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1. Angel food cake - Type of cake made of meringue
and flour .
Appropriate -suitable or proper under the given
circumstances.
Assembling - fitting together the component
parts of a certain dish or food .
Bake - cook food in a dry heat method inside an
oven.

2. Batter -semi- liquid mixture of one or more
flours combined with liquids such as
water, milk or eggs used to prepare various
foods.
Beating -introducing air into the mixture
thru mechanical agitation as in beating eggs
.
Blend- to combine ingredients and produce
a homogenous mixture.

3. Boiled icing sugar and egg white icing
for cakes;
Sugar is first cooked on the stovetop to
form syrup, and then the hot syrup is
beaten into whipped egg whites. As
the mixture is beaten it becomes
smooth, fluffy, and glossy.

4. Boiled icing -Italian meringue used as cake
icing
Brown sugar -regular granulated sucrose
containing various impurities that give
distinctive flavor
Butter cream -icing made of butter and/or
shortening blended with confectioner’s
sugar or sugar syrup, other ingredients may
also be added

5. Cake flour -fine, white flour made from soft
wheat
Chemical leavener -leaveners such as baking
soda, baking powder, or baking ammonia,
which releases gases produced by chemical
reactions
Chiffon cake -light cake made following the
chiffon method – cake mixing method
involving the folding

6. Choux pastry or pâte à choux – light
pastry dough for making profiteroles,
croquembouche and éclairs
Cocoa powder -dry powder made from
ground cocoa solids.
Cocoa butter -white or yellowish fat
found in natural chocolate

7. Confectioner’s sugar -sucrose ground in to
fine powder and mixed with a little
cornstarch to prevent caking
Consistency the way in which a certain
substance, typically liquid, holds together;
(2) thickness or viscosity

8. Creaming -rubbing butter and sugar until
light and fluffy
Creaming method -mixing method that
begins with the blending of fat and sugar;
used for cakes, cookies and similar items
Dark chocolate - Sweetened chocolate
consist of chocolate liquor and sugar

9. Dust - To sprinkle the surface with flour
to avoid mixture to stick on it
Filling -Edible mixture used to fill
pastries, sandwiches, or cakes
Filling, coating, topping quantity of
material that fills or is used to fill
something, or is used to coat, or is
used to design the top of food

10. Foaming -Continuously beat egg white to
incorporate air until it becomes light an
Fondant -type of icing made of boiled
sugar syrup that is agitated so that it
would crystallize into a mass of
extremely small white crystd fluffy.
Frost- cover cakes with icing

11. Ganache -rich cream made of
chocolate and heavy cream.
Garnishing -decorate or embellish
something, especially food
Gateau – French word for cake

12. Gateau, torte -rich cake, typically one
containing layers of cream or fruit.
Genoise sponge cake made by whipping
whole eggs with sugar and folding in flour
and sometimes, melted butter
Glaze shiny coating such as syrup, applied to
a food; to make a food shiny or glossy by
coating it with a glaze or by browning it
under a broiled or in a hot oven.

13. Granulated sugar -sucrose in a fine crystalline
form
Grease -brush pan with shortening.
Gum paste -type of sugar paste or pastillage
made from vegetable gum.
Petit four -small confectionery or savory
appetizer means “small oven” in French.

14. Pre-heat -heat the oven prior to baking to achieve
the required heat
Scrape – to remove sticky ingredients from the side
of the mixing bowl.
Sift -to pass the flour through the sieves to make it
finer and light.
Sponge -batter or dough of yeast, flour and water
that is allowed to ferment and is then mixed with
more flour and other ingredients to make a bread
dough

15. Sponge cake -type of cake made by
whipping eggs and sugar to a foam,
then folding in flour
Sweet paste -sweet doughy candy or
confection.
Tortes -German for various types of
cakes, usually layer cakes.

16. Turntable -pedestal with a flat,
rotating top used for holding
cakes while they are being
decorated
Whip -to beat rapidly and
continuously to aid incorporation
of air as in whipping egg whites

17. CAKE

18. Cake
one of the most commonly baked products.
Cakes are usually eaten during special
occasions such as birthdays, weddings,
anniversaries, and other celebrations.
.

19. They can be of different shapes and
sizes, and decorated with a variety of
toppings like fruit, candy, and frosting.
They are sweet, made from a
combination of liquid batters, and
with high fat and sugar contents.
After baking, they are often
decorated

20. Tortes, on the other hand, are a
type of cake that use higher
quality ingredients, which
generally makes them more
expensive. Their name is
derived from the German word
“torte”, which means cake.

