CAKES AND BISCUITS Chapter 11 – Page 77

NUTRITIONAL VALUE
Contains mostly carbohydrates.
Falls under fats and sugars group.
Ingredients from other food groups may also
be added.
Flour contains protein.
Increase protein content by adding eggs or
milk.
SHORTENING
Fat used in baked goods, such as
butter, margarine, lard or oil.
CLASSIFICATION OF CAKES
CLASS EXAMPLES MIXING METHOD

Cakes with Butter cake, Creaming,

shortening madeira cake, Melting, One-bowl
chiffon cake, fruit method
cake

Cakes without Sugar, bread, Sponge method

shortening angel cake, swiss
roll, Genoise
sponge cake
CLASSIFICATION OF BISCUITS
CLASS DESCRIPTION

Dropped biscuits Dropped / spooned onto baking tray

Rolled / Cut biscuits Firm dough is rolled and cut into shapes

Shaped / Pressed biscuits Shaped using piping bag / biscuit

maker
Refrigerated / Boxed biscuits Dough is shaped into cylinder,
refrigerated and cut
Bars / Slices Pressed onto baking sheets, baked and
cut into bars / slices
Wafers Batter is poured onto a baking tray and
baked
 MIXING
METHODS AND
PREPARATION
TECHNIQUES
Page 80
 Cream shortening till
light and fluffy.
Gradually add sugar
and beat till light
and creamy.
Add eggs one by
one.
Add dry ingredients
CREAMING METHOD alternately with
liquids.
 Sift dry
ingredients.
Melt butter, sugar,
syrup.
Stir warm liquid
into dry
ingredients.
MELTING METHOD Gingerbread,
Crunchies
 Stir ingredients
in one bowl /
two stages to
form a batter.
ONE BOWL/ INSTANT METHOD
 Beat egg yolks,
adding sugar little
by little.
Beat until light and
foamy to ribbon
stage (sabayon).
Fold in dry
ingredients.
Beat egg whites to
stiff peak stage and
SPONGE CAKE METHOD fold into egg
mixture.
 Rub
margarine into
flour with
dough cutter /
finger tips
RUBBING / CUTTING IN METHOD before mixing
in liquid.
 Sift dry
ingredients and
make a hollow in
the centre.
Add oil, egg
yolks, liquids and
flavouring.
Beat well.
Fold in stiffly
CHIFFON CAKE METHOD beaten egg
whites.
CREAMING METHOD
MIXING
WHISKING
FOLDING
SIFTING
GREASE
MELTING
CARAMELISING
SHAPING
PIPING
GLAZING
BAKING
DUSTING
FILLING
RUBBING IN
RAISING AGENTS Page 81
RAISING AGENTS
- Alsocalled leavening agents
- Added to mixtures to increase volume,
provide shape, give lighter texture
- Retain gas until product has set
- Physical, chemical, biological raising
agents
 PHYSICAL RAISING AGENTS

o AIR / (Expands to make product rise)

oSifting
oWhipping / beating / creaming / foaming

oSTEAM / (Expands to make product rise)

oLiquids that evaporate during heating
oFats that melt during baking
 CHEMICAL RAISING AGENTS
o BAKING POWDER
oNeeds moisture / heat to release carbon dioxide

