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Creative Cake Production

Cake Production: Unit 1: Information Sheets


INTERMEDIATE 2
Helen Wilson

Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

Learning and Teaching Scotland gratefully acknowledge the work of elen !ilson" #ena $icholson and %argaret Craig in the &roduction of this resource'

(irst &u)lished *++, This &u)lication may )e re&roduced in whole or in &art for educational &ur&oses )y educational esta)lishments in Scotland &rovided that no &rofit accrues at any stage'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

CONTENTS
Introduction In redients "lour "ats E s Aerators Su ars and S(ru)s "ruit Pro)ortion o* in redients Pre)aration o* in redients Control o* +akin )rocess Tec,ni-ues and E-ui).ent Stora e o* Cakes Cake Decoration Reci)es /ictoria s)on e S0iss roll C,ocolate S0iss roll Madeira cake Sultana cake Ric, *ruit cake 3lossar( 4i+lio ra),( 4 ! # $ % &' && &2 &4 &! &# &% 2& 22 2! 2! 21 2% 2& 24 21 4' 42

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

INTROD5CTION
Creative Cake Production has )een designed to allow candidates who have an interest in this vocational area to develo& their knowledge and skills' !hile there are three units in the course: Unit 1: Cake Production Unit *: Cake #ecoration Unit .: /rganisation of Practical Skills this &ack covers Units 1 and * only' The Units have )een devised either to )e taught on a stand-alone )asis or )e linked together and take the form of a Pro0ect 1ased $ational Course at Intermediate * 2the structure of availa)le 3rou& 4wards may change following the Scottish 5ualifications 4uthority6s review of their &u)lications &ortfolio7' Candidates are asked to choose a design from a given )rief" )ake and decorate one cake" and com&lete a series of structured worksheets on &lanning" develo&ment and evaluation which are in accordance with awarding )ody &rocedures'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

IN3REDIENTS
!hen )aking cakes si9 main ingredients are used' These are: "lour "at 6i-uid and E Aerator Su ar "ruit s

These ingredients must )e 0ei ,ed and .easured accurately to ensure: the reci&e remains )alanced a uniform &roduct is o)tained the correct yield is o)tained faults are &revented'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

IN3REDIENTS
"lours !heat is milled to &roduce flour' The main factor to )e considered when choosing a flour for )aked goods is the &rotein content' This &rotein is called gluten and is res&onsi)le for giving elasticity to the dough' T()es o* "lour So*t *lour as a &rotein content of less than 1+:' Produces a fine crum) 2structure7' Used for cakes' Is a &lain soft flour as a raising agent added" such as )aking &owder' The )ran has not )een removed during milling' Can )e &lain or self-raising' 3ives a darker colour' 3ives a coarser te9ture due to )ran and germ'

Sel*7raisin *lour W,ole.eal *lour

(lour is a ma0or structural agent and has an im&ortant effect u&on the characteristics of a )aked &roduct' Pro)erties o* "lours /olu.e Colour Eatin -ualities Te8ture 4t correct tem&erature gluten sets" giving the structure to the risen &roduct #e&ending on the ty&e of flour e'g' wholemeal will give a )rown result' el&s to hold sufficient moisture to the crum) to make the cake en0oya)le to the &alate' #e&ending on the ty&e of flour e'g' white will give a smoother result' #e&ending on the ty&e of flour e'g' wholemeal can give a nutty flavour' 1rown and wholemeal flours contain more fi)re 2$SP7 than white flour'

"lavour Nutritional value

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

IN3REDIENTS
Pre)aration o* "lours Sieve +e*ore use to remove lum&s to incor&orate air" lighten and assist mi9ing &rocess Stora e o* "lours Tem&erature #ry conditions Time limits 1+ < 1; =C Store in original &ackaging or suita)le container !hite flour . < ; months

!holemeal flour . months

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

IN3REDIENTS
"ats (ats and oils are highly refined e9tracted foods' They may )e of either &lant or animal origin' T()es o* "ats 4utter %ade )y churning cream' Can )e salted or unsalted' Is e9&ensive' 3ives a delicious flavour to cakes' Chea&er than )utter' %ade from oils' Coconut" cotton-seed" ground-nut" &alm" &alm-kernel" soya)ean and sunflower oils may )e used' 1y law margarine must contain ?itamins 4 and #' %ade from the same &artially hardened oils as margarine'

Mar arine

Cookin *ats Pro)erties o* "ats Aeration

Creaming incor&orates air into fat' 4 fat that has )een creamed contains tiny )u))les of air" caster sugar hel&s this &rocess' Soft tu) margarines s&eed u& the creaming &rocess' The &resence of a little water s&eeds u& the creaming &rocess and gives a lighter result" )ut may also sometimes alter the consistency@ The a)ility to assist in the formation of a smooth clear )atter' #e&ends on the ty&e of fat used' Provides added flavour de&ending on the ty&e of fat used' (ats have a general effect on the eating Auality 2e'g' soft crum)7' Provides the )ody with warmth and energy' Provides the )ody with vitamin 4 and vitamin C' The emulsifying and enriching &ro&erties of fats hel& to e9tend the shelf life of a &roduct'

E.ulsi*(in "lavour Eatin -ualit( Nutritional value 9ee)in -ualities

Stora e o* "ats Tem&erature 1+ <1; =C Store in dry conditions in original containers where &ossi)le' Store for a&&ro9imately 1 month'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

IN3REDIENTS
E s

Cggs are added to most cake mi9tures' Ty&es of Cggs The most commonly used are: shell egg chilled egg froDen egg froDen egg white dried egg white'

