CAKES AND CUPCAKES

Culinary 2

ALWAYS FOLLOW THE RECIPE!! Ingredient amounts, mixing techniques

and baking times are all developed to work together with scientific precision.Generally, ingredients should be at ROOM

TEMPERATURE when you begin

WHEN MAKING A CAKE… You will choose between two different

kinds:ShortenedFoam

SHORTENED CAKES Also called butter cakes

Contain Solid fat butter, margarine, shortening

FlourSaltSugarEggsLiquid

** The main leavening agent is either baking soda or baking powder. **

CONTINUED… Quality of shortened cake:

Good volumeMoistTender texture

Grain is fine and even without tunnels Skillful mixing

** Ingredients are blended thoroughly but quickly to control the amount of gluten and air.**

- conventional mixing method is typical

CONVENTIONAL METHOD Fat and sugar are combined first

CREAMINGSugar crystals grate against the fat,

creating holes that fill with air This builds volume into the batter

** alternately adding dry and liquid ingredients reduces the need for vigorously mixing this creates a velvety texture

CONVENTIONAL METHOD DESCRIBED BELOW:1. Sift dry ingredients2. Cream the solid fat and sugar until

mixture has a light and fluffy consistency (resembling whipped cream)

3. Beat eggs into the creamed mixture according to recipe directions

4. Mix the liquid ingredients into a separate bowl

5. Add the dry ingredients into creamed mixture, alternating with the liquids. Always begin and end with dry ingredients.

ONE BOWL METHOD Quick way to mix ingredients for a shortened

cakeCombines dry ingredients first and then adds

moist ingredients

** ONLY USE THIS METHOD WHEN RECIPE SPECIFIES IT**

FOAM CAKES Leavened by air trapped in a protein

foam of a stiffly beaten egg whitesGiving the cakes a light, spongy texture and

high volume Some call for baking powder as well

** some examples are:- angel food cakes- sponge cakes- chiffon cakes

ANGEL FOOD CAKES In these fat free cakes:

Eggs whites are beaten with sugar until stiff and glossy

Flour is sifted over and gently folded in

SPONGE CAKES These recipes include egg yolks which

are beaten until pale and thick and then mixed with liquid ingredients

Flour is sifted and folded into the beaten egg whites and the two mixtures are folded together

CHIFFON CAKES Combine three separate ingredients

Flour, sugar and baking powder are SIFTED together

Egg yolks are beaten with oil and liquidsThe liquid ingredients are stirred into the

dry ingredients and the beaten white gradually folded into the batter

WORKING WITH CHOCOLATE Melting http://www.youtube.com/watch?v=iSqc

HSewi1Y&feature=channel Tempering http://www.youtube.com/watch?v=h_evl

qvYZOM&feature=channel Decorating http://www.youtube.com/watch?v=lIt-jG

GtZrw&feature=related http://www.youtube.com/watch?v=LyXQ

MUZFn70&feature=related http://www.youtube.com/watch?v=7ugy

dYwkDz0&feature=related http://www.youtube.com/watch?v=q9g7

Jar8cNM&feature=related

CUPCAKES How to ice cupcakes with butter cream http://www.youtube.com/watch?v=8Yl6I

xVXUw8 Chocolate Moose Cupcakes http://www.youtube.com/watch?v=T3V7

Loi4lrE Polar Bear cupcakes http://www.youtube.com/watch?v=bix5I

4SRAwY&feature=channel Owl http://www.youtube.com/watch?v=GFYjL

D6qSVE&feature=related Cupcake animals http://www.youtube.com/watch?v=Hjskb

AnvWaY