HME 202 REVIEWER
BAKING PROCESS
 is the same process from baking cakes to
breads and cookies. This change happens in
order, or at the same time, or not one after the
other.
Stage 1. Melting of Fats
- As the fat melts, they release trapped gases and
surround the air cell at different temperature.
- These gas bubbles from the melted fats make the
baked goods more tender/soft, having melt-in-the-
mouth texture, dividing the batter into delicate sheets.
Stage 2. Formation and Expansion of Gases
- Some gases are present; some expand as they are
heated. Gases formed from yeast and baking powder
as it expands if they are heated.
- This expansion causes the cake to rise and transform,
making the cell wall thinner as they are stretched. This
expansion causes the product to become soft and
tender. Aside from gases, steam is also formed as the
moisture of the batter is heated.
Stage 3. Killing of Yeast and Other Microorganism
- The batter may also contain other microorganism,
such as bacteria and mold, in addition to the yeast.
- These microorganisms die when the temperature of
the batter in the oven reaches about 140 degrees
Fahrenheit or 60 degrees Celsius. Fermentation stops
and no more gas are released when the yeast dies.
Stage 4. Coagulation of Proteins
- When the temperature is high enough, protein such
as gluten and egg proteins solidify or coagulate. This
gives structure to the baked goods.
- If the coagulation starts soon caused by too high
temperature, the solidification will start too soon
before the expansion of gases complete. This will result
to baked goods that has poor volume or split gas.
- If the temperature is too low, the product may not
solidify or not set enough, making the product
collapse.
Stage 5. Gelatinization of Starches
- The starches will then absorb the moisture, enabling
it to expand and become firm.
Stage 6. Escape of Water and Other Gases
- As you bake the cake, water and gases are released
due to its rise in temperature, but this happens fastest
in the last stages of baking. Note that water
evaporation decreases the weight of the baked good,
as it enables crust formation.
Stage 7. Crust Formation and Browning
- As water evaporates or escapes as explained in stage
6, it enables the formation of crust and browning.
 Browning is due to the caramelization or
browning of sugar, while the starches and
proteins undergo Mallard browning that
contributes to its flavor. Another factor that
increases the browning is the inclusion of milk,
sugar and egg in the recipe.
STALING
 Staling refers to the change of texture and
aroma of the baked goods.
The main concern of the baker is to make the cake fresh
and flavorful, while keeping its structure intact. This is
due to the loss of moisture made by the starch granules
and the structure changes of the baked cake. Having
the cakes stale makes it firmer, drier and crumblier.
TECHNIQUES TO SLOW DOWN STALING
Protecting the product from air.
- To protect the product, wrap the cake bases with or
without icing in a cling wrap or plastic.
Adding moisture retainers to the formula.
- Ingredients that can retain moisture are fats and
sugars. Products that are high in these have less chance
of being stale. For longer keeping, small amount of fat
or sugar can be added to the formula. The moisture
retained will also increase the holding capacity of the
baked cake.
Freezing.
- Cakes that are frozen before they become stale can
maintain its quality for a longer period of time. These
cake bases should be served after thawing or losing its
stiffness by being warmed.
-Refrigerating, on the other hand, can increase speed
of staling. Refrigerating can only be done in storing
cream fillings.
CAKE PRODUCTION METHODS
Sugar Batter Method
- It is a method where fat, such as egg, and
sugar are creamed together until the batter is light and
fluffy.
Adding the egg per piece ensures that each fat mixture
is fully incorporated, well creamed and not separated
before adding another. Another important factor in
this method is the temperature of the eggs. The
curdling or the thickening, solidifying and separating of
mixture into lumps is due to too cold egg used in the
batter.
Curdling forms as the fat separates out from
the liquid.
If the egg is too cold, the fat hardens, air escapes, and
the mix curdles or forms into lumps.
If the egg is too warm, the fat becomes oil, air escapes
and the mix curdles.
If the egg is added too fast, it will make the mix
saturated, that will make the air escape, making the
mix curdle.
Note that after adding all the eggs, the batter should
have a soft, smooth and thick texture.
Over mixed batter will make the cake tough.
Flour Batter Method
-It is a method where fat is mixed with one-third (1/3)
of the sifted flour for around 8 minutes until it is fully
creamed. This is done to ensure that the batter is fully
incorporated and aerated (introduce air into the
batter).
Note that the egg and sugar are whisked in a different
or separate bowl. Both ingredients must be on the
same temperature before they are combined.
To adjust consistency, some of the egg mixture can be
mixed into the fat. Then the remainder of the eggs,
together with the sifted flour, baking powder and liquid
(must be in order) can be carefully folded into the fat
mixture. Each ingredient must be added fully and must
be in sequence to avoid any lumps.
Blending Method
- This method does not require creaming or aeration of
