This chapter discusses cakes and frostings. It covers ingredients for cakes including tougheners, tenderizers, moisteners, driers, and leaveners. Two common mixing methods are described - the creamed fat method which incorporates air into butter or shortening and the whipped egg method which incorporates air into eggs. Types of cakes made with each method are outlined as well as techniques like proper creaming and whipping. The chapter also covers baking, frosting types, assembling layers, decorating, and storing cakes.

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 34
Cakes and Frostings
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

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Learning Objectives
After studying this chapter, you will be able to:
34.1 Describe the function of ingredients used to make
cakes
34.2 Prepare a variety of cakes using the creamed fat and
whipped-egg mixing methods
34.3 Prepare a variety of frostings
34.5 Explain basic cake finishing techniques
34.6 Assemble a variety of cakes

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Cake Ingredients
• 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

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Mixing Methods: Creamed Fat
• Cakes are mixed using several methods
• Creamed fat method
– Butter cakes: High-fat formula; chemical leavener
used
– High ratio: Emulsified shortening; two-part mixing
method
• These cakes have a fine grain; air cells uniform size;
moist crumb; thin & tender crust

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Mixing Methods: Whipped Eggs
• Whipped-egg method
– Genoise: Whole eggs whipped with sugar; no chemical leaveners
▪ Dry and spongy
– Spongecakes: Egg yolks mixed with other ingredients, then whipped
egg whites folded in
▪ Moister and more tender than genoise
– Angel food: No fat; large quantity of whipped egg whites; high % sugar
▪ Tall, light and spongy
– Chiffon: Vegetable oil used; egg yolks mixed with other ingredients,
then whipped egg whites folded in; baking powder may be added
▪ Tall, light and fluffy; moister and richer than angel food

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Creaming Method
• 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

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Properly Creamed Fat
Equal weights of butter increase in volume when creamed
thoroughly (right) and expand very little in volume when
creamed insufficiently (left).

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Whipped Egg
• 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

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Altitude Adjustments
• 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 25°Fahrenheitat altitudes over
3500 feet
– Sugar may also need to be reduced

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Pan Preparations
Pan Preparation Used For
Ungreased Angel food and chiffon cakes
Ungreased sides; paper on
bottom
Genoise layers
Greased High-fat cakes, poundcakes
Greased and papered High-fat cakes, egg foam sheet
cakes, dark chocolate cakes
Greased and coated with flour High-fat cakes, anything in a
Bundt or shaped pan
Greased, floured and lined with
paper
Cakes containing chunks of
chocolate or fruit or fruit and
vegetable purees

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Baking
• Always preheat the oven
• Temperatures when baking cakes
– Most cakes are baked at between 325°Fahrenheit and 375°Fahrenheit
• 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

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Frostings
Frosting Preparation Texture/Flavor
Simple
buttercream
Mixture of sugar and fat (usually
butter); can contain egg yolks or egg
whites
Rich but light; smooth; fluffy
Foam Meringue made with hot sugar syrup Light, fluffy; very sweet
Fudge Cooked mixture of sugar, butter and
water or milk; applied warm
Heavy; rich and candylike
Fondant Cooked mixture of sugar and water;
applied warm
Thick, opaque; sweet
Glaze Powdered sugar with liquid Thin; sweet
Royal Icing Uncooked mixture of powdered sugar
and egg whites
Hard and brittle when dry;
chalky
Ganache Blend of melted chocolate and cream;
may be poured or whipped
Rich, smooth; intense
chocolate flavor

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Assembling Cakes (1 of 2)
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.

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Assembling Cakes (2 of 2)
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.

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Piping Techniques
Assorted piping tips
and patterns
Applying a bead border
onto a celebration cake

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Storing Cakes
• 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

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