rounded

layers, necessary. Remove any ragged edges. Slightly

cake if may have to be
ops are easily covered by icing, but excessively large bumps
cut off.

4 Brush all crumbs from cakes. Loose crumbs make icing difficult.

bottom layer upside down (to give a flat surface for the filling)
on a
the
lace center ofa
cardboard cake circle of the same diameter. Place the cake at the
cake turn table. If a cake circle or turntable is not available, place the cake on
d serving plate; slip sheets of wax paper or parchment under the edges of the

cake to keep the plate clean.

is different
.pread filling on the bottom layer, out to the edges. Ifthe filling the edges.
rom the outside frosting, be careful not to spread the filling
over
One way to avoid spilling the filling over the edge is to pipe a row of the icing
used for the cake sides around the edge of the cake layer to form a barier to
hold the flling inside. Use the proper amount of filling. If applied too heavily,
filling will ooze out when top layer is put in place.

7. Place the top layer on the bottom layer, right side up.

8. lce the cake .If a thin or light icing is used, pour or spread the icing onto the
center of the cake. Then spread it to the edges and down the sides with a
spatula. If a heavy icing is used, it may be necessary to spread the sides first,
then place a good quantity of icing at the center of the top and push it to the
edges with the spatula.

Filling Cake Layers

For a classic round or rectangular cake, you may want to put two levelled cakes
together, joined with your favorite filling. This adds height and drama to your design.
It's easy to do!

169
 How much did you learn?

Self-Check 3.2.1

sentences below. Write

the
dib
dentry what is being described by the
answer sheet.
sugar
blended with confectioner s
TCing made of butter and/or shortening
Aor be added. or
sugar syrup, other ingredients may also make a food sniny
food; to
as syrup, applied to a broiled or in
a hot
n g such it under a
it with a glaze or by browning
coating
Oven
Rich cream made of chocolate and heavy cream.
or cakes.
4. Edible mixture used to fill pastries, sandwiches,
5. Provides a light fluffy filling with a delicate flavour.

much you can

Read Lesson Information closely then find out how
Find out how much you have learned by
doing
remember.
Self-check 3.2.2.

Lesson Information

Assembling slice or layer cakes

Steps in assembling simple layer cakes

1. Prepare and assemble all tools and equipment.

Cake
Spatula
Filling
Bread knife
Toothpick
Turn table
Pastry brush

2. Prepare all ingredients and note the proper temperature. Cool cake layers
completely before assembling and icing. Icings and fillings should be spread
out and at the correct temperature.

168
Frosting
times the same frosting used to frost the
Many
This is a
cakes is used for the filling between layers.
to the cake.
great way to add flavor and moistness
used
Some of the common frosting types that are also
as fillingsbutter cream, boiled, cream cheese,
are

whipped cream, and ganache. Cakes with frosting

should be stored according to the type of
fillings
frosting being used

Jelly
Jelly, jam, or preserved canbe used to add an
easy fruit flavored filling to a cake. You can add flavor
to the cake without any additional preparation. When
using jelly filling on a layer cake, use a piping of
layerthe jelly,
to keep
frosting around the edge of the
jam, or preserves confined and then select your
favorite flavor and spread it on the layer inside the
piped frosting. Cakes with this type of filling can be
stored at room temperature for up to 4 days as long as
the frosting can be stored at room temperature. The
filling can be refrigerated if the frosting on the cake
calls for it.

Whipped Cream
A flling using whipped cream provides a light
fluffy filling with a delicate flavor. Whipped creams are
sometimes stabilized by adding gelatine to make them
hold up better. A cake with whipped cream
filling
should be refrigerated and served the same
day that it
is made.

Glazes and Syrups

Glazes and syrups can also be used as fillings but will not
provide for a filling
with any thickness. They do provide extra flavor and help seal in the moisture of the
cake. The cake can be stored at room temperature when the filling is a glaze or
syrup unless the cake or frosting requires refrigeration.

