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• Cake


  The English word 'cake' is traced back to the 13th century, derived from the old Norse word 'kaka'
• The precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid 17th century
• Cake as we know it today arrived on the scene in the middle of the 19th century
• Butter-cream frosting began replacing traditional boiled icing in the first few decades of the 20th century
• Cakein French


  Gateaux
• Cakein German


  Torte
• High fat cakes


  Cakes that contain a high percentage of fat or shortening, also called conventional or creamed cakes
• Shortened Cakes


  • Use solid type of shortening
• Types of shortened cakes


  • Pound cake
  • Red Velvet cake
  • Cheese Cake
  • Devil's Food Cake
  • Banana Cake
• Pound cake


  Originally made with a pound of each main ingredient, leavened by air incorporated during creaming of butter and sugar, has the richest flavor and is denser compared to butter cake
• Butter cake


  Leavened by carbon dioxide from baking powder and baking soda, known as a shortened or creamed cake, has a richer taste and lighter volume than other cakes, allows for limitless flavor combinations
• Characteristics of shortened cakes


  • They contain leavening agents
  • Slightly compact but light, tender and velvety in texture
  • They are richer than unshortened cakes
• Unshortened cakes (foam or sponge cake)


  Made without the addition of fats or shortening, leavened by air and steam, spongy and light
• Types of unshortened cakes


  • Sponge or Jelly Roll
  • Sponge Round Cake
  • Angel food cake
• Characteristics of unshortened cakes


  • They contain no fat
  • They are leavened by air and steam
  • They are spongy and light
• Sponge or chiffon cakes


  Combination of shortened and foam type cake, use liquid shortening like hydrogenated vegetable oil and separated egg whites
• Examples of sponge or chiffon cakes


  • Orange Chiffon cake
  • Vanilla Chiffon cake
  • Orange Jelly Roll
• Characteristics of sponge or chiffon cakes

  • They contain fat
  • They are light and spongy
  • They are a cross between shortened and unshortened cakes
• Yellow sponge cake


  Made with whole egg (egg whites separated from egg yolks)
• White sponge cake


  Made with egg whites only
• Modified sponge cake or chiffon type


  Combination of shortened and foam type cake
• Creaming method


  Fat is creamed and sugar is added gradually until light and fluffy
• Creaming method

  • Chocolate Pound Cake
• Two-staged method

  Blend the flour and other dry ingredients first, then add the liquid ingredients including the eggs in intervals into the flour mixture until the batter mixture is light
• Two-staged method


  • Vanilla Butter Cake
• One-stage method


  Liquid ingredients are added first before adding the dry ingredients. Mix well at low speed until the dry ingredients are moistened, then at high speed and followed by a period at medium speed, to properly develop air dels and create a fine, smooth textured batter
• Flour-batter mixture


  Fat is mixed on the flour until it is fully creamed. Each ingredient must be added fully and must be in sequence to avoid any lumps
• Sponge method


  Eggs and sugar are whipped to a thick foam, and sifted flour is folded in. Equipment or tools used must be grease free
• Angel food method


  Egg whites should be whipped until they form soft, not stiff, peaks. Then dry flour mixture is folded in into egg white mixture
• Chiffon method


  A batter mixture (containing flour, egg yolks, vegetable oil and water) is folded into the egg-whites mixture. Chiffon cakes contain baking powder
• Oven setting for cakes


  1. Oven should be in solid heat

  2. Oven should have stabilized within 150 - 180 degrees Celsius for 15-20 minutes before placing the cake

  3. Use an oven thermometer to test the internal temperature

  4. Cake is baked when the center reaches gelatinization

  5. Insert a skewer or toothpick into the cake, it should come out clean
• Oven setting for sponges

  1. Sponge cake will cook quicker in an oven at 180-200 degrees Celsius

  2. Gelatinization and coagulation happen quickly, having less drying out of product
• Tips in using the oven


  • Preheat the oven at the required temperature for at least 10-15 minutes before baking
  • Use an oven thermometer to ensure the oven is calibrated properly
  • Position the baking pan at the center of the oven
  • Bake with both top and bottom heat
  • Rotate the pans during baking until two-thirds of the way through baking time
  • Darker pans transmit heat more quickly, lower the temperature by 5-10°C
• Frosting


  A thick, fluffy, pipeable and flavorful substance usually used to coat the outside part of the cake
• Main functions of frosting


  • Contributes flavor and richness to the cake
  • Adds intrigue and gives a smooth surface to designing on
  • Improves the cake's appearance
  • Improves the keeping the characteristics of the cake by framing a defensive covering around it, fixing in dampness and flavor and permitting it to be eaten over a few days
• 1.BUTTER CREAM FROSTINGS Buttercream is the most widely recognized kind of frosting and it's made by joining a sort of fat-generally, however not generally spread —with sugar. Buttercream some of the time utilizes eggs to give a smooth and breezy consistency and the opportunities for including flavor and shading are almost interminable.
• Types of Buttercream Frosting


  • Simple Buttercream
  • Decorator Buttercream
  • Meringue Buttercream
  • French Buttercream
  • Pastry-cream Buttercream
• Simple Buttercream


  A blend of fat (e.g. margarine) and confectioners sugar (powdered sugar), with optional additions like eggs, milk, creamer or nonfat milk solids. Cream cheese frosting is a type of simple buttercream that uses cream cheese instead of butter.
• Decorator Buttercream


  • Butter tends to dissolve at room temperature, so this buttercream is more stable and suitable for decorative elements like flowers and curlicues on cakes. However, it lacks flavor so a small amount of butter is often added.
• Meringue Buttercream


  Also called Swiss or Italian meringue buttercream, this is made by beating a hot sugar syrup into egg whites to form a meringue, then whipping softened butter into the meringue. The heating gives it extra stability, resulting in a light and airy texture.