Cake, a test review

Quality Cake Features

A well-made SHORTENED cake has: A slightly rounded top (not peaked) A thin even crust that is smooth (but not

shiny) And a fine, even crumb

Quality Cake Features

A well-made UNSHORTENED cake has: Large volume (rises high and is tall) And a tender, moist interior

Do and Don’t

What ingredient is NEVER added to an unshortened cake? Fat (butter, shortening, oil, sour cream,

cream cheese)

Do and Don’t

Do you tap the pan of an UNSHORTENED cake on the counter before baking it? No – because it could compress the

batter and make it rise less. It also could let out all the air bubbles you have worked so hard to create in your meringue.

Do and Don’t

What happens if you grease the pan for an UNSHORTENED CAKE? It doesn’t climb the sides of the pan and

you will have an Angel Food pancake. Angel Food cake rises only from steam

and the air in the beaten egg whites.

Do and Don’t

How is an UNSHORTENED cake cooled? Cooled in the pan, upside down, on a

metal funnel or bottle, so it won’t fall and become an Angel Food pancake.

Do and Don’t

What is the standard method to cool a shortened cake? Cool on a wire rack for 10 minutes and

then turn out onto the rack to cool completely.

If you frost it before it is cool, the frosting will melt and then you have a Tim Burton cake.

Do and Don’t

Why are cake pans for shortened cakes greased and floured? So the cake won’t stick. If you have a recipe or a pan that often

sticks – try lining the cake pan bottom with a waxed paper or parchment paper circle – then spray that paper with cooking spray.

Do and Don’t

How full should a cake pan be filled when baking unshortened cakes? 2/3 full, so the batter doesn’t overflow the

pan and make a mess on the bottom of your oven.

Do and Don’t

How do you check for cake doneness? Insert a toothpick. Conventional wisdom

says it should come out clean. Also important to use proper oven

temperature and bake for recommended amount of time.

Do and Don’t

How do you cut an unshortened cake? Use a serrated cake knife with a back

and forth sawing motion.

Do and Don’t

What technique do you use for cutting a shortened cake? Why? Use a sharp knife and a gentle pressure. Dip the blade in cold water to keep the

icing from sticking to the blade and then smearing down the cake and slice. (I have a different opinion.)

Fact

In ounces, how much should batter for an 8-inch round cake pan weigh? 14 to 18 ounces

Fact

If you need to use all-purpose flour in a recipe that calls for cake flour, what do you do? Reduce the amount of all-purpose flour

by two tablespoons per cup. Measure the whole amount and then

remove the tablespoons. It’s easier that way.

Fact

What is the difference between self-rising flour and all-purpose flour? Self-rising flour has the leavening and

salt already added to it.

Fact

What affect does cake flour have on a cake’s finished quality? In other words, why bother since it is very expensive? Cake flour makes a more tender and

delicate baked good because of its … Low protein content

Fact

What do you do if your cake has a hump in the top to prevent it when you make that recipe again? Reduce the oven temperature by 25

degrees F.