Baking CakesBaking Cakes

Two types of cakes

• High-Fat and Low-Fat

• High-Fat Mixing Methods:• creaming method

• two-stage method

• flour batter method

Low-fat or foam type cakes

Mixing methods:

sponge

• angel food

• chiffon

Three main goals of mixing:

• 1*combine all ingredients into a smooth and uniform batter.

• 2*form and incorporate air cells

• 3*to develop proper texture in the finished product

1*combine ingredients into a smooth and uniform batter.

• Room temperature ingredients

• Correct fat for formula.

• Mix formula properly

• Add liquid ingredients slowly

2*Form and incorporate air cells

• Texture

• Leavening

3* Developing Texture

• Protein Content of Flours

• Mixing methods

• Tonight = variation of the two stage method.

Ingredient functions

• Tougheners: structure: flour, eggs

• Tenderizers: shorten protein fibers: sugar, fats, leaveners

• Moisteners: activate leaveners & gluten: water, milk, syrups, eggs

• Driers: absorb moisture: flours, starches, cocoa, milk solids.

Quiz Notes

• Review chapter 16 & 17

• 3 main goals of mixing cake batter

• Product knowledge

• Mixing methods

• Cake makeup/icing/tools