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Cake Making

Cake Making. Methods Functions of ingredients Faults Adapting Recipes. Methods. Rubbing-in Creaming Whisking Melting. Ingredients / Functions. Flour Forms the structure of the cake As heat is applied, protein (gluten) sets the framework of the cake

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Cake Making

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  1. Cake Making Methods Functions of ingredients Faults Adapting Recipes

  2. Methods • Rubbing-in • Creaming • Whisking • Melting

  3. Ingredients / Functions Flour • Forms the structure of the cake • As heat is applied, protein (gluten) sets the framework of the cake • Dextrinisation occurs – conversion of starch into sugars. The sugar caramelises giving the cake colour

  4. Ingredients / Functions Fat – Butter / oil / margarine • Adds colour and flavour • Holds air bubbles – foam – creates texture and volume • Produces short crumb or rich even texture depending on ratio of fat to flour • Increases shelf-life

  5. Ingredients / Functions Sugar • Sweetens and adds flavour • When creamed with fat – helps to hold air in the mixture • Caramelises to give colour

  6. Ingredients / Functions Eggs • Trap air when whisked into a foam • Coagulate (set) on heating • Emulsify – holds fat in an emulsion – keeps it stable • Add colour / flavour and nutritional value

  7. Ingredients / Functions Raising Agents • Aerate the mixture to increase the volume and give a light texture Common Raising agents in cakes are... • Baking Powder • Bicarbonate of Soda • Cream of tartar • Air bubbles

  8. Proportion of ingredients See hand-out

  9. Faults in Cake Making Peaked cracked top • Oven too hot • Too much mixture • Baked on too high a shelf • Too stiff or wet mixture • Over mixing cake batter

  10. Faults continued... Cake Sinks • Too much sugar causing cake to collapse • Too much raising agent • Undercooking – wrong temp. And time • Opened oven too early during cooking

  11. Faults continued again... Sugary speckled crust • Too much sugar • Wrong type of sugar • Insufficient creaming

  12. Faults continued yet again... Close heavy texture • Too much liquid • Insufficient raising agent used • Creamed cake mix has curdled and doesn’t hold enough air Whisking Method • Eggs and sugar not beaten enough • Over beaten when adding flour

  13. More Faults continued... Coarse and open texture • Too much raising agent • Insufficient mixing of flour

  14. Even more faults... Cake very dry • Overcooking • Insufficient liquid used • Too much raising agent

  15. Final faults... Fruit has sunk • Too much liquid in cake • Too much sugar and raising agent

  16. Adaptations Using notes and sketches - adapt the Victoria Sponge cake above to develop / improve.... Nutritional Value Flavour and Texture Appearance and finish

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