Cakes

1. Shortened cakes

2. Unshortened cakes

There are two different groups of cakes:

Shortened Cakes contain fat

The type of fat in the shortened cakes: Butter, margarine, shortening

Use chemical leavening agents: Baking soda & baking powder

Examples: Red velvet, pound cake, german chocolate

SHORTENED CAKES (Butter cakes)

Light Velvety Porous interior Thin crust

CHARACTERISTICS OF A SHORTENED CAKE

Unshortened Cakes contain no fat

Sometimes they are called foam cakes

Leavened by air Beaten egg whites

Example: Angel food cake

UNSHORTENED CAKES

Large volume

Interior is spongy

Tender and moist

CHARACTERISICS OF AN UNSHORTENED CAKE

Baking Tips

Bake cakes immediately after mixing.

Oven too hot= peaks and cracks

Oven too cool= less leavening and browning

Check for doneness using the “toothpick method”

Short time- Cake storage container

Couple of days- Cool thoroughly Wrap tightly with plastic

wrap Refrigerate up to 2 days

Longer- Cool thoroughly, wrap

tightly Freeze up to 6 months

Storage

Icing/Frostings High in fat, sugar and calories Use pastry bags and icing tips

Some alternatives for frosting are: Making a glaze Putting a cut out paper design on top of the cake

(ex. snowflake) then sift confectioners sugar over the cake.

Decorating of Cakes