Creative Cooking 2 Cakes - PowerPoint PPT Presentation

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Creative Cooking 2 Cakes

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  1. Creative Cooking 2Cakes

  2. Cakes are a quick baked productGenerally of a light consistency

  3. Cakes 3 types of cakes

  4. Shortened (butter cakes) Contain a Solid Fat such as butter, shortening, margarine. Leavened by baking powder or baking soda Examples: Basic chocolate or white cakes

  5. More shortened cakes • Pound cake

  6. Unshortened (foam cakes) • Contain no fat • Leavened by air beaten into egg whites • Example: • Angel Food cake

  7. Chiffon • Cross between a shortened and unshortened cake • Contains fat (oil) like a shortened cake and beaten egg whites like the unshortened cake • Example: cake rolls

  8. Sponge cake is a combination cake

  9. Cakes contain similar ingredients: Flour To provide structure

  10. Sugar To sweeten, Tenderize the gluten And improve texture

  11. Egg – to improve flavor and coloradds nutrients, provide structurehelps to leaven if egg whites are whipped

  12. Liquid – moisture to help blend ingredients • Water • Milk

  13. Salt – flavor

  14. Fat – tenderize the gluten • Make it easier to chew

  15. Leavening agents – to make cake rise

  16. FlavoringsLike vanilla and almond

  17. Cream of tartar –used in whipped egg whites to stabilize proteins

  18. Pans Pans for shortened cakes should be greased and floured

  19. *** NEVER grease pans for unshortened cakes***

  20. Cake Mixing methods

  21. Conventional method 1. Cream fat and sugar together 2. Beat eggs into creamed fat and sugar

  22. 3. Add dry ingredients alternatively with liquids

  23. Quick mix method one bowl method (usually a cake mix) • Mix dry ingredients in mixing bowl • Beat fat and part of liquid with the dry ingredients 3. Add remaining liquid and unbeaten eggs

  24. Testing for Doneness Shortened cake: • Touch top of cake lightly in center with fingertip, if it springs back, its done. • Insert toothpick into center and if it comes out clean it’s done. .

  25. Unshortened cake: • Pulls away from the sides of pan • Cracks on top.

  26. Keys to successful cakes • Measure accurately • Too much and you have a dry cake, • Too little and cake is flat

  27. Correct balance of fat to flour

  28. Correct balance of sugar Too little and top rounds Too much and cake collapses

  29. Don’t over mix

  30. Fill batter correct amount to pan • Too much will bake over edge • Too little makes cake flat

  31. Baking cakes Make sure heat is free to circulate in oven

  32. Allow cake to cool ten minutes • Then remove from pan

  33. Cakes to be made in lab Angel Food Cake

  34. Colonial inn sponge cake

  35. Carrot pineapple cake

  36. Marbled pound cake

  37. Heavenly Chocolate Cake

  38. Chocolate Chip Chiffon cake