BPP

• Cake


  One of the most commonly baked products, sweet, made from a combination of liquid batters, and with high fat and sugar contents
• Torte


  A type of cake that use higher quality ingredients, which generally makes them more expensive, derived from the German word "torte" meaning cake
• Definition of Terms

  • Angel food cake
  • Boiled icing
  • Butter cream icing
  • Cake flour
  • Chiffon cake
  • Commis
  • Fondant
  • Frost
  • Ganache
  • Garnishing
  • Gateau
  • Gateau, torte
  • Genoise
  • Glaze
  • Petit four
  • Sponge cake
  • Tortes
  • Turntable
• Baking Temperature and Time

  • Cupcake: 350-375F, 15-25 mins
  • Layer Cake: 350-375F, 20-35 mins
  • Loaf Cake: 350F, 45-60 mins
  • Angel Food & Sponge: 350F, 50-60 mins
• It is important to preheat your oven before baking. Baked items depend on the correct oven temperature to help them rise properly. All baked recipes are tested in preheated ovens.
• Classification of Cakes


  • High-Fat or Shortened Cake
  • Low Fat-Unshortened Cake
• High-Fat or Shortened Cake


  • Contains fats or shortening, uses chemical leavening agents, texture is tender, moist and velvety, examples: red velvet, pound cake, german chocolate
• Low Fat-Unshortened Cake


  • Also called "foam cakes", contain no fat, leavened by steam and air from beaten egg whites, interior is very spongy, texture is light and fluffy, example: angel food cake
• Methods of Mixing Dough


  • Creaming Method
  • One-Stage (Liquid Shortening) Method
  • Two-Stage Method
  • Angel Food Method
  • Chiffon Method
• Basic Steps in Baking


  1. Preheat oven

  2. Prepare pan

  3. Measure and weigh ingredients

  4. Mix batter or dough

  5. Bake in preheated oven

  6. Test for doneness

  7. Cool the baked products
• Types of Filling


  • Custard filling
  • Fruit
  • Frosting
  • Jelly
  • Whipped Cream
  • Glazes and Syrups
• Icing


  A sweet coating made of sugar, butter, water, and egg whites or milk, often flavored and cooked, used to cover or decorate baked goods
• Different Types of Icing


  • Butter Cream
  • Whipped Cream
  • Royal Icing
  • Cream Cheese Frosting
  • Meringue
  • Fondant
  • Chocolate Ganache
• Steps and Procedure in Icing a Cake

  1. Use cake cardboard

  2. Use turntable

  3. Use cake decorating knife or icing spatula
• Tips on Presenting and Plating Cakes

  • Be creative with color
  • Combine textures
  • Compose your plate
  • Consider the vessel
  • Contrast temperatures
  • Let it be dramatic
  • Don't make it too tall or wobbly
  • Garnish with care
  • Be consistent
• Factors Affecting Appearance of Decorated Cake


  • Sunlight and florescent lighting
  • Humidity
  • Heat
• Cake Storage


  • Plain Butter Cakes, Single or Multiple Layered Cakes, Cake from a Mix
  • Angel Food Cake
  • Chiffon Cake
  • Pound Cake
  • Sponge Cake
• Cake Storage


  • Chiffon Cake
  • Pound Cake
  • Sponge Cake
• Chiffon Cake Storage

  Room Temperature, Store at room temperature for approximately 5 days. Freeze for longer storage, up to 2 months.
• Pound Cake Storage

  Room Temperature, Store at room temperature for approximately 5 days. Freeze for longer storage, up to 3 months.
• Sponge Cake Storage

  Store at a Room Temperature for approximately 5 days. Freeze for longer storage, up to 2 months.
• When adding frosting or a filling, the cake may require refrigeration if they contain perishable ingredients, such as fresh fruit, whipped cream, meringue type topping, eggs, or custard.
• Frosting / Topping Storage


  • Boiled Icing
  • Cream Cheese Frosting
  • Buttercream Frosting
  • Dusting
  • Fondant
  • Fresh Fruit Topping
  • Ganache
  • Glaze and Syrup
  • Meringue-Style Frostings
  • Royal Icing
• Boiled Icing Storage


  Room Temperature, Be sure to cover tightly but do not refrigerate. If it is not stored airtight, it will begin to set. Once a cake has been frosted with boiled icing it can be stored at room temperature. Freezing is not recommended.
• Cream Cheese Frosting Storage