Pro)erties o* E Moisturisin Aeration Structural

s Cgg contains >8 &er cent water' Cgg has the a)ility to moisturise its own weight in flour' !hisked egg can incor&orate air and increase in volume' It has the a)ility to aerate its own weight in flour' Cgg is distri)uted through the fa)ric of the mi9ture' !hen su)0ect to heat it e9&ands' The &roteins coagulate and the structure is esta)lished' Cgg yolk contains a natural emulsifying agent known as lecithin' This lecithin assists in the formation of a smooth" clear mi9ture' /wn characteristic flavour' Eellow colour' Cgg whites alone give a white colour' Confers lightness" moisture and flavour to the kee&ing Aualities' %oisturising" emulsifying" enriching and general softening &ro&erties will e9tend the shelf the shelf life of the &roduct' igh levels of calories' 3ood source of &rotein and energy'

E.ulsi*(in "lavourin Colourin Eatin -ualities 9ee)in -ualities Nutritional value

Stora e o* E s

Store in a clean container or in original &ackaging' Tem&erature - 8 =C Store for . < 8 weeks

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

IN3REDIENTS
Aerators In order to make cakes rise and have a light te9ture" gas must )e introduced' 4s the mi9ture heats" the gases e9&and" the mi9ture rises and the &roteins coagulate" causing the mi9ture to set 2if it is the correct consistency7' Gaising agents may )e .ec,anical or c,e.ical: Mec,anical aeration relies on tra&&ing air )etween the fine &articles of the mi9tures' This is introduced )y: Crea.in W,iskin Sievin 4eatin 1eating margarine or )utter and caster sugar together until light and fluffy' 1eating eggs and sugar together until the volume has increased' is used to aerate the flour and dry ingredients' 1eating egg into fat and flour sugar mi9tures results in air )eing incor&orated' 1oth yolk 2to a slight degree7 and the white 2to a greater degree7 can hold air )u))les in a foam'

C,e.ical aeration Car)on dio9ide is &roduced in mi9tures )y using: 4icar+onate o* Soda 4icar+onate o* Soda with ' Crea. o* Tartar: Sel*7raisin *lour /nly used in strongly flavoured cakes e'g' ginger)reads'

&roduces )aking &owder Useful for &lain cakes' Contains too much raising agent for rich cakes'

Stora e o* Aerators C,e.ical aerators Store sealed in an airtight container' Store in a cool dry cu&)oard'

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Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------Tem&erature 18 < *1 =C

IN3REDIENTS
Su ars and S(ru)s T()es Caster su ar 3ranulated su ar has small crystals which dissolve more easily and thus gives a smooth te9ture' has coarse crystals and is more suita)le for cakes using the melting method' as fine to coarse crystals' adds colour and flavour to dark cakes' is a fine &owder' %ainly used for icings and decoration' can )e a &owder" syru& or chi&s' Is used in 0ams" confectionary and icings' can )e used with sugar and gives a more moist cake with a closer te9ture'

4ro0n su ar Icin su ar 3lucose 3olden S(ru) and Treacle

Pro)erties o* Su ars and S(ru)s "lavour S,ortenin 6i ,ten To sweeten the cakes' To dissolve into a syru& and soften the gluten in the flour during )aking' To hel& tra& air with fat during creaming so that cake rises' 2C9cess sugar causes the gluten to )ecome too soft and this will cause colla&se during )aking'7 Caramelises in the heat of the oven to &roduce a )rown crust' Getains moisture and sto&s )aked goods )ecoming dry'

Colour S,el* li*e

Su ars and S(ru)s 7 Pre)aration *or 5se #e&ends on the mi9ing methods < Can )e sieved with the dry ingredients' Can )e dissolved in liAuid &rior to addition' Stora e o* Su ars and S(ru)s #ry airtight container' - Learning and Teaching Scotland 11

Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------Currants Small )lack Corinth gra&e Raisins 3ra&es are stoned then dried' Some come from seedless gra&es' #essert raisins have stones left in them' #ried white gra&es' 2Sul&hur dio9ide is used to retain colour7' /ften &acked in sla)s' Used in cakes' #essert varieties are lighter and softer' Used in cakes' /ften added with fruit to cakes' 4dd flavour and give an o&en and crunchy te9ture'

Sultanas Dates

A)ricots Nuts

Hee&s indefinitely'

IN3REDIENTS
"ruit (resh fruits add flavour" sweetness and moisture to a )aked &roduct' #ried fruits" which are more commonly added to )aked goods" add flavour" sweetness )ut less moisture' (ruits must )e dry to &revent them sinking to the )ottom of the cake' (or e9am&le" the heavy syru& coating on some fruits such as cherries must )e washed off and the fruit carefully dried' T()es o* "ruit

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

IN3REDIENTS
"ruits 7 Pre)aration *or use "res, *ruit !ash Peel #ry Gemove stalks" stones and cores' Slice Cho& Pul& !ash #ry Gemove any stalks" stones and cores' Soak" if necessary Storage Hee& in a dry well ventilated room' Tem&erature 1+ < 1; =C

Dried

Storage Hee& in a sealed container' Tem&erature 1+ < 1; =C

Su ar )reserved

!ash #ry Cut Cho&

Storage Hee& in a sealed container' Tem&erature 1+ < 1; =C

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

PROPORTION O" IN3REDIENTS

Met,od o* cakin .akin : Creaming Plain %edium Gich 4ll in one !hisking

T()e o* cake:

