PAMANTASAN NG LUNGSOD NG MARIKINA

College of Hospitality and Tourism Management

Department of Hospitality Management
Brazil St., Greenheights Subd., Concepcion Uno, Marikina City

Module 4 - Cakes and Icing (5th and 6th Week)

Course Learning Outcomes

At the end of the module, the students will learn the following:
 Define Cakes;
 Enumerate the different types of cakes;
 Apply the proper mixing techniques used in cakes and cake specialties;
 Define and enumerate the different kinds of frosting and icings;
 Frost cake with single layer or double layer cake.

Course Outline:
 Introduction
 Discussion
 Definition of Cake
 Different types of cakes
 Ingredients used in cake making
 Methods of Mixing Shortened Cakes
 Guidelines to keep in mind when making cakes
 Stages of Whipped Eggwhites
 Definition of Icing
 Frosting Cake
 The most commonly used icings for cakes
 How to frost a cakes
 Guidelines to be remembered in frosting cakes

 Reflective Questions
 Activities and Assessments
 Media at Home
 References

Introduction
In this chapter, you will learn the basics of cake and icing making. You will bake
several cakes and frost them. A cake is always a special treat whether there is a
celebration or not. Cake ranges from simple, unadorned loaves or elegant creations
made from layers of feather-light caked filled and frosted with a variety of sweet
things. You can use a lot of imagination to decorate the cake. An important things to
know in cake making is that once you have learned how to make the basic cake
types then you can create your own cakes by simply varying the frosting, and
flavoring as well as presentations.

CAKES

1. Definition of Cake
Cakes are baked products made from soft dough or batter. They may or may not
be filled or frosted, but an elegant frosted cakes is the pride of any baker.

2. Different Types of Cakes

Cakes can be classified into the following:

A. Shortened cakes- these contain shortening (butter, margarine or oil) in their

batter. Example of this type of cake are: butter cake, pound cake and banana
cake.

Prepared by: FLOSERFIDA CABISONG- MACALINCAG

Assistant Professor I, Department of Hospitality Management
 PAMANTASAN NG LUNGSOD NG MARIKINA
College of Hospitality and Tourism Management
Department of Hospitality Management
Brazil St., Greenheights Subd., Concepcion Uno, Marikina City
B. Unshortened cakes- these not contain shortening in their batter. Included here
are angel food cakes and sponge-type cakes. In angel food cakes, the egg
whites are beaten with part of the sugar. The remaining sugar is sifted with the
flour and dry ingredients and folded into the meringue. In sponge type cakes, the
eggs are used whole separated. The sugar and egg whites may be beaten
together or the yolk and sugar may be whipped together then added to the
beaten egg whites. Egg whites are beaten sufficiently before folding the mixture.
C. Chiffon-type cakes- these are combination of shortened and unshortened
batter. The shortened portions contains the oil, yolks and to improve their eye
appeal or attractiveness

3. Ingredients Used in Cake Making

A balanced portion of the cakes ingredients will help you attain a perfect product.
Just follow the recipes:

A. Flour- cakes can be made from all purpose flour, but cake flour make a lighter
cake. Flour makes up the basic structure of the cake, therefore, if you are using all
purpose flour, do not over beat the batter so that the gluten will not develop and
your cake will not become tough.
B. Sugar- refined, brown, or confectioners sugar, honey, mollases and the syrup
syrup are used depending on recipe requirements. Sugar is important because it
sweetens the cake, makes it tender, gives a darker color to the cake crust and
helps retain the moisture in the cake.
C. Shortening- butter, margarine or vegetable oil may used as shortening. It is
important because it makes the cake tender, and helps retain the moisture in the
cake.
D. Eggs- fresh eggs give the best result in baking. In cake making, fresh eggs gives
volume to the cake through the entrapped air during whipping, give a rich flavor
and color, and make the cake tender.
E. Liquid- this may be water, milk or fruit juice. It serves as medium for dissolving
solid ingredients like sugar and salt, gives moisture and flavor develops the protein
in flour, thus helping give structure to the cake.
F. Leavener- this gives the proper volume to the cake. Most commonly used
chemical leaveners in cake are baking powder and baking soda.
G. Flavor- this gives a specific taste to the cake.
H. Salt- it brings out the flavor of the other cake ingredient

