PASTRY & CAKES

Name: Brittania Morris

Teacher: Ms. Royes
Topic: Element 5 - Pastry, Cake and Yeast Goods

Two methods of
 i. Cake baking
ii . Pastry making

Cake baking

CREAMING
This is the term used when a cake is made with butter or block margarine (soft or whipped
margarines are unsuitable). It means that the fat and sugar are beaten together until creamy and
pale: the eggs are then beaten into this mixture bit by bit.

¾ cup (1 ½ sticks) unsalted butter, softened

3 large eggs, room temperature

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ tsp salt

1 ¾ cups sugar

1 ½ teaspoons vanilla

1 ¼ cups milk, room temperature

1. Preheat the oven to 350 F and grease and flour two 8” round pans.
2. In a medium size bowl stir the flour, baking powder and salt together, and
set aside.
3. In your mixing bowl, beat butter and sugar until light and fluffy, then
scrape the bowl.
4. Add eggs, one at a time and beat after each addition until incorporated.
5. Beat in vanilla.
6. Alternately add flour mixture and milk to butter mixture, beating on low
speed after each addition until just combined.
7. Start with 1/3 flour mixture and mix, then ½ the milk and mix, then
second 1/3rd of the flour mixture and mix, then the remainder of the milk
and mix, finish with the last 1/3rd of flour mixture and mix until
combined.
8. Spread batter into the prepared pans and bake for 30-35 minutes.
9. Start checking at 25 minutes, a toothpick inserted into the center of the
cake should come out clean.
10. Cool cakes in the pans for 10 minutes, then run a knife along the
sides of the pans and turn out onto parchment paper.

TUTORIAL: Vanilla Cake – Creaming Method

 BOIL-AND-BAKE

In recipes of this kind the fat and liquid are boiled together before the flour is added. Again, a very
straightforward method.

175 g (6oz) unsalted butter, plus extra to grease

500 g (1lb 2oz) each raisins and sultanas

100 g (3½oz) each ready-to eat prunes, natural glacé cherries and
stem ginger, chopped

Finely grated zest of 1 lemon

150 ml (¼pint) almond liqueur (we used Amaretto), plus extra to

feed

175 g (6oz) dark brown muscovado sugar

100 g (3½oz) blanched almonds, very roughly chopped

200 g (7oz) self-raising flour

1 tsp. each mixed spice and ground cinnamon

 ½ tsp each ground cloves and ground allspice

3 medium eggs, beaten

Preheat the oven to 150°C (130°C fan) mark 2. Grease, then line the
base and sides of a 20.5cm (8in) deep round cake tin with baking
parchment.
Put all the dried fruit and stem ginger into a very large pan with the
lemon zest and almond liqueur. Heat the pan until the liqueur at
the bottom begins to boil, then cook on a medium heat for 5 min,
stirring frequently until the fruit absorbs the liquid. Add butter and
sugar and heat gently to melt, stirring occasionally to help dissolve the
sugar.
Take the pan off the heat and leave to cool for 5 min. Stir in the
almonds, flour, spices and beaten eggs and mix well. Immediately
pour the mixture into the prepared tin and level the surface (there's
no need to make a dip in the mixture).
Bake the cake for 1hr 45 min-2hr or until a skewer inserted into the
center comes out clean. Cover the cake with foil if it is browning too
quickly.
Leave the cake to cool completely in the tin. When cool, remove from
tin (leaving on parchment paper). Wrap a few layers of cling film
around the cake in its paper, then cover with foil. Store in an
airtight container in a cool place. After two weeks of maturing,
prick the top of the cake all over with a skewer and sprinkle over 1
tbsp almond liqueur. Re-wrap and store as before.
Feeding your cake

The Christmas cake will keep for up to three months stored in this way. It can be fed
with more almond liqueur every week if you like, although if you prefer a less sweet
cake, every few weeks is fine. Chill the dried fruit in the fridge first before you make
your cake - you'll find it much easier to chop. Alternatively, pulse the fruit in a food
processor

Utensils and equipment

Rolling pin- rolling pin is a cylindrical food preparation utensil used to shape and flatten dough.
Two styles of rolling pin are found: rollers and rods. Roller types consist of a thick cylinder with small
handles at each end; rod type rolling pins are usually thin tapered battens. Rolling pins of different
styles and materials offer varying advantages, as they are used for different tasks in cooking and
baking.

Blender-A blender (sometimes called a mixer or liquidizer in British English) is a kitchen

and laboratory appliance used to mix, crush, purée or emulsify food and other
substances.

Speed mixer-The SpeedMixer™ is a bladeless mixer that allows users to mix

materials inside of a closed container. The various models of SpeedMixers™ can
accommodate sample sizes ranging from less than 1 gram up to 20kg. The SpeedMixer
allows users to achieve perfect mixing, no bubbles, no cleanup, and quickly!

Bundt pan-Bundt pans are used mostly to shape and bake cakes but also for bread and
salads.

Muffin pan- a baking pan formed of a group of connecting cups usually used for
muffins or cupcakes.

Scissors-A kitchen tool, specifically made for food preparation, that is more versatile
than a standard pair of cutting scissors. This utensil is made with a plastic or rubber
coated handle which are often textured allowing for ease of cutting and gripping.

Mixing bowl-a bowl used in cooking for mixing ingredients.

Egg beater- kitchen utensil used for beating ingredients such as eggs or cream.
"you may use an egg beater or simply whisk by hand"

Measuring cup-A measuring cup is a kitchen utensil used primarily to measure the
volume of liquid or bulk solid cooking ingredients such as flour and sugar,
especially for volumes from about 50 mL (2 fl oz) upwards. Measuring cups are also
used to measure washing powder, liquid detergents and bleach for clothes washing.

Timer-an automatic mechanism for activating a device at a preset time.

Wooden spoon- A wooden spoon is generally used in those recipes that require
vigorous mixing and stirring, especially thick, sturdy or heavy mixtures. These
mixtures are the ones that are quite robust and don't mind some strong mixing

Measuring spoon-a kitchen utensil used primarily to measure small volumes of

liquid or bulk solid cooking ingredients.

Piping tips-A nozzle that attaches to the end of the pastry bag.

Offset Spatula-An offset spatula has a long narrow flexible metal blade with a
rounded end and either a plastic or wooden handle to hold on to. The long blade
makes it easy to smooth cake batter into the corners of a baking pan and loosen the
cake from the sides of the pan after it bakes.

Paring knife-The paring knife is a small, short-bladed knife, used for intricate cutting,
peeling, mincing and dicing. The blades are simple, sharp and precise.

Reference

Pastry Making
https://en.jordibordas.com/blog/las-4-tecnicas-de-
pasteleria-para-conseguir-texturas-perfectas/
Cake Baking
https://www.deliaonline.com/how-to-cook/baking/
methods-of-cake-making

Utensils and equipment

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