Basic concepts in cake making with some example

1. COLLEGE OF AGRICULTURE
SUBJECT: - FOOD PROCESSING
TOPIC: - CAKE MAKING
DONE BY: - SUBMITTED TO: -
NAME: DEBASHIS SATAPATHY PROFF. MANOLI PATEL
ENROLLMENT NO:-172037101212 FACULITY OF AGRICULTURE
ROLL NO: 134 PARUL UNIVERSITY, VADODARA
GROUP: -2B

2. What is cake
. Cake is a form of sweet food made from flour, sugar, and other
ingredients, that is usually baked.
. The most commonly used cake ingredients include flour, sugar,
eggs, butter or oil or margarine, a liquid, and leavening agents,
such as baking soda or baking powder.
. Cake is often served as a celebratory dish on ceremonial
occasions, such as weddings, anniversaries, and birthdays.

3. WHAT IS THE
MAIN
INGREDIENTS
CAKE MAKING?

10. 7.FUNCTION OF FLAVORING IN CAKE
MAKING
. Improve the teste of the product.
. More common flavorings are spices
such as cinnamon, nutmeg, ginger,
cloves - a whole host that are powdered
and used for flavoring.
. Orange zest ( Zest is a food ingredient
that is prepared by scraping or cutting
from the rind of unwaxed citrus fruits
such as lemon, orange, citron, and lime.
Zest is used to add flavor to foods)

11. EQUPIMENT USE IN CAKE MAKING
1 – Mixer 2 – Rubber Spatulas 3 – Offset Spatulas
4 – Cake Pans 5 – Cake Decorating Tips 6 – Pastry Bags

12. 7 – Measuring Spoons and Measuring Cups 8 – Mixing Bowls 9 – Pastry Brush
10 – Serrated Knife 11 – Paring Knife 12 – Cooling
Racks

13. 18 – Whisks 19 – Cake Stand

14. 16 – Scale 17 – Parchment paper

15. 5 Different Methods
of Cake Making
1. Creaming Method
The creaming method is used for cakes that
have the same amount of sugar and margarine as
flour.
 The cakes made using the creaming method
are called ‘rich cakes’ because they have a high
fat content, thus they keep fresh for longer.
Since creamed cakes have a high fat and sugar
content, it is important to try and modify the
recipes by reducing the amount of sugar and
margarine so as to make them healthier.
The tricky bit is to avoid the mixture curdling
once the eggs are added which can split the
mixture resulting in an less than appetizing
tough or dry bake.
Victoria sponge cake is a classic example of
one of the most delicious cakes using the
creaming method.

16. VICTORIA SPONGE CAKE

17. 2. All in one
method
The all-in-one method, like the
creaming method, is used for cakes
that have the same amount of sugar
and margarine as flour. The cakes
made with the all-in one method are
also called ‘rich cakes’.
The all-in-one method is quicker
and simpler than the traditional
creaming method and it is easier to
achieve better results. A food mixer
can be used for the all-in-one
method so as to save time and
energy.
lemony drizzle cake

18. 3. Melting Method
The Stork, sugar, syrup, liquid and fruit (if used)
are heated gently until the Stork has melted. This
mixture is cooled and added to the dry
ingredients and then beaten together with the
egg until well mixed.
Gingerbread cake, chocolate cake,
carrot cake and brownies can all be made using
the melting method in baking.
Generally, the melting method is used in baking
to create heavier, moist cakes. Cakes made with
the melting method tend to have a stickier

19. 4. Whisking
Method
This is the method used for
preparing Fatless Sponges. Swiss
Rolls and also Genoese Sponges.
The eggs and sugar are whisked
together for 10-15 minutes over
hot water to dissolve the sugar
completely and then for a further 5
minutes off the heat to cool the
mixture. A great deal of air is
incorporated into the mixture at
this stage to give the cake its light,
spongy texture. Finally, the flour is
folded in carefully so that the
incorporated air is not lost.

