry section are given below.

1. Pastry cream:

 Pastry cream or custard cream which is also known as crème patisserie in French is very popular
cream used in cake & pastry.

 This cream is the mixture prepared from vanilla flavoured milk, egg yolk, sugar & starch.

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 It is boiled until a thick mixture is obtained & butter is added on top to avoid the skin formation.

 Some chefs believe that the mixture cooked with milk, sugar, egg yolk & starch is called custard
cream.

 Pastry cream is very useful in filling the cakes & pastries.

Uses of pastry cream:

I. Used for filling tarts, pie & flans.

II. Used for filling between sponge cakes to create gateaux & pastries.

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 Used as a base for hot desserts.

 Used for filling choux pastry item to create desserts.

2. Butter cream:

 It can be made by creaming equal quantities of unsalted butter & icing sugar to produce a
smooth aerated creamy mixture known as butter cream.

 It should be stored in a sealed container in a cool place. Butter creams are used as fillings &
toppings for sponge to make cakes & pastries.

 This is the one of the oldest creams used

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in cake filling & can be flavoured with any kind of flavours. One can add colour also.

 Uses of butter cream:

 Used in piping bags to decorate the cake &pipe wordings on the cakes.

 Lemon cream:

 It is also known as lemon curd, which has a smooth, creamy paste that has a balanced taste of
sweet & sour.

 Lemon curd was introduced for the usage with scones instead of jam in England, but slowly
people started to use it as topping & filling for cakes, muffins as well as tarts.

Uses of lemon creams:

 Used for fillings in tarts, pies & flans.

 Used for filling between sponge cakes to create gateaux & pastries.

• Marzipan:

• This is a paste which is made of ground almonds & sugar mixed in varying proportions. It is used
as covering for wedding cakes & other rich cakes. Marzipan also used as filling for Dresden
stollen, ingredients used to make Marzipan are nuts, sugar, water & liquid glucose.

• Making steps of Marzipan:

• Step-1- Blanch almonds & skin them then grinds it & make a paste.

• Step-2 –Combine sugar, water & liquid glucose & boil to 121˚c. Make sure that sugar doesn't
colour & this can be done by ensuring that the sides of

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The pan are constantly brushed down with a wet brush.

 Step-3- Remove the liquid from fire & add coarsely ground almonds to the mixture. Spread the
mixture on to a cleaned marble surface & let it cool down.

 Step-4- G rind the mixture in to a apste this paste will form in to pliable dough when it is cooked
down.