oBICARBONATE OF SODA
oNeeds moisture and acids (honey, buttermilk) to release
carbon dioxide/
BIOLOGICAL RAISING AGENTS
o YEAST
oReleases carbon dioxide during fermentation process
COOKING METHOD: BAKING
 Shelves in middle of oven
Preheat to correct temperature
DO NOT OPEN DOOR before two
thirds cooking time has elapsed.
QUALITY CHARACTERISTICS OF Pg 82
CAKES AND BISCUITS
CHARACTERISTICS OF A GOOD CAKE
 Light, with good volume
Even texture
Texture typical of type of cake
Smooth, round crust without sugary spots
Attractive, brown colour
Delicate flavour, true to flavouring used
MISTAKE / FAILURE
Collapsed in centre
Burnt at the bottom
Top crust burst open, batter
boiled over
Heavy texture
POSSIBLE CAUSE
Too much baking powder
Oven too hot
Batter consistency too soft
Opened / slammed oven door before cake was done
Pan not lined
Oven rack too low
Oven too hot
Too much shortening
Shortening not properly incorporated
Too little raising agent
Dry ingredients not folded in
Eggs and sugar not beaten enough
Oven temperature too low
ENSURING SUCCESSFUL PRODUCTS – BASIC PRINCIPLES
 Measure accurately
Use ingredients at room temperature
Use minimum amount of liquid – rather add more if
needed
Use an electric beater to save time
Do not over beat
Use the correct size baking tins
When folding in egg whites, always fold in 1/3 first,
then the remaining 2/3
ENSURING SUCCESSFUL PRODUCTS – PREPARING CAKE TINS
 Grease cake tins unless otherwise stated
Grease with cooking spray, butter or margarine
When lining a round cake tin, cut a circle from the
baking paper for the bottom and a long strip for
the sides of the tin
Recipe may require dusting the pan with flour
after greasing
ENSURING SUCCESSFUL PRODUCTS – TESTING FOR DONENESS
Detach from side of tin when done
Will have a pleasant, cooked smell
Testing pin inserted into the middle comes out
clean
Cake springs back when lightly pressed on top
ENSURING SUCCESSFUL PRODUCTS – COOLING
Allow to cool slightly before turning onto a wire
rack to cool completely
Cool completely before icing
PREPARATION OF BISCUITS
• Use ingredients at room temperature
•Recipe yield will depend on thickness of biscuits
•Grease and dust baking trays to prevent sticking or
use baking paper / silicone mat
•Leave room for spreading
•Preheat oven before baking
•Ensure sufficient room in oven for ventilation
PREPARATION OF BISCUITS CONTINUED
• Bake one sheet at a time – check frequently to
prevent burning
•Biscuits harden upon cooling
•Use a spatula to remove biscuits from baking tray
and transfer to cooling rack
•Allow to cool completely before storing in airtight
containers
ASSEMBLING AND DECORATING CAKES
 ASSEMBLING A LAYER CAKE:
• Allow layers to cool completely

•Trim where necessary

•Place bottom layer bottom side up

•Spread filling over bottom layer – right to edges

•Place layer on top – top side up

•Ice on top or on top and sides

•Decorate
 SMALL CAKES:
 Dip into soft icing

Pipe icing on top

Decorate as desired
Petit fours can be made using sheet cake.
The petit fours covered in icing and
decorated beautifully
SHEET CAKES
 Iced as a single unit or marked into portions
with each portion being decorated the same
ICING / FROSTING Page 85
 Should suit type of cake
Flavour should not be overpowering
Three functions of icing:
Forms a protective layer around cake
Contributes to flavour and richness
Improves appearance

 Different types of icing: Butter cream, fudge,

flat-type, royal / decorator’s icing, ganache
Cake may be
glazed with fruit
glaze to give shine
and prevent drying
out.
Fillings such as fruit
fillings, cream
fillings or whipped
cream can be used
instead of icing.
DECORATIONS
Cakes may be decorated with:
Sugar work
Chocolate work
Decorative techniques e.g. piping, stencils, combing
 ACTIVITY
1. Under which food group will cakes and biscuits fall? (1)
2. How can protein content be increased in cakes and biscuits? (2)
3. How are cakes classified? (1)
4. Give an example of shortening. (1)
5. Name the FOUR mixing methods that we use when baking cake
and biscuits. (4)
6. How are biscuits classified? (1)
7. Name THREE classes of biscuits. (3)

8. Shortly describe the following mixing methods:

8.1 Creaming (2)
8.2 Melting (2)
8.3 Chiffon cake (3)

9. Give an example for each of the following raising agents:

A)Physical
B) Chemical
C) Biological (3)