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Decorated cakes

Decorated cakes. Preparing for Section A Summer 2014 . Section A Decorated cakes. You may be required to design two different cakes with annotation, colour, ingredients, technical words etc You may be asked to write a method and/or quality controls for one of the designs.

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Decorated cakes

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  1. Decorated cakes Preparing for Section A Summer 2014

  2. Section A Decorated cakes • You may be required to design two different cakes with annotation, colour, ingredients, technical words etc • You may be asked to write a method and/or quality controls for one of the designs. • You may be asked to design for a specific theme or diet. You will need to add as much detail as possible to demonstrate your knowledge of cakes. The following tasks are design to refresh your knowledge. • Complete exam paper section A for each one to practice your sketching and annotation etc

  3. Creamed & All in one Equal amounts of sugar, flour and fat to eggs. Creaming method: Fat and sugar creamed together until light and fluffy (traps air), eggs are mixed a little at a time, then flour is folded in to retain air. Light fluffy texture All in one method: All ingredients are mixed together until a smooth mix is achieved.

  4. Revision task 1 • Make a batch of 12 fairy cakes using creaming and all in one methods: 120g self raising flour 120g caster sugar 120g butter 2 large eggs • Divide the ingredients halve, make 6 cakes using the creaming method and 6 using the all in one. Decorate the cakes by making glace or butter cream icing.

  5. Answer these questions 1. Was there a difference in the finished results between the two methods? 2. Which cake method rose more? 3. Which had a better texture? 4. Explain the reasons for your answers 5. What difference does using butter make instead of margarine? 6. Although margarine works well in cakes why is it not advisable to use a low fat spread? 7. Explain the sensory differences between butter cream and glace icing.

  6. Whisked sponge (fatless) • Whisked sponge: • Eggs and sugar whisked and then flour, baking powder etc is folded in to retain air. Eggs may be separated and yolks and whites whisked separately. Can be used to make: • Gateau Swiss roll • Fruit flan • Lower in calories • Does not keep (Some gateau’s will contain fat)

  7. Revision task 2 – Make a Swiss roll • Using a whisked sponge method, you can use fresh cream or butter cream to fill the layers. • The sponge can be plain or flavoured/and or coloured. 100g caster sugar 4 eggs 100g plain flour 10g cocoa (optional) 1 dessert spoon of caster sugar Choice of filling

  8. 1. Preheat oven to 220c or Gas mark 7 2. Put the eggs and sugar into the bowl. 4. Using an electric mixer whisk the eggs and sugar until it is thick and glossy. It should leave a trail in the bowl for a few seconds. 5. Use a sieve to add flour then fold in carefully with a metal spoon. 6. Pour into the tin. Bake for 10 minutes until the top springs back when lightly pressed. (N.B You could whisk the egg whites separately and add to the whisked sugar and yolk mix)

  9. Answer these questions 1. What is coagulation? 2. Why is it important that the mixture holds a trail? 3. Why do these whisked sponges have a shorter shelf life? 4. Trimming the edges neatens but aids the rolling process, why is that? 5. Why is it important to roll whilst still fairly warm? 6. If using cream it is important to allow the sponge to cool first. State the two ways in which the sponge could be allowed to cool but could still allow rolling.

  10. Melting method Brownies Gingerbread/Parkin Fat and sugar ingredients are melted in a saucepan: • Texture tends to be much heavier than other cakes and wont rise much • Bicarbonate of soda can be used to create a lighter texture

  11. Revision task 3 - Brownies • Using this recipe as a base make your own Brownies 50g unsalted butter, cubed 100g dark chocolate 2 medium eggs 125g caster sugar 50g plain flour 1/2 tsp baking powder 15g unsweetened cocoa powder 50g dried fruit or chocolate pieces

  12. 1. Preheat your oven to 160°C/gas 4 and line a 20cm (8in) square baking tin with baking parchment. 2.  Melt the butter and chocolate in a heat-proof bowl placed over a pan of simmering water. Stir, then leave to cool slightly. 3. Using an electric hand-held whisk, mix the eggs and sugar together in a large bowl until the mixture is pale and thick enough to hold a trail when the beaters are lifted. 4. Carefully fold the chocolate mixture into the whisked eggs. Sift the flour, baking powder and cocoa powder together over the mixture and gently fold these in too. 5. Finally, fold in the chocolate pieces. Pour the mixture into the prepared baking tin and bake for 25-30 minutes, or until nicely crusted but still soft in the middle.