fat with sugar or flour as the first step like sugar or flour
batter method, but is done as the last step in the mixing
cycle.
The reason behind the creaming done in the end is
because the formula or recipe container has high level
of liquid, in the form of milk that replaces some of the
egg.
Using this method relies solely on the fat, egg white
and small amount of gluten to hold the air, but are not
very strong to form a structure. Remember that the
trapped air tenderizes and softens the protein found in
fat, egg, and flour. Less amount of the egg will lower
its aerating capacity that is why adding baking powder
to the formula will compensate and will give off extra
gas (CO2) to increase lift during baking.
Adding glycerine to the batter will also increase the
moisture retention or holding capacity of the cake and
will act as emulsifier that will help hold and combine
extra liquids with fat.
These methods are used to produce ‘high ratio cakes’.
Two Stage Method Done by mixing all the
ingredients except for the eggs and any liquid. The
remaining ingredients, such as eggs and liquid, are
added in intervals into the flour mix, creaming it for 3
to 5 minutes until the batter is light.
Three Stage Method. This method is done by adding
half of the flour into the mix after initial creaming,
for 3 minutes using a beater set on low speed, then
adding the remainder of the flour and creaming it on
low speed.
All in Method
- This is used in making cheaper types of cake. It is
when eggs are replaced with baking powder and
liquid. This method is commonly used with high speed
mixers, for 6 to 7 minutes.
Boiled Method
- This method is used in making Genoese sponges and
Madeira cakes. It is also considered to be the safest
because of its small list of troubleshooting, but is rarely
used in the manufacturing.
To do this method, heat the fat to 50 degrees Celsius
and stir well until completely cleared. Eggs and sugar
are whisked until stiff peak and are added into the flour
mixture in 4 to 5 additions (or parts divided
SPONGE PRODUCTION METHOD
Note that the weighing and mixing equipment to be
used in a recipe that follows sponge production
method must be free from grease for this may greatly
affect the batter.
Traditional Method (Orthodox Sponge) -This egg
sponge has the ration of 2 parts egg: 1-part sugar: 1-
part flour. Its light texture is due to whisking together
of eggs and sugar on high speed, followed by folding of
flour. Nowadays, formula may also contain some
baking powder and butter.
For better result, mixture is whisked on medium speed
for short time and the batter must fill into the baking
sheets and baked immediately. Sifted flour is also
folded carefully into the butter so as not to lose the
trapped air.
Enriched Method (Genoese Sponge) - This method is
the same as the traditional sponge but it contains fat
that is up to 80% of the sugar weight. Sifted flour must
be incorporated in the mixture, followed by the folding
of melted butter in cool temperature. If the butter is
too hot, the egg will curdle (or form lumps).
Emulsified or Stabilized Sponges - This method is most
widely produced using the all-in method with a
stabiliser or emulsifier. This emulsifier often contains
lecithin and lacto albumen that binds incompatible
substances like water and fat to form an emulsion. This
can be stored longer because of the established
emulsion that retains the condition of the cake. This
usually contains water and proportion of baking
powder.
Delayed Soda Method - after the sponge is aerated;
the baking powder will be added. This is not added at
the same time to gain better aeration.
To do this method, liquids are placed in a mixing bowl.
In another bowl, dry ingredients including the cream of
tartar are sifted. Dry ingredients will then be added
into the liquids. Followed by the mixture of the batter
until it is aerated.
Cream of tartar is used to increase stability of proteins
in eggs. Bicarbonate of soda is mixed with cold water,
and then must be added slowly to the batter. Mixing it
first with cold water will retain its ability to aerate the
sponge. The batter should be baked immediately in a
pre-heated oven.
Separated Sponges- this method as the name implied
has a separated mixture. This is when the egg yolks and
whites are whisked separately with some sugar. It will
then be combined and the sifted flour will be folded in.
Whisking egg yolk needs some water for better
aeration. Egg whites must not be overbeaten to
prevent lumps in the batter.
THE CORRECT BAKING TECHNIQUES
The start of a good result is in the mixing bowl. These
baking techniques are skills that must be learned
because it greatly affects the texture of the prepared
batter.
Sifting. - This is done by passing the dry ingredients
through a strainer to aerate it (e.g. sifting of flour).
Beating. - It is a technique where ingredients are
moved strenuously in a back and forth, and up and
down motion until the correct consistency is achieved
(e.g. beating of eggs).
Whisking or Whipping. - It is done by mixing the
ingredients vigorously until it adheres together (e.g.
whisking or whipping the heavy cream and egg whites).
Airy and foamy like texture of angel food, sponge and
chiffon cake are formed when whole eggs or white eggs
are whipped until voluminous, then folded into the
batter. The air incorporated by whipping the eggs gives
the cake volume, making it springy and elastic.