"lour ; <

"at ; <

Su ar ; <

E s ;no:<

6i-uid ;.l<

/ictoria sand0ic, Sultana cake Ric, *ruit cake Madeira cake S0iss roll

1++ *,+ *,+ **, ,+

1++ *++ *++ 1>, I

1++ 1,+ *++ 1>, ,+

* .-8 8 . *

I *, I ,+ I

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Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------Su ar Can )e stirred into mi9tures' Can )e creamed with fat to incor&orate air' Can )e whisked with egg to incor&orate air' Can )e melted and stirred into mi9ture' "ruit #ried < wash" dry" remove stalks" stones and cores" soak if necessary' Sugar &reserved < wash" dry" cut" cho&'

PREPARATION O" IN3REDIENTS


In redient "lour "at Pre)aration Sieve )efore use' Stirred or folded into mi9ture' Can )e creamed to incor&orate air' Can )e folded and rolled to tra& air' Can )e melted and added to mi9tures' s LiAuids are stirred or folded into mi9tures' Cggs should )e used at room tem&erature' Cggs can )e whisked to incor&orate air' Cgg yolk is a natural emulsifier which hel&s to form a smooth" clear mi9ture' C,e.ical aerator Sieved with the dry ingredients'

6i-uid and E

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

Control o* 4akin Process


Cake /ictoria Sand0ic, Cake 1>+ =C $o' 8 %iddle shelf *+ < .+ mins' 3olden )rown' S&ongy to touch' Cake coming away from edges of tin' S0iss Roll Madeira Cake 1;+ =C $o' . Lower shelf F+ - 1+, mins' 3olden )rown' S&ongy to touch' !arm skewer should come out of cake clean' Sultana Cake 1>+ =C $o'. Lower shelf ;+ < F+ mins' 3olden 1rown' (irm to touch' !arm skewer should come out of cake clean' Ric, "ruit Cake 1>+ =C $o'. Lower shelf 1*+ < 1B+ mins' 3olden 1rown' (irm to touch' !arm skewer should come out of cake clean'

Te.): Position in oven 4akin ti.e Test *or readiness

**+ =C $o' > To& shelf B <1+ mins' 3olden )rown' S&ongy to touch' Cake coming away from edges of tin'

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Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------"lour "at #uring Structure cooking fat - gluten melts' sets giving risen &roduct (at is a)sor)ed into flour' This hel&s to &roduce characteristic crum)ly E s Gaisingof agent te9ture cakes'- incor&orates air The melting fat results in the formation of air s&aces' LiAuid air s&aces - contri)ute hydrates &rotein in flour' of the &roduct' These to the lightness - causes gelatinisation of starch' - &roduces steam as a raising agent' Structure Colour - coagulated egg &rotein gives structure to the &roduct' - egg yolk gives golden colour to &roduct'

CONTRO6 O" 4A9IN3 PROCESS


"unction o* In redients In redient "unction

Caster su ar

Tenderising
(lavour Hee&ing Aualities

- softens gluten in flour'


- gives a sweet taste' hel&s retain moisture in )aked goods'

Raisin a ent

LiAuid and heat cause gases to e9&and' 3ases are tra&&ed in &roduct' 3ases cause the &roduct to rise' Protein films around gas )u))les coagulate' Starch grains gelatinise and the )atter sets'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

CONTRO6 O" 4A9IN3 PROCESS


Protection Durin 4akin Large cakes e'g' rich fruit cake" take a long time to )ake and therefore reAuire &rotection from the heat' The &rotection will ensure the interior is fully )aked while an even crust is o)tained' The &rotection takes the form of lining the cake tin inside and out: a7 )7 inside < grease&roof or )aking &archment &a&er may )e usedJ outside - card or thick &a&er should )e secured around the outside of the tin'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

Cake Production Tec,ni-ues = E-ui).ent


Cake /ictoria s)on e Tec,ni-ues &re&aration of tin weighing creaming folding-in de&ositingIs&reading )aking sieving cooling E-ui).ent scales weights * 9 1; cm or 1B cm sandwich tins &astry )rush &lastic scra&er fork ta)les&oon measuring 0ug mi9ing )owl small )owl sieve electric whisk cooling tray grease&roof &a&er circles scissors scales weights mi9ing )owl small )owl ta)les&oon &late sieve &lastic scra&er &astry )rush Swiss roll tin grease&roof &a&er electric whisk cooling tray chef6s knife scissors

S0iss roll

&re&aration of tin weighing sieving whisking folding-in de&ositingIs&reading )aking cutting rolling cooling

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Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------Sultana cake &re&aration of tin scales weighing weights sieving mi9ing )owl creaming small )owl folding-in &late mi9ingIstirring sieve de&ositingIs&reading measuring 0ug )aking ta)les&oon cooling &lastic scra&er fork electric whisk 1, cm or 1B cm cake tin &astry )rush grease&roof &a&er )rown &a&er or news&a&er scissors string cooling tray

Cake Production Tec,ni-ues = E-ui).ent


Cake Madeira cake Tec,ni-ues &re&aration of tin weighing sieving creaming folding-in de&ositingIs&reading )aking cooling E-ui).ent scales weights mi9ing )owl small )owl measuring 0ug sieve &late ta)les&oon &lastic scra&er fork electric whisk 1, cm or 1B cm cake tin &astry )rush grease&roof &a&er scissors cooling tray

