CAKES and

ICING
Reporter:
Alison, Ando, Antoquia, Apduhan
CAKES
What is a cake?
Cake is a commonly baked delicious treat
that is frequently consumed on special
occasions like birthdays, weddings, and
other occasions. A combination of
components including flour, sugar, eggs,
butter or oil, and leavening agents like
baking soda or powder are used to make it.
To make a batter, these ingredients are
combined, and the batter is baked in an
oven.Cakes are popular in most bakeshop
because a wide variety of finished products
can be created from only a few basic cake,
filling and icing.
INGREDIENTS OF
CAKE
 MAIN INGREDIENTS OF CAKE

LEAVENING AGENT SUGAR

EGG SALT

FLOUR

BUTTER MILK
Cake ingredients can be classified by function
as:

Tougheners

Tenderizers

Moisteners

Driers

Leaveners

Flavorings
I. TOUGHENERS – Flour, milk and eggs contain protein. Protein provides
structure and strengthens the cake once it is baked.

II. TENDERIZERS – Sugar, fats and egg yolks interfere with the development of
the gluten structure when cakes are mixed. They shorten the gluten strands,
making the cake tender and soft.

III. MOISTENERS – Liquids such as water, milk, juice and eggs bring moisture to
the mixture. Moisture is necessary for gluten formation and starch
gelatinization, as well as for improving a cakes keeping qualities.

IV. DRIERS – Flour, starches and milk solids absorb moisture, giving body and
structure to the cake.

V. LEAVENERS – Cakes rise because gases in the batter expand when heated.
Cakes are leavened by the air trapped when fat and sugar are creamed
together, by carbon dioxide released from baking powder and baking soda and
by air trapped in beaten eggs.

VI. FLAVORINGS – Flavoring such as extracts, cocoa, chocolate, spices, salt,

sugar and butter provide cakes with the desire flavor.
 Cake ingredients should be at room temparature,
approximately 70°F (21°C), before mixing begins. If
one ingredients is too cold or too warm, it may affect
the batter’s ability to trap and hold the gases necessary
for the cake to rise.
MIXING METHODS
TWO TYPES OF CAKE MIXING METHODS:

HIGH FAT – Those that create a

structure that relies primarily on
creamed fat.

EGG FOAM – those that create a

structure that relies primarily on
whipped eggs.
 CREAMED-FAT CAKES

Butter Cake
❑ Also known as creaming method cakes, begin with softened
butter or shortening creamed to incorporate air cells.
❑ Butter cake is considered the quintessential American cake.
Variations of it are often served at weddings and birthdays.
Pound Cake
❑ Pound Cake is white, dense, and is perhaps one of the most
simplest and well-known cakes.
❑ Created in England during the 1700s, original recipes called
for one pound each of flour, sugar, butter, and eggs.
High-Ratio Cake
❑ Cake with a high proportion of sugar and liquid to flour.
❑ Introduced in America in the 1930s and now used for most
cakes in commercial production.
 WHIPPED EGGS CAKES

Genoise
❑ It is based on whole eggs whipped with sugar until very light
and fluffy.
❑ Genoise is the classic European-style cake.
Sponge Cake
❑ Sponge cake are made with separated eggs. A batter is
prepared with egg yolks and other ingredients and egg
whites are whipped with a portion of sugar.
❑ The earliest recorded mention of sponge cakes was from a
Renaissance age Italian baked product.
Chiffon Cake
❑ Chiffon cakes are usually leavened with whipped egg whites
but may contain baking powder as well.
❑ Chiffon cakes were initially marketed in 1948, making it the
PLANNING, BAKING AND
COOLING
PREPARING PANS
Pans must be prepared before the
cake is finish mixing to prevent air
trapped in the emulsion from de-
flating while pans are being
prepared.