Folding. - It is a technique of gently adding one
ingredient into another using a large spoon or spatula
(e.g. folding whipped cream and melted chocolate to
make mousse).
Creaming. - This is done by blending several
ingredients together until the consistency is smooth,
lighter and fluffier (e.g. creaming the sugar and butter).
The soft, fine texture and moistness of butter cakes like
pound cake and moist cakes are from the crumble, or
first creaming together the fat and sugar, adding eggs,
and slowly incorporating dry ingredients while
alternating it with a liquid such as milk or buttermilk.
Piping. - This technique is used to decorate cakes. To
do this, squeeze the piping bag from the top using your
dominant hand, and let the tip of the bag rest on your
other hand.
THE CORRECT OVEN SETTING
Oven Settings for Cakes
Oven should be in ‘solid heat’, with temperature set
to 150 to 180 degrees Celsius.
Solid heat means that the oven should have stabilized
within this temperature for 15 to 20 minutes before
placing the cake.
To prevent premature coloring of cake surface, a
baking pan can be covered with sheets of clean paper
for approximately 50% of baking time.
To test the internal temperature and test whether the
cake is baked, use an oven thermometer. The baking
process is considered complete when the center of the
cake reached gelatinization, having 87 to 90 degrees
Celsius in temperature.
Skewer can also be used to test if the cake is already
baked. It should be inserted into the cake and must
come out clean.
OVEN SETTING FOR SPONGES
Sponge cake and Genoise cake will cook quicker in an
oven temperature of 180 to 200 degrees Celsius,
because of its lighter density.
Gelatinization and coagulation happens quickly, having
less drying out of product. Sponge sheets can be baked
at 220 to 230 degrees Celsius for about 7 minutes.
Tips in Using the Oven
It is important to know the oven that you will use, as
you bake any type of cake. Get oven thermometers to
make sure that the oven is calibrated correctly. Placing
the oven thermometer inside the oven will assure that
the cake will not be underdone or overdone.
Place the cake in the middle of the oven because
placing it too close to the top or bottom can cause
overbrowning. Gently close the oven afterwards.
Rotate the pans during baking. Do this until the two -
thirds of the way through baking time to prevent
collapse. If using more than one rack, it is time to swipe
the pans.
Do not remove the cake from the tin pan until it is cold
to avoid damage. Cold cake bases must be wrapped
immediately to prevent staling.
PIES, TARTS AND PASTRIES
Pastry is essentially a type of bread and so many
different types exist that there is no way to classify
them. Their chief differences have to do with their fat,
the type used, its proportion, and how it is introduced
into the flour
Classification of Pastry
NON-LAMINATED PASTRY- where solid fat is cut into
flour, or added as melted or liquid oil.
 Choux Pastry- It's made by cooking flour with
water and/or milk and butter, then mixing in eggs off
heat to form a pipe-able, spoonable consistency. It's
then cooked a second time, either by baking, frying, or
poaching, depending on the specific recipe the choux is
being used for.
 Pie Dough - Pies are defined by their crusts
filled pie (also single-crust or bottom-crust), has pastry
lining the baking dish, and the filling is placed on top of
the pastry but left open. A top-crust pie has the filling
in the bottom of the dish and is covered with a pastry
or other covering before baking. A two-crust pie has
the filling completely enclosed in the pastry shell.
 Brioche- Brioche is a bread of French origin
whose high egg and butter content gives it a rich and
tender crumb. Chef Joël Robuchon described it as "light
and slightly puffy, more or less fine, according to the
proportion of butter and eggs
LAMINATED PASTRY- where solid fat is repeatedly
folded into the dough using a technique called
lamination.
 Puff Pastry- Puff pastry is a light and flaky
pastry made from a laminated dough, or dough that is
made by alternating layers of butter and dough. The
only ingredients used to make puff pastry are butter,
salt, water, and flour — no leavening agents are
required.
 Phyllo Pastry- Filo or phyllo is a very thin
unleavened dough used for making pastries such as
baklava and börek in Middle Eastern and Balkan
cuisines. Filo-based pastries are made by layering many
sheets of filo brushed with oil or butter; the pastry is
then baked.
 Croissant- The dough is layered with butter,
rolled and folded several times in succession, then
rolled into a thin sheet, in a technique called
laminating. The process results in a layered, flaky
texture, similar to a puff pastry
Essential Ingredients in Pastry
All pastries have the minimum of ingredients - flour,
liquid (water or milk), salt and fat (usually butter, but
can be shortening, lard or oil) - in different proportions
by weight, being handled and baked in various ways.
Additional ingredients are found in some recipes, such
as eggs and sugar, contribute to leavening, flavor and
browning.
Except for croissant, Danish and brioche, which make
use of yeast, most leavening agents for pastries are
steam and air. They are decorated - braided, shaped,
filled - in a myriad of ways.
Tart
.
PIE They can be almost any shape and often have glazed
fruits, piped cream or chocolate decorations.

