CAKES. Are baked products usually made from soft dough or batter. They may or may not be filled or frosted, but an elegant frosted cake is the pride of any baker. DIFFERENT TYPES OF CAKES a. Shortened Cakes- these contain shortening (butter, margarine or oil) in their batter. Examples of this type of cake are: butter cake, pound cake, banana cake b. Unshortened Cakes- these do not contain shortening in their batter. Included here are angel food cakes and sponge-type cakes. Angel food cakes- egg whites are beaten with part of the sugar. The remaining sugar is sifted with the flour and dry ingredients and folded into the meringue. Sponge type cakes- the eggs are used whole or separated. The sugar and egg whites may be beaten together or the yolk and sugar may be whipped together then added to the beaten egg whites. Egg whites are beaten sufficiently before folding mixture ¢. Chiffon-type Cakes- these are combination of shortened and unshortened batter. The shortened portion contains the oil, yolks and to improve their eye appeal or attractiveness Ingredients Used in Cake making: A balanced proportion of the cake ingredients will help you attain a perfect product. Just follow the recipes: a. Flour - Makes up the basic structure of the cake. * Cake flour- about 6-8% protein levels it is made from soft (low gluten) wheal and has a fine texture. - It gives d‘tender delicate crumb to cakes. b. Sugar - It sweetens the cake, makes it tender, gives a darker color to the cake crust, And helps retain the moisture in the cake. Shortening - It makes the cake tender, helps retain the moisture in the cake. (Butter, Margarine and vegetable oil ) d. Eggs - Fresh eggs give the best result in baking. It gives volume to the cake through the entrapped air during whipping, give a rich flavor and color, and make the cake tender Liquid - It serves as medium for dissolving solid ingredients like sugar and salt, gives moisture and flavor, and develops the protein in flavor, thus helping give structure to the cake. (Water, milk or fruit juices)ie rs in f. Leavener - It gives the proper volume to the cake. Most cher ical leaveners cakes are baking powder and baking soda 9. Flavor - Il gives specific taste to the cake. h. Salt- It brings out the flavor of the other cake ingredient Important Guidelines in cake making: Before start mixing cake, pre-heal the oven to the correct temperature Prepare pans before start mixing Have the ingredients al room temperature, unless otherwise specified. When using melted chocolate be sure 10 cool adding to the batter as warm chocolate will start cooking the eggs in the batter In making meringue cakes, make sure that not even a drop of oil gets into the egg whites. Clean the mixing bow! and beater very well before whipping Any trace of oll or egg yolk (which contains oil ) will prevent the egg whites from being whipped successiully 6. Do not over beat cake batter after the flour has been added Too much gluten will develop and toughen the cake 7. The freshest eggs give the most volume and this is especially important for sponge cakes, angel cakes and sponge cakes 8. Sifted flour or dry ingredients have more incorporated air so the resulting cake is lighter. 9. In adding the dry ingredients and liquid to the creamed mixture, be sure to start and end with a dry ingredient. You can divide the dry ingredients into 3 to 4 RONG o portions.~ 10. Place baking pans at the center of the oven for an even baking 11. Do not open oven door at least 15 minutes after placing pan in it 12 The cake is done or baked if you insert a tester at the center of the cake and it turns out clean, or you can press gently with your forefinger the top of the cake. If the cake springs back, or no deep impression is left, the cake is done. 13 Cakes are usually cooled for 5 to 10 minutes in the pan before cooling on a rack. But for some cakes, cooling is done in the pan Stages of Whipped Eggwhites A. Frothy - large uneven-sized air bubbles B. Begin to hold shape - fine air bubbles develop close to each other. C. Soft peak - whites will stand in peak but will bend over. D. Almost stiff - sharply pointed peaks but are still soft. Star d peaks; uniform white color and shiny. E. Stiff but not dry - stand in stiff, sharply, pointes F. Stiff and dry - stand in stiff, sharp peaks and not shiny; speckled with white spotsCharacteristics of an Ideal Cake Uniform and symmetrical shape Uniform color Without cracks, sags or unindentions, Crust is thin and tender; Bottom crust is not bumed; Cake crumb is medium-sized with fine even grain; Moist and smooth but soggy Flavor should be balance with no foreign or off-flavors. MIXING METHODS FOR CAKES 1, CREAMING METHOD Cream