167
 e
De
ure
be eate,

I f the cake has to be made a day or so ahead of when it will

the filling will hold up for that period of time
or
will vary depending on the type of filling, the type cake
The amount of filling
number of layers, and personal preference.

Custard

type filling
is smooth, creamy
Custard filling a
cooked filling
similar to pudding. The custard is a

containing cornstarch, flour, and egg

yolks. Any filling
be brought to
a
that contains cornstarch or flour must
at
then boiled for
DOil slowly, prevent scorching and
to
not boiled
least a minute to thicken to its fullest. If it is
cools. It can be
long enough, it may thin out when it
flavored with many different ingredients but
the most
common are vanilla, lemon, and chocolate.
A custard
type filling should not be frozen.

Fruit
There are many fruits that can be cooked into a
filling for cakes that ill provide the cake with an extra
special flavor. Some of the common fruits used are
strawberries, blueberries, raspberries, peaches,
apricots, and rhubarb. When using fruit fillings, a piping
of frosting is applied on top of the layer around the
outer edge of the cake to act as a dam to hold the
filling in between the layers. Fresh fruit can also be
added between the layers but this type of cake should
only be assembled within a few hours of eating it.
The fruit continues to ripen even when
refrigerated and
its juices will begin to soak into the cake. If
the cake
as a cooked fruit filling that does not
contain eggs, it
can be stored at room
temperature for to 2 up days.
Refrigerate for longer storage.

166
 LO2. Prepare and used fillings
FTepare and select fillings in accordance with required consistency ano

appropriate flavors.
Fl and assemble slice or layer sponges and cakes according to standard

recipe specifications, enterprise practice and customer preferences

DIeCt coatings and sidings according to the product characteristics and

required recipe specification.

What do you need to know?

Read Lesson Information closely then find out how much you can

remember. Find out how much you have learned by doing

Self-check 3.2.1.

Lesson Information

Types of fillings, coatings and sidings for cakes and its application
to add little extra to
many cakes. Cakes with fillings always
seem a
There are
recipes to choose from is
the treat. While there is a whole range of cake-fillings
important that the of filling you use is stable enough.
type

Types of Filling
There are many cake filling types that can be used. There are some points
when choosing a filling for a cake. Some of
that should be taken into consideration
these points are listed below.

Consider the flavor of the cake and be sure that the filling will complement the
cake's flavor.
Take into account the storage of the çake. Do not select a filling that requires
when it will not be possible to refrigerate the cake because of its
refrigeration
size.
cake will be exposed to warm temperatures, do not choose a filling that
If the
will melt.

165
 accomplishing
Find out how well you performed by
Yoa sincerely.
yes you the Scoring Rubric honestly and
CAN learning that is at stake.
Remember it is our

Standard Score Sheet for Chocolate Cake F Poor

Excellent Very Good
Good (4) (3) (2) (1)
Characteristics (5)
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
rounded top
2. Size: Very lightweight in proportion
size
3. Color: Chiffon cake-uniform golden
brown;Sponge cake-light brown
4 Crust: tender, free from spots or
moist, shiny appearance (sponge):
crackedon surface (chiffon)
Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
layer springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor: Pleasing, delicate; uniform
SCORE:
Comments:

164
 Enhance your skills in baking a cake.
Perform the activity below by preparing a

chocolate cake.

Activity 3.1.5

Chocolate Cake

Ingredients
cup all-purpose flour
1 cup brown sugar
Y Cup cocoa powder
1 % tsp baking soda
1 tsp salt

Procedure:
1. Combine together and make a well at the center and place the liquid
ingredients.
Blend thoroughly.
3. Pour in a prepared round pan 7" or 8" diameter.
Bake at 300 °F for 25-30 min.
4
Liquid Ingredients
1 cup buttermilk (1 tbsp. white vinegar + 1 cup fresh milk)
c u p oil
3 large eggs or 4 medium eggs
1 cup brewed coffee (or black coffee) Last to incorporate

Icing
1 cup all-purpose cream
c u p semisweet chocolate chips
1 tsp instant coffee

Boil all-purpose cream and chocolate until chocolate melt. Add instant coffee.

