Name: _________________________

Cakes and Frostings Guided Notes

Components of cakes:

1. ________ - gives structure

a. All-purpose flour and cake flour
2. ________ - gives sweetness
a. White or brown sugar can be used
3. ________- improves flavor and color
a. Coagulated proteins add structure
4. ________- provides moisture and helps bind ingredients
a. Examples- _________________________________________
__________________________________________________
5. ________- provides flavoring
6. ________- tenderizes gluten
a. Examples- butter, margarine, hydrogenated vegetable shortening
7. ________________- (most shortened cakes) Makes cakes rise
a. Baking powered, baking soda, and sour milk
8. _________________- (Angel and Sponge Cakes) An acid that makes egg
whites whiter and cake grain finer, stabilizes the egg white proteins, and
increases the volume of the cake
9. _________________- not essential
a. Examples- spices, extracts, fruits, nuts, poppy seeds, coconut

Shortened Cakes

1. Shortened cakes- contain _______ such as butter, margarine, or shortening.

2. __________ ____________ are a type of shortened cake that do not
contain a chemical leavening agent.
3. Most are leavened with _________ _________ or baking soda.
4. Preparing shortened cakes
a. There are two methods used to prepare shortened cakes.
i. Conventional or Standard Method
ii. One-bowl Method

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_____________________ Method

1. Cream the _______ and sugar until light and ___________.

2. Add the eggs ________ at a time, beating well after each addition.
3. _______________ add the flour mixture and the liquid.

____________________ Method

1. Measure the _________ ingredients into the mixing bowl.

2. Beat the fat and part of the _____________ with the dry ingredients.
3. Add the remaining liquid and the ________________ eggs.

Pan Preparation

1. Baking pans are usually coated with _________ and ________ or lined with
________________ ________________.
2. Commercial pan preparations are also available.
3. Pans should be filled ___________ to ____________ full.
4. Spread the batter evenly with an ____________ spatula.

___________ Cake Batter

1. When making multiple cakes or multi-layer cakes, fill the pans to the same
level.
2. Have the pans prepared _______ mixing the batter.
3. Place pans in the oven so the heat circulates freely around the cake.
4. The pans should not _______ each other or any part of the oven—this
creates hot spots and the cake will bake ______________.

Checking for Doneness

1. A pick or ________ ________ comes out clean

2. Top of cake springs back when lightly ______________
3. Cake ____________ slightly away from the sides of the pan

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Cooling Shortened Cakes

1. Allow the cakes to cool in the pan for about _______ minutes.
2. Remove and place on _______________ until completely cooled.

Unshortened Cakes

1. Unshortened Cakes-sometimes called ___________ cakes, contain no fat.

2. Leavened by ________, which is beaten into eggs, and by steam, which
forms during baking.

Angel Food Cake

1. Beat the egg ____________ with some of the sugar.

2. ___________________ add the sugar as you whip the egg whites to create
a high volume foam.
3. Carefully __________ the flour and remaining sugar into the beaten egg
whites.
4. Usually baked in an ______________ tube pan.
5. After removing an angel food cake from the oven, immediately suspend the
pan _____________ ______________ over the neck of a bottle. This
prevents the ________ of volume during cooling. Cool ______________
before removing from pan.
6. A high quality unshortened cake has a __________ volume, ___________
interior. It is tender and moist but not gummy.

Sponge Cake

1. Beat the egg ____________ until thick and ___________colored.

2. Add the ____________, sugar and salt to the __________. Continue
beating until thickened.
3. Gently fold the ___________ into the yolk mixture.
4. Fold the beaten egg __________ into the egg _________ mixture.

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Chiffon

1. Chiffon Cakes-are a cross between _______________ and ______________

cakes. They contain a _______ like shortened cakes and beaten egg
_________like unshortened cakes.
2. Combine the egg _________, oil, liquid and flavoring with the dry
ingredients.
3. Beat the mixture until smooth.
4. Beat the egg ___________ with the sugar and cream of ____________.
5. Fold the egg white mixture into the other mixture.

Frosting

1. _____________________ - use the principles of candy making. They

include ingredients that interfere with the formation of crystals in a heated
sugar syrup. Then beat until fluffy.
2. _____________________ - are made by beating the ingredients together
until they reach a smooth, spreadable consistency.
3. _____________________ icings hold up well on cakes and last longer in
storage.
4. Buttercreams:
a. ________________
i. French buttercream-made with beaten egg yolks and butter.
ii. Beat a boiling syrup into beaten egg yolks and whipping to a
light foam.
iii. Softened butter is then whipped in.
iv. This is a very rich, light icing.
b. ________________
i. Italian buttercream-made with Italian meringue and butter.
ii. ___________________ is made by beating a hot sugar syrup
into the egg whites.

c. __________________

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i. German buttercream-made with butter, emulsified shortening

and fondant-a sugar syrup.
ii. Simply cream together equal parts fondant and butter.
iii. __________________ is a cooked mixture of sugar, water and
glucose or corn syrup added to encourage sugar crystallization.
d. __________________
i. Swiss Buttercream-made with Swiss meringue and butter.
ii. _____________________ is made from egg whites and sugar
that are warmed over a hot water bath while they are beaten.
This warming gives the meringue better volume and stability
e. Icing
i. Be sure that the icing is not too heavy for the cake.
ii. Dense cakes pair well with ______________ icings and simple
or German Buttercreams.
iii. Lighter buttercreams, such as Swiss and Italian go well with
_________________cakes.

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