Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
How to Make a Cake
The tips here will help you perfect a creamed
layer cake
If you want to know how to
bake a cake
that's ...
Step 1: Choose a recipe
 Classic Vanilla Cake













Nutrition Facts (Classic Vanilla Cake)
641 kcal ca...
Step 2: Choose the right baking
pans
Simple, sturdy, single-wall aluminum pans, with or without
nonstick coating, are perf...
Step 3: Allow ingredients to
reach room temperature
Many recipes require some ingredients,
such as eggs and butter,
to sta...
Step 4: Prep the pans
If your recipe calls for greasing and flouring the pan,
use a paper towel or
pastry brush to evenly ...
Step 5: Preheat oven to the correct
temperature.
When a cake bakes too fast, it can develop tunnels and cracks; one
that b...
Step 7: Combine the butter and sugar
Wondering how to make a cake with light, tender texture? A crucial
step is to make su...
Step 10: Pour cake batter into prepared pans and bake
Divide the batter evenly between the baking pans.
Use an offset meta...
Step 12: Cool the Cake
Let the cake cool in the pans for 10 minutes.
To remove from the pans, run a knife around
the edges...
THANK YOU FOR
WATCHING 
Step 14: Apply the first coat of frosting
Add a "crumb coat" by spreading a very thin layer of
frosting over the sides and...
Upcoming SlideShare
Loading in …5
×

Kirsten Jaya Duran powerpoint CFUND 1

717 views

Published on

CFUND 1 , SECTION H
KIRSTEN JAYA DURAN

  • Be the first to comment

  • Be the first to like this

Kirsten Jaya Duran powerpoint CFUND 1

  1. 1. How to Make a Cake The tips here will help you perfect a creamed layer cake If you want to know how to bake a cake that's not a creamed cake, skip to the links at the end of this article for how to make angel food, pound cake, sponge cake, and cheesecake.
  2. 2. Step 1: Choose a recipe  Classic Vanilla Cake             Nutrition Facts (Classic Vanilla Cake) 641 kcal cal.; 20 g Fat, total; 52 mg chol.; 113 g carb.; 1 g fiber; 5 g pro.; 1 Starch; 2 Other Carb; 2 Fat; 378 mg sodium Percent Daily Values are based on a 2,000 calorie diet
  3. 3. Step 2: Choose the right baking pans Simple, sturdy, single-wall aluminum pans, with or without nonstick coating, are perfect cake pans. Other points to keep in mind: • Dark or Shiny? We prefer shiny pans for cakes with delicate, golden crusts. If you use dark or dull-finish pans, reduce the oven temperature by 25 degrees F and check doneness 3 to 5 minutes early to prevent overbrowning. • Sizes and Shapes. Many recipes call for either 8x1-1/2-inch or 9x1-1/2-inch round pans. You can use them interchangeably, but cakes baked in 8-inch pans generally require 5 to 10 minutes longer baking time. Square and round pans may be used interchangeably as long as they're the size called for in the recipe.
  4. 4. Step 3: Allow ingredients to reach room temperature Many recipes require some ingredients, such as eggs and butter, to stand at room temperature for a specified time. This extra time allows the butter to blend more easily with other ingredients; eggs at this temperature will give your cake more volume. (For food safety reasons, don't leave the eggs at room temperature for more time than specified in the recipe). Tip: Never use melted butter when softened butter is called for -- it will ruin the texture of your cake.
  5. 5. Step 4: Prep the pans If your recipe calls for greasing and flouring the pan, use a paper towel or pastry brush to evenly spread shortening or butter (or nonstick cooking spray) on the bottom, corners, and 1 inch up the sides of the pan. Sprinkle a little flour into the pan; tap the pan so the flour covers all greased surfaces. Tap out any extra flour into the sink. If a recipe calls for lining the pan with waxed or parchment paper, place the pan on the paper and trace around its base with a pencil. Cut just inside the traced line; line the bottom of a lightly greased pan with the paper, smoothing out any wrinkles or bubbles. Unless otherwise specified, grease and flour the lined pan as directed. Tip: For chocolate cakes, use cocoa powder instead of flour to coat the pan. Cocoa powder prevents sticking and enhances the cake's flavor, and traces of it won't be obvious after the cake is turned out of the pan.
  6. 6. Step 5: Preheat oven to the correct temperature. When a cake bakes too fast, it can develop tunnels and cracks; one that bakes too slowly can be coarse. Let your oven preheat for at least 10 minutes, and use an oven thermometer to make sure it reaches the proper temperature. Step 6: Stir together the dry ingredients These usually include flour, baking powder and/or soda, salt, and sometimes cocoa powder and/or spices.
  7. 7. Step 7: Combine the butter and sugar Wondering how to make a cake with light, tender texture? A crucial step is to make sure the butter (or shortening, if specified in the recipe) and the sugar are perfectly combined. Here's how: Using an electric mixer on medium to high speed, beat butter about 30 seconds. Generally, a stand mixer requires a medium speed for this step, while a hand mixer requires a higher speed.Add the sugar in small amounts, about 1/4 cup at a time, beating on medium speed. Scrape the sides of the bowl as needed. Adding the sugar little by little incorporates more air into the mixture. Beat the mixture on medium speed until it is combined and has a light, fluffy texture. Scrape the bowl occasionally while beating.
  8. 8. Step 10: Pour cake batter into prepared pans and bake Divide the batter evenly between the baking pans. Use an offset metal spatula to spread the batter in an even layer. Be sure to spread it to the edge of the pan. Bake cake according to recipe directions. Step 11: Check cake for doneness How do you bake a cake that's moist, not dry? Avoid overbaking it. Start checking the cake for doneness after the minimum baking time to avoid burning or overbrowning it. Insert a wooden toothpick near the center of the cake. If the pick comes out clean, the cake is done.
  9. 9. Step 12: Cool the Cake Let the cake cool in the pans for 10 minutes. To remove from the pans, run a knife around the edges of the cake to loosen it from the sides. Place a wire rack over the top of the cake, and flip the cake and the pan. Lift the pan off the cake, being careful not to tear the edges of the cake. If you used waxed or parchment paper, gently peel the paper off the cake. Allow the cake to cool completely (about 1 hour). This is a key step when you make a cake, because it helps the cake firm up, making it less likely to break or tear as you frost it. It also prevents the frosting from melting as you spread it. Step 13: Assemble the cake To avoid crumbs in your frosting, brush the cake layers with a pastry brush before assembling. Spread about 1/2 cup of frosting over the first layer, then carefully top with the next layer. Repeat until the cake is assembled.
  10. 10. THANK YOU FOR WATCHING 
  11. 11. Step 14: Apply the first coat of frosting Add a "crumb coat" by spreading a very thin layer of frosting over the sides and top of the cake. This initial coat doesn't need to look perfect -- it's merely a way to keep the crumbs out of the finishing layer of frosting. Let the cake stand for 30 minutes to set up before adding the final layer of frosting. Step 15: Finish frosting the cake Using an offset spatula or table knife, generously spread the remaining frosting over the top and sides of the cake, swirling as you go. Once the cake is frosted, go back and add more swirls as desired. Serve the cake within 2 hours, or refrigerate to store.

×