163
Boiled icing

4 egg whites
1/2 tsp cream of tartar
2 cup sugar
2Cup water
2 Tbsp syrup

Boil sugar and water and syrup together over low fire to form a threadlike. Gradually
add to beaten egg white3.

Find out how well you performed by accomplishin9

yes you the Scoring Rubric honestly and sincerely.
CAN Remember it is our learning that is at stake.

Standard Score Sheet For Chiffon Cakes

Characteristics Excellent Very Good Fair Poor
(5) Good (4) (3) (2) (1)
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
roundedtop
2. Size: Very lightweight in proportion
size
3 Color: Chiffon cake-uniform golden
brown;Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);
cracked on surface (chiffon)
Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
layer, springly crumnb
3. Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor:Pleasing, delicate; uniform
SCORE:
Comments:

162
 Enhance your skills in baking a cake. Perform
the activity below by preparing a chiffon cake.

Activity 3.1.4

Chiffon Cake

Ingredients
1 2 cup cake flour
2 Cup sugar
1Tbsp baking powder
2 tsp salt
5 egg yolks
6 Tbsp coil
6-7 Tbsp water
1 tsp lemon/ orange/pineapple extract
1 tsp vanilla
5 egg whites
2 Cup SUgar
% tsp cream of tartar

Procedure
1. Mix all dry ingredients in a bowi (lour, % c sugar, bp, salt)
2. Make a well at the center of dry ingredients.
3 Pour in all the liquid ingredients (Egg yolks, water, oil, vanilla, extract).
4. Blend/ mix thoroughily dry and liquid ingredients.
5 Set aside.
6 On a separate bowl, beat egg whites and cream of tartar until stiff. Add % c
sugars gradually while beating. Beat until sugar is dissolve.
Cut and fold the flour mixture and the egg white mixture until blended.
8. Pour in a prepared baking pan line with parchment paper.
9. Bake at pre-heated oven for 30-45 minutes.
10. Allow to cool.
11. Place on a cake board.
12. Cover with boiled icing.

161
 6 ut and fold the flour mixture with the egg white mixture
.Pour in rectangular
pan line with wax paper.
8. Bake at 300° F at
10-15 minutes.
9. If
done, sprinkle with confectioner's sugar and inve
Alow to .
0. Roll loosely with the help of wax paper or cheese cloth.
11. Prepare filling/frosting
12. Unroll and fill in with
13. Roll
filling.
again and place in a half roll pan.
14. Cover and decorate with
icing.
15. Place in a half roll box.

Procedure for Butter Icing

1. Beat butter until soft and creamy.
2. Alternately add powder sugar and milk.
3. Add lemon extract.

You k n o w whArt.

Find out how well you performed by accomplishing

yes you Remember
CAN the Scoring Rubric honestly and sincerely.
it is our learning that is at stake.

Standard Score Sheet for Cake Roll Poor

Excellent Very Good Fair
Characteristics
(5 Good (4) (3 (2) 1
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
roundedtop
Size: Very lightweight in proportion
size
3. Color: Chiffon cake-uniform golden
brown;Sponge cake-light brown
4. Crust: tender, free from spotsor
moist, shiny appearance (sponge);
cracked on surface (chiffon)
Inside
1. Color: Uniform; characteristics of a
kind of cake
2 Grain: Small uniform, thin walled
cells; no large air spaces, or compact
layer; springly crumb
3 Texture: tender; velvety moist; light;
not compact or soggy
4. Flavor. Pleasing, delicate; uniform
SCORE:
Comments:

160
 Enhance your skills in baking by preparing a
cake roll or Swiss roll using the recipe below.

Activity 3.1.3

Cake Roll (Swiss roll)

