CakeCake

Culinary ArtsCulinary Arts

Wedding CakesWedding Cakes

http://www.flickr.com/photos/weddingcakes/80035360/in/photostream/http://www.flickr.com/photos/weddingcakes/80035360/in/photostream/

Birthday CakesBirthday Cakes

www.birthdayexpress.com/bexpress/planning/treasurecake.asp www.birthdayexpress.com/bexpress/planning/treasurecake.asp

All occasion cakesAll occasion cakes

www.cakesforalloccasions.com/gradblu3.htmwww.cakesforalloccasions.com/gradblu3.htm

Cake IngredientsCake Ingredients

Flour – structureFlour – structure

Sugar – sweetnessSugar – sweetness

Eggs – flavor and colorEggs – flavor and color

Liquid – moisture and blend ingredients Liquid – moisture and blend ingredients

Salt – flavorSalt – flavor

Fat – tenderizes glutenFat – tenderizes gluten

Leavening agent – make products riseLeavening agent – make products rise

Flavorings – add flavor and makes cakes specialFlavorings – add flavor and makes cakes special

Characteristics of a Characteristics of a Shortened Cake:Shortened Cake:

Velvety and lightVelvety and light

Interior has fine small cells. Interior has fine small cells.

Crust are thin and evenly browned.Crust are thin and evenly browned.

Top crust is smooth or slightly pebbly and Top crust is smooth or slightly pebbly and gently roundedgently rounded

Contain fat (butter, shortening, or oil)Contain fat (butter, shortening, or oil)

Use leavening agentsUse leavening agents

Characteristics of foam Characteristics of foam cakes:cakes:

Large in volumeLarge in volume

Interior is spongy and porous and thin cell Interior is spongy and porous and thin cell wallswalls

Cake is tender but moist, but not gummyCake is tender but moist, but not gummy

No fatNo fat

No chemical leavening agentsNo chemical leavening agents

Microwaving CakesMicrowaving Cakes

Shortened cakes come out moist and tastyShortened cakes come out moist and tastyUnshortened cakes require longer cooking Unshortened cakes require longer cooking times and do not microwave well.times and do not microwave well.Microwaved cakes do not have brown Microwaved cakes do not have brown crusts like oven baked cakes docrusts like oven baked cakes doMicrowave cakes one layer at a time using Microwave cakes one layer at a time using round or ring shaped pans for even round or ring shaped pans for even cookingcooking

Baking CakesBaking Cakes

Bake cakes in pans that are not too big or Bake cakes in pans that are not too big or too small. If the pan is too small it will too small. If the pan is too small it will overflow and if it is too big it will be flat and overflow and if it is too big it will be flat and dry. The correct size will produce a cake dry. The correct size will produce a cake with a rounded top.with a rounded top.Grease and flour pans for shortened cakesGrease and flour pans for shortened cakesDo not grease pans for unshortened cakes Do not grease pans for unshortened cakes because the batter must cling to the side because the batter must cling to the side of the pan.of the pan.