Chapter 13 Cakes and Icings. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New...

Chapter 13

Cakes and Icings

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Cakes

• Are created from liquid batters with high fat and sugar contents.• Ingredients are classified by function:

– Tougheners– Tenderizers– Moisteners– Driers– Leaveners– Flavorings



Cake Mixing Methods

• The goal of mixing cake batter is:

– to combine ingredients uniformly

– incorporate air cells

– develop proper texture

• Cake Mixing Methods are divided into two categories:

– High fat, whose structure relies on creamed fat and includes butter cakes and high-ratio cakes

– Egg foam, whose structure relies on whipped eggs and includes genoise, spongecakes, angel food and chiffon cakes



Types of Cakes



Specific Gravity

• The amount of air incorporated into a batter relates to the quality, volume and appearance of the finished cake.

– Too little air make a cake with tight grain and low volume. Too much air and the grain may be coarse.

• Specific gravity will indicate if a cake batter is properly mixed.

• It is a measurement of the weight of a mixture in relation to the weight of water.– Weight of ingredient / weight of water = specific gravity



Panning Cake Batter

• Most pans must be greased or lined to prevent cakes from sticking.

• Fill pans no more than one half to two thirds full.



Baking and Cooling

• Always preheat the oven before preparing the batter.

• Test for doneness:– Appearance – light golden brown; edges pull away from sides of the pan.

– Touch – Springs back when lightly pressed

– Cake tester – Comes out clean when inserted in center of cake.

• Generally allow a cake 10 to 15 minutes in its pan set on a cooling rack after taking it out of the oven.

• All cakes should be left to cool away from drafts or air currents that might cause them to collapse.



Icings

• Or frostings, are sweet decorative coatings used as filling between layers or, as coating over the top and sides of the cake.

• There are several types:– Buttercream– Foam– Fudge– Fondant– Glaze– Royal icing– Ganache



Types of Icing



Troubleshooting Icing



Assembling and Decorating Cakes

• Before a cake can be decorated it must be assembled and coated with icing or frosting.

• The goal is to fill and stack the cake layers evenly and apply an even coating of icing that is smooth and free of crumbs.

• Consider the flavor, texture and color of the components used as well as the number of guests served when designing a cake and selecting the filling and icing.



Cake Decorating Techniques

• Side masking with nuts, crumbs or crushed cookies

• Stencils – creating a design on top of a cake with confectioner’s sugar or cocoa powder.

• Piping on icing in decorative patterns

– Learning how to make a disposable icing cone from parchment-paper is a great time saver.

• Covering cake with rolled fondant



Storing Cakes

• Plain cake layers or sheets can be stored for 2 or 3 days at room temperature when well wrapped.

• Iced or chilled cakes are usually refrigerated.

• Any cake containing custard filling, mousse or whipped cream must be refrigerated.

• Although cakes can be frozen with great success, icings and fillings do not freeze particularly well.



Convenience Products

• Packaged cake mixes are tremendous time savers.

• Results are consistent, although usually softer and more cottony than scratch cakes.

• Flavor also tends to be more artificial than scratch cakes.

• Icings, glazing and toppings are available.

• Icings are often exceedingly sweet and overpowered by artificial flavors and chemical preservatives.

• The products save time and have consistent results but are more costly than scratch products.

Chapter 13 Cakes and Icings. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New...

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Transcript of Chapter 13 Cakes and Icings. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New...