v l ”rm

cake mlklng i
making
5'

> used in cake

List the ingredients
5 cakes and shorfenEd cakes
Distinguish between foam
> ingredients used m cake making
List the functions of the
> rubbing—in method, creaming method and th
Make cakes using the
whisking method 9

> Identify faults in cake making

P Do simple cake decorating

fl for desserts. A good cake

{1..-
Cakes are flour mixtures used ShOuld
the following characteristics: haVe

0 good volume (well risen)

0 even texture and appearance
0 a soft, moist, tender crumb
E‘fifl
:‘féfinf :

0 a smooth, rounded top with a light brown surface

'83,. g 0 good flavour without being too sweet.

Ingredients used in cake making

Flour
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,. Cake flour is best for shortened cake. Cake flour usually
produces
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all-purpose flour.
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Fat is the most important ingredient in

shortened cakes as it affects the
quality of the cake. The type of fat
determines the amount of air that is
introduced into the batter or
mixture. This in turn affects the volume
and the texture of the
cake. Hydrogenated fats are best to use as they
contain emulsifiers that
help to distribute the ingredients €Ven1y'.
Emulsifiers also help to
retain air by reducing the size and increasmg
the number of air cells
With a fine, even throughout the batter. This produces a Cake
grain. Most of the air is
sugar and eggs are incorporated when the fat,
creamed together. The fat
incorporate the air. must be softened to he?
Cakes may deve10p
the batter is
mixed too much tunnels (small open Spaces)
after flour is ad - t.
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mkva by ilm‘rl‘vring wllh llw glulvn (lvvvlnpmvnt. Rich cakes with .
l‘IRh mumml nl‘ sugar and I‘m m'v llhlur than )lnin cakvs.

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Eggs ' ‘ . '
nmmmml. because they me mr. I‘hey also add fat and
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g
protein. and give
-
the cake :1 rich,
.
yellow colour. rThe more
__ . .
eggs ““"l"
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the lighter the enke will he and the loss baking [lcedctL Eggs
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also give structure to Cakes. The yolk contains an emulstfier that

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firm:
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supplements the emulsifier in fats.
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Liquid
This may be milk, water or fruit juice. Liquid produces steam during
kifj
baking and helps to raise the cake. Liquid develops gluten SO the less
liquid used, the lighter the cake will be.

Flavouring
This is a matter of personal choice. Essence and fruit are two examples
of flavour'mg commonly used.

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)1 "MW
reparation o t ns
0 H‘pnxsihh‘. grease tins with a pure fatt. I'm-(3
I from sun,
melted fat i! you wish. “ml
as lard. You ean use )1:
WmW
Water.
O For large plain cakes, line the bottom m
of Um [ins 51”,}!
Willi gll‘n- ’Hll'h
paper. r1", I

0 For ereamed small cakes, dredge the

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3 t' ye
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shake out any surplus, or use paper c cases. with n r
”'Ir a,
O For creamed large. cakes, line the tin completely 4
. .
1 With "J
paper eut to fit the tin. greas
0 w . gr easel”
For Swiss roll, line the baking sheet With ‘ [EDI]
"’I
fit the corners and to stand up 2 in (5
00f
‘5 cm) above Dane
(in. the
edge: Cut,“
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e

These are the ingredients for aa kooin

inQrF-dipnfc 'Fnr mu"
basic cake
rubbing-in method or the creaming
recipe, You can
method. USe
the
lb (225 g) flour plus 2 level
% teaSpoons baldng
_ or % lb (225 g) self-raising flour powder,
41
teaspoon salt
4 oz (110 g) granulated or brown sugar
4 oz (110 g) butter or margarine
_‘V“ ufruit,
2 oz (50 g) dried mu, uleUIlal
optional
1 egg
41
pint (150 ml milk

Rubbing-in method
(shortened)
Heat the oven to
1 300°F
2 Grease the (150°C/Gas 2)-
baking tin.
Sieve the flour,
3 Rub baking powder
in the fat and salt into a
4 Beat with the b0
)OWI. Add the
the egg and fingertips. Add the sugar.
5 the mix it with most of driedd fruit, if using.
centre of the
flour, the milk. Mal
more milk if pour in the ake a well or hole in
necessary liquid and mix
consistency). (rubbed-in cakes X until smooth. Add
should:1 be of a stiff
Put. the mixture
6 until it is into the
well risen and prepared tin and
done. Allow to brown. Test with a bake ffor 20 minutes or
cool. skeweI1‘ to check that it is
Note: This
method is only
suitable with
Variations half or less thzan
half fat to flour.
For
O chocolate cake re
4i '
teaSpoon place 1 oz 25
vanilla , th 1 oz((25 6)
essence. ( g) W1 cocoa. Add
 For ('m'nnul ('nkv, mltl 1’.
W71
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l) g) grulml ('m-ouul.
0 l-‘or lemon (-nke, omit the mllk Slllll
in mill the rim! and juira- of one
lemon.
0 For rock buns. :ulxl 2-4 oz (50—l—l ll) ,4)
(-urrnum mul pvt-l. l’lfll'l‘
spoonl‘nls on lo :1 baking tray. R
Rock refers lo the slmpe, not the
texture, of the Inn "