Ingredients
cup cake flour
tsp baking powder
4 tsp salt
4 egg yolks
V4 cup sugar
4 egg whites
% Cup sugar
1 tsp vanilla
3 Tbsp water
1 tsp lemon extract

Butter cream filling and frosting

1 cup butter
%cup confectioner's sugar
c u p evap milk
t s p lemon extract

Procedure:
1. Prepare all ingredients.
in a bowl (flour, baking powder, 4 cup sugar and salt
2. Mix all dry ingredients
aside with water until all
3 Beat egg yolks.
Add dry ingredients gradually alternately
ingredients
were added
dry lemon extract. Set aside
4. Add Vanilla and % cup sugar.
bowl,
separate egg whites until stif. Add the
beat remaining
5. In a
dissolve.
Beat until sugar

159
 1 % Cups sugar
tsp salt
4 eggs
Cup evaporated milk
% cup water
1 % tsp vanilla

Procedure
1. Sift together flour and baking powder. Set aside disSOlve
Cream butter and sugar. Blend eggs one at a time, until sugar is
3. In another bowl, combine milk, water and vanilla witn Tiour.
4 Add the flour mixture and the milk mixture, starting and ending
Pour into prepared pan

Baking temperature: 350 Fahrenheit

Baking time: 45 minutes to 1 hour

oww
Find out how well you performed by accomplishing the
yes you
Remember it is
CAN Scoring Rubric honestly and sincerely.
our learning that is at stake.
!
Standard Score Sheet Butter Cake
Excellent Very. Good Fair Poor
Characteristics
5) Good (4 (3) (2) (1)
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
roundedtop
2. Size: Very lightweight in proportion
size
3. Color: Chiffon cake-uniform golden
brown;Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);
cracked on surface (chiffon)
Inside
1. Color: Uniform; characteristics of a
kind of cake
2 Grain: Small uniform, thin walled cells;
no large air spaces, or compact layer;
springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4 Flavor: Pleasing, delicate; uniform
SCORE:
Comments:

158
 How much did
you learn?

Self-Check 3.1,6
Read and analyze the statement concent carefully. Match column A with column
Write your answer on
B.
your answer sheet.
A
B
A. Under baked
1. Too dark
B Too much flour or flour too 2. Crumbly
strong 3. Soggy
C. Batter
spread unevenly; 4. Burst or cracked
uneven oven heat 5. Uneven shape
D. Too much
sugar oven too hot
E. Too much
leavening; too
much shortening

Enhance your skills in baking by performing

the following activity.

Suggested projects: Let us try

Form a group of five. Divide the work among yourselves as you follow the
recipe given below. After the activity, accomplish the Scoring Rubrics checklist
provided below.

Activity 3.1.2

Cake Butter

Ingrediets
3 % cups cake flour
1 % tablespoon baking powder
Cup butter or margarine

157
 Lesson Information

Common Cake Problems and their Causes

Problem Causes
Too little flour
Volume and Shape Too much liquid
Poor Volume Too little leavening
Oven too hot
Improper mixing
Batter spread unevenly
Uneven shape Uneven oven heat
Oven racks not level
Cake pans warped
Crust Too much sugar
Too dark Oven too hot
Too light Too little sugar
Oven not hot enough
Too much flour or flour too strong
Burst or cracked Too little liquid
Improper mixing
Oven too hot
Underbaked
Soggy Cooling in pans or with not enough ventilation
Wrapping before cool
Too little leavening
Too much liquid
Texture
Too much sugar
Dense or heavy
Too much shortening
Oven not hot enough
Too much leavening
Coarse or irregular Too little egg
Improper mixing
Too much leavening
Too much shortening
Crumbly Too much sugar
Wrong kind of flour
Improper mixing
Flour too strong
Too much flour
Tough Too little sugar or shortening
Over mixing
Poor Flavor Poor-quality ingredients
Poor storage or sanitation
Unbalanced formula
https./books.google.com/books?isbr=0470197528 Professional baking

