Cakes and Frostings Flashcards
(49 cards)
Most cakes are created from 1.___ with high 2.___ and 3.___ contents
- liquid
- fat
- sugar
The results of using different ingredients in the wrong order or proportion…
Can change the entire structure of the cake
Function of Tougheners in cake
- Provides Structure and strength to cake once baked
Function of Moisteners in cake
- Necessary for gluten formation
- Starches gelatinize
- Gives body and structure to cake
Function of Leaveners in cake
- (Steam and air) Provide cake with proper texture and rise
Function of Flavorings in cake
- Provides cake with desired flavors
- Acidic flavoring provides acid necessary to activate baking soda
Two categories of cakes and their mixing methods
Creamed Fat (creaming method)
Whipped egg (Egg-Foam method)
**Difference between a Butter cake and a High-ratio cake
- High-ratio cakes only use shortening while butter cakes can include butter or shortening
- Butter cakes alternate wet and dry ing while high ratio cakes use half wet at first.
**You should cream butter on 1st or 2nd speed when preparing butter cake because…
- Air cells need to be incorporated. Because of the high fat content
- Creaming on high speed would heat up mixture?
Standard mixing procedure for a butter cake
Creaming method
Difference between a sponge cake and a Genoise
- Genoise use whole eggs while sponge only use egg whites
- Genoise don’t chemical leaveners and sponge cakes mostly use air but baking powder can be included
For all whipped egg cakes, what do you need to be careful with?
You need to be carful when taking yolks to the ribbon stage.
- Make sure air is not expelled out of the foam mixture.
- To do this, mixture should meet soft peaks and sugar should be sanded in.
- Egg-foam mixture should be warm contain no fat prior to sanding sugar in.
Angel food cakes and chiffon cakes are similar in appearance and texture, but how do they differ.
- Angel food cakes only use egg whites, no yolks. they also don’t use fat.
- Chiffon cakes use both yolks and oil so they are more rich in moist.
Even though angel food cakes are low in fat, what are they not? How can they be topped?
- Angel food cakes are not low in calories. They contain large amounts of sugar.
- Usually they aren’t frost. They can be topped with a fruit-flavored or chocolate glaze.
What do you notice about pa preparation for butter cakes and eg-foam cakes? What do you think the reasoning for this variance.
Butter cakes and egg-foam cakes use an ungreased tube pan.
- This may be done to make sure the middle of the cake bakes with the outer-area
What do prep pans for cake batter do?
Prevents cakes from sticking
What may happen if you wait to prep pans
Air cells in batter may deflate and volume may be lost.
In what ways can pans be prepped?
- Ungreased: Angel food and Chiffon
- Ungreased; Paper on the bottom: Genoise layers
- Greased and papered: High fat, chocolate and bundt cakes
- Greased, floured, lined with paper: cakes with melted chocolate, fruit chunks or purée
Why should you use shortening instead of butter when preparing pans for cake batter?
- It doesn’t contain any water; water may cause the cake to stick in places.
-Shortening in inexpensive, tasteless and odorless - Shortening does not burn as easily as butter
Formula for pan coating
Equal parts oil, shortening, and flour
Why do you use pan coating instead on conventional methods?
- Used when pan needs to be greased of floured
- Will not leave white residue on cake crust
Why are angel food and chiffon cakes panned with ungreased, unlined pans
They are fragile and need to cling to the sides of the pan as they rise
The differences between panning high fat and egg-foam batters as opposed to high ratio batters
High fat/egg foam should be panned according to weight with a laddle
High ratio are filled by volume an poured into each pan
How much are cake pans filled? Why?
Cake pans are filled 1/2-2/3 way full
This is done to make sure batter rises without spilling over edges