Ric, *ruit cake

Same as a)ove

Same as a)ove

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

STORA3E O" CA9ES


It is im&ortant that all cakes are stored correctly so that they can )e en0oyed when they are still moist and fresh' 4s a general rule" everyday cakes should )e stored in a cool" dry &lace for u& to one week' 4void warm" moist conditions" as this will encourage mould growth' Storage of %adeira Cake < !ra& the cake in grease&roof &a&er" then foil and store in a cool &lace until reAuired' 4 %adeira cake must )e used and eaten within five days' This cake will freeDe successfully for u& to three months' Storage of (ruit Cakes < This ty&e of cake can )e stored for considera)ly longer' 1asically" the higher the fruit content then the longer the cake will store' 4 Light (ruit Cake will store for u& to four weeks' It must )e totally cold )efore it is wra&&ed in grease&roof &a&er" then in foil or &laced in a cake )o9" and stored in a cool &lace' 4 light fruit cake will freeDe successfully for u& to three months' 4 Gich (ruit Cake will kee& for u& to three months and" in fact" the flavour will im&rove as the taste of each ingredient )ecomes less distinct and their flavours )lend together' K/nce )aked this cake should )e removed from the tin" )ut the lining &a&er should )e left on the cake' This hel&s to kee& the cake moist and also hel&s to &rotect the cake against getting knocked and having its sha&e s&oiled' KS&oon over some alcohol when you remove the cake from the tin" as this will add to the flavour and kee&ing Aualities of the cake' %ake some holes with a skewer and &our on a 1, ml s&oon of alcohol' 1randy or rum is )est as it sweetens and flavours' Care must )e taken not to add too much alcohol as this will make the cake wet and difficult to handle' K!ra& the cake in one or two layers of grease&roof &a&er then wra& it in a tea towel" or in )rown &a&er" or at this stage you can use aluminium foil' KPlace the wra&&ed cake in a )o9 or cu&)oard until reAuired' K#o not store it in a &lastic container as this encourages mould growth' K4void using cling film as this makes the cake sweat' K4luminium foil must not come into contact with the cake as the natural acids in the fruit will eat through the foil' K/nce a fruit cake has )een covered with marDi&an and iced it will kee& longer' KIced fruit cakes need to )e stored in card)oard )o9es in a warm" dry atmos&here to kee& them dust free and in good condition' #am& and cold cause the icing to stain and colourings to run' K#o not freeDe rich fruit cakes as the freeDing sto&s the maturing of the flavours in the cake' Swiss roll s&onges need to )e eaten on the day they are )aked otherwise they )ecome dry in te9ture'

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Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------C,ocolate Chocolate %elting Pan Pouring 1owl Coating #ri& trayI&late Cake )oard Turnta)le

CA9E DECORATION
Coatin In redients Tec,ni-ues E-ui).ent

4utter crea.

1utter Icing sugar !aterIfruit 0uice (lavourings

Sieving Creaming S&reading Smoothing

1owl Sieve Ta)les&oon !ooden s&oonI1eater Palette knife Cake )oard Turnta)le Golling &in Shar& knife String Cake )oard Turnta)le PanI%icrowave )owl Pastry )rush !ooden s&oon or &lastic s&atula

Mar>i)an

%arDi&an

Hneading Golling Sha&ing Trimming Coating Smoothing %elting

A)ricot la>e

4&ricot 0am !ater

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Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------Coatin In redients Tec,ni-ues E-ui).ent Ro(al icin %erriwhiteI eggwhite !ater Icing sugar Colourings 3lycerine Lemon 0uice Sieving %i9ing S&reading Paddling Smoothing Levelling Colouring Scra&ing #am& clothIcling film 1owl Sieve Ta)les&oon !ooden s&oon Plastic scra&er Palette knife Icing scra&er Icing ruler Cake )oard Turnta)le

Cake Decoration
Su ar)aste Sugar&aste Icing sugar Colourings Hneading Golling Coating Smoothing Colouring Golling &in Shar& knife String Cake )oard Turnta)le

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Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------Modellin 3arrett *rills Sugar %arDi&an &aste Golling 1oning &in tool %e9ican Sugar&aste &aste Cutters ?eining tool (lower &aste Cocktail !heel cutter stick Palette Shar& knife knife 1rush 3rease&roof &a&er Scri)er

Cake Decoration
Tec,ni-ues Tec,ni-ue Mediu. E-ui).ent

E.+ossin Cri.)in Cut?outs

%arDi&an Sugar&aste %arDi&an Sugar&aste Chocolate Sugar&aste %e9ican &aste (lower &aste

CutterIstencilIanything small with a defined &attern on it' Crim&ing tool 3rease&roof &a&erIwa9ed &a&er CuttersIshar& knifeIstencils Palette knife Golling &in 1rush

4rus, e.+roider(

Goyal icing

Pi&ing )ags Tu)e $o'1 Paint )rush CutterIstencilIdesign Pi&ing )ags Tu)e $o'1 or * < &lain noDDle !a9ed &a&erIacetate film Pi&ing )ags Tu)es < &lain $o' 1 or * *8

Run outs

Goyal icing

Pi)in

Goyal icing

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Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------shell or star noDDle 2as reAuired7

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
/ictoria S)on e

IN3REDIENTS 1,+ g soft margarine 1,+ g caster sugar 1,+ g self-raising flour . eggs 1, ml s&oon water 2if reAuired7 Oven Te.)erature ? &1' @C A 3as No: 4 Si>e o* tin 7 2 8 &1 c. tins Ti.e 7 a))ro8i.atel( 2' .inutes 6inin Cake Tins Tins for a ?ictoria s&onge need to )e lightly )rushed with oil and )ase lined' Place the s&onge tin over a &iece of grease&roof &a&er" draw round the outside of the tin with &encil then cut on the line' Place the grease&roof sha&e in the greased tin then )rush over with oil' Cakes that are in the oven for a short time need only the )ase of the tin to )e lined'