156
Other Baking Guidelines

1 Observe proper handling

perfect cake.
of ingredients and equipment in baking to altain a

2The process of mixing, scaling and measuring baking ingredients including the
Cooling method should be done accurately to prevent a soggy baked product
or cakes.
3. For sheet cakes, put a parchment paper at the bottom of the pan for easein
turning it upside down. Sprinkle granulated sugar on top of the sheet cake
before turning it upside down.
4. Cool angel food cakes, add chiffon cakes by sliding a spatula around the pan,
and slowly turn it upside down to hold back the volume of the cake.

Professional Baking Sixth Edition by WAYNE GISSLEN Chapter 16 p393

How much did you learn?

Self-Check 3.1.5

Arrange the following steps in baking a cake chronologically, placing 1 for the first
step up to 10 for the final step. Write your answers on your answer sheet.

A. Test for doneness.

B. Mix the batter or dough when filing pans
C. Read the recipe carefully to know if you have all the ingredients and the
utensils needed.
D. Check all the necessary ingredients needed in baking the cake.
E. Preheat the oven. Set the oven knob at the desired temperature.
F. Prepare all the utensils needed for measuring, mixing, and baking.
G. Prepare the pan/pans needed; make sure to use the correct pan size.
H. Measure the ingredients using correct utensils according to the amounts
required in the recipe.
I. Pull the pan at the center rack.
J. Cool the baked products.

Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by doing
Self-check 3.1.6.

155
 Lesson Information

Basic Steps in Baking

1. Read the recipe carefully to know if you have all the ingredients and the

utensils needed and if you understand the entire

all the necessary
procedure. to
heck ingredients arrange them accordng
gather and
the sequence of their
3.
preparation.
Prepare all the utensils needed for measuring, mixing, and
baking
4. Preheat the oven. Set the oven knob at the desired temperature.
. Prepare the pan/pans needed; make sure to use the correct pan size.
needs greasing, brushing the pan bottom with a little shortening. For baking
Purposes, dont use butter or margarine for greasing because these easily
burn and will produce a
very brown crust.
. e a s u r e the ingredients using correct utensils according to the amounts

required in the recipe.

7. Mix the batter or dough when filling pans, makes sure you don't overfill. Fill
about 2/3 full to give an allowance for the
8. Bake in the
rising.
preheated oven. Put the pan at the center rack.
9 Test for doneness. For butter
cakes, prick the center of the cake with a
toothpick. If it comes out clean then it is done. For chiffon and sponge cakes
press lightly with fingers. If it springs back then it is done. Pies and
done when the crusts have turned
are
pastries
golden brown, crisp and flaky.
10. Cool the baked
products. For butter cakes, put the pan on a wire rack and
leave to cool for 10 minutes.
Afterwards, invert pan to remove the cake and
cool it completely. For sponge and chiffon
cakes, invert pans at once in wire
racks. Then, decorate.

Baking guidelines:
1. Preheat oven to
desired/prescribed temperature.
2. Check oven racks are properly
placed.
3. Arrange baking pans of similar
shapes inside the oven one inch
all sides. apart from
4. Follow correct oven
temperature prescribed by the recipe.
temperature results to poor volume, texture, form and color. Incorrect oven
5. Avoid opening the oven while
6.
baking
Cool cakes by using a cake rack. 1o remove
cakes from the
spatula around the pan and turn upside down. pan, slide a

Testing for Doneness

1. Use a cake tester to determine doneness of
a cake
of the cake. When the cake tester comes out by inserting at the
center
clean, the cake is baked.
2. The cake springs back on top and sides when
pressed.
3 The cake shrinks away from the sides of the pan.

154
 10. Level the top of the batter with a plastic.

The three main goals of mixing cake batters are

1, Combine all ingredients into a smooth, uniform batter
2. Form and incorporate air cells in the batter.
3. Develop the proper texture in the finished product

How much did you learn?

