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Lecture Professional cooking (7/E): Chapter 32 - Gisslen

Chapter 32 - Cakes and icings. After reading the material in this chapter, you should be able to: Demonstrate the five basic cake mixing methods; describe the characteristics of high-fat cakes and low-fat cakes; prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes; prepare the six basic types of icings; assemble and ice layer cakes, small cakes, and sheet cakes. | Chapter 32 Cakes and Icings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Understanding Cake Making Basic Mixing Methods These mixing methods are basic for most cakes prepared in the modern bakeshop. Each method is used for a particular type of formula. High-fat or shortened cakes Creaming method Two-stage or blending method Low-fat or foam-type cakes Foaming or sponge method Angel food method Chiffon method Understanding Cake Making Creaming Method Also called the conventional method. The creaming method is still used for many types of butter cakes. Two-Stage Method Also called the blending method. Developed for use with modern high-ratio shortenings. Simpler than the creaming method. Called two-stage because the liquids are added in two stages. Basic Mixing Methods Understanding Cake Making Foaming or Sponge Method All egg-foam cakes are similar in that they: Contain little or no shortening. Depend for most or all of their leavening on the air . | Chapter 32 Cakes and Icings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Understanding Cake Making Basic Mixing Methods These mixing methods are basic for most cakes prepared in the modern bakeshop. Each method is used for a particular type of formula. High-fat or shortened cakes Creaming method Two-stage or blending method Low-fat or foam-type cakes Foaming or sponge method Angel food method Chiffon method Understanding Cake Making Creaming Method Also called the conventional method. The creaming method is still used for many types of butter cakes. Two-Stage Method Also called the blending method. Developed for use with modern high-ratio shortenings. Simpler than the creaming method. Called two-stage because the liquids are added in two stages. Basic Mixing Methods Understanding Cake Making Foaming or Sponge Method All egg-foam cakes are similar in that they: Contain little or no shortening. Depend for most or all of their leavening on the air trapped in beaten eggs. Angel Food Method Based on egg-white foams and contains no fat. Chiffon Method Batter containing flour, egg yolks, vegetable oil, and water is folded into the whites. Basic Mixing Methods Understanding Cake Making Basic Mixing Methods Creaming Method Cream the butter and sugar until the mixture is light and fluffy. Beat in the eggs a little at a time. Understanding Cake Making Basic Mixing Methods Add one-fourth of the dry ingredients and mix in. Add one-third of the liquid ingredients and mix in. Repeat until all the dry and liquid ingredients are incorporated. Creaming Method Understanding Cake Making Basic Mixing Methods Foaming or Sponge Method With a wire whip or the whip attachment of a mixer, beat the eggs until they are very thick and light. Fold in the sifted flour in three or four stages, until all the flour is blended in. Understanding Cake Making Basic Mixing Methods If melted butter is used, fold it in after the .