the butter until smooth and creamy Add sugar and cream the mixture until light and fluffy Add the eggs one at a time, beating well after each addition. Mix until light and flutty. Adi the sifed dry ingredients alternately with the liquid ingredient. Repeal unttl all dry and liquid ingredients are used. Scrape down the sides of the bow! from time to time for even mixing Ex, Grange Almond cream Cake 2. CHIFFON METHOD Sift the dry ingredients together in a mixing bowl. Gradually add to dry ingredients the oil, egg, yolks, water, and flavoring mix until smooth In a separate bowl, beat egg whites until sofl peaks are formed. Add the cream of tartar and sugar into a steady stream and continue beating until stiff but not dry Fold the egg whites into the flour-liquid mixture. SPONGE METHOD Beat the egg yolks until light ‘Add sugar and water and continue beating until very light and thick. Sift together the flour and baking powder and fold into egg yolk mixture. Set aside. Beat egg whites until soft peaks are formed. Add the cream of tartar and sugar in a steady stream and continue beating until stiff bul not dry. Fold into the egg yolk mixture but do not over mix. ¥Ex. Victoria Sponge 4. ANGEL FOOD METHOD Sift the flour with half of the sugar. Set aside Beat the egg whites together with the cream of tartar until soft peaks are formed. - Gradually add remaining sugar and continue beating until soft and moist peaks are formed. Do not beat until stiff. - Fold into the four-sugar mixture and flavoring. Do not ever mix Ex. Angel food cakeICINGS - are sweet mixtures used to fill and cover cakes and decorate pastries and even cookies. They may be made of a balanced combination of any of the following refined sugar, confectioner's ( icing ) sugar, butter, margarine, eggs, flavor and color Other ingredients such as chopped ftuits,, grated rind, nuts and folded into the icing to produce a certain flavor and texture TWO KINDS OF ICING 1. HEAVY ICING 2. LIGHT ICING HEAVY ICING (BUTTERCREAM) Types. ‘a. Meringue type- is made from a Swiss meringue (egg while and sugar), flavorings, butter, shortening and usually light in color. AR ¢. Fudge- sugar, butter, milk is cooked at 249F, this frosting is a kind of fondant, usually flavored with chocolate and is difficull to make properly due to the sugar crystallization.d. Fondant: to prepare fondant, sugar water and acid (cream of tartar) are cooked logether to 240F. The mixture is poured onto a moistened surface. e. Ganache- a mixture of cream, butter or chocolate. | a f Chocolate Glaze- chocolate is melted with butter, glucose and oil g. Sugar Paste- rolled fondant is this icing’s other name. This is smooth white paste draped over a cake. This is often used to ice wedding cakes.LIGHT ICING A. Whipped Cream- easiest frosting lo prepare The cream is sweetened wi powdered sugar and stabilized with gelatin. Fruit puree, melted chocolate flavorings can be folded in the whipped cream 8. Meringue- swiss meringue can be used as frosting by converting it into boiled cing or marshmallow icing © Royali ing- made of powdered sugar, cream of tartar and egg whites. D. Sugar Syrup- can be flavored with concentrate, liquor or extracts. This is Supposed to either complement or enhance the existing flavors in your filing and cake based; this also prevents cake from drying up. This is applied with pastry brush. Drench your cake base with syrup made. FAULTS AND REMEDIES FOR CAKES | Faults LOW VOLUME — ‘Over or under measurement of liquid Under mixing or extreme over mixing Too large pan Oven temp. too low or too high Under baking Over or under measurement of liquid Storing cake covered while still warm High humidity Moving the cake before it is Remedies Use proper amount of liquid, Use a scale to weigh liquid Read the directions thoroughly before starting Select the proper pan for the amount of batter Have oven temp, checked for aceuracy Follow directions for proper baking time Use proper amount of liquid | Be sure that cake is thoroughly cooled before it is covered or placed ina closed container, Place cake in freezer and | ice while frozen to prevent sticky top crust. Do not move cake once itset has been placed in the oven. Ifit must be moved, wail until at least halfway through baking lime, then move carefully. | | PEAKED CAKES [Pan greased too heavily — Over mixing — TUNNELING | Oven temperature too high | Check oven temperature — __ _ _| for accuracy. Bottom oven heat loo high | Check fo make sure that bottom temperature is = i accurate SHRINKAGE Too little batter in pan —l Select the proper pan for the amount of batter _ Do nat grease pans generously. Read the directions carefully before starting, Use an electric mixer