Pastry- dough used to make pie crust, tarts, and

turnovers Pastry is used in desserts, but main dishes as
well
 Pot pie
Can add flavoring to pastry
Pâte Brisée - A pie crust is a basic pastry dough using  Cheese
flour, butter, and water as the main ingredients. It can
be used for sweet pies, like apple pie, as well as for
savory dishes like quiches.
 Brisée in French means 'broken' and refers to
the broken pieces of fat in the pie crust. In
addition, it uses water to combine the
ingredients and has a delicate and flaky
texture.

Pâte Sucrée - Is the same as the above pie crust but

sweeter.
Types of Pies
 Sucrée means sweet in French. It also uses the
 Fruit
same ingredients and method with the
 Two crust
addition of a little sugar. And, it uses egg yolk
 Solid top crust or lattice
as the binding agent. As a result, it's more
 Fruit filling from canned, frozen, dried, or fresh
crumbly rather than a flaky crust. Shortcrust is
 Cream
often used for sweet tarts with sweet fillings.
 One crust
And yet, it can also be used for some pies,
 Use cornstarch-thickened pudding to make the
quiches and savory treats.
filling
 Coconut, fruit, nuts
Pâte sablée - Rich shortcrust pastry, is your dessert
 Often have meringue topping
pastry and very much like a cookie crust. In addition, it
 Custard
has a higher percentage of sugar.
 One crust
 Filled with custard made from milk, eggs, and
 Sablee means sandy or grainy. It uses a
sugar
shortbread style creaming method in which
 Bake in pie crust or in separate pie plate
sugar and butter are creamed together. As a
 Slip cooled filling into crust
result, the dough is very tender and crumbly,
 Pumpkin most popular
similar to shortbread. Also, almond or nut
 Chiffon
meals are often used to enhance the sandy
 Light and airy
texture of this dough.
 One crust
Most often, you would use a crust to make a pie or a
 Filled with mixture containing gelatin and
tart. Technically, they are the same in the sense that
cooked beaten egg whites
they all have a shell and a filling. Also, the basic
 Filling may contain whip cream
ingredients to make these crusts are usually flour and
 Chill until filling sets
butter with a few other additions for binding. And,
while they are similar, they are not exactly the same.
INGREDIENTS FOR PASTRY
4 basic ingredients
CHAPTER 5 Pies and Pastry
 Flour, fat, salt, water
Crusts
 When combined correctly, pastry is tender and
flaky
Pies are composed of sweet or savory fillings in baked
Flour gives structure
crusts. It is generally made in round, slope sided pan.
 Can use pastry or all-purpose flour
 Pastry has lower percentage of protein and
Tarts are similar except they are made in shallow,
uses a smaller amount of fat
straight sided pans.
Fat makes the pastry tender
 Inhibits the development of gluten
 Contributes to flakiness by separating layers of
gluten
 Lard and hydrogenated vegetable shortening
produce most tender and flaky crust
 Oil can be used, but will be mealy instead of
flaky
Water provides moisture needed for development of
gluten and production of steam
Small amounts needed 1 cup flour = 2 Tbsp
Salt contributes flavor
If eliminated, will not affect the pastry except for flavor
PREPARING PASTRY
 Use correct ingredients and measure
accurately
 Handle dough gently and as little as possible
MEASURING INGREDIENTS
 Poor quality pastry will result if flour, fat, and
liquid are not measured correctly
 Gluten forms a framework when you moisten
and stir the flour
- Gluten holds air and steam during baking
 Pastry needs the trapped air for flakiness
 Correct amount of flour will produce enough
gluten to hold the air and steam
 Too much flour will make pastry tough
 Fat forms a waterproof coating around the
flour particles
- Prevents too much water from coming in
contact with the proteins in the flour
- Prevents development of too much gluten
 Layers of fat separate the layers of gluten
 Too little fat produces a tough pastry
 Too much fat produces a pastry that will be
crumbly
 Liquid hydrates the flour so gluten will develop
 Produces the steam needed for flakiness
 Correct amount of liquid will develop the
correct amount of gluten
 Too much liquid will make the pastry tough
 Too little liquid will make it crumbly and
difficult to roll
HANDLING THE DOUGH
 Handling causes gluten to develop
- The more gluten that develops the tougher
the pastry
 Don’t over mix the dough when adding liquid
 Don’t use a lot of speed or force when using
the rolling pin
 Don’t stretch the pastry when fitting it into a
pie plate
PREPARING PASTRY
 Biscuit method most popular:
- Sift dry ingredients together
- Cut in fat
- Add liquid
 Flute edges, bake, then fill
 Prick bottom and sides of crust before baking,
unless you are filling before baking
CHARACTERISTICS OF PASTRY
 Tender and flaky
 Flakiness is determined by layers of gluten
separated by layers of fat puffed up with steam
 Tender: cuts easy with a fork, “melts in your