20. 5. Rubbing Method
Roll up your sleeves and prepare to get stuck in
for this simple method. With this method the fat is
first rubbed into the flour, using the finger tips
lightly until the mix becomes breadcrumb like.
Next goes in the sugar followed by the liquid, like
milk. As soon as the liquid is incorporated stop
working the mix to avoid a tough end texture.
Example Brunch

21. Different Types of
Cakes With Pictures
Angel Food Cake
Origin: United States
About: Angel cake is a type of
sponge cake, made from egg
whites, cream of tartar, flour, and
sugar. Often baked in a tube pan
which resembles a bundt pan. The
cake is often drizzled with some
glaze or fruity syrup.

22. Apple Cake
Origin: United Kingdom
About: Apples are the main
ingredient for this cake along with
almonds, walnuts, nutmeg, and
cinnamon. The cake is often not
glazed or frosted; however, it can be
decorated with sliced apples.

23. Banana Cake/Bread
Origin: United States
About: Banana cake or
banana bread is made from
mashed ripe bananas topped
with nuts and chocolate.

24. Battenberg Cake
Origin: United Kingdom
About: Battenberg cake is a simple
sponge cake, which when cut into
slices give it a checkered pattern. It
is decorated with marzipan and jam.
The Battenberg cake is generally
available in yellow and pink colored
sponge cake.

25. Baumkuchen
Origin: Germany
About: Baumkuchen is a unique vanilla
layered cake with a hollow center. The
cake is known for its layers that resemble
the rings of a cut tree. In fact, the name
of this cake in German translates to tree
cake.

26. Bienenstich/ Bee
Sting Cake
Origin: Germany
About: Bienenstich is a yeasty cake,
filled with vanilla custard, buttercream,
and topped with caramelized almonds.
Legend has it, that a bee was attracted
to this cake and stung the person who
invented it, hence the name.

27. Black Forest Cake
Origin: Germany
About: This a gorgeous chocolate sponge
cake frosted and sandwiched between
whipped cream and maraschino cherries.
Chocolate shavings are sprinkled all over
the cake to give it a richer taste.

28. Brownies
Origin: United States, Canada
About: Brownies are flat cakes baked
square in a shallow dish. They are often
made of flour, eggs, chocolate, cocoa
powder, sugar, and butter. They may also
contain nuts and chocolate chips.
Brownies can be enjoyed with chocolate
syrup and a sprinkling of powdered sugar.

29. Bundt Cake
Origin: United States
About: The Bundt cake is baked in
a distinct ring shape with a hollow
center. This cake is generally found
in one flavor, and often sprinkled
with powdered sugar or at times
glazed with chocolate.

30. Butter Cake
Origin: United Kingdom
About: The main ingredient of
the butter cake is butter. Other
ingredients include sugar, flour,
and eggs. This cake is made by
the creaming method, which
means butter and sugar are
whisked till it turns fluffy, and
eggs are gradually whisked.

31. Carrot Cake
Origin: United Kingdom
About: As the name
suggests, carrots are the
main ingredient for this
cake, followed by flour,
eggs, sugar, and almonds.
Cream cheese, and sugar
glaze best enhance the
flavor of the cake.

32. Charlotte Cake
Origin: France
About: Charlotte cake is made from
bread, sponge cake, and cookies, while
ladyfingers are used to mold the cake
lining. Fruit puree or custard, or flavored
gelatin, are filled in the layers to give it
an intense taste and flavor.

33. Cheesecake
Origin: Greece
About: Cheesecake has a base made from
crushed cookies, which is then topped
with thick luscious soft cheese, eggs, and
sugar.

34. Chocolate Cake
About: Chocolate is often the
base cake for many other
chocolate cakes. It is a common
sponge cake with cocoa powder
added to it while whisking the
ingredients together. Ganache,
fudge, sweeteners and vanilla
creme are often used in between
two layers as icing.

35. Christmas Cake
Origin: United Kingdom
About: A Christmas cake is rum-soaked
cake infused with dried fruit such as
raisins and almonds, cinnamon, cherries,
and whisked into a chocolate cake. Royal
icing or glaze are often used to decorate
this Christmas treat.

36. Coconut Cake
Origin: United States
About: Coconut cake, a popular
southern delight, is white or yellow
cake made with coconut milk and
coconut extract. This cake is
frosted and layered with cream
cheese or buttercream frosting
mixed with grated coconut or
coconut flavor

37. Coffee Cake
Origin: Germany
About: This cake does not have any
coffee in it, but is often had with
coffee. The cake is flavored with
cinnamon, spices, nuts and fruits,
and drizzled with light glaze.

