CAKES AND CAKE MAKING

Cakes are made from some form of sweetening, shortening, eggs, flour, milk, leavening agents, and flavourings. The
variety and proportion of ingredients depend upon the type of cake desired.

5 BASIC TYPES OF CAKE BASED ON THE INGREDIENTS USED FOR LEAVENING

1. Angel Food Cake-This cake is made with a large quantity of egg whites and no shortening or leavening added.
Correct procedure of measuring and mixing is extremely important for this type of cake. Cream of tartar or
lemon juice is an essential ingredient because it makes the cake white and helps raise the volume of the cake.

2. Butter Cake-This is a conventional type of cake which uses shortening and milk or other liquid. The shortening
helps the cake to be tender while creaming (stirring and beating) creates smoothness of texture. Butter ‘’creams
well and gives a flavor that is well liked.

3. Chiffon Cake-This cake uses vegetables oil in place of conventional shortening. There is no need to cream the
shortening and sugar. Mixing is quicker and easier. The texture combines the lightness of the sponge cake with
the richness of a butter cake.

4. Fruit Cake-These are usually known as holiday cakes which have a very heavy fruit and nut content. They require
special handling and baking to obtain successful results.

5. Sponge Cake-This is similar to angel cake in that it requires many eggs with no shortening or leavening added.
However, sponge cake uses the whole egg while angel cakes use only the egg whites.

Sponge cakes are divided into 2 group: the yellow loaf known as the sponge and the loaf of snowing whiteness known as
angel food cake.

TESTING THE DONENESS OF THE CAKE

How do you know when cake is done or cooked? One test for doneness is to press the cake lightly with fingers. If the
dent disappears when you removed your finger, the cake is done.

A toothpick inserted in the cake can also tell when the cake is already done.If it is come out clean the cake is already
done .But if uncooked ,butter sticks to it and it means the cake needs more baking when the cake is done , the edges
begin to pull away from the pan.

Let the cake stand for 10 minutes to cool. Turn the cake upside down on a rock or container .Remove the max paper or
liner immediately otherwise it will be difficult to remove later.

FROSTING, ICING A FILLINGS FOR CAKE

1. a mixture variously of sugar, butter, flavoring, water or other liquid, egg whites, etc. for covering a cake
or pastries; icing
2. a dull, frostlike finish on glass, metal, etc.
3. a mixture of ground glass, varnish, etc. used in ornamental work

1. Icing, as on a cake.
2. A roughened or speckled surface imparted to glass or metal.
 Regional Note: Although both frosting and icing are widespread, people in New England, the Upper
Midwest, and the Western U.S. tend to put frosting on cake. In Pennsylvania, New Jersey, the Lower
Midwest, and all of the South, the preferred term is icing. There is some overlap, especially in upstate New
York, Michigan, and California, but the regions in which the two words predominate are surprisingly
distinct. A few people in the South call it by a third name, filling, even when it goes on top.

MAIN TYPES OF CAKE

Many types of cake, cookie, cupcake and dessert are covered with icing. Icing can be used to decorate a variety of pastries
and baked goods. Icing adds flavor and texture, as well as enabling a chef to decorate her creation so that it is a treat for
the eyes as well as the palate. There are seven basic types of icing: buttercream, flat icings, foam icings, fondant, fudge
icings, royal icing, and glazes.

Butter cream icing is one of the most popular icings for cakes. It is easy to spread, has a sweet flavor and a soft, smooth
texture and is simple to make. Butter cream icing is made with a type of fat, often butter, and sugar. It cans also contrite
texture and thickness. Most icing found in the supermarket in the cake mix section is basic bn eggs or milk to change utter
cream icing.

Flat icing is one of the simplest icings. The basic ingredients of flat icing are powdered sugar and water. Simple
flat icings form the glaze on rolls, Danishes and other pastries and can be flavored with fruit or spices to add a
new taste to the pastry.

Foam icing comes in a variety of flavors and has a soft, fluffy appearance. A meringue is made of whipped egg
whites with aflavored syrup added. Marshmallow foam is a common foam icing, but other flavors such as
chocolate or vanilla can also be added to the meringue.

Fondant icing gives a cake or pastry an elegant appearance and is popular for wedding cakes and other show
pieces. Fondant icing is simply sugar and water, with either glucose or cream of tartar used to produce the
proper crystallization to give it a smooth, almost porcelain look.

Fudge icing is thick and rich with a strong chocolate flavor. Other flavors, such as almond, peanut butter or
mint, are often added. Using both butter and shortening, corn syrup, sugar and a variety of other ingredients,
fudge icing can be somewhat time consuming to prepare, but the finished product is stable and can be
refrigerated and used at a later time.

Royal icing is similar to flat icing, but adds egg whites to produce a thicker icing which hardens to a brittle
texture. Royal icing can be used to make beautiful, artistic decorations because it hardens when dried, but the
same property makes it less enjoyable to eat. Royal icing is used primarily for decorative additions to cakes and
for show work such as sugar sculptures.

Glazes are thin, watery icings which form a hard, crisp shell when poured or brushed over cakes and pastries.
Glazes are usually made with a fruit flavor, although other flavors, such as chocolate or coffee, are sometimes
popular as well. Like flat icing, glazes can be used on sweet breakfast pastries like coffee cakes. They add
flavor, and also help keep the pastry moist and improve its shelf life.

