Cakes

Cakes are popular in most bakeshops because a wide variety of finished products can be created
from only few basic cake, filling and icing formulas. Many of these components can even be made in
advance and assembled into finished desserts needed. Cakes are also popular because of their
versatility: They can be served as unadorned sheets in high-volume cafeteria or as elaborate
centerpiece of wedding buffet.

Cake making need not to be difficult or intimidating, but it does require understanding of
ingredients and mixing methods. This chapter begins by explaining how typical cake ingredients
interact. Each of the traditional mixing methods is then explained and illustrate with the recipe.
Information and on panning batters, baking temperatures, determining doneness and cooling
methods follows.

Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked
dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a
disk shape. Cake is came from the old Norse word which is “KAKA”

Kinds of Cakes

Butter cakes

Butter cakes also known as creaming-method cakes; begin with

softened butter or shortening creamed to incorporate air cells. Because of
their high fat content these cakes usually need the assistance of a chemical
leavener to achieve the proper rise.

Genoise

Genoise is the classic European-style. It is based on whole eggs

whipped with sugar until very light and fluffy. Chemical leaveners are not used.
Slightly warming the egg mixture helps improve the volume of the egg foam.
Sponge cakes

Spongecakes are made with separated eggs. A batter is prepared with egg
yolks and other ingredients, and then egg whites are whipped with a portion of the
sugar to firm but not dry peaks and folded into batter. Spongecakes are primarily
leavened with air, but baking powder may be included in the formula. As with
genoise, oil or melted butter may be added if desired.

Angel food cakes

Angel food cakes are tall, light cakes made without fat and leavened with
a large quantity of whipped egg whites. Angel food cakes are traditionally baked
in ungreased tube pans but large loaf pans can also be used. The pans are left
ungreased so that the batter can cling to the sides as it rises.

Chiffon cakes

Although chiffon cakes are similar to angel food cakes in appearance and
texture, the addition of egg yolks and vegetable oil makes the moister and richer.
Chiffon cakes are usually leavened with whipped egg whites but may contain
baking powder as well.

Cake and its fillings

Cake with Custard Filling

Cake with Fruit Filling

Cake with Fruit filling

Cakes with Frosting

Cakes with Jams and Jellies

Cakes with Whipped Cream

Cakes with Glazes and Syrup

Utensils and Ingredients Used in Baking Cakes

BASIC UTENSILS

Measuring Glass - usually they are made of glass or plastic and are used for
measuring liquids.

Measuring Cups – these are usually made of aluminum, stainless steel or plastic.
Measuring Spoon – used for measuring small amount of
ingredients.

Mixing Bowls – are usually made of glass, plastic, stainless or aluminum. And they
are usually for holding and mixing ingredients.
Sifter - this is usually meshed or fine plastic screen that sieves dry Ingredients.
Wooden Mixing Spoon - it is used to mix ingredients. These come in different sizes to suit
your method of mixing.
Scraper – a rubber or scraper is used to remove sticky ingredients from cup and sides of
bowls and push butter into baking pans.

Rolling Pin - it is used to roll or flatten the dough.

Cutting Tools – these are little bakery gadgets that made baking easier and more fun for us. It is
include;
a. Different Sizes Knives
b. Spatulas
c. Pastry Blender
d. Cookie Cutters
e. Pastry Wheels
Pastry Brush – it is used for applying melted shortening, egg or milk, washes to dough
and is also used for greasing baking pans.
Weighing Scale –his is very useful in baking, when large amounts of ingredients are to
be measured.

Mixers – these may be electric mixers or rotary egg beater. This will shorten the
preparation time for baking products, especially icings. Mixer has several attachments
such as;

WHISK PADDLE HOOK

Cake Tester– this is long slender,

piece of metal or wood used to test if
the cake being baked is already done.
Timer –this comes very handily it reminds you to check on the mixing or
baking time.
Oven Thermometer – is an instrument that gives the temperature inside the oven.
Specific temperature is indicated in given recipe.

Wire Whip –this is cluster of stiff wires used to whip eggs whites
and cream.

Double Boiler– this is used in cooking ingredients that require

indirect heat.

Baking Pans – there are different kinds of Pans used in Baking;

Tube Center Pan - this is deeper than a round pan with a hollow center.

Ring Mold – this is lower than tube pan but may have a pattern of design on the sides and bottom.

Round Cake Pan– used for making layers cake (8 or 9 inches across ½).
Square Cake Pan – used for making a square layer cake (8 or 9” across, 1 ½” deep)

Important Equipment in Baking

Oven – The most important equipment in baking. It is an enclosed structured heated by electricity,
gas or charcoal.

Oven use by Gas

Oven use by Charcoal

Basic Ingredients used in Cakes

TOUGHENERS Flour, Milk Solids, Egg Whites

TENDERIZERS Sugar, Fats, Egg Yolks, Chocolate, Leavenings, Starches
MOISTENERS Water, Liquid Milk, Liquid Eggs, Syrups, Liquid Sugars
DRIERS Flour, Milk Solids, Instant Starch, Egg Whites
LEAVENERS Baking soda, baking powder
FLAVORINGS Salt, Sugar, Cocoa, Chocolate, Butter, Vanilla,
Tougheners – will make the cake stronger or tougher.
Tenderizers – will make the cake more tender or weaker.
Moisteners – will make the cake moist or slightly wet
Driers – will make the cake dry.
Leaveners – will make the cake rise and light.
Flavorings – it gives the taste of the cake.