4. Methods of Mixing Shortened Cakes

Shortened cakes may be prepared by using one of the following methods:

A. Creaming- shortening and sugar are creamed together to certain degree of

lightness or fluffiness. Egss are then gradually added while creaming continuously.
The flour and liquid are added alternately, beginning and ending with flour.
B. Blending- flour and shortening are placed in the mixing bowl and blended
together until the flour is coated by the shortening. Dry ingredients and a portion
of the liquid are added and mixed.
C. Single stage method- all ingredients are placed in the mixing bowl. Mixing is
done until the batter is well mixed and smooth.

5. Guidelines to keep in mind when making cakes

Important guidelines in cake making:

A. Before you start mixing cake, pre-heat the oven to the correct temperature.
B. Prepare your pans before you start mixing.
C. Have the ingredients at room temperature, unless otherwise specified.

Prepared by: FLOSERFIDA CABISONG- MACALINCAG

Assistant Professor I, Department of Hospitality Management
 PAMANTASAN NG LUNGSOD NG MARIKINA
College of Hospitality and Tourism Management
Department of Hospitality Management
Brazil St., Greenheights Subd., Concepcion Uno, Marikina City
D. When using method chocolate, be sure to cool it before adding to the batter
as warm chocolate will start cooking the eggs in the batter.
E. In making meringue cakes, make sure that not even a drop of oil gets into the
egg whites. Clean the mixing bowl and beater very well before whipping. Any
trace of oil or egg yolk (which contains oil) will prevent the whites from being
whipped successfully.
F. Do not over beat cake batter after flour has been added. To much gluten will
develop and toughen the cake.
G. The fresh eggs give the most volume and this is specially important for sponge
cakes, angel food cakes and sponge cakes.
H. Sifted flour or dry ingredients have more incorporated air so the resulting cake
is lighter.
I. In adding the dry ingredients and liquid to the creamed mixture, be sure to start
and end with a dry ingredients into 3 to 4 portions.
J. Place baking pans at the center of the oven for an even baking.
K. Do not open oven door at least 15 minutes after placing pan in it.
L. The cake is done or baked if you insert a tester at the center of the cake and it
turns out clean, or you can press gently with your forefinger the top of the cake. If
the cake springs back, or no deep impression is left, the cake is done.
M. Cakes are usually cooled for 5 to 10 minutes in the pan before cooling on a
rack. But some cakes, cooling is done in done pan.

6. Stages of Whipped Eggwhites

A. Frothy- large uneven-sized air bubbles.

B. Begin to hold shape- fine air bubbles develop close to each other.
C. Soft peak- whites will stand in peaks but will bend over.
D. Almost stiff- sharply pointed peaks but are still soft.
E. Stiff but not dry- stand in stiff sharply, pointed peaks; uniform white color and
shiny.
F. Stiff and Dry- stand in stiff, sharp peaks and not shiny; speckled with white spots.

7. Characteristics of an Ideal Cake

An ideal cake possesses the following characteristics:

 Uniform and symmetrical shape;

 Uniform color;
 Without cracks, sags or indentations;
 Crust is thin and tender;
 Bottom crust is not burned;
 Cake crumb is medium-sized with a fine even grain;
 Moist and smooth but not soggy; and
 Unless the type of cake calls for dominant flavor, the flavor should be
balance with no foreign or off-flavors.

ICINGS

1. Definition of Icing
Icings are sweet mixtures used to fill and cover cakes and decorate pastries and
even cookies. They may be made of a balanced combination of any of the
following: refined sugar, confectioner’s (icing) sugar, butter, margarine, eggs,
flavor and color. Other ingredients such as chopped fruits, grated rind, nuts and
the like are folded into the icing to produce a certain flavor and texture.