TOOLS ,UTENSILS,EQUIPMENTS USED FOR BAKING

TOOLS
Measuring cups
One cannot possibly assume that a regular cup or mug can be used in measuring the amount of flour or sugar
that you will use for your batter. In baking, one needs to be precise. This means using accurate well defined
measurements in sorting your ingredients. These cups aid in measuring liquid components like water, milk,
juice in milliliters, ounces, pints or fractions of a liter. Measuring cups also offer level measures for dry
ingredients such as sugar and flour.

It essential that your ingredients especially flour is devoid of any foreign matter. You simply cannot rake
through your flour to do this. That would be like finding a needle in a haystack. You go get a sifter. The sifting
process not only would break up the clumps but it aerates your flour thus giving it more volume. For best
results, sift only small quantities at a time. This does not only prevent spills but it makes sifting easier and
faster.

Spatula

A spatula appears to be a combination of a spoon and a knife. It takes on the shape of a spoon but it has a blade
which is blunt and far from being sharp. This kitchen utensil is indispensable in baking as it is used for mixing
batter, dough and applying frosting. Spatulas are popularly made of silicone, rubber or bamboo.

Rolling pins

In shaping and flattening your dough, using a rolling pin is more practical so you might as well forget about the
ides of kneading or molding it with your bare hands. Rolling pins are usually made up of wood, glass, marble,
stainless steel or plastic. It is thick, cylindrical and has two handles on each end. There are basically two types
of rolling pins: the rod and the roller.

Cookie cutters

You're done with your dough and are now ready to shape your cookies. Go artistic and use cookie cutters!
Cookie cutters which are typically made up of tin, stainless steel, aluminum, plastic or copper are designed to
cut cookie dough in specific distinctive shapes. Designs include stars, hearts, moon shapes, circles and squares
to name a few. Kids will surely be enticed to grab one of these cookie characters.

Cookie press

Cookie press is a known baking tool used to press designs on cookies. It is usually composed of a cylinder
which has a plunger on the other end. Designer plates are attached to the press to mark the cookies.

Oven mitt

Baking means having to work with a hot oven so it is best that your hands are protected from heated surfaces
like the stove or baking pans. To avoid getting burns, oven mitts should always be worn in the kitchen. These
mitts are often made out of fabric and are usually insulated. Although these oven mitts can offer you protection
in the kitchen, they are not invincible from hot liquids which may still seep through the fabric.

UTENSILS
Avoid hot burning steam and nasty burns by using our Oven Rack Tool. 12 inches in Length.
Oven Rack Tool
The wooden Dough Cutter/scraper also scrapes residue from Formica countertops and other surfaces
without scratching.  Maple only.
Dough Cutter / Scraper

The 10 inch Spreader/dough cutter is available in maple, cherry or hickory.

Spreader / Dough Cutter
Rollers
Rolling Pin-18 inches, 2" diameter, $42
French Roller-19 inches. $28
Pastry Roller-15 inchers. $22
Biscuit Roller-12 inches. $18
Rollers & Pins for rolling the dough

Spurtles are of Scottish origin.  The original spurtles are much older than this antique ewer.  Spurtles
come in different sizes and shapes.  The ones portrayed here are favored because they glide through thick
mixture like dough while still making a handy stirring stick for any occasion. 10 3/4-11 inches. Styles 1 or
2.
Spurtles

Dough can make a mess of your rings.  Washing dishes with them on is not necessarily a good idea
either.  A ring bell gives you a secure place to place your rings while working in the kitchen or any other
room in the house. 5 inches tall, 2 inches diameter.
RING BELLS
EQUIPMENTS
Mixing Bowl

Any sturdy, 4-quart capacity bowl is fine. Thermometer

When you bake with yeast, it’s crucial that water temperature is accurate. No finger is sensitive enough. Look for one

with a stainless steel stem and dial on top Measuring Spoons and Cup
Don’t “eyeball” the amount you need. Use measuring spoons and cups for accuracy. Level off flour with a knife or

straight edge. Make sure your measuring cup for liquids is placed on a straight surface. Wooden or
Metal Spoon

A long handle is required; either wood or metal will do. Rubber Spatula

Because it’s flexible, you can scrape dough from the sides of the bowl without scratching it. Baking
Pans
Common sizes: sizes are 9” x 5” or 8 1/2” x 4 1/2”. Keep in mind that shiny pans reflect heat so baking time is generally
longer. You’ll also get lighter crusts than breads baked in dark pans which absorb heat. Special pans for French Breads
and other specialty breads are also available. Timer

Especially important to measure the resting time of dough precisely. Wire Cooling Rack
The steam that builds up in the pan can make bread loaves soggy. A wire cooling rack helps bread cool down when it’s

just come out of the oven. Dough Hook

Excellent attachment for mixing dough with hand or stationary mixers. Food Processor

If you purchase one to mix dough, you’ll find many other uses for it. Plastic Wrap/Kitchen Towel
Keep on hand to cover the dough as it rises. Plastic wrap should be sprayed with non-stick shortening; towel should be

damp. Rolling Pin

A reliable tool for shaping and rolling dough Ruler

Helpful when you need to measure dough after it has been rolled. Pastry Brush

You need a brush to apply egg washes and thin glazes. Serrated Knife
It’s the best for cutting bread.