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Cakes and Icings

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Chapter Objectives

1. Demonstrate the five basic cake mixing methods.

2. Describe the characteristics of high-fat cakes and low-fat cakes.

3. Prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes.

4. Prepare the six basic types of icings.5. Assemble and ice layer cakes, small cakes,

and sheet cakes.

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Cakes are the richest and sweetest of all baked products studied so far.

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Understanding Cake-Making

Basic Mixing Methods High-fat or shortened cakes

Creaming method Two-stage or blending method

Low-fat or foam-type cakes Foaming or sponge method Angel food method Chiffon method

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Creaming Method

Creaming or conventional method A long time standard for all butter

cakes Still used for many butter cakes

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Two-Stage Method

Two-stage or blending method Called two-stage method because

liquids are added in two stages Developed for use with modern high-

ratio shortenings

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Foaming or Sponge Method

All egg-foam cakes are similar in that they contain little or no shortening and depend on the air trapped in the beaten eggs for most of leavening.

Includes whole egg

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Angel Food Method

Similar to sponge method Based on egg white foam and

contain no fats

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Chiffon Method

Chiffon and angel food cakes are based on egg white foams.

In angel food cakes a dry flour-sugar mixture is folded into the egg whites. In chiffon cakes, a batter containing flour, egg yolks, vegetable oil, and water is folded into the whites.

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Prepared Mixes

Many contain all the ingredients except water and, sometimes, egg

Also contain emulsifiers to ensure even blending

Most mixes produce excellent volume, textures, and tenderness

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Cake Formula Types

High-fat cakes The creaming method

The major disadvantage is its labor intensification

The two-stage method Because flour is mixed for long time, do the

following to prevent gluten from toughening1. Increase percentage of sugar2. Emulsified shortening, which blends through

to prevent toughness

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Low-fat cakes Low-fat cakes depend on the foaming

action of eggs for leavening Sponge cakes have a springy texture

and are tougher Flour for sponge cakes must be weak to

avoid making the cake tough

Cake Formula Types (cont’d)

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Baking Cake structure is fragile so proper baking

conditions are essential1. Preheat ovens2. Make sure shelves are level3. Do not let pans touch each other4. Bake at correct temperatures5. Do not disturb cakes until they are finished rising and

partially browned6. Try to use steam for creamed and two-stage batters7. Tests for doneness

Shortened cakes shrink away from a bit Cake is springy Inserted tester comes out clean

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Cooling and Removing from Pans1. Cool layer cakes and sheet cakes 15

minutes in pans; turn out while slightly warm

2. Turn out layer cakes onto racks3. To turn out sheet cakes

Sprinkle top with sugar Set empty sheet pans on top, bottom down Invert both pans Remove top pan Peel off parchment paper

4. Cool angel food cakes upside down in pans.

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Altitude Adjustments

An important factor for cake baking Temperatures must be adjusted if

over 2000-3000 feet above sea level

Many flour and shortening manufacturers supply high altitude information

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Altitude Adjustment (cont’d)1. Leavening gasses expand more when air

pressure is lower so baking soda and powder must be decreased

2. Tougheners: flour and eggs Both eggs and flour have to be increased to

supply proteins for structure3. Tenderizers: shortening and sugar

Shortening and sugar must be decreased4. Liquids

At high altitudes water boils at lower temperatures and evaporates more easily.

Liquids must be increased

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Altitude Adjustment (cont’d)

5. Baking temperatures Increase baking temperatures by 25°

F above 3500 feet

6. Pan greasing Grease pan more heavily

7. Storing Wrap or ice cake as soon as cool to

prevent drying

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Icing - Production and Application

Icing and frosting mean the same thing - sweet coatings for cakes and other baked products

Icings have 3 main functions:1. Improve keeping quality of cakes2. Contribute flavor and richness3. Improve appearance

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Six Types of Icing

1. Fondant2. Fudge-type icing3. Buttercream4. Flat-type icing5. Foam-type icing6. Royal and decorator’s icing

There are two other preparations for cakes1. Glazes2. Fillings

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Fondant

Fondant is a sugar syrup that has crystallized into a smooth, creamy white mass

Almost always purchased in ready-to-use form

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Buttercream

Icings are light, smooth mixtures of fat and confectioners’ sugar. They may contain eggs.

Three types: Simple buttercream Meringue-type buttercream French buttercream

The preferred fat for buttercream is butter, especially sweet, unsalted butter, because of its flavor and melt-in-your mouth feel

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Foam-Type Icing

Foam-type, called boiled icings, are simply meringues made with a boiling syrup

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Flat Icing

Also called water icing Made of 10x sugar, and sometimes,

corn syrup, and flavorings Used mostly for coffee cakes,

Danish pastry, and sweet rolls

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Fudge-Type Icing

Rich cooked icings Made like candy Are heavy and thick Used on cupcakes, layer cakes, loaf

cakes, and sheet cakes

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Royal Icings

Called decorator’s or decorating icing

Similar to flat icing but is thicker and made with egg whites

Used almost exclusively for decorative work

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Glazes

Thin, glossy, transparent coatings that give shine to baked products and help prevent drying.

Types Sugar syrup Fruit glazes

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Fillings

Used between layers of cake Used on jelly rolls, Danishes,

pastries Types

Fruit filling Cream filling Whipped cream

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Selection of Icing

Use heavy frostings with heavy cakes and light frostings with light cakes

Use the best-quality flavorings, and use sparingly. Don’t overpower the cake.

Use color sparingly

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Small Cakes

1. Cupcakes are dipped in icing 2. Petit four are tiny cakes iced by

pouring fondant or flat icing over them to cover completely