cakes. ingredients each ingredient performs a specific function and must be combined in proper...
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![Page 1: Cakes. Ingredients Each ingredient performs a specific function and must be combined in proper balance Too much flour: cake is DRY Too much egg:](https://reader035.vdocument.in/reader035/viewer/2022062516/56649db45503460f94aa4bd3/html5/thumbnails/1.jpg)
Cakes
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Ingredients
Each ingredient performs a specific function and must be combined in proper balanceToo much flour: cake is DRYToo much egg: cake is TOUGH and HARD
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Cake Ingredient Classifications
Tougheners Tenderizers Moisteners Driers Leaveners Flavorings
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Tougheners
Provide protein that assists in structure and toughens the cakeFlour Milk Eggs
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Tenderizers
Shorten gluten strands, making cake tender and soft (makes batter weaker)
Improve cake’s keeping qualitiesSugar Fat Egg yolks
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Moisteners
Bring moisture necessary for gluten formation and starch gelatinization
Improve cake’s keeping qualitiesMilkWaterJuiceEggs
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Driers
Absorb moisture, giving body and structure to the cakeFlourStarchesMilk solids
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Leaveners
Make cakes rise Gases in batter expand when heated Air is trapped when fat and sugar are creamed
together Carbon dioxide (CO2) released from BAKING
SODA and BAKING POWDER Air trapped from beaten eggs Natural leaveners – steam and air
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Flavorings
For desired taste add:Cocoa/chocolateExtractsSpicesSugarSaltButter
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Flavorings, cont.
Acidic ingredients activate baking sodaSour creamChocolateFruit
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Ingredient Preparation
All ingredients should be at room temperature (approximately 70°F)
Any ingredient too cold or too warm = affects batter’s ability to trap and hold the gases necessary to rise
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Mixing Methods
1.Shortened/Creamed Fat
2.Whipped Egg
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Creamed Fat/Shortened Method
Based on high fat formulas containing chemical leaveners
Fine grain, uniform cell size, moist crumb Pound cakes, layer cakes, coffeecakes
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Using the Creaming Method
1. Sift dry ingredients together
2. Cream butter or shortening until light and fluffy
3. Add sugar and cream until mixture is fluffy and smooth
4. Add eggs, one at a time
5. Add dry and liquids alternately
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Determining Doneness Appearance
Light to golden brown Edges begin to pull away from sides of pan Does not jiggle
Tough Spring back when touched lightly
Cake Tester Toothpick, skewer, or metal cake tester should
come out clean
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Cake Creations Worksheet
Complete the “Cake Creations” Worksheet You may work together on the worksheet as a
group, but each group member is required to turn in their own worksheet
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Cake Decorating Inspiration
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Cake Decorating Inspiration