METHOD 1' Preheat the oven to the reAuired tem&erature' *' Lightly grease and line the )ase of the s&onge tins' .' Cream the margarine and the sugar until soft" light and creamy in te9ture' 8' 1eat the eggs in a small )owl' Sieve the flour onto a &late' ,' 4dd the eggs a little at a time along with a little of the sieved flour )eating the mi9ture continually until all the egg is used'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
/ictoria S)on e ;' 3ently fold in the remaining flour' The mi9ture should )e a Ldro&&ing consistency6 which falls easily from a wooden s&oon' 4 little water may )e added at this stage if necessary' >' #ivide the mi9ture evenly )etween the two s&onge tins and &lace in the oven to )ake for a&&ro9imately *+ minutes' The s&onges should )e well risen" golden )rown in colour and firm in the centre when )aked' B' Leave the s&onges to cool for a few minutes )efore gently removing the s&onges from the tins and &lacing them on a wire tray to )ecome com&letely cold'

Points To Note K In a ?ictoria s&onge all the )asic ingredients i'e' flour" caster sugar" eggs and fat 2&refera)ly )utter7 are of eAual weight' K4 variety of flavourings can )e added to the s&onge mi9ture e'g' orange" lemon or lime - add the finely grated rind of the fruit along with a 1, ml s&oon of the fruit 0uice to the creamed mi9ture )efore adding the flour' Coffee essence 21, ml s&oon7 or almond essence 21'*, ml s&oon7 can )e added to the creamed mi9ture as )efore' K 4ll the ingredients work )est at room tem&erature" so it is a good idea to take the eggs and margarine out of the fridge" to let them warm u& a )it )efore &re&aring the ?ictoria s&onge'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
S0iss Roll IN3REDIENTS ,+ g self-raising flour ,+ g caster sugar * eggs * 9 1, ml s&oon 0am Oven te.)erature ? 22' @C A 3as No: 1 Si>e o* tin &% c. 8 2% c. a))ro8i.atel( 6inin Cake Tin To line a Swiss roll tin" &lace the tin in the centre of a &iece of grease&roof &a&er which is *', cm larger than the tin' Cut from the corner of the &a&er to the corner of the tin' Lightly grease the tin and fit the &a&er into the tin" the corners will overla& and fit neatly so that the &a&er takes the e9act sha&e of the tin' 1rush the &a&er lightly with oil' It is vital that Swiss roll tins are lined so that the s&onge will come out of the tin at the end of the )aking time'

METHOD 1' Set the oven to the reAuired tem&erature' *' Lightly grease and line a Swiss roll tin' .' !hisk the eggs and sugar together until the mi9ture is light in colour" thick and creamy' !hen the )eaters are lifted" it should leave a definite trail" which can )e seen for a few seconds )efore it disa&&ears into the surface of the mi9ture' 8' 4dd the sieved flour and" using a metal s&oon" gently fold in the flour' ,' Pour the mi9ture into the &re&ared tin' 3ently s&read the mi9ture until it is level and into the corners of the tin' ;' 1ake the s&onge for B - 1+ minutes' !hen the s&onge is cooked it should )e well risen" set and golden in colour' >' Lightly dredge a &iece of grease&roof &a&er" slightly )igger than the )aking tray with caster sugar' - Learning and Teaching Scotland *B

Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
S0iss Roll B' Place the 0am in a )owl and stir it thoroughly so that it will s&read easily' F' Gemove the Swiss roll from the oven and turn it out onto the sugared &a&er' 1+'Gemove the lining &a&er' 11'Trim away the edges of the s&onge with a shar& knife' 1*'S&read the 0am Auickly over the s&onge' 1.'!orking from the narrow end" gently fold the first &art of the roll with the fingers" then continue the rolling )y &ulling the &a&er away from you over the s&onge' 18'Place the Swiss roll on a wire tray with the rounded edge u&&ermost so that it is allowed to cool'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
C,ocolate S0iss Roll IN3REDIENTS S)on e ,+ g self-raising flour *, g cocoa >, g caster sugar 1'*, ml s&oon )aking &owder . eggs 4utter crea. ,+ g soft )utter 1++ g icing sugar 24dd 1 9 1+ ml s&oon cocoa for chocolate )utter cream7 1'*, ml vanilla essence 4&&ro9' * 9 1, ml s&oon hot water Oven Te.)erature ? 22' @C A 3as No: 1 Si>e o* tin ? &% c. 8 2% c. a))ro8i.atel( 6inin Cake Tin To line a Swiss roll tin" &lace the tin in the centre of a &iece of grease&roof &a&er which is *', cm larger than the tin' Cut from the corner of the &a&er to the corner of the tin' Lightly grease the tin and fit the &a&er into the tin" the corners will overla& and fit neatly so that the &a&er takes the e9act sha&e of the tin' 1rush the &a&er lightly with oil' It is vital that Swiss roll tins are lined so that the s&onge will come out of the tin at the end of the )aking time'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
C,ocolate S0iss Roll METHOD 1' Set the oven to the reAuired tem&erature' *' Line a Swiss roll tin with grease&roof &a&er' .' !hisk eggs and sugar together until the mi9ture is thick and creamy and leaves a definite trail which sits on to& of the mi9ture for a few seconds" when the )eater is lifted' 8' Sieve the flour" )aking &owder and cocoa onto a &late' ,' 4dd the sieved flour" cocoa and )aking &owder and" using a metal s&oon" gently fold in these dry ingredients' ;' Pour the mi9ture into the &re&ared tin and )ake for B - 1+ minutes' >' Lightly dredge a &iece of grease&roof &a&er larger than the )aking tray with caster sugar' B' Gemove the Swiss roll from the oven' Turn it out onto the sugared &a&er" trim off the edges and lay a sheet of grease&roof &a&er on to&' Goll u& the log in the enclosed &a&er and allow it to cool' F' Pre&are the chocolate )utter icing - cream the )utter then gradually mi9 in the sieved icing sugar and cocoa until the icing is smooth and creamy' 4dd a little hot water to give a creamy consistency" and vanilla essence to flavour' 1+'Carefully unroll the s&onge" remove the grease&roof &a&er" s&read over some of the chocolate icing and re-roll' 11'The remaining icing is used to decorate the to& of the chocolate Swiss roll'

