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6.01 Prepare cake, frosting and fillings

6.01 Prepare cake, frosting and fillings . Angel food cake and sponge. Contain no fat. Unshortened cake. Lowest calories. Foam cakes. Leavened by air, which is beaten into eggs and by steam which forms during baking. Pans are not greased. Foam cakes. Cling to the sides of pan.

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6.01 Prepare cake, frosting and fillings

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  1. 6.01 Prepare cake, frosting and fillings

  2. Angel food cake and sponge Contain no fat Unshortened cake Lowest calories Foam cakes Leavened by air, which is beaten into eggs and by steam which forms during baking

  3. Pans are not greased Foam cakes Cling to the sides of pan Contain no fat

  4. Cool upside down in the pan on the neck of the bottle ( without fat) Angel Food Cake Beaten egg whites makes rise Large volume with tender moist interior

  5. Pound cakes Shortened Pound of butter, flour, eggs, sugar No chemical leavener, Leavened by air and steam

  6. Dip knife into water between each slice to prevent frosting from sticking to the knife Shortened cake Cooled in the pan for 10 minutes then remove & placed on a wire rack Cut with thin sharp knife, applying gentle pressure

  7. chiffon cake Characteristics of shortened and unshortened

  8. Cross between shortened and unshortened cakes Lowest saturated fat Chiffon Cakes Lowest fat content Contain fat like shortened and beaten egg whites

  9. Standard Mixing method Ingredients – room temperature Cream the sugar and fat

  10. Well made shortened cake has rounded top, smooth crust • High quality shortened cake has rounded top, thin evenly brown crust

  11. Box mix Canned filling Timesaving techniques Purchase ready-made cake - prepare homemade frosting Canned frosting

  12. Spread batter evenly Filling pan – Unshortened cake Fill pan 2/3 full Run spatula through the pan to remove air pockets

  13. Grease and flour Prepare pans for shortened cakes Grease and line with wax paper Grease and line with parchment paper

  14. Cake with a hump Lower oven temperature by 25 degrees Remove hump from both layer with bread knife

  15. Sides pull away from pan Check for doneness Toothpick or tester Middle springs back when pushed with finger

  16. Cut unshortened cake Bread knife using a sawing action

  17. Frost top of first layer Stack Frost sides Frost top Frosting 2 layer cake Spread frosting from center outwards Remove hump with a bread knife Keep frosting covered in a bowl

  18. Microwave Doesn’t bake well Cook in round pan

  19. Dip spatula in warm water for smooth finish Apply thin layer of frosting before decorating to secure loose crumbs Frosting cakes Apply even pressure for linear effect Use hand to steady bag Fill pastry bag no more than ½ full

  20. Refrigerate frostings Meringue Cream cheese Custard

  21. Cost *Cost divided by servings = unit cost Ex. $8.00 divided by 16 = 50 cents Markup Unit cost x % markup = Unit cost + markup amount = cost per unit Ex. 40 cents x .50 = 20 cents 40 cents + 20 cents = 60 cents

  22. *Servings per cake Width x length divided by the cake size Ex. 18” x 26” cake and 2” X 2” slices are needed 468 divided by 4 = 117 slices Use a Round 8” cake pan for 14 to 18 ounces of high fat cake batter

  23. *Storage Freezer storage – wrap the cake with plastic Single serving cake – packaged for sale – Place in air tight container

  24. 6.02Adapt cake, filling and frostings

  25. *fruit puree Adds the fewest calories and fat grams Carbohydrates – nutritional value can increase if substituted for the recipe

  26. *Lower fat Margarine – fat substitute that keeps the fat content the same When lowering the fat content of a cake it will be less tender

  27. *Sugar substitute Aspartame Does not brown well

  28. *Chiffon Lowest saturated fat

  29. *Unshortened Lowest calories

  30. *Low fat Fruit sauce

  31. *Whipped cream High fat alternative to frosting

  32. 6.03 Examine Marketing issues

  33. Decorating cakes Attend workshops Subscribe to Wilton cake decorating Visit local bakeries

  34. Swiss buttercream Swiss meringue + butter

  35. Simple butter cream Butter, solid shortening, powdered sugar, egg whites and flavoring

  36. French Butter cream Beaten egg yolks

  37. German buttercream Butter, emulsified shortening, fondant

  38. Fudgey type icing Dense cakes

  39. Cake decorating Decorative trends typically involve changes in color and style Decorating techniques learned today will apply to changing trends Master basic skills enables a decorator to adapt to changes in design trend

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