to lurn off the mixer | automatically if necessary. “UNEVEN CAKES UNEVEN BROWNIES _ ‘Oven shelf not level Uneven heat circulation Pans loo close together in Have shelf levels checked Do nol bake cakes on unlevel shelves Rotate cakes carefully while baking or place small blocks under pans before baking if shelves are not level | Do nat allow pans to touch L _ joven ee eachother inoven DRY, CRUMBLY, CAKES | Undermeasurementof —_| Use a scale {o weigh liquid _ liquid _ ee PALE TOPCRUST Opening oven door Open oven door only when —— = _| frequently _|necessary Too deep pan Select proper pan for the _ ff amount of batter. CRACKED TOP CRUST | Over baking Follow directions for proper | ‘oven temperature.parties, jy elaborately of ti event Potit fours - are bite-sized individual cakes that are typleally served at cocktail and din Daby and wedding showers or during an elegant too service. Petlt [ours are ws decorated with different color icings and decorations depending, upon the th Example petit fours for a wedding may be iced and designed to look like a wrapped present wile bow. It ean be difficult to ice a peu fours because of their small sizes, Potit fours should: + be mo more than one or two small bites about 2.5 10 2 inches (37 te 5 cm) In length * represent a varloty of texture and Mayor + be usually attractive + comptements whatever food precede of accampany them without duplicating their flavors, Kinds of Petit Fours © 1. teed Petit Fours arc small cakes, cookies or biscuits iced with a fondant or glazed. They most frequently made Irom firm cake such as joconde that Is baked onto thin sheets. Layered with jam, ganache or various buttercreams and often tapped with a layer of rolled marzipan. Joconde Imprime Iced Petit Fours . Joconde- it is basically a decorative almond flavored sponge cake that is wrapped around layers, of creamy fillings 2. Fresh Petit Fours: are moist miniature that may contain fruit and filling as butter cream, citeus, curd ganache or various mousses, Miniature Lartlels or banquettes filled with pastry cream and topped with fresh berries, grapes or apricot halves, All tarts can be miniaturized and serve as petit faurs, Diminutive cups made from tempered chocolates, sweet dough baked into small shells, miniature rum babas and cream puffs (Pate s choux) make excellent containers for cream filled petit fourssugar and glucose or corn syrup that flowers or other objects. shape or used to Marzipan Petit Fours- is a mixture of almond paste, maybe colored and used like modeling clay for sculting small fruits, Because of its plasticity, marzipan can also be rolled out and cut into various $ cover cakes and pastries. Itis widely used as an ingredient in chocolate candies and petit fours. The best quality marzipan made from equal parts by weight of fresh almond and sugar by weight, with quid sugar for pliabilty. With their high fat content (50 percent), almond needs sugar to bring out their delicate flavor, A higher amount of sugar creates 2 sweeter marzipan that maybe more difficult to handle. Quality marzipan is ivory in color, subtle in almond flavor, short textured, not sticky and should hold it’s shape when molded Marzipan petit fours Caramelized Petit Fours: glazed fruits with caramel or sugar syrup cooked to the hard crack stage complements any assortments of petit fours. Grapes, strawberries, blackberries, pineapple segments and many others small piece of fruit hold up well when coated in crunchy Sugar. Often dried fruits such as dates or apricats or conserve fruits such as candied chestnuts and kumquats will be stuffed with a nugget of tinted marzipan, then rolled in granulated sugar or coated with melted fondant before serving.Caramel- sugar that cooks to the caramel stage coals to hard crack with a distinctive golden hue and smoky flavor. When making caramel care must be taken Lo yrup will brown quickly if nat removed fram the prevent recrystallization of the syrup. Once it begins to caramelized, the 5) heat, STAGES OF COOKED SUGAR Stage Temperature Iea-water Test- One drop Thread 286F(113C) spins a 2in (Sem) thread when dropped Softball 240F(116C) Forma softball Firm ball 246F(129C) Form a formball Hard ball 260F(227C) Form a hard ball, compact ball Soft rack 270F(132C) separates into hard, but not battle Hard rack 300F(149¢) separates into a hard, brittle shects Caramel 338F(170C) liquids turn brown Fillings: 1, Butter cream - isa light smooth fluffy mixture of sugar and fat ( butter, margarine or shortening ) It may contain egg yolks for richness or whipped ene whites for lightness. Pasteurized eggs must be used in butter cream to ensure food safety. Simplo butter creams — sometimes known as American style butter cream made of creaming butter and powdered sugar together UNI mixture is light and smooth. Butter cream made of shortening tends to feel greasier and heavier because shortening docs not melt on the tongue like butter. 