Cakes
Jan 20, 2018
Cakes
1. Shortened cakes
2. Unshortened cakes
There are two different groups of cakes:
Shortened Cakes contain fat
The type of fat in the shortened cakes: Butter, margarine, shortening
Use chemical leavening agents: Baking soda & baking powder
Examples: Red velvet, pound cake, german chocolate
SHORTENED CAKES (Butter cakes)
Light Velvety Porous interior Thin crust
CHARACTERISTICS OF A SHORTENED CAKE
Unshortened Cakes contain no fat
Sometimes they are called foam cakes
Leavened by air Beaten egg whites
Example: Angel food cake
UNSHORTENED CAKES
Large volume
Interior is spongy
Tender and moist
CHARACTERISICS OF AN UNSHORTENED CAKE
Baking Tips
Bake cakes immediately after mixing.
Oven too hot= peaks and cracks
Oven too cool= less leavening and browning
Check for doneness using the “toothpick method”
Short time- Cake storage container
Couple of days- Cool thoroughly Wrap tightly with plastic
wrap Refrigerate up to 2 days
Longer- Cool thoroughly, wrap
tightly Freeze up to 6 months
Storage
Icing/Frostings High in fat, sugar and calories Use pastry bags and icing tips
Some alternatives for frosting are: Making a glaze Putting a cut out paper design on top of the cake
(ex. snowflake) then sift confectioners sugar over the cake.
Decorating of Cakes