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TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 8
BREAD AND PASTRY PRODUCTION
 What you need to know?

Read Lesson Information closely and find out how much

you can remember. Then do Self-check 3.1.4 to know how
much you have learned.

Lesson Information

CAKES

What is Cake?
A cake is a sweet baked dessert made of flour, sugar,
eggs, butter and leavening agents like baking powder or
baking soda. Cakes can also include various additional
ingredients like chocolate, fruits and nuts. Moreover, the
outside of cakes is usually decorated with frosting and
icing. There are various types of cakes as well as
various cake recipes. Some of these include sponge
cake, ribbon cake, marble cake, chocolate cake, rich
cake, fruit cake and coffee cake.

What is Gateaux?
A gateaux is a French for cake. However, in general usage,
we consider gateau as a light sponge cake with a rich icing
or filling. Therefore, gateau is a more elaborate and fancy
dessert than cake. It may have many rich layers made up of
ganache, mousse, or fruit filling, etc. Gateau also takes a
long time and more effort to make. Another important fact
about gateau is that gateaux that are made of fruits tend to
wilt rather easily; therefore, they are usually intended to be
eaten on the same day they are made.

What are Tortes?

A torte is a cake made of eggs, little or no flour,
groundnut mixture, and sometimes breadcrumbs
to enhance the texture. It is stuffed with mousses,
whipped cream, jams, and/or fruits. However, an
Empire Torte is made with neither nuts nor flour. It
is made with just chocolate, eggs, flavoring, oil,
and sugar. Tortes are heavier in both texture and
taste. Most of them are often soaked in a liqueur

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 or syrup before its decoration, which gives it a moist texture. Tortes are mostly found in a
round shape and are designed more elegantly and elaborately. They are topped with
cream, frosting, glaze, fruits, and nuts. However, nowadays, tortes too are decorated
quite lavishly, but just not as elaborately as cakes. The word torte is derived from the
Italian word torta, which means a round cake or bread. It also means cake in German.

https://tastessence.com/what-is-difference-between-cake-torte

Cakes are very similar to sweetened loaves in breads, but it is the richest and sweetest
type of baked product. Cakes have high fat and sugar content and the challenge for the
baker is to have a structure that supports these ingredients while keeping it as light and
delicate as possible (Gisslen, 2001). Producing cakes require well-balanced recipes and
precision in measuring and mixing. Electric beater is a useful tool in beating or whipping
the egg mixture. There are numerous cake recipes, but these can be grouped into four
types of cakes according to the mixing method employed in making them – shortened
cakes, sponge cakes, angel food cakes and chiffon cakes.

Classification of Cakes

Shortened Cakes - also known as butter, conventional, or creamed cakes, are the
most commonly prepared type of cake. It uses solid shortening like butter and
margarine. Creaming is the method of mixing used in this type of cake.
Examples:
Red Velvet Cake is a type of American chocolate
butter cake, made with cocoa powder and
buttermilk, that has a dark-red color that comes
from beets or red food dye and is typically frosted
with cream cheese icing. The addition of vinegar
to the cake recipe may seem unusual, but it helps
with leavening and makes for a very fine, tender
cake. It is most popular in the American South.

Devil's Food Cake is richer, darker, and fluffier

thanks to the use of cocoa powder and a bit extra
baking soda. ... Oil may be used over butter
because the neutral flavor of the oil lets the deeply
rich cocoa be more pronounced.

Cheese Cupcakes have a texture of a light but

chewy cake that is packed with amazing flavor of
cheddar cheese. With just the right balance of
sweetness, richness and a note of saltiness,
these cheese cupcakes are a perfect filling treat
any time of day

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Chiffon Cakes is a very light cake made with oil,
eggs, sugar, flour, baking powder, and flavorings. Its
distinctive feature is from the use of vegetable oil,
instead of the traditional fat which is solid at room
temperature, such as butter or shortening. This
makes it difficult to directly beat air into the batter. As
a result, chiffon cakes (angel cakes and other foam
cakes) achieve a fluffy texture by having egg whites
beaten separately until stiff and then folded into the
cake batter before baking. Its aeration properties rely
on both the quality of the meringue and the chemical
leaveners.
Examples: Vanilla Chiffon Cake, Pineapple Orange Chiffon Cake, Chocolate
Chiffon Cake
Un-shortened or Sponge Cakes or Foam type of cake
- contain a large proportion of foamed eggs and/or egg
whites to a lesser proportion of sugar and very little
wheat flour. The cellular structure of the cake is derived
from egg proteins and they are classically leavened by
steam and air from beaten eggs. Foam cakes can be
described as extremely light and fluffy with good volume
and an open, even texture. It is made without shortening.
Examples: White Sponge Cake, Angel Food Cake.