To prevent cakes from sticking, pans

maybe greased or lined with
parchment paper or both before
baking.
 PAN PREPARATIONS
PAN PREPARATION
Ungreased
Ungreased sides; paper on
bottom
Greased and papered
Greased and coated with flour
USED FOR
Angel food and chiffon cake
Genoise layers
High fat cakes, sponge sheets
High fat cakes, chocolate
cakes,
anything in a Bundt or shaped
pan
FILLING PANS
Pans should be filled no more than
one half to two thirds full. This allows
the batter to rise during baking
without spilling over the edges. Pans
should be filled to uniform depths.

High-fat and egg foam cake batters

can be ladled into each pan
according to weight. High ratio cake
batter is so liquid that it can be
measured by volume and poured into
each pan
 CAKE PAN SIZE

PAN SHAPE AND VOLUME OF WEIGHT- WEIGHT- NO. OF

SIZE BATTER BUTTER/HIGH-FAT EGG FOAM SERVINGS FOR
2 LAYER CAKE

Round, 2 in. deep

6 in. 1 pt. 8 - 10 oz. 5 - 6 oz. 6

8 in. 3 c. 12 - 16 oz. 8 - 10 oz. 12

10 in. 1 ½ qt. 24 - 32 oz. 16 - 18 oz. 20

12 in. 1 qt. + 3 ½ c. 32 - 36 oz. 18 - 22 oz 30

14 in. 2 ½ qt. 40 - 48 oz. 24 - 30 oz. 40

 CAKE PAN SIZE

PAN SHAPE AND VOLUME OF WEIGHT- WEIGHT- NO. OF SERVINGS

SIZE BATTER BUTTER/HIGH-FAT EGG FOAM FOR
2 LAYER CAKE
Square, 2 in. deep

8 in. 1 qt. 16 - 18 oz. 10 - 12 oz. 16

10 in. 1 ½ qt. 24 - 30 oz. 16 - 18 oz. 20

12 in. 2 ½ qt. 40 - 48 oz. 26 - 30 oz. 36

14 in. 3 qt + 1 ½ c. 48 - 52 oz. 32 - 40oz. 48

 CAKE PAN SIZE

PAN SHAPE AND VOLUME OF WEIGHT- WEIGHT- NO. OF SERVINGS

SIZE BATTER BUTTER/HIGH-FAT EGG FOAM FOR
2 LAYER CAKE
Rectangular, 2 in.
deep
6 in. x 8 in. 2 ½ c. 10 - 12 oz. 6 - 8 oz. 12

9 in. x 13 in. 2 qt. 32 - 36 oz. 20 - 24 oz. 24

18 in. x 13 in. 2 qt. + 3 c. 3.5 - 4 lb. 28 - 32 oz. 48

18 in. x 26 in. 5 qt. 6 - 8 lb. 2.5 - 3 lb. 96

BAKING
Temperatures
Always preheat the oven before
preparing the batter. If the finished
batter must wait while the oven
reaches the correct temperature,
valuable leavening will be lost and
the cake will not rise properly.

Most butter cakes are baked at

temperatures between 325°F
and 375°F (160°c and 190°c).
 Determining Doneness
In addition to following the baking time
suggested in the formula, several
simple tests can be used to determine
doneness.

Appearance – the cakes surface Use a timer to note the minimum

should be a light to golden brown. suggested baking time. Then, and
only then, should you use the following
Touch – touch the cake lightly with
tests to evaluate the cakes doneness.
your finger.
Cake tester – test the interior by
inserting a toothpick, bamboo
skewer or metal cake
tester into the cake center.
COOLING
Generally, a cake is allowed to cool
10 to 15 minutes in its pan set on a
cooling rack after taking it out of the
oven. This helps prevent the cake
from cracking or breaking when it is
removed from its pan.