- Learning and Teaching Scotland

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
Madeira Cake IN3REDIENTS 1>, g margarine 1>, g caster sugar **, g flour , ml s&oon M *', ml s&oon )aking &owder . eggs 1 lemon Te.)erature ? &#' @C A 3as No: 2 Si>e o* tin 7 &$ c. Position in t,e oven ? one t,ird *ro. t,e +ase o* t,e oven Ti.e 7 & ,our 2' .inutes 7 & ,our 4! .inutes 6inin Cake Tin To line a dee& cake tin for cakes which need a long time in the oven" dou)le thickness of &a&er is needed for the inside of the tin" and the outline of the tin also needs &rotection' The cake needs this careful lining so that it will cook evenly" without the sides )eing )urnt )efore the cake is cooked' KPlace the tin on a dou)le thickness of grease&roof &a&er or silicone &a&er" draw round the )ase with &encil and cut along that line to give two discs' KCut a stri& of dou)le thickness grease&roof &a&er long enough to wra& around the outside of the tin" and leave a small overla&' This &a&er should stand *', cm a)ove the to& of the tin'

- Learning and Teaching Scotland

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
Madeira Cake K(old u& 1 cm" &ress along the fold and smooth this flat again' This will give a crease which will act as a guide for the ne9t stage" which is to sni& along the edge" u& to the crease at *', cm intervals'

K1rush the )ase and sides of the tin with oil' Place the long stri& of grease&roof &a&er along the sides of the tin so that the stri& sits on the creased edge and the sni&&ed &a&er is on the )ase' This stri& should fit smoothly with no wrinkles and the )ase and sides should have a shar& angle'

KInsert the )ase discs and &ress them flat' 1rush the )ase and sides with oil' KPlace a stri& of dou)le thickness )rown &a&er around the outside of the tin and tie firmly with string or secure with ta&e which is wra&&ed twice round the tin' The )aking tray also needs a dou)le sheet of &a&er for the cake tin to stand on'

- Learning and Teaching Scotland

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
Madeira Cake METHOD 1' Set the oven to the reAuired tem&erature and ad0ust the oven shelf so that the cake tin will )e one third u& from the )ase of the oven' *' Line an 1B cm tin with grease&roof &a&er' .' !ash the lemon then finely grate the Dest onto a &late' SAueeDe the 0uice from the lemon' 8' Place all the ingredients into a large mi9ing )owl and" using an electric mi9er" )eat for 1 minute" until the mi9ture is smooth and glossy' ,' Place the mi9ture in the &re&ared tin and smooth the to&' Using a wet ta)les&oon" make a well in the centre to hel& the surface to )e smooth when )aked when )aked' ;' 1ake for 1hour .+ minutes < 1 hour 8, minutes so that the cake is golden in colour and firm' >' 4llow the cake to cool in the tin" then remove the tin and allow it to cool com&letely" u&side-down on a cooling rack' $'1' KThis cake has a com&act te9ture which makes it ideal for using as a )ase for a formal cake as it will hold marDi&an and icing well' K%adeira cake will cut easily into different sha&es )ecause of the firm te9ture it has' This is useful when decorating a cake of an unusual sha&e'

- Learning and Teaching Scotland

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
Sultana Cake IN3REDIENTS *,+ g &lain flour *++ g margarine 1,+ g caster sugar .-8 eggs 4 little milk >', ml s&oon )aking &owder 4 &inch of salt *>, g sultanas 3rated rind of half a lemon Oven te.)erature ? &1' @C A 3as No: 2 Position in t,e oven B one t,ird *ro. t,e +otto. Si>e o* tin B &! 7 &$ c. dia.eter Ti.e B & 7 & ,our 2' .inutes 6inin Cake Tin To line a dee& cake tin for cakes which need a long time in the oven" dou)le thickness of &a&er is needed for the inside of the tin" and the outline of the tin also needs &rotection' The cake needs this careful lining so that it will cook evenly" without the sides )eing )urnt )efore the cake is cooked' KPlace the tin on a dou)le thickness of grease&roof &a&er or silicone &a&er" draw round the )ase with &encil and cut along that line to give two discs' KCut a stri& of dou)le thickness grease&roof &a&er long enough to wra& around the outside of the tin" and leave a small overla&' This &a&er should stand *', cm a)ove the to& of the tin'

