Cake Making

Cake Making Methods

• Rubbing In eg. scones, rock cakes• Whisking eg. swiss roll• Creaming eg. Victoria sandwich, fairy cakes• Melting eg. example brownies

Functions of Ingredients

• Flour • Fat • Sugar • Raising Agent • Eggs

Flour

• structure, • sets framework, • dextrinisation

Fat

• colour, • flavour, • volume, • texture, • shelf life

Sugar

• Sweetens• Holds air• Caramelises

Raising Agent

• aerates

Eggs

• Trap air• Coagulate• Emulfify• Add colour, flavour and nutritional value

Ratio

Flour Fat Sugar EggRubbing In 200g 100g 100g 50g

4 2 2 1Creaming 100g 100g 100g 100g

1 1 1 1Melting 200g 100g 50g +

150g treacle

50g

4 2 4 1Whisking 50g none 50g 100g

1 1 2

Faults in Cake Making

• http://www.youtube.com/watch?v=018ioBeFukY

• http://www.youtube.com/watch?v=MLPYqdIRkgo

• http://www.youtube.com/watch?v=hQLvQUNRNLY

Rubbing In Method