8.01 Prepare cake, frosting and fillings

Unshortened cake

Lowest caloriesFoam

cakes

Contain no fat

Angel food cake and sponge

Leavened by air, which is beaten into eggs and by steam which forms during baking

Foam cakes

Cling to the sides of pan Contain no fat

Pans are not greased

Angel Food Cake

Beaten egg whites makes rise

Large volume with tender

moist interior

Cool upside down in the pan on the neck of the bottle ( without fat)

No chemical leavener,

Leavened by air and steam

Pound cakesShortened

Pound of butter, flour, eggs, sugar

Shortened cake

Cut with thin sharp knife, applying gentle pressure

Cooled in the pan for 10 minutes then remove & placed on a wire rack

Dip knife into water between each slice to prevent frosting from sticking to the knife

chiffon cake

Characteristics of shortened and unshortened

Chiffon Cakes

Contain fat like shortened and

beaten egg whites - unshortened

Lowest fat content

Cross between shortened and unshortened cakes

Lowest saturated fat

Standard Mixing method

Cream the sugar and fat

Ingredients – room temperature

• Well made shortened cake has rounded top, smooth crust

• High quality shortened cake has rounded top, thin evenly brown crust

Timesaving techniques

Purchase ready-made

cake - prepare

homemade frosting

Canned frosting

Canned filling

Box mix

Filling pan –

Unshortened cake

Fill pan 2/3 full

Run spatula through the pan

to remove air pockets

Spread batter evenly

Prepare pans for shortened cakes

Grease and line with wax

paper

Grease and line with parchment

paper

Grease and flour

Cake with a hump

Remove hump from both layer with bread knife

Lower oven temperature by 25 degrees

Check for

doneness

Toothpick or tester

Middle springs back when

pushed with finger

Sides pull away

from pan

Cut unshortened cake

Bread knife using a sawing action

Frosting 2 layer cake

Keep frosting covered in a bowl

Remove hump with a bread knife

Spread frosting from center outwards

Frost top of first layer

Stack

Frost sides

Frost top

Microwave

Doesn’t bake well

Cook in round pan

Frosting cakes

Apply even pressure

for linear effect Use hand to steady bag

Fill pastry bag no more than ½ full

Dip spatula in warm water for smooth finish

Apply thin layer of frosting before decorating to secure loose crumbs

Refrigerate frostings

Custard

Cream cheese

Meringue

Cost*Cost divided by servings = unit cost

Ex. $8.00 divided by 16 slices = 50 cents

MarkupUnit cost x % markup =

Unit cost + markup amount = cost per unit

Ex. 40 cents x .50(%)=20 cents

40 cents + 20 cents = 60 cents

*Servings per cake

Width x length divided by the cake size

Ex. 18” x 26” cake and 2” X 2” slices are needed

468 divided by 4 = 117 slices

Use a Round 8” cake pan for 14 to 18 ounces of high fat cake batter

*Storage

Freezer storage – wrap the cake with plastic

Single serving cake – packaged for sale –

Place in air tight container

8.02Adapt cake, filling and frostings

*fruit puree

Carbohydrates – nutritional value can be increased if substituted in

the recipe

Adds the fewest calories and fat grams

*Lower fat

When lowering the fat content of a cake it will

be less tender

Margarine – fat substitute that keeps the fat content the same

Substitute apple sauce for the oil in the recipes

*Sugar substitute

Aspartame

SplendaDoes not brown well

*Chiffon

Lowest saturated fat

*Unshortened cake

Lowest calories

*Low fat frosting

Fruit sauce

*Whipped cream

High fat alternative to frosting

8.03 Examine Marketing issues

Decorating cakes

Attend workshops

Subscribe to Wilton cake decorating

Visit local bakeries

Swiss buttercream

Swiss meringue + butter

Simple butter cream

Butter, solid shortening, powdered sugar, egg whites

and flavoring

French Butter

cream

Beaten egg yolks

German buttercream

Butter, emulsified shortening, fondant

Fudgey type icing

Dense cakes

Cake decorating

Master basic skills enables a decorator to

adapt to changes in design trend

Decorating techniques learned today will apply to changing trends

Decorative trends typically involve changes in color and style

Why frost cakes?

Improves appearance

Improve the keeping qualities of the cake

Contributes to flavor & richness

Types of Icings

Royal icing - decorations

Ganache – chocolate and cream

Glaze - drizzled

Buttercream

Foam – hot sugar syrup

Fondant Fudgey