- Learning and Teaching Scotland

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
Sultana Cake K(old u& 1 cm" &ress along the fold and smooth this flat again' This will give a crease which will act as a guide for the ne9t stage" which is to sni& along the edge" u& to the crease at *', cm intervals'

K1rush the )ase and sides of the tin with oil' Place the long stri& of grease&roof &a&er along the sides of the tin so that the stri& sits on the creased edge and the sni&&ed &a&er is on the )ase' This stri& should fit smoothly with no wrinkles and the )ase and sides should have a shar& angle'

KInsert the )ase discs and &ress them flat' 1rush the )ase and sides with oil' KPlace a stri& of dou)le thickness )rown &a&er around the outside of the tin and tie firmly with string or secure with ta&e which is wra&&ed twice round the tin' The )aking tray also needs a dou)le sheet of &a&er for the cake tin to stand on'

- Learning and Teaching Scotland

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
Sultana Cake METHOD 1' Pre&are the tin' *' Set the oven to the reAuired tem&erature and ad0ust the oven shelf so that the cake tin sits one third u& from the )ase of the oven' .' Pre&are the fruit )y checking that no stalks are &resent in the sultanas and they are not sticking together' !ash the lemon then finely grate the rind' 8' 1eat the eggs in a small )owl' ,' Sieve the flour" salt and )aking &owder onto a &late' ;' Cream the margarine and sugar then add the )eaten egg alternately with the sieved dry ingredients to give a dro&&ing consistency' >' 4dd the fruit and lemon rind and mi9 well' B' Pour the mi9ture into the &re&ared tin and &lace in the oven to )ake for a&&ro9imately F+ minutes' The cake is ready when it is lightly )rown in colour and firm to the touch' The cake can )e tested using a skewer which when inserted into the centre of the cake should have no mi9ture sticking to it when removed' F' 4llow the cake to cool in the tin" then remove the tin and allow it to cool com&letely on a cooling rack'

- Learning and Teaching Scotland

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
Ric, "ruit Cake IN3REDIENTS *,+ g &lain flour *++ g margarine *++ g soft )rown sugar 8 eggs *, g ground almonds 1 9 , ml s&oon mi9ed s&ice 1 9 *', ml soon nutmeg 4 &inch of salt 1 9 1, ml s&oon treacle ,++ g mi9ed fruit ,+ g cherries *, g cho&&ed almonds Oven te.)erature ? &1' @C A 3as No: 2 Si>e o* tin 7 &$ c. in dia.eter: Position in t,e oven ? one t,ird *ro. t,e +otto. o* t,e oven Ti.e 7 2 7 2 ,ours 6inin Cake Tin To line a dee& cake tin for cakes which need a long time in the oven" dou)le thickness of &a&er is needed for the inside of the tin" and the outline of the tin also needs &rotection' The cake needs this careful lining so that it will cook evenly" without the sides )eing )urnt )efore the cake is cooked' KPlace the tin on a dou)le thickness of grease&roof &a&er or silicone &a&er" draw round the )ase with &encil and cut along that line to give two discs' KCut a stri& of dou)le thickness grease&roof &a&er long enough to wra& around the outside of the tin" and leave a small overla&' This &a&er should stand *', cm a)ove the to& of the tin'

- Learning and Teaching Scotland

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
Ric, "ruit Cake

K(old u& 1 cm" &ress along the fold and smooth this flat again' This will give a crease which will act as a guide for the ne9t stage" which is to sni& along the edge" u& to the crease at *', cm intervals'

K1rush the )ase and sides of the tin with oil' Place the long stri& of grease&roof &a&er along the sides of the tin so that the stri& sits on the creased edge and the sni&&ed &a&er is on the )ase' This stri& should fit smoothly with no wrinkles and the )ase and sides should have a shar& angle'

KInsert the )ase discs and &ress them flat' 1rush the )ase and sides with oil' KPlace a stri& of dou)le thickness )rown &a&er around the outside of the tin and tie firmly with string or secure with ta&e which is wra&&ed twice round the tin' The )aking tray also needs a dou)le sheet of &a&er for the cake tin to stand on'

- Learning and Teaching Scotland

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

RECIPES
Ric, "ruit Cake METHOD 1' Preheat the oven to the reAuired tem&erature' *' 3rease and line a dee& cake tin' 2See lining cake tin7' .' Pre&are the fruit and mi9 in the cho&&ed nuts and treacle' 8' Sieve the dry ingredients into a medium )owl' ,' Cut the cherries into Auarters and &lace them in with the dry ingredients' ;' Cream the margarine and )rown sugar' >' 4dd the )eaten egg alternately with the sieved dry ingredients and mi9 well' B' Stir in the dried fruit mi9ture and mi9 well' F' Place the cake mi9ture into the &re&ared tin" smooth over the surface' Ta& the side of the tin a few times to level the mi9ture and remove any air &ockets' Using a wet metal s&oon" make a well in the centre" then )ake for * - . hours' Points To Note K !hen cooked" the cake should )e )rown in colour and firm' Use a skewer to check that the cake is &ro&erly )aked' Pierce the skewer into the middle of the cake and right down to the )ase' The skewer should )e Auite clean when removed' K * 9 1, ml s&oons of alcohol such as )randy" dark rum or sherry can )e driDDled over the cake when it is at the cooling stage in order to add further flavour to the cake' 4lcohol added )efore this will sim&ly eva&orate during the )aking &rocess'

