Shortened Cakes also know as butter, conventional or creamed cakes

1. Shortened Cakesalso know as butter, conventional or creamed cakes

2. Differences from Foam Cakes • Finer texture • More tender crumb • Richer flavor • Higher fat content – “shortened” • More sugar

3. Basic Ingredients egg fat sugar flour liquid baking powder flavoring

4. Types of Shortened Cakes American Butter Cake • “Plain Cake” • White Cake • Chocolate or Devil’s Food - Color change with pH Pound Cake – no leavening • Bundt Cake • Coffee Cake

5. Preparation Methods Conventional Method • Cream fat and sugar • Blend eggs (emulsion) • Add ⅓ dry ingredients (pre-sifted together) • Add second ⅓ dry ingredients • Add rest of liquid ingredients • Add last ⅓ of dry ingredients

6. Preparation Methods, con’t Conventional Method Advantages: tender crumb, fine texture, excellent keeping qualities Disadvantages: long mixing time, energy demands deter some people

7. Preparation Methods, con’t Modified Conventional Method • Eggs separated • Yolks added to creamed mixture • Whites beaten to soft peaks and folded in at end Advantages: light cake achieved by additional air in egg white foam

8. Preparation Methods, con’t Conventional Sponge Method • Eggs separated • Some sugar (2T per egg white) is reserved • Yolks added to creamed mixture • Egg whites and reserved sugar beaten into a meringue and added at end Advantages: good for cakes low in fat, yields light cake, good volume, fine texture

9. Preparation Method, con’t Muffin Method • Fat is melted or oil is used • Fat blended with liquid ingredients and eggs • Dry ingredients sifted together • Liquid ingredients added to dry ingredients all at once Advantages: faster Disadvantages: coarse texture, stales rapidly

10. Preparation Methods, con’t Single-Stage Method • Dry ingredients added at at once to softened fat and milk • Egg and any remaining liquid added Advantages: very fast Disadvantages: coarse texture, stales rapidly

11. Preparation Methods, con’t High Ratio Mixing Method (weight of sugar ≥ weight flour) • Dry ingredients sifted together • Cold but softened butter beat in • Liquid ingredients added slowly Advantages: high ratio cake can have smooth batter, light delicate cake

12. Baking of Shortened Cakes • Wax paper or greased pan bottom • Preheat 365°F (400°F) • Baked until toothpick clean • Cooled until pan is warm • Not inverted to cool

13. Possible Causes of Loss of Quality

14. Cake Science Cakes grow in volume when baked because . . . Cake flour is better to use than all purpose flour because . . . Cake flour has tender, less abundant gluten Cake will be less tender with all purpose flour • CO2 is generated from baking powder • Gases (air, CO2 and steam from water) expand when heated • Expanding gases push against cell walls • Cell walls able to stretch due to elasticity of gluten

15. High Altitude Baking(over 3000 feet) • Bake at 400°F • Decrease baking powder (⅛ - ¼ tsp) • Decrease sugar (1-3 T per cup) • Increase liquid (1 – 4 T per cup) • Reduce fat (1 – 2 T per cup) • Beat egg whites less (for foams) • Experimentation for different altitudes!

16. Taste Test Can you tell the difference between Box Cake Mix vs Homemade Cake?

17. Decorating Cakes Cake Boss – Easy Bake Oven

18. You can write anything on a cake . . .