mouth” when eaten
 Flaky: see thin layers of dough separated by
empty spaces when cut with a fork
PASTRY
1. Explain the differences between a single crusted pie,
double crusted pie and a pie shell.
 Pie shell – baked separately, filled later, prick
crust – lemon, cream
 Single crust pie – bottom crust and filling baked
together – pecan, pumpkin
 Double crust pie – bottom crust, filling and top
crust baked together – fruit pies
2. What are the four main ingredients in pastry, and
their function?
Ingredient Function
Flour structure
Salt flavor
Fat tenderness
Liquid hold together, moisture
3. When cutting in shortening with flour and salt, why
is it important to mix it thoroughly together like coarse
corn meal?
 So it will be thoroughly mixed to make the
crust tender and flaky
4. Why is the temperature of water important when
adding to the flour/shortening mixture?
 Cold water to chill fat so it doesn’t melt
5. What utensils do you use to add the water?
 fork
6. Handling the dough too much; does what to the
pastry?
 Toughens the dough
7. When rolling out the dough, what do you use to help
prevent it from sticking to the rolling pin and counter
top?
 Pastry cloth and stockinet
8. Always begin rolling from the ___center___ to the
___outer___ edge, ___lifting___ it up at the edge. It
should be at least _1 – 2 __ inches larger than the
inverted pie plate.
9. Stretching the dough will cause the dough to
____shrink______.
10. Poking holes in the dough with a fork or pricking it,
will prevent the dough from _____puffing______
during baking, but it is only done on a__pie shell____.
11. Strips of aluminum foil around the edge of a double
crusted pie will prevent _____excessive____
____browning_____.
12. How do you seal the top and bottom crust
together?
 Rub water on the top of the bottom crust
before adding top crust
13. How do you prepare a pie shell?
 Prepare dough. Roll dough 1 – 2 inches larger
than inverted pie plate. Fold dough in half,
then fourths. Put dough in pie plate. Unfold,
drop, cut off to within ½-inch overhang. Fold
under. Crimp edge. Prink with fork. Bake.
14. How do you prepare a lemon pie filling?
 Combine sugar, cornstarch and water. Bring to
a boil. Boil 1 minute. Add half hot mixture to
egg yolks. Add and put back on stove and boil
1 minute more. Remove from heat. Add
lemon juice, peel and butter. Stir. Pour in
baked pie crust.
15. How do you prepare a cream pie filling?
 Combine sugar, salt, cornstarch; mix
thoroughly. Scald milk in separate pan. Add
milk to sugar mixture in top of double boiler.
Stir 10 minutes until thick. Add half of the hot
mixture to egg yolks. Add all to hot mixture.
Cook 5 more minutes. Remove from stove.
Add vanilla and butter. Cool.
16. How do you prepare a meringue? What ingredients
are used?
 Combine cream of tartar, egg whites and
vanilla in small narrow bowl. Whip until soft
peaks form. Gradually add sugar. Continue to
whip until stiff peaks form.
17. How do you whip up whipping cream?
 Use a small narrow bowl, pour cream into
bowl. Whip with handmixer until soft peaks
form. Add 1 tsp. vanilla and 2 – 3 tbs. sugar to
taste.
18. How do you prepare a double crusted pie?
 Double recipe for single crust pie. Roll dough 1
– 2 inches larger than inverted pie plate. Fold
dough in half, then fourths. Put dough in pie
plate. Unfold, drop. Fill with filling. Prepare
top crust. Fold into fourths. Slit holes for
steam. Dot the pie with butter. Seal the
bottom edge with water. Add top crust.
Squeeze the top and bottom crust together
with palm of hand. Remove extra crust. Bake.
19. What ingredients can be used to thicken up fruit for
a double crusted pie?
 Tapioca – starch extracted from the roots of
the tropical cassara plant
 Flour
 Cornstarch
20. What is the difference between using butter,
margarine, shortening, oil, or lard as the fat when
preparing a pie crust?
 Taste and flavor, Lard – more tender, Oil –
harder to handle, crumbly
21. What is the difference between all-purpose flour
and cake flour?
 All-purpose – harder wheat, more gluten
 Cake flour – softer wheat, less gluten
CHAPTER 6&7 Cakes, Fillings and Frostings
Cakes- Are created from liquid batters with high fat and
sugar contents.
Ingredients are classified by function:
Tougheners- flour, milk and eggs contain protein.
Protein provides structure and strengthens the cake
once it is baked. Too little protein and the cake may
collapse; too much protein and the cake maybe tough
and coarse
Tenderizers- Sugar, fat and eggyolks interfere with the
development of the gluten structure when cakes are
mixed. They shorten the gluten strands, making the
cake tender and soft. These ingredients also improve
the cake’s keeping qualities.
Moisteners- Liquids such as water, milk, juice and eggs
bring moisture to the mixture. Moisture is necessary
for gluten formation and starch gelatinization, as well
as improving a cake’s keeping qualities.