38. Cupcake
Origin: United States
About: Cupcakes are made in the
shape of miniature cups, hence
the name. They are often frosted
with rich delicious icing and at
times sprinkled with sprinkles and
candy.

39. Fruitcake
Origin: Rome, Italy
About: Fruitcake is a simple
cake loaded with dried fruits
and nuts, spices, and
candied fruits. The cake is
often soaked in spirits and
nuts

40. Gingerbread
Origin: United Kingdom
About: Gingerbread is a moist loaf
cake made with ginger root,
molasses, and honey.

41. Hummingbird
Cake
Origin: United States
About: Hummingbird cake is made
from fruits viz. banana, pineapple,
pecan, vanilla extract, and spices.
It is topped with dollops of cream
cheese frosting.

42. Ice Cream Cake
About: Ice cream cake is often a three-layered cake, coated
and sandwiched between ice cream.

43. Jelly Roll
Origin: France
About: Jelly rolls are
sponge cake roles or
roulade, filled with
buttercream, jam,
ganache, fruit or fruit
puree, lemon curd,
whipped cream, and nuts
that are rolled into a log
shape. They are then
frosted with buttercream
icing.

44. Lamington
Origin: Australia
About: Lamingtons are square
single-layered cakes that are coated
with a thin layer of chocolate
ganache or syrup and re-coated with
desiccated coconut.

45. Lemon Cake
About: Lemon cake batter is infused
with lemon zest and a few drops of
freshly squeezed lemon juice, along with
buttermilk, vanilla extract.

46. Mille Crêpes Cake
Origin: France
About: Mille Crêpes cake
is composed of 20 layers
of thin French crêpes
sandwiched between
vanilla pastry cream.

47. Molten chocolate
cake/Lava Cake
Origin: United States
About: Molten chocolate cake is a
cross between chocolate soufflé and
a flourless cake. It has a molten
chocolate center in the middle.
Resembling lava from a
volcano―chocolate volcano.

48. Mousse Cake
About: A mousse cake is made of
layers of mousse and sponge cake,
biscuits, meringue, macaroon, or
butter cake layers. The cake also
consists of a layer of bittersweet
chocolate mousse, and another milk
chocolate mousse and a few thin
layers of chocolate butter cake.

49. Opera Cake
Origin: France
About: Opera cake has a layer of
chocolate, espresso, and
almond, layered with coffee-
chocolate ganache and
buttercream

50. Pavlova
Origin: New Zealand
About: Pavlova is named
after a ballerina Anna
Pavlova. The cake is made of
circles of meringue filled
with fresh fruits and
whipped cream.

51. Petit Fours
Origin: France
About: Petit four are tiny cakes
served with coffee after meals.
These are inch-square sponge
cakes layered with buttercream
and coated with colored fondant
and redecorated with fruits,
marzipan, nuts, and more icing.

52. Red Velvet Cake
Origin: United States
About: The red velvet cake is a
simple sponge cake infused with
beet root juice and cocoa powder,
but nowadays, food color is used
instead of beet root, which gives it
its distinct maroon color. The cake
is topped with a thick white
frosting.

53. Swiss Roll
Origin: United Kingdom
About: Swiss roll is a thin sponge
cake filled with jam, icing, and
whipped cream, then rolled and
allowed to set. Then, it is cut into
slices.

54. Whoopie Pies
Origin: United States
About: Whoopie pies are a
triple amalgamation
between cakes, cookes , and
pies. It is also known as gob
or black moon. Often found
in chocolate cake, pumpkin
or gingerbread cake,
sandwiched between
frosting.

55. Tiramisu
Origin: Italy
About: Tiramisu has layers of
ladyfingers that are soaked in
espresso liqueur and layered with
mascarpone cheese and custard
mixture, and dusted with cocoa
powder.

56. Sicilian Cassata
Origin: Italy
About: Sicilian Cassata
is a round sponge cake
moistened by fruit
juices or liqueur.
Layered with candied
peels, ricotta cheese,
and chocolate or vanilla
filling. It is then coated
with marzipan

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