Self-Check 3.1.4

in
Match the definition in column A with the terms in column B. Write your
answer

your answer sheet.

A B
A. It also called the conventional 1. Sponge Method
method and the standard method
for mixing high-fat cakes.
B. A type of cake which contain high 2. One-Stage Method
percentage off at or shortening.
C. A butter containing flour, egg yolks, 3.Creaming Method
vegetable oil, and water is folded into
the whites.
D. Butter is creamed with sugar until
the 4. Chiffon Method
mixture is light then; whipped egg
whites are folded into the butter. 5. High-fat or Shortened
E. All in one step. It is adding the liquid Cakes
ingredients to the bowl first.

Read Lesson Information closely then find out how much you
can remember. Find out how much you have learned by doing
Self-check 3.1.5.

153
 as Tor
4 Whip the egg whites and suuar until they form soft peaks, a
cake

6. Fold the meringue into the butter mixture.

7. Sift the dry ingredients together.

8. Fold in the sifted dry ingredients.

9. Pour the batter in prepared pans.

152
 5. Fold the whipped egg whites into the flour-liquid mixture.

6. Immediately deposit the batter in ungreased center tube pans (like angel food
and dusted, not the
cake pans) or in layer pans with only the bottoms greased
sides (like sponge layers).

G. Combination Creaming/Sponge Method

is
ome are begun by using the creaming method. In other words, butter
creamed with sugar until the mixture is light. However, instead, whipped egg
whites are folded into the batter, as for some sponge cakes.

Combination Creaming/Sponge Method Procedure

1. Cream the butter and sugar.

2. Add the egg yolks a little at a time.

3 Mix well after each addition.

151
 6. Deposit the mix in ungreased pans and bake immediateiy.

F. Chiffon Method
Chiffon cakes and angel food cakes are both based on egg-white foams, but
nere the similarities in the mixing methods end. In angel food cakes, a dry flour-

sugar mixture is folded into the egg whites. In the chiffon method, a batter

taining tlour, egg yolks, vegetable oil, and water is folded into the whites. Egg
whites for chiffon cakes should be whipped until they are a little firmer than those
for angel food cakes, but not so much that they become dry. Chiffon cakes contain
baking powder, so they do not depend on the egg foam for all their leavening.

Chiffon Method Procedure

1. Scale all ingredients accurately. Have all ingredients at room
temperature
Use a good-quality, flavorless vegetable oil
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl
3. Mixing with the paddle attachment at second speed,
gradually add the oil,
then the egg yolks and the water and liquid flavorings, all in a
slow, steady
stream.
While adding the liquids, stoj the machine several times to
scrape down the
bowl and the beater. Mix until smooth, but do not over mix.

4. Whip the egg whites until they form soft peakS. Add the
cream of tartar and
sugar in a stream and whip to firm, moist peaks.

150
2 Sift the flour with half the sugar. This step helps the flour mix more evenly
with the foam.
3. Using the whip attachment beat the egg whites until they form soft peaks.
Add salt and cream of tartar near the beginning of the beating process

mixed with the flour.

4 Gradually beat in the portionof the sugar that w a s not
Do not beat until
Continue to whip until the egg whites form soft; moist peaks.
stiff. Beat in the flavorings.

until it is thoroughly absorbed.

Fold in the flour-sugar
mixture just
5.

149
 4. any liquid (water, milk, liquid flavoring) is included, add it now. Either whip it

in, in a steady stream, or stir it in, as indicated in the recipe.

5. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam.
Many bakers do this by hand, even for large batches. Fold gently until all the
flour is blended in. If any other dry ingredients are used, such as cornstarch
or baking powder, sift them first with the flou.

