8.01 prepare cake, frosting and fillings. unshortened cake lowest calories foam cakes contain no fat...
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8.01 Prepare cake, frosting and fillings
Unshortened cake
Lowest caloriesFoam
cakes
Contain no fat
Angel food cake and sponge
Leavened by air, which is beaten into eggs and by steam which forms during baking
Foam cakes
Cling to the sides of pan Contain no fat
Pans are not greased
Angel Food Cake
Beaten egg whites makes rise
Large volume with tender
moist interior
Cool upside down in the pan on the neck of the bottle ( without fat)
No chemical leavener,
Leavened by air and steam
Pound cakesShortened
Pound of butter, flour, eggs, sugar
Shortened cake
Cut with thin sharp knife, applying gentle pressure
Cooled in the pan for 10 minutes then remove & placed on a wire rack
Dip knife into water between each slice to prevent frosting from sticking to the knife
chiffon cake
Characteristics of shortened and unshortened
Chiffon Cakes
Contain fat like shortened and
beaten egg whites - unshortened
Lowest fat content
Cross between shortened and unshortened cakes
Lowest saturated fat
Standard Mixing method
Cream the sugar and fat
Ingredients – room temperature
• Well made shortened cake has rounded top, smooth crust
• High quality shortened cake has rounded top, thin evenly brown crust
Timesaving techniques
Purchase ready-made
cake - prepare
homemade frosting
Canned frosting
Canned filling
Box mix
Filling pan –
Unshortened cake
Fill pan 2/3 full
Run spatula through the pan
to remove air pockets
Spread batter evenly
Prepare pans for shortened cakes
Grease and line with wax
paper
Grease and line with parchment
paper
Grease and flour
Cake with a hump
Remove hump from both layer with bread knife
Lower oven temperature by 25 degrees
Check for
doneness
Toothpick or tester
Middle springs back when
pushed with finger
Sides pull away
from pan
Cut unshortened cake
Bread knife using a sawing action
Frosting 2 layer cake
Keep frosting covered in a bowl
Remove hump with a bread knife
Spread frosting from center outwards
Frost top of first layer
Stack
Frost sides
Frost top
Microwave
Doesn’t bake well
Cook in round pan
Frosting cakes
Apply even pressure
for linear effect Use hand to steady bag
Fill pastry bag no more than ½ full
Dip spatula in warm water for smooth finish
Apply thin layer of frosting before decorating to secure loose crumbs
Refrigerate frostings
Custard
Cream cheese
Meringue
Cost*Cost divided by servings = unit cost
Ex. $8.00 divided by 16 slices = 50 cents
MarkupUnit cost x % markup =
Unit cost + markup amount = cost per unit
Ex. 40 cents x .50(%)=20 cents
40 cents + 20 cents = 60 cents
*Servings per cake
Width x length divided by the cake size
Ex. 18” x 26” cake and 2” X 2” slices are needed
468 divided by 4 = 117 slices
Use a Round 8” cake pan for 14 to 18 ounces of high fat cake batter
*Storage
Freezer storage – wrap the cake with plastic
Single serving cake – packaged for sale –
Place in air tight container
8.02Adapt cake, filling and frostings
*fruit puree
Carbohydrates – nutritional value can be increased if substituted in
the recipe
Adds the fewest calories and fat grams
*Lower fat
When lowering the fat content of a cake it will
be less tender
Margarine – fat substitute that keeps the fat content the same
Substitute apple sauce for the oil in the recipes
*Sugar substitute
Aspartame
SplendaDoes not brown well
*Chiffon
Lowest saturated fat
*Unshortened cake
Lowest calories
*Low fat frosting
Fruit sauce
*Whipped cream
High fat alternative to frosting
8.03 Examine Marketing issues
Decorating cakes
Attend workshops
Subscribe to Wilton cake decorating
Visit local bakeries
Swiss buttercream
Swiss meringue + butter
Simple butter cream
Butter, solid shortening, powdered sugar, egg whites
and flavoring
French Butter
cream
Beaten egg yolks
German buttercream
Butter, emulsified shortening, fondant
Fudgey type icing
Dense cakes
Cake decorating
Master basic skills enables a decorator to
adapt to changes in design trend
Decorating techniques learned today will apply to changing trends
Decorative trends typically involve changes in color and style
Why frost cakes?
Improves appearance
Improve the keeping qualities of the cake
Contributes to flavor & richness
Types of Icings
Royal icing - decorations
Ganache – chocolate and cream
Glaze - drizzled
Buttercream
Foam – hot sugar syrup
Fondant Fudgey
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