Classification of Cakes
https://www.slideshare.net/melinda002/classification-of-cakes

WHAT HAPPENS AS A BUTTER CAKE BAKES?

As the batter heats up, the fat begins to melt, and the batter becomes fluid.
Substances soluble in hot water begin to dissolve.
Carbon dioxide forms from the leaveners and the moisture in the cake forms steam,
both of which fills the air pockets the creaming technique made and the cake rises.
The protein in the flour and eggs begin to coagulate as the temperature of the batter
rises. The flour's starches begin to gelatinize, all making the cake hold its shape.
Eventually, the steam evaporates, and the baking soda and/or baking powder lose
their leavening powers.
Evaporation of water from the surface slows and the surface gets hot enough for the
Maillard Reaction or the cake begins to brown, and the resulting flavors become
pronounced.

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Characteristics of Shortened (Creamed) Cakes
 Slightly rounded or flat top, free of cracks
Uniform, characteristic color
Appearance throughout crust and crumb
Thin crust
High volume
Soft, velvety crumb
Even grain
Small, thin-walled air cells
Texture Free of tunnels
Moist, smooth mouthfeel
Not sticky
Light — but not crumbly
Handles easily, yet breaks apart
without difficulty
Tenderness
Seems to “melt in the mouth,”
offers no resistance when bitten
Delicate, sweet flavor
Flavor
Well blended

Characteristics of Some Standard Foam (Unshortened) Cakes

Appearance Thin, golden brown crust

Uniform crumb color
Rough, slightly cracked top crust
Symmetrical
Optimum volume

Texture Light in weight in proportion to size

Well aerated
Finer, even, oval-shaped cells with thin cell walls
Sugary, slightly sticky crust

Tenderness Moist
Soft crust and crumb
Delicate crumb that is easily broken apart

Flavor Pleasant, well blended

Not eggy

MIXING METHODS IN MAKING CAKES

Creaming Method

This method is also called conventional method because it is the standard method for
making butter cakes or shortened cakes. These cakes are called shortened cakes
because of the high solid fat content of the cake. This method is very similar to the

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creaming method in making quick breads except for the addition of dry and liquid
ingredients to the batter mixture.

Measure ingredients accurately. Have all ingredients at room temperature.

Sift the dry ingredients – flour, baking powder - together into a bowl. Set aside.

Place the butter or shortening in another mixing bowl. Beat slowly using a manual or
electric beater until the butter is smooth and creamy.

Add the sugar and cream the mixture at moderate speed until the mixture is light and
fluffy. Some bakers prefer to add the salt and flavorings with the sugar to ensure
uniform distribution. If melted chocolate is used, it is added during creaming.

Add the eggs one at a time. After each addition, beat until the eggs are absorbed
before adding more. The mixture should be light and fluffy after the eggs are
beaten in.

Scrape down the sides of the bowl to ensure even mixing.

Add the sifted dry ingredients (including the spices if they were not added in step
alternately with the liquids. This is done as follows:

Add one fourth (1/4) of the dry ingredients. Mix just until blended in.

Add one-third (1/3) of the liquid. Mix just until blended in.

Repeat until all ingredients are used. Scrape down the sides of the bowl
occasionally for even mixing.

Immediately pan and bake the batter.

Sponge Method

This is the first of the three methods used in cakes that contain little or no shortening.
Leavening takes place due to the air trapped in the beaten eggs.

Measure all ingredients accurately. Have all ingredients at room temperature. If

butter is included, it must be melted. If liquid and butter are included, heat them
together just until the butter is melted.

Combine the eggs and sugar preferably on a warm bowl and beat the eggs at high
speed until very light and thick. This may take 10 to 15 minutes.

This step is very important. One of the most frequent causes of failure in the
sponge method is not whipping the eggs and sugar enough. The foam must be
very thick. When the beater is lifted from the bowl, the foam falls slowly from it
and makes a ribbon that slowly sinks into the batter in the bowl.

Fold in the sifted flour, being careful not to deflate the foam. If dry ingredients are
used, such as cornstarch or baking powder, they are first sifted with the flour.

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 If melted butter or a butter-liquid mixture is being used, fold in at this point. Be careful
not to over mix, or the cake will be tough (because of developed gluten).

Immediately pan and bake the batter. Delays will cause loss of volume.

Angel Food Method

Angel food cakes are based on egg-white foams and contain no fat.

Measure ingredients accurately. Have all ingredients at room temperature. The egg
whites may be slightly warmed for achieving better volume.

Sift the flour with half of the sugar. This step helps the flour mix more evenly with the
foam.

Beat the egg whites, until they form soft peaks. Salt and cream of tartar are added
before the beginning of the beating process.

