Chapter 33

1,771 views

Published on

On Cooking
Cakes and Frostings

0 Comments
3 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
1,771
On SlideShare
0
From Embeds
0
Number of Embeds
57
Actions
Shares
0
Downloads
126
Comments
0
Likes
3
Embeds 0
No embeds

No notes for slide

Chapter 33

  1. 1. C H A P T E R THIRTY-THREE CAKES AND FROSTINGS “ Anyone can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last. – François Minot, Editor of Le Guide Michelin ” Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 CAKES AND FROSTINGS You will be able to: – Prepare a variety of cakes – Prepare a variety of frostings – Assemble cakes using basic finishing and decorating techniques Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Cake Ingredients 3 CAKES AND FROSTINGS Tougheners – Flour, eggs and milk Tenderizers – Sugar, fats and egg yolks Moisteners – Water, milk, juice and eggs Driers – Flour, starches and milk solids Leaveners – Baking soda and baking powder Flavorings – Extracts, cocoa, chocolate, spices, salt, sugar and butter Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Mixing Methods 4 CAKES AND FROSTINGS Creamed fat – Butter cakes – High ratio Whipped egg – Genoise – Sponge – Angel food – Chiffon Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Cakes 5 CAKES AND FROSTINGS Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Creaming 6 CAKES AND FROSTINGS Softened butter or shortening is creamed on low speed in a mixer to incorporate air – Creaming leavens the cake – Creaming creates an emulsion between fats and liquids Final product is tender with a fine texture Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Properly Creamed Fat 7 CAKES AND FROSTINGS Equal weights of butter increase in volume when creamed thoroughly (right) and expand very little in volume when creamed insufficiently (left). Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Whipped Egg 8 CAKES AND FROSTINGS Air is whipped into eggs to leaven cake; chemical leavening may be added – Whipped eggs leaven cake Final product is low in fat, spongy and pliable; some egg foam cakes are suitable for rolling Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Altitude Adjustments 9 CAKES AND FROSTINGS Cake batter formulas need to be adjusted when baking at high altitudes – The amount of leavening should be reduced at altitudes over 3000 feet – Under whip eggs to avoid incorporating too much air – Increase oven temperature by 25ºF at altitudes over 3500 feet – Sugar may also need to be reduced Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Pan Preparations 10 CAKES AND FROSTINGS Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Baking 11 CAKES AND FROSTINGS Always preheat the oven Temperatures – Most cakes are baked at between 325°F and 375°F Determining doneness  Follow baking time of the formula  Appearance  Touch  Cake tester Cooling – Cool 10 to 15 minutes before removing cake from the pan – Cakes should be completely cooled before frosting Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Frostings 12 CAKES AND FROSTINGS Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. Assembling Cakes 13 CAKES AND FROSTINGS 1 Split the cake horizontally into thin layers if desired. Use cake boards to support each layer as it is removed. Brush away any loose crumbs with a dry pastry brush or your hand. 2 Position the bottom layer on a cake board. Place the layer on a revolving cake stand, if available. Pipe a border of buttercream around the cake, then top the layer with a mound of filling. Use a cake spatula to spread it evenly. 3 Position the next cake layer over the filling and continue layering and filling the cake as desired. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. Assembling Cakes (cont.) 14 CAKES AND FROSTINGS 4 Place a mound of frosting in the center of the cake top. Push it to the edge of the cake with a cake spatula. Do not drag the frosting back and forth or lift the spatula off the frosting, as these actions tend to pick up crumbs. 5 Smooth a thin layer of frosting (the crumb coat) over the top of the cake. Cover the sides with excess frosting from the top. Chill the cake. 6 Frost the cake with a second layer of icing. Hold the spatula upright against the side of the cake and, pressing gently, turn the cake stand slowly. This smoothes and evens the sides. When the top and sides are smooth, the cake is ready to decorate. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  15. 15. Piping Techniques 15 CAKES AND FROSTINGSAssorted piping tips and patterns Applying a bead border onto a celebration cake Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  16. 16. Storing Cakes 16 CAKES AND FROSTINGS Unfrosted cake layers can be stored at room temperature for 2-3 days Frosted and filled cakes are usually refrigerated Unfrosted cakes can be frozen Fillings and some frostings do not freeze well Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  17. 17. Convenience Products 17 CAKES AND FROSTINGS Cake mixes are a blend of flour, shortening, emulsifiers, chemical leavening and flavorings Tremendous time savers Create a consistent product Can be prepared by unskilled employees A good mix cake is better than a bad scratch cake Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

×