To remove the partially cooled cake

from its pan, run a thin knife or
spatula blade between the pan and
the cake to loosen it.
ICING
What is an icing?
Icing also known as frosting, is a sweet
decorative coating used as filling between
the layer or as a coating over the top and
sides of the cake. It is used to add flavor
and improve a cake’s appearance.
Icing can also extend a cake’s shelf life by
forming a protective coating.
TYPES OF ICING
 SEVEN TYPES OF ICING

BUTTER CREAM FONDANT

FOAM GLAZE

GANACHE

FUDGE ROYAL ICING

BUTTER CREAM

A butter cream is a light, smooth,

fluffy mixture of sugar and fat (butter,
margarine or shortening). It may also
contain egg yolks for richness or
whipped egg whites for lightness.

Buttercreams are popular and useful

for most types of cakes and may be
flavored or colored as desire. They
may be stored, covered, in the
refrigerator for several days but must
be softened before use.
 Three types of Buttercream icing

Simple Buttercream
sometimes known as American-style
buttercream, is made by creaming butter and
powdered sugar together until the mixture is light
and smooth.
Italian Buttercream
also known as meringue buttercream, is base on
an Italian meringue, which is whipped egg whites
cooked with hot sugar syrup. Softened butter is then
whipped into the cooled meringue, and the mixture is
flavored as desire.
French Buttercream
also known as mousseline buttercream, is similar
to Italian buttercream except that the hot sugar syrup is
whipped into beaten egg yolks (not egg whites).
FOAM ICING
Foam or boiled icing is simply an
Italian meringue (made with hot
sugar syrup). Foam icing is very light
and fluffy but very sweet. It may be
flavored with extract, liqueur or
melted chocolate.

It is frequently used to ice layer

cakes and complements lemon,
coconut or chocolate cakes
especially well.
FUDGE ICING
A fudge icing is a warmed mixture of
sugar, butter and water or milk. It is
heavy , rich and candylike. It is also
stable and holds up well.

A fudge icing should be applied warm

and allowed to dry on the cake or
pastry. When dry, it will have a thin
crust and a moist interior.
FONDANT
Fondant has been cooked with a
mixture of sugar and water, with
glucose or corn syrup added to
encourage the correct type of sugar
crystallization. Poured over the
surface being coated, fondant quickly
dries to a shiny, nonstick coating.

Fondant is a thick, opaque sugar

paste commonly used for glazing
napoleons petits fours and other
pastries as well as some cakes.
 Another type of Fondant

Rolled fondant
is a very stiff dough like type of fondant
that is used for covering cakes and for making
flowers and other decorations.
GLAZE
A glaze is a thin coating meant to be
brushed, poured or drizzled onto a
cake or pastry. Glaze is a simple
mixture made from sugar, water and
flavorings. Glaze is always tinted with
food coloring.

Glaze is used to add moisture and

flavor to cakes on which a heavy
icing would be undesirable for
example a chiffon or angel food
cake.
ROYAL ICING

Royal icing, also known as

decorator’s icing, is similar to flat
icing except it is much stiffer and
becomes hard and brittle when dry. It
is an uncooked mixture of powdered
sugar and egg whites and can be
dyed with food coloring pastes.

Royal icing is used for making

decorations, particularly intricate
flowers or lace patterns.
GANACHE
Ganache is a sublime blending of
pure chocolate and cream. It can
also include, butter, liqueur or both
flavorings. Any bittersweet,
semisweet or dark chocolate may be
used.

Ganache is ideal for covering cakes,

stuffing pastries, and drizzling over
desserts.
 ASSEMBLING and
DECORATING CAKES
Assembling Cake
Much of cake’s initial appeal lies in
its appearance. Before a cake can
be decorated, it must be assembled
and coated with icing or frosting.
Most cakes can be assembled in a
variety of shapes and size.
 STEPS OF ASSEMBLING CAKES

Begin by leveling the cake and trimming the edges as needed with a serrated knife.

Split the cake horizontally into thin layers if desire. Use cake boards to support each layer as it
is removed. Brush away any loose crumbs with a dry pastry brush or your hand.