Driers- Flour, starches and milk solids absorb moisture,
giving body and structure to the cake
Leaveners- Cakes rise because gases in the batter
expand when heated. Cakes are leavened by the air
trapped when fat and sugar are creamed together, by
carbon dioxide released from baking powder and
baking soda and by air trapped in beaten eggs. All cakes
rely on natural leaveners-steam and air-to create the
proper texture and rise.
Flavorings- such as extracts, cocoa, chocolate, spices,
salt, sugar and butter provode cakes with the desired
flavors. Acidic flavoring ingredients such as sour cream,
chocolate and fruit also provide the acid necessary to
activate baking soda.
Types of Cakes
Pound cakes are a type of shortened cake that do not
contain a chemical leavener.
Unshortened Cakes- sometimes called foam cakes,
contain no fat. They are leavened by air, which is
beaten into eggs, and by steam, which forms during
baking. Examples are angel food cake and sponge cake.
The difference between these two is the egg content.
Angel food cake contains just egg white. Sponge cakes
contain the whole egg.
Sponge cakes are made with an egg foam that contains
yolks.
Chiffon Cakes- are a cross between shortened and
unshortened cakes. They contain a fat like shortened
cakes and beaten egg whites like unshortened cakes.
Panning and Scaling Cakes
 Baking pans are usually coated with fat and
flour or lined with parchment paper.
 Commercial pan preparations are also
available.
 Pans should be filled one-half to two-thirds full.
 Spread the batter evenly with an offset
spatula.
 When making multiple cakes or multi-layer
cakes, fill the pans to the same level.
 Have the pans prepared before mixing the
batter. Pans should be filled as soon as
possible after mixing is complete so that air
cells in the batter will not collapse.
Shortened Cakes
In order to get cakes consistent size, the batter is scaled
before it is panned.
 Place pans in the oven so the heat circulates
freely around the cake.
 The pans should not touch each other or any
part of the oven—this creates hot spots and
the cake will bake unevenly.
 To test a cake for doneness-lightly touch the
center with your fingertip. If the cake springs
back, it is done.
 You can also insert a toothpick in the center of
the cake, if it comes out clean, the cake is done.
 Look to see if the cake has pulled away from
the sides of the pan.
 Allow the cakes to cool in the pan for about 10
minutes.
 To remove the cake from a pan, run the tip of
a spatula around the sides of the cake to
loosen.
 Invert the cooling rack over the top of the pan,
and gently flip the cooling rack and the pan.
 Carefully remove the pan and place a second
cooling rack on top of the cake. Turn the cake
so that it is right side up.
 Let the cake layers cool before frosting.
Angel Food Cakes
 Beat the egg whites with some of the sugar
 Carefully fold the flour and remaining sugar
into the beaten egg whites.
 Usually baked in an ungreased tube pan.
The ingredients should be at room temperature. Egg
whites that are cold will not achieve maximum volume
when beaten. After removing an angel food cake from
the oven, immediately suspend the pan upside down
over the neck of a bottle. This prevents the loss of
volume during cooling. Cool completely before
removing from pan.
A high quality unshortened cake has a large volume,
spongy interior. It is tender and moist but not gummy.
Sponge Cakes
1. Beat the egg yolks until thick and lemon colored.
2. Add the liquid, sugar and salt to the yolks. Continue
beating until thickened.
3. Gently fold the flour into the yolk mixture.
4. Fold the beaten egg whites into the egg yolk mixture.
Chiffon Cakes
1. Combine the egg yolks, oil, liquid and flavoring with
the dry ingredients.
2. Beat the mixture until smooth.
3. Beat the egg whites with the sugar and cream of
tartar.
4. Fold the egg white mixture into the other mixture
Fillings and Frostings
Fluffy whipped cream, creamy puddings, and sweet
fruits are popular fillings for cakes.
Spread the fillings between layers of cake or roll them
into the center of a jelly roll. You can also spoon them
into a cavity dug into the middle of the cake.
Frosting a Cake
 Brush crumbs from the surface of the layers.
 Arrange strips of waxed paper on a cake plate.
Cover only the edges of the plate.
 Frost the top of the bottom layer.
 Put the top layer on top of the frosting or
filling. Frost the sides of the cake. Then frost
the top of the cake.
 Gently and slowly remove each piece of waxed
paper from under the cake.
Frostings
Cooked frostings-use the principles of candy making.
They include ingredients that interfere with the
formation of crystals in a heated sugar syrup. They you
beat them until fluffy.
A Swiss meringue is made from egg whites and sugar
that are warmed over a hot water bath while they are
beaten. This warming gives the meringue better
volume and stability.

