NAME __________________________________

HOUSE __________________________________

TEACHER ________________________________

What will you learn?

• The key ingredients used in cake making
• Ingredient functions in cake making.
• Different methods of making cakes.
• Potential problems which may occur in cake making.
• How ingredients can be altered in a cake recipe.
• The science behind a great cake.

1
Cakes come in all sorts of shapes, sizes, flavours and colours. You can adapt a cake to suit any occasion! Cake
recipes can be adapted to meet a variety of dietary
requirements and preferences. Some would say that cakes can only be sweet but with how food is advancing
this is no longer the case. Have a think about what types of ingredients can be used to make both sweet and
savoury foods — carrot cake for example, is it sweet or savoury?!

What varieties
of cake can
you think of?

Cakes have a variety of different nutrients in them, they provide a good source of carbohydrates, protein,
calcium, dietary fibre (depending on the ingredients) and fat (but not necessarily good fats).
Using your previously learnt knowledge can you comment on what ingredients in cakes provide these
nutrients and why they are good for the body? Perhaps think about different types of cake — are some
healthier than others?

Calcium

2
 What finishing techniques
could you use on a sponge
cake?

3
 There are many different ways of making a cake batter.
Depending on the type of desired cake, the method will vary, so it is useful to know all the techniques.
These methods are the ways of combining and mixing ingredients just like in cakes but the proportions
and ratio of ingredients are different.

1. Melting 2. Rubbing-in 3. Creaming 4. Whisking 5. All-in-one

Creaming Method
___________________________________________________
Creamed mixtures have a
___________________________________________________ tendency to curdle when
___________________________________________________ the eggs are added. To
avoid this, add the eggs a
___________________________________________________ little at a time and beat well
___________________________________________________ after each addition. If the
mixture does curdle, beat in
___________________________________________________ I5ml / 1tbsp of the flour
before adding more egg.
___________________________________________________
___________________________________________________

Rubbing-In Method

Examples of cakes
using these methods
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________

4
Melting Method
___________________________________________________
Examples:
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________

Whisking Method
___________________________________________________
Examples:
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________

Any additional
points to help
with cakes?!

5
What ingredients do we need to
make a simple cake?

Potential additional
ingredients?

Explain what the

purpose of each
ingredient is

Ingredient Function of ingredient

Flour

Butter

Eggs

Raising agent

Sugar
6
 Use the space below to give some ideas and examples of how different types of icing can be
used to decorate cakes.

Marzipan Fondant Icing (sugar paste)

Glace Icing Royal Icing

Modelling Paste Buttercream

7
 Sometimes cakes don't turn out quite as you had hoped. If you have a problem
when baking, try to work out why so that you can either remedy it at the time, or
at least avoid it next time you bake.

Problem Cause Remedy

Peaked cracked top

Cake sinks

Sugary speckled crust

Close heavy texture

Course and open texture

Cake is very dry

Fruit has sunk

8
For those who have dietary requirements or allergies it is important to make sure that there
are alternatives available. Ingredients which may need to be replaced are items such as flour
(gluten intolerant or coeliac), fats (which contain lactose), sugar (diabetics, young children
who are weaning), eggs, nuts etc.

Looking at the following ingredients have a think and

suggest what you could use as a replacement...

Fat (lactose)

Eggs

Nuts