Creaming method
(shortened)1)
Heat the oven to 320’1"
1
((l 70"((1/sz 3). Lightly grease 2 medium
tins. Wash and dry the
l
fruit, if using.
2 Sieve the flour, baking
flour and l(l salt into a bowl.
3 In another bowl, using a
wooden rn spoon or an electric mixer, cream
the fat first and add the
sugar gm radually until the mixture looks pale
and fluffy. At this
point an air-in in-fat foam is formed.
Lightly beat the eggs. Add
4
after each addition. If the
theeeggs, at little at a time, beating well
eggs aare too cold, this may cause curdling
(the emulsion is not
formed). T0o prevent curdling, the eggs must be
at room temperature.
5 Stir the fruit, if using, into
the mixture, before adding the flour.
Fold in the flour a little at a tim
ne. When the flour is completely
folded in, add the liquid.
Spread the mixture evenly into t
0
the prepared tins and bake for abou
one hou
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Variations to basic recipes 245%;
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Addition to basic recipe

Description
Chocolate replace 1 oz (25 g) flour with medium recipe, dust with
1
oz (25 g) cocoa, add % level tsp sieved icing sugar
bicarbonate soda or baking powder
Madeira grated rind of 1 lemon, medium or rich recipe,
juice of 1 lemon to mix top with
a slice of peel
Coffee 2—3 level tsp instant coffee, medium or rich recipe,
,1; tsp
vanilla essence, 2 oz (50 g) with coffee glacé icing or
chopped walnuts butter icing ‘

Cherry 3—4 02 (75—1 10 g) glacé cherries, rich or medium recipe

grated rind or 1 tsp vanilla essence
Victoria sandwich 6 oz (175 g) each fat, sugar, and sandwich with jam,
flour, 1 level tsp baking powder, lemon curd or butter icing,
3 eggs, no liquid cover with glacé icing
 led fruit me dlum re Clpe,
' a
Queen cakes 4—5 oz (1 1:; ifpgngtrO" small cakes in
m???“n t'24
(small) grrated rin .
1
tsp vanilla essence or paper cases mg l

mixed currants, inedltljtr;l recipe, Covgg‘fi

_D_u~r_‘;é:___ 12 oz (350 g) each
almonds.
peel cherries, ground bOFl: Wt 359',” almonds e
grated rind 1 lemon. a e a 20 F
F’OWC‘er (WOT/€653 )
1 level tsp baking

(£97.03 8 oz (225 g) each of currants, . as Dundee cake

sultanas, peel, 3 OZ (75 9) cherries

Ginger level tsp ground ginger, . medium or ”Ch

1}
reClpe, ic
2—4 oz (50—1 10 g) crystallised ginger With lemon glacé
icing 9

Walnut 2 oz (50 g) chopped walnuts, medium-or rich recipe,

ice
zltsp vanilla essence Wlth whlte glacé or
American icing,
deCOrate
with walnut halves
Small cakes as for any of the above recipes divide mixture
be’CWeen
paper cases before
baking

Whisked or sponge (foam) cake mixtures

This is the basic recipe for a sponge cake.
2 oz (50 g) flour
2 eggs
2 oz (50 g) caster sugar
1 tsp vanilla essence

1 Heat an, un,“

__"_, the oven to 350°F
0U uuU
u/uas 4)
(180°C/Gas
1' KLOU

2 Lightly grease 2 tins.

3 Spread the flour on a plate or paper and warm :
but not in, the oven. n it above or below,

4 Fill a saucepan a quarter full of water and

the heat and keep the bringg to the boil. Reduce
1

water at a slow simmer. IPut

sugar into a wide mixing the eggs and
.