Uncooked frostings- are made by beating the

ingredients together until they reach a smooth,
spreadable consistency.

Buttercream Frostings

Simple buttercream- made by combining butter,

shortening, confectioner’s sugar, egg whites and
vanilla.

French buttercream- made with beaten egg yolks and

butter.
 Beat a boiling syrup into beaten egg yolks and
whipping to a light foam.
 Soft butter is then whipped in.
 This is a very rich, light icing.

Italian buttercream- made with Italian meringue and

butter. Italian meringue is made by beating a hot sugar
syrup into the egg whites. Makes a very stable
meringue.

Making Italian Buttercream

 Place the egg whites and water in bowl of a
stand mixer. Whip until they begin to foam.
Gradually add the sugar and continue whipping
until the whites form stiff peaks.
 Place the sugar in a medium sized saucepan.
Slowly add the water and place the pan over
medium high heat.
 Cook the syrup until a thermometer reads
248º-250ºF.
 Turn the mixer to low speed and carefully pour
the syrup between the whisk and the side of
the bowl.
 Leave the mixer running and cool the meringue
to 80ºF.
 Add the butter- 2 Tablespoons at a time.
 Add your favorite flavoring.

German buttercream- made with butter, emulsified

shortening and fondant-a sugar syrup.
Simply cream together equal parts fondant and butter.

Fondant is a cooked mixture of sugar, water and

glucose or corn syrup added to encourage sugar
crystallization.

Swiss Buttercream- made with Swiss meringue and

butter.