Methods in Mixing Cakes

Even the finest ingredients will be wasted if the cake batter is not mixed correctly. When mixing
any cake batter, the goals are to combine the ingredients uniformly, incorporate air cells and develop
the proper texture.
Muffin Method – the simplest method it is done by sifting of all the dry ingredients and making an
well in it and pour all the liquid ingredients there and start mixing it until well blended.

Conventional Method – it is the most laborious and time consuming in all methods, in this method
you are going to make the batter mixture, then the meringue mixture then cut in and fold it in the
batter mixture into the meringue mixture blend it well.

One bowl method – it is also known as “New Speed Method “. It is the easiest in all methods. You
are only putting all the ingredients all together and mix.

Factor to Consider in Preparing Quality Good Cake

For us to be able to achieve successful finished products we should consider some factors that
are important in preparing quality good cakes. This factor can help us to be able to serve good quality
products.

1. The right kind of ingredients

The right ingredients are those which are prescribed in a recipe. Consider and follow specification
for each ingredient. For instance, if the recipe calls for butter, then it should not be otherwise.
However, substitutions using margarine or vegetable shortening can be made with modification of the
standard recipe is desired; when there is need for experimentations; when one aims for economy in
terms of cost; or when there is no other alternative because if the ingredients is not available.

Always choose new and fresh ingredients. Stale eggs, rancid oil and expired baking powder do
not contribute to good quality in products. Your knowledge of the characteristics of good quality flour,
eggs, shortening and other baking ingredients will aid you in choosing the right kind, size and quality
of ingredients required by a recipe. Remember that quality ingredients mean quality products.

2. Accurate measurements

Accurate measurements depend on using the correct measuring tools and applying the correct
techniques in measuring. Inaccurate measurements lead to poor quality of products. Cakes and tend
to crack when baked because of too much flour; to be small in volume and greasy with too much
shortening; to be tough with too many eggs; and to be sour with too much baking soda.
 To ensure good-quality products, always use standard measuring cups and spoons, weigh
ingredients properly by using an accurate weighing scale, and use the proper techniques in
measuring.

3. The right kind and size of baking utensils and equipment

Using right kind and size of baking pans is important to give the bakes product the right size and
shape. For instance, an oversized pan makes a cake look flat and thins, while a small one may cause
the cake to overflow and lose its shape or contour when baked. The right kind and size of pans also
affect texture. Pans with straight sides produce a more velvety texture than a rounded one. Thin
aluminum pan use less baking time than glass or thick, stainless baking pans. Aluminum pans tend to
distribute heat more evenly than other pans resulting to oven browning.

4. Proper execution of step-by-step procedure

Follow the steps indicated in the recipe. Do not deviate from them especially when trying the
recipe for the first time. Modifications can come with more experience. Know how to execute every
preparation and cooking terms indicated in the recipe. If the recipe calls for sifted flour, sift the flour
first before measuring. To preheat the oven means to turn it on at the prescribed temperature prior to
the preparation. Be familiar with such preparation term as chop, mix, blend, whip, fold, grease,
dredge, and sift and their execution.

You should also be familiar with temperature and control it within the prescribed time to come out
with a properly baked product.

5. Good working habits

Habits are behavior patterns repeatedly done. Cultivate good working habits when working in the
kitchen. This is to establish efficiency in work, thus cutting down on wastage in ingredients, time and
energy and other resources.

Good working habits mean two things- one they assure a systematic way of doing thing where
there is order and the work is simplified; two, hygiene is observed at all times. As a habit, keep
yourself, the food, the equipment and the kitchen clean. “Have a place for everything and everything
in its place” is an adage that means putting things in order to cut down on time and energy costs.
Cleaning up while working is another good practice that maximizes the use of time and keeps the
place clean while working.

6. The right work attitude

 Adopt a positive attitude toward work. It is not only healthy but it is the start of liking tasks.
Learning is easier when one loves the task that he/she does. The enjoyment derived in doing the
work lessens fatigue and motivates the individual to work more. Adopting the outlook that every task
or work is learning experience and is something that can enhance one’s skills and further one’s
development is must for those who want to learn.

Causes of Poor Quality Cakes

OUTSIDE APPEARANCE

Too brown Over baked; too hot oven, too much sugar

Poor Volume Improper baking temperature; poor quality eggs; insufficient beating of eggs; over
folding; too high or too low temperature of egg white beating; wrong sized of pan;
under-baked

Sunken Not interving pan to cool cake; removing from pan before it is cool; under-baked

INSIDE APPEARANCE

Uneven Grain Over-folding flour with eggs and sugar; under beaten egg
white
and yolks (sponge) or egg whites (chiffon); improper storage
after baking

Coarse Grain Under-baking

TEXTURE

Dry Over baked; too little liquid

Soggy Under-baked; under mixed

Solid Too much flour or liquid; insufficient beating of egg

(sponge) or egg whites (chiffon)

Tough Over-mixed;
not enough sugar
over-baked
Poor Flavour Poor quality of ingredients
wrong proportion of ingredients
 Storage and Proper Packing of Cakes

Proper Storing of Cakes

 Plain Cake Layers stored at room temperature 2 or 3 days if well covered, although they may
be easier to handle when chilled.
 Iced or Filled Cakes are usually refrigerated to prevent spoilage
 Simple Butter Cream or Sugar Glazes made without eggs or dairy products can be left at room
temperature 1 or 2 days.
 Cake Containing Custard Filling, mousse or whipped cream must be refrigerated
 Cake with Foam-type Icing should be eaten the day they are prepared
 High Fat Cakes will keep up to 6 months; egg foam cake begin to deteriorate after 2 or
months
 Fondant will absorb moisture and separate from the cake.

Cake Packaging

Plastic

Paper