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Chapter 13
Cakes and Icings
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Cakes
• Are created from liquid batters with high fat and sugar contents.• Ingredients are classified by function:
– Tougheners– Tenderizers– Moisteners– Driers– Leaveners– Flavorings
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Cake Mixing Methods
• The goal of mixing cake batter is:
– to combine ingredients uniformly
– incorporate air cells
– develop proper texture
• Cake Mixing Methods are divided into two categories:
– High fat, whose structure relies on creamed fat and includes butter cakes and high-ratio cakes
– Egg foam, whose structure relies on whipped eggs and includes genoise, spongecakes, angel food and chiffon cakes
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Types of Cakes
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Specific Gravity
• The amount of air incorporated into a batter relates to the quality, volume and appearance of the finished cake.
– Too little air make a cake with tight grain and low volume. Too much air and the grain may be coarse.
• Specific gravity will indicate if a cake batter is properly mixed.
• It is a measurement of the weight of a mixture in relation to the weight of water.– Weight of ingredient / weight of water = specific gravity
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Panning Cake Batter
• Most pans must be greased or lined to prevent cakes from sticking.
• Fill pans no more than one half to two thirds full.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Baking and Cooling
• Always preheat the oven before preparing the batter.
• Test for doneness:– Appearance – light golden brown; edges pull away from sides of the pan.
– Touch – Springs back when lightly pressed
– Cake tester – Comes out clean when inserted in center of cake.
• Generally allow a cake 10 to 15 minutes in its pan set on a cooling rack after taking it out of the oven.
• All cakes should be left to cool away from drafts or air currents that might cause them to collapse.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Icings
• Or frostings, are sweet decorative coatings used as filling between layers or, as coating over the top and sides of the cake.
• There are several types:– Buttercream– Foam– Fudge– Fondant– Glaze– Royal icing– Ganache
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Types of Icing
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Troubleshooting Icing
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Assembling and Decorating Cakes
• Before a cake can be decorated it must be assembled and coated with icing or frosting.
• The goal is to fill and stack the cake layers evenly and apply an even coating of icing that is smooth and free of crumbs.
• Consider the flavor, texture and color of the components used as well as the number of guests served when designing a cake and selecting the filling and icing.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Cake Decorating Techniques
• Side masking with nuts, crumbs or crushed cookies
• Stencils – creating a design on top of a cake with confectioner’s sugar or cocoa powder.
• Piping on icing in decorative patterns
– Learning how to make a disposable icing cone from parchment-paper is a great time saver.
• Covering cake with rolled fondant
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Storing Cakes
• Plain cake layers or sheets can be stored for 2 or 3 days at room temperature when well wrapped.
• Iced or chilled cakes are usually refrigerated.
• Any cake containing custard filling, mousse or whipped cream must be refrigerated.
• Although cakes can be frozen with great success, icings and fillings do not freeze particularly well.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Convenience Products
• Packaged cake mixes are tremendous time savers.
• Results are consistent, although usually softer and more cottony than scratch cakes.
• Flavor also tends to be more artificial than scratch cakes.
• Icings, glazing and toppings are available.
• Icings are often exceedingly sweet and overpowered by artificial flavors and chemical preservatives.
• The products save time and have consistent results but are more costly than scratch products.