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

3lossar( o* Ter.s used in Cake 4akin and Cake Decoration


4erate 4l)umen 4&ricot glaDe To increase in volume )y mechanical or chemical &rocess' !hite of egg" and can )e )ought in &owder form' %ade )y )oiling a&ricot 0am and water together until )lended then sieving to remove any lum&s or skins' The 0am must )e )oiled to &revent any risk of mould forming )etween the marDi&an and the cake' The flavour of a&ricot 0am com&lements the flavour of the marDi&an and is )rushed over the cake to act as an adhesive or glue )efore coating with marDi&an' 4 dry cookery &rocess using an oven' 4 )eaten mi9ture of )utter and icing sugar in eAual Auantities' It is often used to cover and fill children6s cakes' It is easy to colour and flavour' The formation of a smooth mi9ture as in cake )atter' Such as gin" vodka or kirsch is used as a glue for securing sugar&aste to marDi&an 2su ar s(ru) can +e used instead o* alco,ol7' To incor&orate air )y )eating or whisking' To distri)ute icing sugar to &revent rolled icingImarDi&an from sticking' Gefers to the decoration of the cake' 4dd e9tra icing sugar and mi9 until the &eak holds its sha&e and does not fold over when a knife is &ulled over the surface' 4 term used to cover the to& and sides of a cake with smooth icing' The a&&lication of a thin film of oil or fat to a )aking tray or tin' 4 &a&er used during the )aking of cakes to aid release from tinsItrays and hel& retain moisture' 4 metal ruler with straight edges for dragging over soft icing to give a smooth finish to the to& of the cake' Tu)esInoDDles range from fine writing tu)es to large tu)es which can )e used to &i&e stars" shells and leaves' To com)ine and )lend ingredients together'

1aking 1utter cream

Clear Clear alcohol

Creaming #ust (inishing (irm &eak (lat icing 3reased 3rease&roof Icing ruler Icing tu)esInoDDles Incor&orate

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

3lossar( o* Ter.s used in Cake 4akin and Cake Decoration


%adeira cake Palette knife Pa&er &i&ing )ag Pi&e Goyal icing 4 rich )utter flavoured firm s&onge cake which is good for cutting into cake sha&es' 4 dou)le-sided flat knife used for s&reading" lifting and scra&ing' Small cone made from non-stick )aking &a&er' The e9trusion of a soft mi9ture from a &i&ing )ag' 4 soft mi9ture of egg whites or al)umen and icing sugar which then dries e9tremely hard' It can )e used to s&read over cakes and cake )oards or used for &i&ing designs on or around a cake' The removal of cake mi9ture from the side and )ase of the mi9ing )owl' 4 term used to descri)e royal icing once it has )een )eaten and stiffened' The icing &eaks should stand u& )ut slightly fold over at the ti&' Goyal icing is )eaten or thinned to different consistencies de&ending on the firmness needed for each &i&ing techniAue' 4 mi9ture of sugar and water heated until the sugar dissolves and is useful as glue' 4 soft &lia)le &aste that is e9tremely versatile' It can )e rolled out to cover cakes" made into &laAues" modelled into flowers" leaves and frills or can )e em)ossed with &atterns' It can also )e easily coloured or )ought from su&ermarkets already coloured' 4 light s&onge cake s&read with 0am or other ingredients and rolled u&' The a&&earance and feel of the crum) structure' 4 &o&ular s&onge cake made )y the creaming method containing eAual Auantities of the constituent ingredients'

Scra&e down Soft &eak

Sugar syru& Sugar&aste

Swiss roll Te9ture ?ictoria sandwich

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Creative Cake Production Unit 1 Cake Production ----------------------------------------------------------------------------------------------------------------

4i+lio ra),(
So.e su ested readin .aterials *or teac,ersAlecturers

,+ Casy Party Cakes #e))ie 1rown %urdoch 1ooks IS1$: 1B,.F1B,,, 4rt of Cake #ecorating: 4 Com&lete Ste& 1y Ste& 3uide 1litD Cditions IS1$ 1B,;+,,1F1 Cake #ecorating: Cssential Skills and TechniAues Nanice %urfitt ermes ouse IS1$: 1B8+.B,F88 Carol #eaconOs S&orty Cake Carol #eacon %urdoch 1ooks UH Classic and Contem&orary Christmas Cakes $adene urst" Nulie S&ringall %urdoch 1ooks IS1$: 1B,.F1B..8 Practical 1akery 1ook Paul Connelly and %alcolm Pittam odder 4rnold IS1$ +.8+ ;;FF.8 5uick and Casy $ovelty Cakes Carol #eacon $ew olland Pu)lishers IS1$: 1B,.;B;>B; Sugar&aste Christmas Cakes 4nne Smith %urdoch 1ooks IS1$: 1B,.F1+,.B The Christmas Cake 1ook Claine %ac3regor %urdoch 1ooks IS1$: 1B,.F1*;F> The Cssential 3uide to Cake #ecorating %urdoch 1ooks %erehurst Ltd 2Cditor7 IS1$: 1B,.F1F,8.

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Creative Cake Production Unit 1 Cake Production ---------------------------------------------------------------------------------------------------------------Cakes P Sugarcraft %agaDine Cake %agaDine

4i+lio ra),(
Su ested 0e+sites

The 1ritish Sugarcraft 3uild htt&:IIwww')sguk'org ?isit the we)site to find details of )ranches in Scotland' See the Lgalleries6 section with &hotogra&hs of cakes and sugarcraft' Cake #ecorating htt&:IIwww'&astrywiD'comIcakesI This we)site gives ste&-)y-ste& cake decorating instructions for a variety of cakes from the 4merican Pastry!iD (ood Gesource Center'

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