PITT

MRS. M. By
CAKE MAKIN
 e the basic methods of cake making
the equipment used in cake making.
te at least two ways of introducing air

ixtures.
LEARNING
monstrate an understanding of theOBJ
ent methods of cake making.
ntify remedies for various faults that

in cake making.
 gingerbread.fairy cakes.
fingers, flan cases.

ng-Chocolate brownies,
• Rubbing in method-Rock
flapjacks, buns
hisking-Swiss rolls,
• Creaming-Victoria sandwich cakes,
sandwich,
BASIC CAKE MAKIN spo
Christm
 whisking
Rubbing in
Method

melting Creaming

ButterButter
, ,
Margarine Recommended
Margarine, lard,
No fat is used Margarine
oil fats

Fat to flour
1/ 1
3

½ or less SUMMAR
1
Sugar
½ to flour CAKE MAK
1 ½ or less
METHODS
creamed together; egg
added; half flour fold in; ½
liquid added and
remaining flour folded
in. Summary of
Egg and sugar whisked Fat andPreparation
sugar is
together to form a techniques
foam, flour is sifted and Fat is rubbed into flour
lightly folded in. then liquid including
Fat is melted with egg added.
sugar; when cooled this
and other liquids
WHAT A
INGREDI
CAKE M
• Forms the structure of the cake.
• Dextrinization of starch helps to give
FUNCTIO
its
colour.
FLOUR IN
• bulk ingredient.
MAKING
 as a raising agent.

• Improves flavour and colour

• To provide ‘shortness’to cake mixtu
FUNCTIONS
s air when creamed OF FAT
with sugar, which
INac
• Extends shelf life.
 heating.

• Adds
lps to trap airflavour.
with fat during heating.
• Add
FUNCTIO
colour as the sugar carameli
ftens the structure.
SUGAR IN
MAKING
 heating.• Add colour.
• Add nutrients.

e coagulation of egg protein.

FUNCTIONS OF EG
to setfound
the in egg
cake in MAKING
yolk
the acts as
risen the emulsifi
position by
sture which converts to steam on
• Emulsify the fat in creamed mixtures
• Tra p air to help the
– Milk
– Buttermilk
– Orange juice
Helps the development of gluten.
–• Water
• Forms steam to help the mixture rise.
• Helps blend ingredients
• Examples: FUNCTIO
• Provides moisture for the gelatinizati
LIQUID IN
MAKING
 Air

ing powder is used for baking cakes. It contains sodium

gen carbonate, which breaks down when heated to form
n dioxide gas. The carbon
• Causes cakedioxide
to rise helps to make the cake
FUNCTIONS OF LEAVE
re rise, so that the cakes are light and fluffy.
–Examples: Baking Powder, Baking
 Flavoring:

cinnamon, raisins, orange zest.

product
– Improve the taste of the FUNCTIO
essence, nut
– Example: vanilla, almondFLAVORI

MAKING
CAKE MAKING EQ
 Creaming

r and fat beaten together traps

sugar together traps
WAY S OF
Aeration is incorporating air in a mixt
r trapshappens
air in theinflour particles
different INTRODUCI
ways depending
ng method used. CAKE
MIXTURES
 to rise

• Air is trapped in the sieving the flou

Raising
by agents in the flour help the cake
lightly (with finger tips) rubbing
(More
RUBBING the f
tha
flour –IN
the flour.
• Air is trapped by creaming the suga
fat CREAMININ
together (Half or mor
• This give a lighter texture
fat to flour)
• Eggs and sugar whisked together t
WHISKING MET
(aerate). Example in sponge cakes a
rolls. (No fat. relies on air tr
whisk)
 poured into the other ingredien
• Fat & syrup/sugar are melted in
MELTIN
 the butter and sugar
e mixture is light and

STEPS IN MAKING
Creaming Method
Basic Mixing
USING Methods
time
. THE CREAMING
at in the eggs a little at a

20
dd one-fourth of the dry
gredients and mix in.

Creaming Method
Basic Mixing
Understanding Methods
Ca

ne-third of the liquid

are incorporated.
ients and mix in. Repeat
ll the dry and liquid

21
 ire whip or the whip
ent of a mixer, beat
s until they are very
d light.

Foaming or Sponge
Basic Mixing Method
Methods
Understanding Ca

the sifted flour in three

stages, until all the
blended in.

22
• Fat & sugar are creamed together usi
a
better to use
wooden spoon. It isMAKING soft
A CAK
margarine as it is easier to cream.
THE
• Caster sugar has smaller crystals tha
CREAMING
granulated, so it mixes better. MET
ings such as cocoa can be added to

must be dissolved beforeMAKINGaddingAtoCAK

so there
speckling. is no need
• Self-raising flour to add baking p
is used to make t
THE
lower
akes are cooked at aCREAMING MET
ture, Gas 4 or 5 (180° - 190°C) for 20 –
es.
 • Preparing Pans
–Prepare as directed
oom temperature
baking before
spices. use.
• Grease
powder&or lightly dust with flour
• Shake out extra
ve
ouregg
and from
• Or any powdered
linerefrigerator
with waxed to bring them
ingredients
paper
GUIDELINES TO ENS cut to at
size
 • the colour

• What could you add to cakes to ch

uld you change
• the to make cakes
flavour
? (think about
• the what
texture you need to
ADAPTING A CA eat
nd what you need to eat less of)
 FAU LTS IN CAK
the cake on too MAKING
Cake
high
1. The oven temperature a peak
has risenistotoo
o much mixture for the size
high, is
e oven.
causing the cracked!
mixture to rise rapidly
tin.
to a peak, then overcook.
he oven door before the
o much
set, raising
so that the agent,
heavy causing the
kes
ten it over stretch and collapse.
tosink.
L.O. To understand the differe

. Too much sugar or syrup

causing .the gluten to over-
Cake has
Undercooking sunk in th
by the w
temperature
soften or cooking ti
and collapse.
 .The oven shelf is not level.

re was placed tooL.O. To understand

close to the the differe
which has caused it to rise too
side.

Cake has risen un

 Cake is dry.
little liquid used
ake baked for too long.

L.O. To understand the differe

ical raising agent used.

been used.
.The sugar is too course
.To o much sugar
Cake
hashas a hard,
and does not dissolve in
crust!
time.
 L.O. To understand the differe
sas
tooover
notlow;beaten
dusted or flour
the with
mixture too
before
wasmeltedwetbeing
so it add
the fruit
ixture.
fruit in place.
in place.

Fruit has sunk t

.Pieces of fruit were too
bottom!
large and too heavy.