Gradually beat in the sugar that was not mixed with the flour. Continue to beat until
the egg whites form soft, glossy peaks. Do not overbeat.

Fold in the flour-sugar mixture just until it is thoroughly absorbed but no longer.

Pan and bake immediately.

Chiffon Method

Chiffon cakes and angel food cakes are both based on egg-white foams, but in
chiffon cakes, a batter containing flour, egg yolks vegetable oil, and water is folded
into the whites. Egg whites for chiffon cakes should be whipped until they are a little
firmer than those for angel food cakes, but do not over whip them until they are dry.
Chiffon cakes contain baking powder, so they do not depend on the egg foam for all
their leavening.

Measure ingredients accurately. Have all ingredients at room temperature. Use good
quality, flavorless vegetable oil.

Sift the dry ingredients, including part of the sugar, into the mixing bowl.

Mixing at medium speed, gradually add the oil, then the egg yolks, water, and liquid
flavorings, all in a slow, steady stream. While adding the liquids, top the machine
several times and scrape down the bowl and the beater. Mix until smooth, but do
not over mix.

Whip the egg whites until they form soft peaks. Add the cream of tartar, and sugar in
a stream and whip to firm, moist peaks.

Fold the whipped egg whites into the flour-liquid mixture.

Immediately put the batter in ungreased center-tube pans (like angel food cakes) or
in layer pans that have the bottoms greased and dusted, but not the sides (like
sponge layers). (Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)

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 What you need to know?

Read Lesson Information closely and find out how much

you can remember. Then do Self-check 3.1.5 to know how
much you have learned.
Lesson Information

Basic Steps in Baking

Read the recipe carefully to know if you have all the ingredients and the utensils needed and
if you understand the entire procedure.
Check all the necessary ingredients gather and arrange them according to the sequence of
their preparation.
Prepare all the utensils needed for measuring, mixing, and baking.
Preheat the oven. Set the oven knob at the desired temperature.
Prepare the pan/pans needed; make sure to use the correct pan size. If it needs greasing,
brushing the pan bottom with a little shortening. For baking purposes, don’t use butter or
margarine for greasing because these easily burn and will produce a very brown crust.
Measure the ingredients using correct utensils according to the amounts required in the
recipe.
Mix the batter or dough when filling pans, makes sure you don’t overfill. Fill about 2/3 full to
give an allowance for the rising.
Bake in the preheated oven. Put the pan at the center rack.
Test for doneness. For butter cakes, prick the center of the cake with a toothpick. If it comes
out clean, then it is done. For chiffon and sponge cakes press lightly with fingers. If it
springs back, then it is done.
Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool for
10 minutes. Afterwards, invert pan to remove the cake and cool it completely. For sponge
and chiffon cakes, invert pans at once in wire racks. Then, decorate.

Baking Guidelines

Preheat oven to desired/prescribed temperature.

Check oven racks are properly placed.
Arrange baking pans of similar shapes inside the oven one inch apart from all sides.
Follow correct oven temperature prescribed by the recipe. Incorrect oven temperature
results to poor volume, texture, form and color.
Avoid opening the oven while baking.
Cool cakes by using a cake rack.
To remove cakes from the pan, slide a spatula around the pan and turn upside down.

Testing for Doneness

1. Use a cake tester to determine doneness of a cake by inserting at the center of

the cake. When the cake tester comes out clean, the cake is baked.
 The cake springs back on top and sides when pressed.
The cake shrinks away from the sides of the pan.
4.
Other Baking Guidelines

Observe proper handling of ingredients and equipment in baking to attain a perfect

cake.
The process of mixing, scaling and measuring baking ingredients including the
cooling method should be done accurately to prevent a soggy baked product or
cakes.
For sheet cakes, put a parchment paper at the bottom of the pan for ease in turning it
upside down. Sprinkle granulated sugar on top of the sheet cake before turning it
upside down.
Cool angel food cakes add chiffon cakes by sliding a spatula around the pan, and
slowly turn it upside down to hold back the volume of the cake.

Professional Baking Sixth Edition by WAYNE GISSLEN Chapter 16 p393

Cooling of Sponges and Cakes

Removing a cake from the pan too soon or too late can drastically change
the appearance and texture of your cake.

Cooling Butter Cakes

After removing butter cakes from the oven, let them stand in their baking pans on
wire racks for 10 minutes, or as the cake recipe directs.
Run a knife around the edge of the cake to loosen it from the sides of the baking pan.
Using oven mitts or hot pads, place a wire cooling rack on top of the cake and baking
pan.
Turn cake over so wire rack is on the bottom. Gently shake the cake to release it
from the baking pan.
Remove the baking pan and peel off the paper liner from the cake, if one was used.
Turn the cake right side up onto a second rack to finish cooling.

