icing&frostings, cake types and ingredients

• Cakes


  Batter mixtures containing a leavening agent and usually coated with icings or frostings
• Types of cakes


  • Shortened (batter type cakes)
  • Unshortened (Foam Type or Sponge Type)
  • Hybrid (Chiffon Type)
• Shortened (batter type) cakes


  Contain a solid fat such as butter and margarine, leavened by baking powder or baking soda. Examples: fruit cakes, banana cake, carrot cake, basic chocolate or white cakes
• Pound cake


  The "mother" of all shortened cakes
• Unshortened (Foam Type or Sponge Type) cakes


  Contains no fat, leavened by air beaten into egg whites. Example: Angel Food cake
• Hybrid (Chiffon Type) cakes


  Cross between a shortened and unshortened cake, contains shortening (oil) like a shortened cake and beaten egg whites like the unshortened cake. Example: cake rolls
• Chiffon cake is a combination cake
• Ingredients used in cake-making

  • Sugar
  • Eggs
  • Liquid (water, milk, juice)
  • Salt
  • Fat
  • Leavening agents
  • Flavorings
  • Cream of tartar
• Sugar


  Sweetens and tenderizes the gluten, improves texture
• Eggs


  Improve flavor and color, add nutrients, provide structure and help leaven products
• Liquid


  Moistens and helps blend ingredients
• Salt


  Used to accentuate the flavor of products
• Fat


  Tenderizes the gluten, makes product easier to chew
• Leavening agents


  Make cakes rise and increase in volume
• Cream of tartar


  Used in whipped egg whites to stabilize proteins
• Icings and Frosting


  Sweet coatings on cakes and other baked products
• Icing


  A thin, runny, and glossy substance and tastes more sugary than frosting
• Frosting


  A thick, fluffy, pipeable, and flavorful substance
• Purpose of Icings and Frostings

  • Decoration
  • Enhances beauty & quality
  • Adds flavour
  • Extends cake's shelf life
• Types of Icings/Frosting


  • Cooked
  • Icing/Frosting
  • Uncooked Icing/Frosting
• Specific Types of Frostings

  • Buttercream (mixture of butter and sugar)
  • Boiled Icing (meringue with boiled syrup)
  • Fudge (cooked sugar, butter, cocoa/chocolate, water and/or milk)
  • Fondant (cooked mixture of sugar and water)
  • Flat Icing or Glaze (confectioner's sugar with liquid)
  • Royal Icing (confectioner's sugar and egg white)
  • Ganache (melted chocolate and cream)
• Decorating Tools

  • Turntable
  • Acetate
  • Corrugated Cardboard
  • Spatula
  • Smoothers, Edgers, Cake Combs
  • Cookie cutters & Cookie stamps
• How to Frost a Cake

  1. Trim cake if necessary to make it smooth or symmetrical

  2. Remove all loose crumbs

  3. Place cake on a smooth, flat surface

  4. Frost either top or bottom as desired

  5. Place enough frosting to cover the cake top and spread to the edges with one stroke of a spatula
• Whipping Stages of Eggwhites


  • Large air bubbles of uneven size are apparent (Frothy)
  • Air bubbles are fine and close together, and whole product seems whiter. The whip leaves marks when removed from the whites (Begin to hold shape)
  • Whites will stand in peaks, but are so soft that the tips will bend over (Soft peak)
  • Whites will begin to stand in sharply pointed peaks, but will still be quiet soft (Almost stiff)
  • Whites stand in stiff, sharply pointed peaks, but are still a uniform white color and will glisten (Stiff but not dry)
  • Whites stand in stiff, sharp peaks; product will be speckled with white spots and have a dull, not shiny appearance (Stiff and dry)
• A cake's appearance is the basis for eye appeal
• Assembling and Decorating Cakes

  1. Assembling can be done in a variety of shapes & sizes

  2. The goal of assembly is to fill & stack the cake layers evenly & to apply an even coating that is smooth & free of crumbs