  Refrigerated, Cream cheese frosting can be stored in the refrigerator for up to 2 weeks before using. Cakes frosted with cream cheese frosting must be stored in the refrigerator. The frosting will firm up when chilled but will soften quickly when it sits at room temperature. Cream cheese frosting can be frozen.
• Buttercream Frosting Storage


  Room Temperature, Buttercream can be stored, refrigerated, in an airtight container for up to 2 weeks before using. Remove it from the refrigerator at least an hour before using, so it will warm to room temperature. It can also be frozen for extended storage. A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days. If you want to refrigerate a decorated cake, place it in the refrigerator unwrapped until the frosting hardens slightly. It can then be loosely covered with plastic. Buttercream frosting can be frozen.
• Dusting Storage


  Room Temperature, Many dusting ingredients are shelf stable items that should be stored accordingly. When applied to the cake, storage time should be followed as to what is appropriate for the type of cake. When using powdered sugar for dusting, it is a good idea to wait to dust the cake just before serving because the cake can absorb the sugar, especially if it is a moist cake.
• Fondant Storage


  Room Temperature, Unused fondant can be stored in an airtight container for up to 2 months at room temperature in a cool, dry area. Do not refrigerate or freeze. Store cakes decorated with fondant for up to 3 days at room temperature.
• Fresh Fruit Topping Storage


  Refrigerated, A cake with fresh fruit topping should only be assembled within a few hours of eating it. The fruit continues to ripen even when refrigerated and its juices will begin to soak into the cake. If the cake has a cooked fruit topping that does not contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage. If the cake is going to be frozen, it is best to wait until the cake is thawed and then add the fresh fruit topping just before it is going to be served.
• Ganache Storage


  Room Temperature, Ganache can be stored at room temperature for up to 2 days before using. If storing, be sure to cover the entire surface of the ganache. Cover with plastic wrap. Press it down so that it is covering the entire surface completely. The ganache will need to be warmed again before using. A cake covered with ganache should be stored at room temperature. If it is exposed to warm temperatures, it will begin to soften. A cake topped with ganache can be frozen but it may lose some of its sheen when thawed.
• Glaze and Syrup Storage


  Room Temperature, If a glaze will set at room temperature for a while before being used, it should be kept loosely covered and if it begins to thicken set it in a pan of warm water to help loosen. A glaze can be frozen but its sheen will not be the same and it will need to be reheated. A cake with a glaze or syrup coating should not have to be refrigerated unless the cake has a filling that requires refrigeration. Allow the glaze to cool and harden completely before covering the cake for storing.
• Meringue-Style Frostings Storage


  Refrigerated, It does not store well as it deflates easily. It is recommended to prepare close to when it is to be used. If storing, it needs to be refrigerated.
• Royal Icing Storage


  Room Temperature, It can be stored up to 3 days at room temperature. Be sure to cover the bowl with a damp cloth and then plastic to prevent it from drying out. The royal icing on a cake does not require refrigeration. If the cake needs to be covered, the royal icing will be hard so you do not have to worry about disrupting the decorations.
• Custard Filling Storage


  Refrigerated, The custard filling can be stored in the refrigerator for up to 3 days but is best when used the day it is made. A custard type filling should not be frozen.
• Fresh Fruit Filling Storage


  Refrigerated, The fruit continues to ripen even when refrigerated and its juices will begin to soak into the cake. If the cake has a cooked fruit filling that does not contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage. It is recommended to not freeze a cake with a fresh fruit filling because the fruit may become watering when thawed.
• Jelly Fillings Storage


  Room Temperature, Cakes with this type of filling can be stored at room temperature for up to 4 days as long as the frosting can be stored at room temperature; after 4 days the jelly will have a tendency to start to mold. The filling can be refrigerated if the frosting on the cake calls for it.
• Whipped Cream Storage


  Refrigerated, A cake with whipped cream filling should be refrigerated and served the same day that it is made.
• Glazes and Syrups Storage


  Refrigerated, The cake can be stored at room temperature when the filling is a glaze or syrup unless the cake or frosting requires refrigeration.
• Cake with frosting fillings should be stored according to the type of frosting being used.
• Cake


  One of the most commonly baked products, sweet, made from a combination of liquid batters, and with high fat and sugar contents