Chapter 6 Nutrition

1
Cakes and Icings
2
Chapter Objectives

• 1. Demonstrate the five basic cake mixing
  methods.
• 2. Describe the characteristics of high-fat cakes
  and low-fat cakes.
• 3. Prepare high-fat, or shortened, cakes and
  low-fat, or foam-type, cakes.
• 4. Prepare the six basic types of icings.
• 5. Assemble and ice layer cakes, small cakes, and
  sheet cakes.

3

• Cakes are the richest and sweetest of all baked
  products studied so far.

4
Understanding Cake-Making

• Basic Mixing Methods
• High-fat or shortened cakes
• Creaming method
• Two-stage or blending method
• Low-fat or foam-type cakes
• Foaming or sponge method
• Angel food method
• Chiffon method

5
Creaming Method

• Creaming or conventional method
• A long time standard for all butter cakes
• Still used for many butter cakes

6
Two-Stage Method

• Two-stage or blending method
• Called two-stage method because liquids are added
  in two stages
• Developed for use with modern high-ratio
  shortenings

7
Foaming or Sponge Method

• All egg-foam cakes are similar in that they
  contain little or no shortening and depend on the
  air trapped in the beaten eggs for most of
  leavening.
• Includes whole egg

8
Angel Food Method

• Similar to sponge method
• Based on egg white foam and contain no fats

9
Chiffon Method

• Chiffon and angel food cakes are based on egg
  white foams.
• In angel food cakes a dry flour-sugar mixture is
  folded into the egg whites. In chiffon cakes, a
  batter containing flour, egg yolks, vegetable
  oil, and water is folded into the whites.

10
Prepared Mixes

• Many contain all the ingredients except water
  and, sometimes, egg
• Also contain emulsifiers to ensure even blending
• Most mixes produce excellent volume, textures,
  and tenderness

11
Cake Formula Types

• High-fat cakes
• The creaming method
• The major disadvantage is its labor
  intensification
• The two-stage method
• Because flour is mixed for long time, do the
  following to prevent gluten from toughening
• Increase percentage of sugar
• Emulsified shortening, which blends through to
  prevent toughness

12
Cake Formula Types (contd)

• Low-fat cakes
• Low-fat cakes depend on the foaming action of
  eggs for leavening
• Sponge cakes have a springy texture and are
  tougher
• Flour for sponge cakes must be weak to avoid
  making the cake tough

13
Baking

• Cake structure is fragile so proper baking
  conditions are essential
• Preheat ovens
• Make sure shelves are level
• Do not let pans touch each other
• Bake at correct temperatures
• Do not disturb cakes until they are finished
  rising and partially browned
• Try to use steam for creamed and two-stage
  batters
• Tests for doneness
• Shortened cakes shrink away from a bit
• Cake is springy
• Inserted tester comes out clean

14
Cooling and Removing from Pans

• Cool layer cakes and sheet cakes 15 minutes in
  pans turn out while slightly warm
• Turn out layer cakes onto racks
• To turn out sheet cakes
• Sprinkle top with sugar
• Set empty sheet pans on top, bottom down
• Invert both pans
• Remove top pan
• Peel off parchment paper
• Cool angel food cakes upside down in pans.

15
Altitude Adjustments

• An important factor for cake baking
• Temperatures must be adjusted if over 2000-3000
  feet above sea level
• Many flour and shortening manufacturers supply
  high altitude information

16
Altitude Adjustment (contd)

• Leavening gasses expand more when air pressure is
  lower
• so baking soda and powder must be decreased
• Tougheners flour and eggs
• Both eggs and flour have to be increased to
  supply proteins for structure
• Tenderizers shortening and sugar
• Shortening and sugar must be decreased
• Liquids
• At high altitudes water boils at lower
  temperatures and evaporates more easily.
• Liquids must be increased

17
Altitude Adjustment (contd)

• Baking temperatures
• Increase baking temperatures by 25 F above 3500
  feet
• Pan greasing
• Grease pan more heavily
• Storing
• Wrap or ice cake as soon as cool to prevent drying

18
Icing - Production and Application

• Icing and frosting mean the same thing - sweet
  coatings for cakes and other baked products
• Icings have 3 main functions
• Improve keeping quality of cakes
• Contribute flavor and richness
• Improve appearance

19
Six Types of Icing

• Fondant
• Fudge-type icing
• Buttercream
• Flat-type icing
• Foam-type icing
• Royal and decorators icing
• There are two other preparations for cakes
• Glazes
• Fillings

20
Fondant

• Fondant is a sugar syrup that has crystallized
  into a smooth, creamy white mass
• Almost always purchased in ready-to-use form

21
Buttercream

• Icings are light, smooth mixtures of fat and
  confectioners sugar. They may contain eggs.
• Three types
• Simple buttercream
• Meringue-type buttercream
• French buttercream
• The preferred fat for buttercream is butter,
  especially sweet, unsalted butter, because of its
  flavor and melt-in-your mouth feel

22
Foam-Type Icing

• Foam-type, called boiled icings, are simply
  meringues made with a boiling syrup

23
Flat Icing

• Also called water icing
• Made of 10x sugar, and sometimes, corn syrup, and
  flavorings
• Used mostly for coffee cakes, Danish pastry, and
  sweet rolls

24
Fudge-Type Icing

• Rich cooked icings
• Made like candy
• Are heavy and thick
• Used on cupcakes, layer cakes, loaf cakes, and
  sheet cakes

25
Royal Icings

• Called decorators or decorating icing
• Similar to flat icing but is thicker and made
  with egg whites
• Used almost exclusively for decorative work

26
Glazes

• Thin, glossy, transparent coatings that give
  shine to baked products and help prevent drying.
• Types
• Sugar syrup
• Fruit glazes

27
Fillings

• Used between layers of cake
• Used on jelly rolls, Danishes, pastries
• Types
• Fruit filling
• Cream filling
• Whipped cream

28
Selection of Icing

• Use heavy frostings with heavy cakes and light
  frostings with light cakes
• Use the best-quality flavorings, and use
  sparingly. Dont overpower the cake.
• Use color sparingly

29
Small Cakes

1. Cupcakes are dipped in icing
2. Petit four are tiny cakes iced by pouring fondant
   or flat icing over them to cover completely