6 Immediately pan and bake the batter. Delays will cause loss of volume.

E. Angel Food Method

Angel food cakes are based on egg-white foams and contain
no fat. Angel
food method should be whipped until they form soft, not stiff, peaks. Over
whites lose their capability to expand and to leave the cake. This is
whipped
because the
protein network in stiffly beaten whites has already stretched as far as it can. If the
whites are whipped to soft peaks instead, they can stretch more
allowing the cake to rise.
during baking,

Angel Food Method Procedure

1. Scale ingredients accurately. Have all
ingredients at room temperature. The
egg whites may be slightly warmed in order to achieve better volume.

148
 the DOW.
Sit the dry ingredients together on toD of the liquid ingredients in

4. With the paddle attachment, mix at low speed for 30 seconds until the dry
ingredients are moistened. (The purpose of mixing slowly until the dry
ingredients are moistened is to keep them from being thrown out of the bow).

5. Mix at high speed for 4 minutes. Stop the machine and scrape down the bow
and beater. Mix at medium speed for 3 minutes.

D. Flour-Batter Method
The flour-batter method is used for only a few specialty items. It produces a
fine-textured cake, but there may be some toughening due to the development of
gluten. Flour-batter cakes include those made with either emulsified shortening or
butter or both.

Flour-Batter Method Procedure

1.Scale all ingredients accurately. Have all ingredients at room

temperature.
2. Sift the flour and other dry ingredients except the sugar into the
mixing bowl.
Add the fat. Blend together until smooth and light.

146
 5.
Scrape down the sides of the bowl to ensure even
mixing
6. Ada the sifted dry ingredients (including the spices), alternating witn e

The reason for is the

uids. adding dry and liquid ingredients alternately
batter may not absorb all the liquid unless some of the flour is present

B. Two-Stage Method
The two-stage mixing method is a little simpler than the creaming method,
and it produces a smooth batter that bakes up into a fine-grained, moist cake. The
name originated from the practice of adding the liquids are added in two stages. The
first step in making high-ratio cakes is to blend the flour and other dry ingredients
with shortening. When this mixture is smooth, the liquids (inluding eggs) are added
in stages.

Throughout this procedure, it is important to follow two rules

1. Mix at low speed and observe correct mixing times. This is important to
develop proper texture.
2. Stop the machine and scrape down the sides of the bowl frequently during
mixing. This is important to develop a smooth, well-mixed batter.

C. One-Stage (Liquid Shortening) Method

This method involves adding the liquid ingredients to the bowi first which
simplifies the procedure. In this way, there is less chance for moistened flour to coat
the bottom and sides of the bowl, making scraping down difficult. Mix at low speed
until the dry ingredients are moistened, to prevent dry flour from being thrown from
the bowl. Mix for a period at high speed, followed by a period at medium speed, to
create a smooth, fine-textured batter.
properly develop air cells and
1. Scale all ingrediernts accurately. Have all ingredients at room temperature.
2. Combine all liquid ingredients, including high-ratio liquid shortening, in the
mixing bowl.

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Mixing methods used for cakes

A. Creaming Method (for shortened cakes) was tor a 1Og

conventional method,
n e creaming method, also called the or
cakes. The development
method for mixina high-fat
h e standard the development of simpler mixing
emuisified, or high-ratio, shortening sled to
and
metnoas for shortened cakes containing greater
amounts of sugar iquid

Creaming Method Procedure

at room temperature
1. Scale ingredients accurately. Have all ingredients
(70°F/21°C).
With the paddle
2. Place the butter or shortening in the mixing bowl.
attachment, beat the fat slowly, until it is smooth and creamy.
A d d the sugar, cream the mixture at moderate speed
until the mixture is light
and fluffy. This will take about 8 to 10 minutes.

Some bakers prefer to add the salt and flavorings with the sugar to
ensure uniform distribution. If melted chocolate is used, it may beaten during
creaming.

4. Add the eggs a little at a time, after each addition, beat until the eags are
absorbed before adding more. After the eggs are beaten in, mix until light
and fluffy. This step will take about 5 minutes.

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