Cooling Sponge Cakes

Invert a sponge cake baked in a tube pan onto a heatproof funnel or bottle
immediately after removing it from the oven.
If it is cooled top side up, it will fall.
Do not remove a sponge cake from its baking pan until it is completely cooled.
Inverting a tube pan onto a funnel bottle keeps the cake from falling in on itself as it
cools

LO2. Prepare and Use Fillings

 3.2.1 Prepare and select fillings in accordance with required
consistency and appropriate flavors.
3.2.2 Fill and assemble slice or layer sponges and cakes according
to standard recipe specifications, enterprise practice and
customer preferences.
3.2.3 Select coatings and sidings according to the product
characteristics and required recipe specification.

What you need to know?

Read Lesson Information closely and find out how much

you can remember. Then do Self-check 3.2.1 to know how
much you have learned.

Lesson Information

Types of Cake Fillings

There are many cake filling types that can be used. There are some points that
should be taken into consideration when choosing a filling for a cake.
Consider the flavor of the cake and be sure the filling will compliment the
cake's flavor.
Take into account the storage of the cake. Do not select a filling that requires
refrigeration when it will not be possible to refrigerate the cake because of
its size.
If the cake will be exposed to warm temperatures, such as at a summer picnic,
do not choose a filling that will melt or be a safety threat under those
conditions, unless it can be stored in a cooler or refrigerator.
If the cake has to be made a day or so ahead of when it will be eaten, be sure
the filling will hold up for that period of time.
For information on storing different cake filling types, see Cake Storage
Requirement - Filling Storage.
The amount of filling you need will vary depending on the type of filling, the type of
cake, number of layers, and personal preference. Generally, 1/2 cup of filling
per layer should be sufficient. This may be too much if the filling is very rich or
you may prefer a little more than 1/2 cup of some fillings but be careful not to
add too much, causing the cake to become unstable.

Custard Filling is a smooth, creamy type filling

similar to pudding. The custard is a cooked filling
 containing cornstarch, flour, and egg yolks. Any
filling that contains cornstarch or flour must be
brought to a boil slowly, to prevent scorching and
then boiled for at least a minute to thicken to its
fullest. If it is not boiled long enough, it may thin
out when it cools. It can be flavored with many different ingredients but the
most common are vanilla, lemon, and chocolate. The surface of the
custard should be covered with plastic wrap or wax paper to prevent a film
from forming while it is cooling. The custard filling can be stored in the
refrigerator for up to 3 days but is best when used the day it is made. A
custard type filling should not be frozen.

Fruit
There are many fruits that can be cooked into a
filling for cakes that will provide the cake with an
extra special flavor. Some of the common fruits
used are strawberries, blueberries, raspberries,
peaches, apricots, and rhubarb. When using fruit
fillings, a piping of frosting is applied on top of the
layer around the outer edge of the cake to act as a
dam to hold the filling in between the layers. Fresh fruit can also be added
between the layers but this type of cake should only be assembled within a
few hours of eating it. The fruit continues to ripen even when refrigerated
and its juices will begin to soak into the cake. If the cake has a cooked fruit
filling that does not contain eggs, it can be stored at room temperature for
up to 2 days. Refrigerate for longer storage.

Frosting
Many times, the same frosting used to frost the
cakes is used for the filling between layers. This is a
great way to add flavor and moistness to the cake.
Some of the common frosting types that are also
used as fillings are buttercream, boiled, cream
cheese, whipped cream, and ganache. Cakes with frosting fillings should
be stored according to the type of frosting being used.

Jelly
Jelly, jam, or preserves can be used to add an
easy fruit flavored filling to a cake. You can add
flavor to the cake without any additional
preparation. When using jelly filling on a layer
cake, use a piping of frosting around the edge of
the layer to keep the jelly, jam, or preserves
confined and then select your favorite flavor and
spread it on the layer inside the piped frosting.
Cakes with this type of filling can be stored at room temperature for up to 4

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days as long as the frosting can be stored at room temperature. The filling
can be refrigerated if the frosting on the cake calls for it.
 Whipped Cream
A filling using whipped cream provides a light
fluffy filling with a delicate flavor. Whipped creams
are sometimes stabilized by adding gelatin to
make them hold up better. A cake with whipped
cream filling should be refrigerated and served the
same day that it is made.

Glazes and Syrups

Glazes and syrups can also be used as fillings but
will not provide for a filling with any thickness. They
do provide extra flavor and help seal in the moisture
of the cake. The cake can be stored at room
temperature when the filling is a glaze or syrup
unless the cake or frosting requires refrigeration.

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