METHODS OF

CAKE-MAKING
Prepared by: Maria Merllan Estrellante Mier
METHODS OF CAKE-MAKING

 Thereare several different ways

of making a cake, and the
method is determined by the fat
you are using and the end result
that you want to achieve.
CREAMING

 This is the term used when a cake is made

with butter or block margarine (soft or
whipped margarine is unsuitable). It means
that the fat and sugar are beaten together
until creamy and pale: the eggs are then
beaten into this mixture bit by bit.
CREAMING METHOD
RUBBING-IN
A cake made by this method starts
off with the fat being rubbed into the
flour – exactly the same as for
short-crust pastry. Butter, block
margarine, and lard can all be used.
It is a very easy method.
RUBBING-IN METHOD
BOIL-AND-BAKE
 In
recipes of this kind, the fat and liquid
are boiled together before the flour is
added. Again, a very straightforward
method.
ALL-IN-ONE
 Exactlyas the name suggests, these
cakes are mixed all in one go. All the
ingredients go into the bowl together
and the mixing is done in seconds.
Soft margarine is tailor-made for this
method.
ALL-IN-ONE METHOD
6 Different Types of
Icing for your Cake
 The proverbial ‘Icing on the Cake’ gets
even better when there are 6 different
ways of professional cake decoration
by which you can add visual and
toothsome pleasure to your freshly
baked delicious cake.
 Whether it be creating an artistic-
looking cake for an occasion or simply
a dessert to finish a special meal or
something that you would indulge in
only to satiate those cravings, a cake
does not seem complete without the
icing over it. Here are the most well-
liked kinds of icing that you can use to
finish your cakes.
1. Butter Cream
 issofter and more spreadable than most icing and is the
preferred choice for taste and flexibility. It can be used
as a filling inside cakes and also as a coating for
decoration. It is made by creaming together sugar and
butter or other fats like lard or margarine.
1. Butter Cream
 The quality of the fat used will affect the
taste, consistency, and appearance of the
cream frosting, as also the temperature at
which the butter is whipped. Add a burst of
flavour with vanilla extract. The cream melts
easily in hot weather and so must be kept
chilled to keep its form.
2. Whipped Cream
 If lighter frosting is what you need then whipped
cream is the answer. Often called Chantilly cream
or crème Chantilly, it is made by cold-whipping
together heavy cream and sugar till light and fluffy.
You could also add or use meringue powder for
stability. Enhance your cake’s taste by adding
flavours to the cream.‍
‍
3. Royal Icing
 Traditionally used to cover and decorate dense fruit
cakes, Royal icing is a pure white and fluid paste
that solidifies into a hard outer shell on drying. Made
by beating together egg whites, icing sugar, and lime
juice, it looks smooth, hard, and matte when dry.
3. Royal Icing
 Some may use meringue powder instead of egg
whites because of the risk of salmonella when
using raw egg whites. Glycerine is often added
to prevent the icing from setting too hard. It is
easily dyeable using edible food colourings.
4. Cream Cheese Frosting
 Creamcheese frosting is perfect for carrot cakes,
cupcakes, red velvet cake, as a filling for doughnuts,
and well just about any kind of pastry with all that
creamy and cheesy deliciousness.
4. Cream Cheese Frosting
 Itcomes together quickly by creaming together
part buttercream frosting and a good quality
cream cheese. A bit heavier than most types of
cake icing, the texture and taste are best when
made with high-fat cream cheese.
5. Meringue
 Thisvery light & frothy icing is made by beating
together egg whites, cold water, and granulated
sugar. The technique of introducing air to the
mixture gives it a foamy consistency. The added
sugar stiffens the foam.
5. Meringue
 It can be plain or flavoured and with nuts added
to it. There are 3 popular varieties of meringue –
French, Italian, and Swiss. The difference lies in
the methods of beating the eggs. Uncooked
meringue can be used as pastry toppings, or it
can be baked until crisp and eaten like cookies.
6. Fondant
 Fondant is a popular heavy frosting that can be
easily sculpted and is used mainly for
celebration cakes. Basic fondant ingredients
include water, gelatine, glycerine, water, sugar
(icing or castor sugar), and shortening.
6. Fondant
 Some use marshmallows in place of gelatine
and glycerine. The ideal texture is a fondant
that can be stretched without tearing. It can be
worked into different shapes using carving and
decorating tools.
 THANK YOU 

-ma’am Lyn