2. Custard- is aliquid by the coagulation off eggs protein. A custard consistency depends on the ration of eggs to liquids, whether whole eggs or just yolks are used, and the type of liquid used The more egg used, the thicker and richer the final product. The richer the liquid (cream vs. milk} the thicker the final product. Most custard, with notable exception of pastry cream is not thickening by starch. Custard can be stirred or baked. Stirred custard tends to be soft, rich andcreamy, Baked custard, typically prepared in water both in the oven is usually firm enough to unmold the slice. 3. Mousse Filling: when a mousse filling served in a layered tarts, it may contain a small amount of Gelatin to stabilize the mousse. italian meringue is also used in placed of some of the heavy cream. Since it contains no fat. To ensure the lightest and creamiest mousse, the fruit puree is slightly warm when folded into warm Italian meringue. This keeps the mousse light and Prevents the gelatin from setting soon as the cold whipped cream is added at last step. When made with gelatin, a mousse should be used immediately in its desired application before it cools and set. 4. Ganache- is the sublime blending of pure chocolate and cream. It can also include butter, liquor or other favoring, Any butter sweet, semi-sweet or dark chocolate may be used; the choice depends on a person preference and cost consideration, Depending on its consistency, ganache may be used as candy or as a filling, icing or glaze-type coating on cakes and pastries. The ratio of chocolate and cream generally are best for icing and filing. Increasing the Percentage of chocolate produces is thicker ganache. Warm ganache can be poured over a cake. OF pastry and allowed to harden as a thin glaze; it can be cooled and whipped to create rich, Smooth icing. IF it becomes to fitm, ganache can be melted over a bain marie. How to Decorate Petit fours? Petit fours are small cakes cut into squares, covered with fondant and decorated with icing. The decoration of petit fours can be elegant or whimsical, formal or casual as the event calls for. Decorating petit fours quickly and well can take some practice, s0 if you are new to using a piping bag, experiment on cardboard or wax paper using different tips and effects. Ingredients: Cake, cooled and ast into petit fours size Butter tang Instruction: 1. Cover the petit fours with butter icing. 2. Decide what kindof decoration you want on the petit fours. (Ex. Flowers, Swirl & lines) 3. Fit the piping tip you want to use onto the piping bag. If you are using several different colors or ips, prepare all of the piping bags now. Insert the tip into the end of the empty piping bag so that the end of the tip shows through the small hole at the end of the bag. Lock the tip into Place with the plastic or metal ring that comes with the tips by inserting it over the outside of the tip and the bag and screwing it down onto the tip.4. Fill the piping bag(s) with your icing Use a spatula to scoop icing from the bowl or container Into the piping bag and push it down towards the tip Squeeze alittle 1eing out of the upto, make sure there are mo clogs and it 1s corning out caxily Practice piping over the designs you Grew M Step 2 (0 get a feel for piping, swatls, straight lines, and other designs. When you can Pipe neatly. you are ready to pipe onto the petit fours themselves Decorate the petit fours, starting your design in the center of each petit four and working your Sy to the edees. Squeeze the icing, out af the piping bag slowly and consistently to avord uneven spots Place any candy flowers or candy decorations onto the petit fours after you are done applying feng. Let the petit fours dry before serving, Serving and Presenting Patit Fours Whether served at the conclusion of a formal dinner as a centerpiece of an afternoon tea or Passed on buttered trays during a wedding reception, petit fours must be properly selected and presented to maintain eye appeal. In a fining restaurant, waiters may present cach table with small tray of petit fours asa dessert course or when the check presented, 15 positioned on the For presentation platters, the composition of the assortment and the way tray must be visually pleasing. A classic Presentation is to line up parallel rows of the same items so that the guest may select from many types of petit fours without having to reach across the tray. | this agreement the waiter monitoring the buffet