bowl and place on top

(the water must not ’13 Of a saucepan
touch the bottom of the bo‘
Using a hand whisk or owl).
5 beater, whisk the eggs a1 and sugar together
until they are pale and
fluffy. The mixture should 1d leave a trail when
the whisk is lifted up.
Take the bowl off the
6 saucepan and continue whis
left by the whisk liskin g until the trail
lasts for 3
Sieve the flour and seconds.
7 then sieve it again
Lightly fold the flour on to thee whisked miXml'e'
into the mixture.
Pour the mixture Add the Vvanilla essence-
8 into the tins and
cakes may be bake the cakekes at once. The
sandwiched With jam or
butter icir
:in .
 WE
Correct temperatures or baking cnkes

wpe of cake Temperature Baking tlme Baking “0‘

Small plain 350“F (180”C/Gas 4) 15—20 mlnutes bake in upper half
of oven

Small rich 325“F (170“C/Gas 3) 15-20 minutes bake in upper half

of oven
Rock cakes 400“F (200“C/Gas 6) 15 minutes bake on top
shelf

Large plain 325“F (170“C/Gas 3) 1-21- hours bake in the middle

of the oven
Large rich or 325“F (170“C/Gas 3) 1%—2 hours . bake in middle of
medium rich the oven
Large rich and 325“F (170“C/Gas 3) 2%—4 hours bake in middle or
heavily fruited depending on lower half of
weight of fruit oven, after 1 hour
reduce heat to
‘ 300°F (150°C/Gas 2)

‘ cake that is done should:

0 look well risen and brown
0 have begiui to shrink a little from the sides
0 feel firm and springy in the middle and at the edge when pressed
lightly with the fingers
O smell cooked
when tested with a skewer it should come out clean.

mm
Cool cakes on a wire rack. Do not remove hot cakes from tins as they
miht break.

n n . I aults in cake makin-

0' oven door was opened before the cake was set
0 not enough liquid in the mixture
0 not enough mixing after the addition of flour
0 oven temperature too low
0 cake tin too small
0 cake was moved during baking
0 cake was not baked long enouh.
 515%
a n I Food MANN)", Nutrition and Service

Coar : - - texture
0 too mm'h sugar or lmlvon Hg :Igvnl, 4,
«3

0 own [enumeration loo low

v"
u

0 insuflii'ionl. mixin_ after addition of flour. p

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.
eavy com . act tex ure
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a,

0 not. enough raising agen‘

0 too much liquid, fat or sugar
0 poor quality fat with no emuJSIfier
0 oven temperature too low
0 )an too small.

Dry texture
0 insufficient fat, sugar or liquid
0 too much flour or egg
0 too much mixin; after the addition of flour.

umped, cracked to os, tunnels

0 insufficient fat or sugar
0 too much mixing after the addition of flour
0 cake tin too deep
oven temperature too high.

Sugary, crispy to .

m mm 0 too much sugar, fat or raising a;ent.

0 make them look more attractive and appealing t40 the eye and palate
0 develop creativity
0 serve on special occasions, for example, wed dings, birthdays.
‘

Cakes may be decorated with icing or

frosting, orIr With additional
decorations. The basic ingredients and
equipmentt n needed for both are
. follo , '

o piping bag
0 spatula
O coupler (to screw)
0 tube, to bag
0 small bowl 53
0 spoons for mixing w
0 nozzlers
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L: 5:; w tank. 6?:
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0 star tube "3‘7””:3" ,
Se?
fiififiif
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 lollm'ing lulw (no.3)
0 iviug sugar
0 butter
0 water
0 food colour
0 flavourin

G acé icing
To cover an 8 in (20 cm)
round cake, you Will need:
8 oz (25 g) icing sugar
3 fl oz (75 fl ml) water
food colouring, optional
1 Sieve the icing sugar.
2 Pour half the amou’nt of water in a bowl. Add the icing sugar, a little
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at a time. Mix thoroughly before the next addition. Continue mixing

until the desired consistency is reached. "~‘ : ‘5
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3 Add a few drops of colour, if using.

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If
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4 the icing is too stiff, add the remaining water gradually. Icmg '
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must be White, not glossy.

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If using
an electric mixer, place the icing sugar and about three- .
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is:
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quarters of the water in a bowl. Add the rest of the water gradually until :1
15”“; way?
stet- ? 1&1
the right consistency is reached. 7
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Butter frosting
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Cream together 1 cup icing sugar and 3 tablespoons butter or 72' 1“ :5

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Decoratinterns
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1 Spread icing over the entire cake. Decorate with Smarties,

marshmallows or other small items of food before the icing
hardens.
2 Spread icing over the cake. Using the flat side of the spatula, rub
the icing up and down to form small peaks.
3 Make patterns on or around the cake using the star nozzle.
4 If using soft glacé icing, pour over the cake, allowing the icing to
drip down to form its own pattern.
5 With a stiffer glacé icing, cover entire top of cake. Colour a little
lettering tube, run
icing and place into an icing bag. Using a
leaving 1 in (2.5 cm) spaces
straight lines along the top of the cake,
between the lines.
6 Using the lettering tube, print messages on top of the cake, for
example, ‘Happy Birthday’.
7 Use curling ribbons and bows.