2. Frosting Cake
Cakes are frosted for the following reasons:
Prepared by: FLOSERFIDA CABISONG- MACALINCAG
Assistant Professor I, Department of Hospitality Management
 PAMANTASAN NG LUNGSOD NG MARIKINA
College of Hospitality and Tourism Management
Department of Hospitality Management
Brazil St., Greenheights Subd., Concepcion Uno, Marikina City
 Icing makes the cake more attractive and appealing;
 It gives the cake that extra special complementary or contrasting flavor; and
 It makes the cake stay moist for a longer period.

3. The Most Commonly Used Icings for Cakes

An experienced baker has an endless combination of icings based on
fundamental ones. Some kinds of icing are explained below.

A. Royal icing- this is prepared by beating egg whites with a high proportion of
icing sugar. This type of icing becomes hard as it sets. A sweetness of the sugar. Royal
icing is used in decorating cake-shaped styrofoam for display in bakeshop windows. It
last for as long as three months. It is also used in flower and motif preparations.
B. Meringue icing- this is prepared by whipping egg whites until stiff enough to
hold a peak. Hot syrup is slowly poured in continuous stream. The icing stands in stiff
peaks. Sifted icing sugar is added while whipping. Once made, the icing is
immediately used. The frosted cake is place in a refrigerator or cold storage.
C. Sweetened whipped cream- chilled whipping cream is whipped in a cold
bowl until it forms soft peaks. Sifted icing sugar is added while whipping. Once made,
the icing is immediately used. The frosted cake is place in a refrigerator or cold
storage.
D. Butter icing- this is prepared by creaming butter with sugar or syrup until the
mixture is smooth. In some cases, chilled milk, water, egg yolks, or fruit juice is beaten
into the creamed mixture.
E. Butter cream frosting- this is combination of meringue and butter icing.
Spoonfuls or meringue icing are folded into the butter icing.

4. How to Frost a Cake

The following are the basic steps in frosting a cake. With a lot of practice, you can
create different designs and motifs. For your own purpose, we will used simple
decorative borders. The art of flower and decor making is a by itself in baking.

A. For a single-layer cake- invert it on a cake plate or wax paper covered

cardboard. Brush off crumb.
B. For a double-layer cake- place the first layer on a cake plate, top side down.
With a spatula, spread the prepared filling or part of the icing on the bottom side of
the first cake. Carefully place the second layer, top side up on the filling. Make sure
the two layers are in the line with one another.

Assessment and Activities

Direction: Answer the following questions:

A. What are the methods of mixing shortened cakes?

1. ________________________________________________________________________________
2. ________________________________________________________________________________
3. ________________________________________________________________________________

B. Enumerate the steps in beating eggwhites

4. ________________________________________________________________________________
5. ________________________________________________________________________________
6. ________________________________________________________________________________
7. ________________________________________________________________________________
8. ________________________________________________________________________________
9. ________________________________________________________________________________
10. _______________________________________________________________________________

Prepared by: FLOSERFIDA CABISONG- MACALINCAG

Assistant Professor I, Department of Hospitality Management
 PAMANTASAN NG LUNGSOD NG MARIKINA
College of Hospitality and Tourism Management
Department of Hospitality Management
Brazil St., Greenheights Subd., Concepcion Uno, Marikina City

C. What are the characteristics of an ideal cake?

11. _______________________________________________________________________________
12. _______________________________________________________________________________
13. _______________________________________________________________________________
14. _______________________________________________________________________________
15. _______________________________________________________________________________

Suggested Readings:

Sevilla, P.R. (2015). Getting Ready to Bake. Caloocan City: Philippines

Farrow, J. (2016). Chef School: Step-by-step Techniques for Culinary Expertise. Heron
Quays: United Kingdom

References:

Carino, C.E. (2015). Experience Baking. City of Manila: Philippines

Prepared by: FLOSERFIDA CABISONG- MACALINCAG

Assistant Professor I, Department of Hospitality Management