may easily refill the tray Topping and Decorations may includ a fresh fruits, bghves c fondant icing d. chocolates, 3. FRESH FRUITS: fruts whether fresh, frozen, canned, dried are one of the most versatile and pepubr ‘bakeshop ingredients. b. Glazps- isa thin costing ta be poured or druzked onto a cake or pastry. t SSused.to add morsture and flavor tocakeicing. Fondant a thick, opaque supar paste commonly used for glazing, napolcons petit fours and otrher pasties as well as some cakes. ts a mixture of sugar and water, with plucose or com syrup to encourage the correct type of sugar aystallzation. . Chocolate appears in everthing fromaroxsant and foamy puddingto cakes, frosting and candies. t flavor foods, enhances texture hold mosture and builds emukson and taste delicous. Served petit fours in plate then add gamnishing or decoration or according to the establshments standard. Choose plotes large enough to hold food comfortaby. Wrbout overcrowding or speling Select chinaware appropnate for the pett-fours being served.i 2, color, «© Striveawel-balanced composition which can be achieved with careful consideration ofthe shape, size, texture and arrangement of food on the plate. HELPFUL TIPS FOR STORING PETIT FOURS 1. Petit fours filled with jam and coated with fondant will remain moist several days when stored in an airtight container under refrigeration. | 2. Wrap marzipan tightly in plastic and then place it in a thick black plastic bag. Proper wrapping keep the paste from drying out; opaque or black plastic prevents fading from exposure to light. 3. Hygienic handling of marzipan prevents bacterial growth and fermentation of the paste, marzipan work should be done on a sanitized, non-porous work surface. 4. Butter creams may be stored, covered in the refrigerator for several days but must be softened before use. 5. Custard should be chill quickly in a shallow container set over an ice bath and refrigerate immediately. Do not store any custard mixture cooked or uncooked at room temperature. Fruits used for glazed petit fours can be stored at room temperature. All chocolate can be stored at cool temp. For the frosted cakes, first chill uncovered to harden the frosting. Insert toothpicks all around the cake then wrap in a plastic wrap. 10. Cookies should be completely cool, before being stored so that moisture won't accumulate and pane make them soggy. 11. All cookies should be wrapped with plastic film when cool, Exposure to air increase staling. 12. When carefully wrapped cookies can be held or store at room temperature for two days to a week depending on the type of cockie. All cookies can be frozen after baking to maintain freshness. Simply let them thaw or reheat them very briefly at a low temperature.SPONGE CAKE Ingredients: (Whole Recipe } vic Cake flour ate Sugar ( Refined ), divided into 2 it Lemon juice -2T Water Epes. Eggs, separated ( large size) wr Lemon rind, erated 7 et Salt ( iodized ) wt Cream of tartar Procedure: 1, Heat oven to 330F or 165. 2. Add lemon juice, lemon rind, water and salt, half of the sugar, stirring until well mixed. 3. Add unbeaten eggyolks, then beat until mixture is very thick {light and foamy ). 4. Sift one-fourth of the flour over the mixture. 5. Fold with spatula using 8 to 10 strokes. All of the flour need to be blended each time. Repeat until all of the flaur is added. Continue folding until itis completely blended. 6. Beat the eggwhites until foamy. 7. Add cream of tartar and the remaining half of the sugar by tablespoonful, beating well between each addition. Beat untit the peaks become stiff 8. Spread the yolk-flour mixture over eggwhites. Fold gently. 9. Bake until the cake is springy to the touch. Removed from the oven and invert on a powdered wax paper or cheesecloth. Filled with vanilla cream filling then Rolled while still warm. Vanilla Cream Filling: ( Half Recipe ) Ingredients: : “KC Sugar, Refined -aet Salt Ipc. Eggyolk, slightly beaten wr Vanilla 1T Cornstarch 1c Milk, Evaporated iT Butter Procedure: Combine egayolk, milk, gradually stirin sugar, butter, vanilla, cornstarch and salt in a saucepan. Cook ina medium heat, Stirring constantly until the mixture thickens.putter Icing: ( Half Recipe) Ingredients: Lbar gutter (anchor) ric Powdered sugar, sifted ac {All purpose ercam ( chilled) wt vanilla flavor (optional) Procedure: soecceam the butter 344 the sifted powdered sunar gradually F Rad the nestte cream or the all purpose cream and the flavors Wariations: Mocha... sprinkle 2 tbsp, instant coffee Orange ... Substitutes % tbsp. orange flavor (ab) oft (pst pos; ) 22 & wh . oq byl yo) bt at tobe om | ayn andid #6 . dL, } Pr pf fore eo) sam{f oes frre pre wh you vd oxy (Peer) 2 ep