  13. Answer these questions • What other cake types use the melting method? • What texture should a Brownie have? • How could you decorate the top? • Bicarbonate of soda is a chemical raising agent, can you name other cakes it might be used in? • Why is it not used in other cakes like Victoria sponge etc? • What raising agent can be used instead?

  14. Rubbing in method Air is trapped in sieving the flour and by lightly (with finger tips) rubbing the fat in to the flour. Raising agents in the flour help the cake to rise

  15. Revision task 4 - Muffins Make a batch of Muffins using the recipe below as a guide: 250g self raising flour 1 tsp baking powder 50g soft margarine 75g caster sugar 175g blueberries Grated rind of a lemon 2 large eggs 250ml milk

  16. Preheat the oven to 180c Gas mark 6. • Line a 12 hole muffin tin with cases. • Put the flour and baking powder into a bowl and rub in the margarine until it resembles fine breadcrumbs. • Stir in the sugar, blueberries and lemon rind. • Mix together the eggs and milk then pour over the dry mix. • Mix quickly to blend (it will have a lumpy consistency) • Spoon into the cases. • Bake for about 25mins.

  17. Answer these questions • Name three recipes that use the rubbing in method. • What gives muffins their unique texture? • What is the raising agent in this recipe? • What other fruit would be suitable for muffins?

  18. Cheesecake • Cheesecake is a sweet dish consisting of two or more layers. The main, or thickest layer, consists of a mixture of soft cream cheese, cream, eggs, and sugar; the bottom layer is often a crust or base made from crushed biscuits. It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavoured or topped with fruit.

  19. Revision task 5 - Cheesecake Select a cheesecake to make – you must use gelatine or similar as a setting agent. Decorate the top using a mixture of fresh fruit.

  20. Answer these questions • Why is gelatine not suitable for vegetarian or vegan diets? • Name two other ways to ‘set’ the mixture. • Traditionally digestive biscuits are used, what could be used instead?

  21. Revision task 6 – decorated cake • Design and make a decorated sponge cake. You can use any decoration but the cake must be: • Attractively finished • Completely covered in decoration • 2 or 3 layers with a filling of your choice

  22. Raising agents • Mechanical: Something we ‘do’: creaming, whisking, sieving, kneading etc. • Chemical: Something we ‘add’: bicarbonate of soda, baking powder. • Biological: Something we ‘add’: yeast, used in bread products, both sweet and savoury.

  23. Flour Flour as an ingredient has many different and important functions: • Provides fibre (especially if wholemeal) • If Self-Raising, makes mixtures rise • Thickens sauces • Forms the bulk of bread, pastry and cake mixes • If wholemeal, provides colour and texture • Gluten in flour produces a stretchy dough • Provides carbohydrate, Vitamin B, calcium and iron

  24. Sugar • Provides sweetness • If brown, provides colour and texture • Large amounts prevent micro-organism growth (for example, jam/marmalade) • Caramelises to produce a brown colour • Retains moisture • Helps to trap air in cake mixtures • Provides carbohydrate

  25. Eggs • Hold air when beaten • Coagulate (sets) when heated • Add colour to mixtures • Thickens sauces, custards, etc. • Glaze bread, scones and pastry • Bind ingredients together • Provide protein, fat, iron and Vitamins A, B, and E

  26. Fats and oils Fats and oils are essential ingredients in many dishes: • Provide flavour • Keep products moist and extend shelf-life • Add colour to foods • Make pastry 'short' by coating the flour to stop gluten developing • Hold air when creamed with sugar • Oil forms an emulsion with liquids (for example, mayonnaise) • Provide energy and Vitamins A and D

  27. Icing • Glace –icing sugar mixed with small amounts of water and colouring. • Butter cream – icing sugar mixed with butter or margarine. Can add cocoa for a chocolate butter cream. • Fondant - pliable icing used for sugar craft • Royal – firm icing used in formal cakes such as wedding and Christmas cakes.

  28. Ganache Usually made by heating cream and adding chocolate. • Qualities: • Rich colour • Smooth finish

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