Position the bottom layer on a cake board. Place the layer on the revolving cake stand, if
available. Pipe a border of butter cream around the cake, then top the layer with a mound of
filling. Used a cake spatula to spread it evenly
 STEPS OF ASSEMBLING CAKES

Position the next cake layer over the filling and continue layering the cake as desire.

Place a mound of icing in the center of the cake top. Push it to the edge of the cake with a
cake spatula. Do not drag the icing back and forth or lift the spatula off the icing, as these
actions tend to pick up crumbs.

Cover the sides with excess icing from the top, adding more as necessary. Hold the spatula
upright against the side of the cake and pressing gently, turn the cake stand slowly. This
smooths and evens the sides. When smooth, decorate as desire.
Simple Decorating Techniques
An extremely simple yet effective
way to decorate an iced cake is with
a garnish of chopped nuts, fruits,
toast coconut, shaved, chocolate or
other foods arrange in patterns or
sprinkled over the cake.
Piping Techniques
More elaborate and difficult
decorations can be produced with
the aid of a piping bag and
assortment of pastry tips. With these
tools, buttercream or royal icing can
be used to create borders, flowers
and messages.
Piped-on Decorating Techniques
Instead of leaving the sides of an
iced cake smooth or coating them
with chopped nuts or crumbs, you
can pipe on icing design and
patterns.
Piping with Royal Icing
Delicate lines of royal icing can be
piped in the top and sides of cakes
that are iced smoothly with
buttercream or coated with fondant.
Scrollwork and other elegant designs
add visual texture when piped in the
same color.
Covering and Decorating a Cake with rolled
Fondant

Rolled fondant gives cake an

elegant, smooth finish, popular for
wedding and special-occasion cakes.

When using rolled fondant, work

quickly to keep it from drying out.
Coat the cake with a light layer of
icing or thinned preserves to help the
fondant adhere to the cake.
 QUANTITIES OF ICING AND FONDANT

CAKE SHAPE AND VOLUME OF ICING WEIGHT OF ICING WEIGHT OF

SIZE FONDANT
Round, 2 in. deep

6 in. 1 c. 6-7 oz. 0.75 lb.

8 in. 1 ½ c. 8-10 oz. 1 lb.

10 in. 2 ½ c. 16-17 oz. 1.25 lb.

12 in. 3 c. 18-22 oz. 1.5 lb.

14 in. 4 c. 24-28 oz. 2 lb.

 QUANTITIES OF ICING AND FONDANT

CAKE SHAPE AND VOLUME OF ICING WEIGHT OF ICING WEIGHT OF

SIZE FONDANT
Square, 2 in. deep

6 in. 1 ½ c. 8-10 oz. 1 lb.

8 in. 2 c. 12-16 oz. 1.25 lb.

10 in. 3 ½ c. 21-26 oz. 1.5 lb.

12 in. 4 ½ c. 27-32 oz. 2 lb.

14 in. 6 c. 36-42 oz. 2.5 lb.

STORING CAKES
Storing Cakes
Plain cake layers or sheet can be
stored at room temperature 2 or 3
days if will covered, although they
may be easier to handle when
chilled.
 Storing Cakes

Simple buttercreams or sugar glaze made without eggs or dairy products, however, can
be left at room temperature 1 or 2 days.

Cakes made with foam-type icing should be eaten the day they are prepared.

Any cake containing custard filling, mousse or whipped cream must be refirigerated
Storing Cakes
Iced or filled cakes are usually
refrigerate to prevent spoilage.
Simple buttercreams or sugar glaze
made without eggs or dairy products,
however, can be left at room
temperature 1 to 2 days.
Storing Cakes
Cakes can usually be frozen with
great success; this makes them ideal
for baking in advance. Unfrosted
layers or sheets should be well
covered with plastic wrap and frozen
at 0°F (-18°c) or lower.

High fat cakes will keep up to 6

months; egg foam cakes begin to
deteriorate after 2 or 3 months. Icing
and fillings do not freeze particularly
well, often losing flavor or changing
texture when frozen.
WELL DONE
Mga ka FSM!!