CAKES

• Cakes- a form of sweet dessert

that is typically baked.
• Quick breads-is any bread
leavened with leavening agents
or eggs. It is easy to prepare.
• Yeast bread- bread leavened by yeast.
• Pies and pastries- is baked dish which
usually made of pastry dough casing that
covers or completely contains a filling of
various sweet ingredients.
• Petit Fours- a delicate cate or pastry small
enough to be eaten in one or two bites.
What is a cake?
– A cake is a sweet dessert made by baking a mixture of
flour, eggs, sugar, and fat in an oven and is usually
decorated or covered with icing.
– Cake is a form of sweet food made from flour, sugar and
other ingredients, that is usually baked. In their oldest
forms, cakes were modifications of bread. However, cakes
today cover a wide range of preparations.
– A cake is a sweet food, made from a combination of
ingredients, baked and then usually decorated.
 Cakes can also be referred to other names.
• In French, a cake is called “GATEAUX”. In
German, a cake is called “TORTE”. Gateaux and
torte are considered cakes but cake, gateaux and
torte have different characteristics.
Gateaux
• A French word which means a light cake with a
rich icing or filling, usually custard, fruits or
nuts.
• Because of spoilage factor, gateaux are
generally created and often eaten on the same
day.
TORTE
• It is a rich, multilayered cake hat is filled with whipped
cream, butter cream, mousses, jams or fruits. It is usually
heavier compared to cakes.
• It may be made with little or no flour with ground nuts,
bread crumbs, sugar, eggs and flavorings.
• Adding sweetness (chocolate glaze) to the torte extends its
shelf life even if the filling contains fruit.
• Tortes may become more expensive depending on the type
and quality of the ingredients that make up the layers.
In addition, cakes can also be in the form of petit fours.
• These are bite-size decorative cakes, typically of
sweet variety.
• It includes savory bite-size appetizers and other small
pastries like macarons.
• Petit fours are translated as “small oven”.
Basic Ingredients in Baking
Cakes
• Flour – it is the primary ingredient in
baking. It holds the ingredients
together and adds texture, shape
and strength.
Sugar or sweetener – sugar makes
the cake taste sweet, and affects
the texture by making soft, moist,
or tender.
• Fat – its function is to tenderize the product, enable browning, provide
moistness, add flavor, and aerate the baked product among others.
• The following are the two types of fats:
– Solid Fat – using this fat allows air bubbles to incorporate the
mixture, improving the volume. This can be achieved by beating or
creaming the fat with granulated sugar. Examples of solid fat are
butter, margarine or shortening.
– Liquid Fat – unlike solid fat, liquid fat cannot hold air. It can be used
in small amounts especially for healthy recipes. Examples of liquid
fat are vegetable oil or olive oil.
•
• Egg – Separated and beaten egg whites provide leavening
especially foamed eggs. In using a whole egg, structures
of the cake become tender because egg yolk is rich in
emulsifying agent that facilitates the incorporation of air
and also avoid wheat starch gelatinization. It also gives
color, added flavor, nutrients and retains moisture in the
baked cake.
• Leavening agent – This causes the batter
to rise. It provides structure and helps
tenderize the baked product.
Cakes are leavened in three ways:
– Incorporation of air during mixing. Proper mixing creates
air bubbles in the cake batter essential in making the air
rise.
– Chemical Leavening. Examples of chemical leavener are
baking soda and baking powder. One must be mindful of
the amount of chemical leavener added because too much
baking soda may result to an undesirable soapy taste.
– Leavened by the vapor pressure produced in the oven. The
air bubble expands when heated.
• Liquid – In baking cake, the usual liquid dairy used is milk. It performs
various functions such as dissolving salt and sugar, hydrating dry
ingredients and allowing the reaction of baking soda or baking powder to
produce gas or carbon dioxide. It contains protein that coagulates from
the oven’s heat and aid in the formation of cake structure. Buttermilk,
cream cheese and sour cream tenderize and gives moisture and flavor to
cake.

• Flavorings – There are many ingredients that can be used as flavorings. It

can be syrup extract, citrus, fruit extracts and the like. These flavorings are
added to enhance the palatability of the baked cake. Salt is another
important ingredient that gives flavor to cake.
 Components of a Cake

• Base Cake – this refers to the foundation of the cake that is essential in
assembling and preparing the cake as a whole.
• Cream or Filling – this refers to the mixture used to fill or cover the cake. It
enhances not just the taste of the product, but also its texture.
• Decorative Ingredients – when the base cake has been filled or covered with
cream, the next thing to do is to decorate the cake. Decorative ingredients
may include nuts, fruits and chocolates.
• Glazes - Aside from the filling and decorative ingredients, glazes are also
applied for the purpose of giving additional flavor and helping stimulate the
product visually to the potential customer.
•MIXING
METHODS
The High-Ratio Method
• An alternate mixing technique
for butter cakes, whether
dense or light.
 Creaming Method
• which means that the soft butter and
sugar are beaten together in an
electric mixer to partially dissolve the
sugar and to incorporate some air.
 Pound Cakes:
This is the simplest
-

type of butter cake.

 BUTER CAKE
• These cakes are lighter
than traditional pound
cake.
Sponge method
• produces extremely light,
airy cakes with a spongy
texture but generally less
flavor and moisture than
butter and oil cakes.
Angel Food Cake:
This type is made with egg
whites alone and no yolks.
Genoise:
-This type of sponge cake is
made with whole eggs
rather than just egg whites.
What is the difference
of a batter and a
dough?
BASIC FROSTING
AND ICING
 MOUSSE
-a smooth preparation made
by combining eggs with
flavorings, fruit or chocolate
and fold with whipped cream.
 Glaze
-It is a mixture of water, sugar
and glucose that is brought to
a boil and work in white paste.
 MERINGUE
-It is made by beating
sugar and egg whites
until they become stiff.
INGREDIENTS IN
BAKING
All purpose flour. Refined
blend of high-gluten hard
wheat and low-gluten soft
wheat.
Self-rising flour. All-purpose
flour with added salt and
baking soda. Convenience
product not generally used for
yeast breads.
 Cake or pastry flour. Fine-
textured refined flour made from
soft wheat. High in starch. Used
for tender cakes and pastries.
Bread flour. Refined flour made
from hard wheat and a small
amount of barley flour. Very high
gluten content. Used for bread
making.