CAKES AND ICINGS

Learning Objectives
At the end of this lesson, you will be able to:

1. Define and enumerate the different types of cakes and icings;

2. Describe the nature and characteristics of each type of cake;
3. Identify commonly used icings;
4. Identify the ingredients in making cakes; and
5. Apply the skill in making and frosting cakes.
CAKES
CAKES
─ It is a baked product
usually made from soft
dough or batter.
─ They may or may not be
filled or frosted.
 TYPES OF CAKES
Cakes come in different types depending on the recipe,
ingredients, and methods of preparation
1. Shortened Cakes
─ These contain shortening(butter, margarine, or
oil) in their batter.
─ Examples are: butter cake, pound cake,
banana cake
 TYPES OF CAKES
2. Unshortened Cakes
─ These do not contain shortening in their
batter.
─ Included here are angel food cakes and
sponge-type cakes.
A. Angel food cakes
- egg whites are beaten with
part of the sugar. The
remaining sugar is sifted with
the flour and dry ingredients
and folded into the meringue.
 TYPES OF CAKES
2. Unshortened Cakes
─ These do not contain shortening in their
batter.
─ Included here are angel food cakes and
sponge-type cakes.
B. Sponge type cakes
- eggs are used whole or separated. The
sugar and egg whites may be beaten
together or the yolk and sugar may be
whipped together then added to the
beaten egg whites. Egg whites are
sufficiently beaten before folding into
the mixture.
 TYPES OF CAKES
3. Chiffon-type Cakes
─ These are combination of shortened and
unshortened batter. The shortened portion
contains the oil, yolks and to improve their
eye appeal or attractiveness.
INGREDIENTS USED IN MAKING CAKE
A. Flour
 Provides bulk and structure to baked products.
 Contributes color, texture, and flavor to baked products.
 Examples are: cake flour, and all-purpose flour.
B. Sugar
 sweetens the cake, makes it tender, gives darker color to
the cake crust, and helps retain the moisture in the cake
 Examples are: refined, brown, or confectioner’s sugar,
honey, molasses, and syrup.
INGREDIENTS USED IN MAKING CAKE

C. Leavener or Leavening Agents

 Gives the proper volume, shape, and texture of baked
products
 Most commonly used chemical leavener in cakes are
baking powder and baking soda.
D. Salt
 Brings out the flavor of the other cake ingredients
 provides a balance to the sweetness of cake batters
INGREDIENTS USED IN MAKING CAKE
E. Eggs
 Eggs serve as emulsifiers of fat and liquid.
 Fresh egg gives volume to the cake through the entrapped
air during whipping
 Gives a rich flavor and color
 Makes the cake tender
F. Liquid
 This may be water, milk, or fruit juice.
 Serves as medium for dissolving dry ingredients.
 Contributes to the texture, flavor, and moisture
INGREDIENTS USED IN MAKING CAKE
G. Shortening
 Butter, margarine, or vegetable oil may be used as
shortening.
 It makes the cake tender, and helps retain the moisture in
the cake.
H. Flavoring
 This gives a specific taste to the cake.
 Examples are: chocolate, vanilla, etc.
 METHODS OF MIXING SHORTENED CAKES
1. Creaming
Shortening and sugar
are creamed together to
certain degree of lightness or
fluffiness. Eggs are then
gradually added while
creaming continuously. The
flour and liquid are added
alternately, beginning and
ending with flour.
METHODS OF MIXING SHORTENED CAKES
2. Blending
Flour and shortening
are placed in the mixing
bowl and blended together
until the flour is coated by
shortening. Dry ingredients
and a portion of the liquid
are added and mixed. The
remaining liquid is added
and mixed.
METHODS OF MIXING SHORTENED CAKES

3. Single stage method or

Muffin Method.
All dry and liquid
ingredients are placed in the
mixing bowls then pour the
liquid into the dry ingredients.
Mixing is done until the batter
is well mixed and smooth.
CHARACTERISTICS OF AN IDEAL CAKE
• uniform and symmetrical shape;
• uniform color;
• without cracks, sags or indentations;
• bottom crust is not burned;
• cake crumb is medium-sized with a fine even grain;
• moist and smooth but not soggy; and
• unless the type of cake calls for a dominant flavor, the
flavor should be balanced with no foreign or off-flavors.
ICINGS
 ICINGS
Icings are sweet mixtures used to fill and cover cakes and decorate
pastries and even cookies. They may be made of a balanced combination
of any of the following: refined sugar, confectioner’s sugar, butter,
margarine, eggs, flavor, and color. Other ingredients such as chopped
fruits, grated rind, nuts and the like are folded into the icing to produce a
certain flavor.
FROSTING CAKE
Cakes are frosted for the following
reasons:
 icing makes the cake more attractive
and appealing;
 it gives the cake that extra special
complementary or contrasting flavor
 it makes the cake stay moist for a
longer period.
 Commonly Used Icings for Cake
1. ROYAL ICING
 prepared by beating egg whites with a high proportion of icing
sugar.
 becomes hard as it sets.
 used in decorating cake-shaped Styrofoam or display in bakeshop
windows.
 lasts for as long as three months
 also used in flower and motif preparation
 Commonly Used Icings for Cake
2. MERINGUE ICING
 prepared by whipping egg whites until stiff enough to hold a peak.
Hot syrup is slowly poured in a continuous stream.
 stands in stiff peaks by continuously beating
 Commonly Used Icings for Cake
3. SWEETENED WHIPPED CREAM
 Chilled whipping cream is whipped in a cold bowl until it forms
soft peaks.
 Sifted icing sugar is added while whipping. Once made, the icing is
immediately used. The frosted cake is placed in a refrigerator or
cold storage.
 Commonly Used Icings for Cake
4. BUTTER ICING
 prepared by creaming butter with sugar or syrup until the mixture is
smooth.
 in some cases, chilled milk, water, egg yolks, or fruit juice is beaten
into the mixture.
 Commonly Used Icings for Cake
5. BUTTERCREAM FROSTING
 This is a combination of meringue and butter icing. Spoonfuls of
meringue icing are folded into the butter icing.
THANK YOU!