21. • Types of Cakes
1. Butter Cake
- a cake in which one of the main ingredients is butter.
- baked with basic ingredients: butter, sugar, eggs, flour,
and leavening agents.
- It is considered one of the quintessential cakes in
American baking.
-Butter cake originated from the English pound cake,
which traditionally used equal amounts of butter, flour,
sugar, and eggs to bake a heavy, rich cake

23. 2. Sponge Cake
- is a light cake made with egg whites, flour
and sugar, sometimes leavened with
baking powder. Sponge cakes, leavened
with beaten eggs, originated during the
Renaissance, possibly in Spain.

25. 3. Genoise Cake
-In Italy and France, a sponge cake is
called genoise.
- in genoise, whole eggs are beaten
with sugar until they're thick and
ribbony and then flour (and
sometimes butter) is added and the
batter is baked;

27. 4. Biscuit Cake
- Biscuit (always pronounced the French way as
bees-kwee) cakes are another type of sponge cake
containing both egg whites and yolks.
-unlike genoise, the whites and yolks are whipped
separately and then folded back together. This
creates a light batter that's drier than a genoise
but holds its shape better after mixing. For this
reason, it's often used for piped shapes such
as ladyfingers

29. 5. Angel food Cake
- are made with egg whites alone and no
yolks. The whites are whipped with sugar
until very firm before the flour is gently
folded in, resulting in a snowy-white, airy,
and delicate cake that marries beautifully
with fruit

31. 6. Chiffon Cake
-A very light cake made with vegetable oil,
eggs, sugar, flour, baking powder, and
flavorings.
-Being made with vegetable oil, instead of a
traditional solid fat such as butter or
shortening, it is easier to beat air into the
batter

33. 7. Baked Flourless Cake
-can be baked or unbaked, and are made
without flour.
-They generally have a creamy or silky
textures; it's because they are comprised of
just egg foams (usually whole eggs and/or
egg yolks) with lots of added fat, from
sources such as butter, cream cheese,
cream or sour cream.

35. Mixing methods in Cakes
1. The Creaming Method
- The creaming method is the most common for mixing cake
batter.
-It incorporates plenty of air into the dough and helps it rise,
creating a stable, yet tender, finished product.
-All ingredients should be at room temperature for best
results. Start by beating the butter and sugar together, then
add eggs one at a time. Alternate adding dry and wet
ingredients and scrape the bowl to ensure everything is
mixing evenly.

36. 2. Reverse Creaming
-The reverse creaming method.also called the
“paste” mixing method is another common way
-It results in a moist, sturdy cake that’s ideal for
stacking.
-First, beat soft butter and lukewarm liquids into
ingredients until the batter is crumbly. Next,
beat in eggs one at a time. The batter will be
creaming method.

37. 3. The Blended Way
-Blending ingredients is the primary way to
out of a box or for a cake batter that has
than other types.
-All ingredients are added to the mixer bowl,
liquids are added one at a time. This is a
used in commercial kitchens because it’s
manage.

38. 4. Creating Light, Airy Foam
A foam cake, such as angel food cake, is
special mixing technique. Whip egg whites
as much air as possible, adding cream of
needed to give the mix stability. Next,
continue to lightly whisk to give the batter

39. Types of Icings
1. Butter Cream
-made by creaming together sugar and butter or other fats
like lard or margarine.
-The quality of the fat used will affect the taste, consistency
and appearance of the cream frosting, as also the
temperature at which the butter is whipped.
-Add a burst of flavour with vanilla extract. The cream melts
easily in hot weather and so must be kept chilled to keep its
form.

41. 2. Whipped Cream
- Often called Chantilly cream or crème
Chantilly, it is made by cold-whipping together
heavy cream and sugar till light and fluffy.
-You could also add or use meringue powder
for stability. Enhance your cake’s taste by
adding flavours to the cream.

43. 3. Royal Icing
- Royal icing is a pure white and fluid paste
that solidifies into a hard outer shell on
drying. Made by beating together egg
whites, icing sugar, and lime juice, it looks
smooth, hard and matte when dry.

45. 4. Cream Cheese Frosting
- It comes together quickly by creaming
together part buttercream frosting and a
good quality cream cheese.
-A bit heavier than most types of cake
icing, the texture and taste are best when
made with high-fat cream cheese.

47. 5. Meringue
-This very light & frothy icing is made by
beating together egg whites, cold water, and
granulated sugar. The technique of
introducing air to the mixture gives it a foamy
consistency. The added sugar stiffens the
foam

49. 6. Fondant
- is a popular heavy frosting that can be easily
sculpted and is used mainly for celebration
cakes.
-Basic fondant ingredients include water,
gelatine, glycerine, water, sugar (icing or castor
sugar) and shortening. Some use
marshmallows in place of gelatine and
glycerine. The ideal texture is a fondant that
can be stretched without tearing. It can be