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Chapter 33
- 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Piping Techniques 15
CAKES AND FROSTINGS
Assorted 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. 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. 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