Module in FSERV 3- Baking and Pastry Production with Cake Decoration

Chapter 8. CAKES

Learning Objectives:

1. Identify the varieties of cakes and frostings.

2. Name ingredients used to make cakes.
3. Assemble cakes using basic finishing and decorating techniques.

Introduction
Cake making need not to be difficult or intimidating, but does require an understanding of
ingredients and mixing methods. This chapter begins by explaining how typical cake ingredients interact,
explains the traditional mixing methods and methods for assembling and decorating variety of cakes using
many icing formulas.
Cake is one of the most commonly baked products. Cakes are usually eaten during special
occasions such as birthdays, weddings, anniversaries, and other celebrations. They are sweet, made from
a combination of liquid batters, and with high fat and sugar contents. After baking, they are often
decorated. They can be of different shapes and sizes. They are made by icings or frostings and with the
addition of fillings and glazes.

Other names of cakes that come in variation and served parties or buffets are tortés, gateaux, and
petit fours.

a) Torte (pl. tortes) - a rich, multilayered cake filled with whipped cream, butter cream, jams, or
fruits. It can be made with or without flour but instead with nuts, breadcrumbs, sugar, egg, and
flavorings.

b) Gateau (pl. gateaux) - a small light cake or pastry with fillings like custard, fruits or nuts. It is a
French word for cake.

c) Petit four (pl. petit fours) - a small baked product or confectionery taken as dessert.

Cake Ingredients:

 Cake flour
 Sugar
 Eggs
 Shortening
 Leavening agent
 Liquid ingredients

Methods of Mixing Cake Batters

The three main goals of mixing cake batters are:

1. Combine all ingredients into a smooth, uniform batter.

2. Form and incorporate air cells in the batter.
3. Develop the proper texture in the finished product.

1. Conventional Method/Creaming Method- This was for a long time the standard method for mixing
high-fat cakes.

Creaming Method Procedure:

1) Scale ingredients accurately. Have all ingredients at room temperature (70°F/21°C).

2) Place the butter or shortening in the mixing bowl. With the paddle attachment, beat the fat slowly,
until it is smooth and creamy.

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

3) Add the sugar; cream the mixture at moderate speed until the mixture is light and fluffy. This will
take about 8 to 10 minutes.

4) Add the eggs a little at a time, after each addition, beat until the eggs are absorbed before adding
more.
5) After the eggs are beaten in, mix until light and fluffy. This step will take about 5 minutes.

6) Scrape down the sides of the bowl to ensure even mixing.

7) Add the sifted dry ingredients (including the spices), alternating with the liquids. The reason for
adding dry and liquid ingredients alternately is the batter may not absorb all the liquid unless
some of the flour is present.

2. Two-Stage Method - this method is a little simpler than the creaming method, and it produces a
smooth batter that bakes up into a fine-grained, moist cake. The name originated from the practice of
adding the liquids are added in two stages. The first step in making high-ratio cakes is to blend the
flour and other dry ingredients with shortening. When this mixture is smooth, the liquids (including
eggs) are added in stages.

Throughout this procedure, it is important to follow two rules;

1) Mix at low speed and observe correct mixing times. This is important to develop proper texture.
2) Stop the machine and scrape down the sides of the bowl frequently during mixing. This is
important to develop a smooth, well-mixed batter.

3. One-stage (Liquid Shortening) Method- This methods involves adding the liquid ingredients to the
bowl first which simplifies the procedure. In this way, there is less chance for moistened flour to coat
the bottom and sides of the bowl, making scraping down difficult. Mix at low speed until the dry
ingredients are moistened, to prevent dry flour from being thrown from the bowl. Mix for a period at
high speed, followed by a period at medium speed, to properly develop air cells and create a smooth,
fine-textured batter.

1) Scale all ingredients accurately. Have all ingredients at room temperature.

2) Combine all liquid ingredients, including high-ratio liquid shortening, in the mixing bowl.
3) Sift the dry ingredients together on top of the liquid ingredients in the bowl.
4) With the paddle attachment, mix at low speed for 30 seconds until the dry ingredients are
moistened. (The purpose of mixing slowly until the dry ingredients are moistened is to keep them
from being thrown out of the bowl)
5) Mix at high speed for 4 minutes. Stop the machine and scrape down the bowl and beater. Mix at
medium speed for 3 minutes.

4. Flour-Batter Method- this method is used for only a few specialty items. It produces a fine-textured
cake, but there may be some toughening due to the development of gluten. Flour-batter cakes include
those made with either emulsified shortening or butter or both.

Flour-Batter Method Procedure:

1) Scale all ingredients accurately. Have all ingredients at room temperature.

2) Sift the flour and other dry ingredients except the sugar into the mixing bowl. Add the fat. Blend
together until smooth and light.
3) Whip the sugar and eggs together until thick and light. Add liquid flavoring ingredients, such as
vanilla.
4) Combine the flour-fat mixture and the sugar-egg mixture and mix until smooth.
5) Gradually add water or milk (if any) and mix smooth.

5. Sponge Methods- Many types of sponge method cakes have one characteristic in common: they are
made with egg foam that contains yolks. These are usually whole-egg foams but, in some cases, the
base foam is yolk foam, and egg white foam is folded in at the end of the procedure.

Sponge cake batter is made in two basic steps:

1) Eggs and sugar are whipped to a thick foam; and

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

2) Sifted flour is folded in.

Plain Sponge Method:

1) Scale all ingredients accurately.

2) Combine the eggs, sugar, and salt in a stainless steel bowl. Immediately set the bowl over a hot-
water bath and stir or beat with a whip until the mixture warms to a temperature of about 110°F
(43°C) the reason for this step is that the foam attains greater volume if warm.

3) With a wire whip or the whip attachment of a mixer, beat the eggs at high speed until they are
very light and thick. This may take as long as 10 to 15minutes if the quantity is large.

4) If any liquid (water, milk, liquid flavoring) is included, add it now. Either whip it in, in a steady
stream, or stir it in, as indicated in the recipe.

5) Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam. Many bakers do
this by hand, even for large batches. Fold gently until all the flour is blended in. If any other dry
ingredients are used, such as cornstarch or baking powder, sift them first with the flour.

6) Immediately pan and bake the batter. Delays will cause loss of volume.

6. Angel Food Method- Angel food cakes are based on egg-white foams and contain no fat. Angel food
method should be whipped until they form soft, not stiff, peaks. Over whipped whites lose their
capability to expand and to leave the cake. This is because the protein network in stiffly beaten whites
has already stretched as far as it can. If the whites are whipped to soft peaks instead, they can stretch
more during baking, allowing the cake to rise.

Angel Food Method Procedure:

1) Scale ingredients accurately. Have all ingredients at room temperature. The egg whites may be
slightly warmed in order to achieve better volume.
2) Sift the flour with half the sugar. This step helps the flour mix more evenly with the foam.
3) Using the whip attachment beat the egg whites until they form soft peaks. Add salt and cream of
tartar near the beginning of the beating process.
4) Gradually beat in the portion of the sugar that was not mixed with the flour. Continue to whip
until the egg whites form soft; moist peaks. Do not beat until stiff. Beat in the flavorings.
5) Fold in the flour-sugar mixture just until it is thoroughly absorbed.
6) Deposit the mix in ungreased pans and bake immediately.

7. Chiffon Method- Chiffon cakes and angel food cakes are both based on egg-white foams, but here the
similarities in the mixing methods end. In angel food cakes, a dry flour-sugar mixture is folded into the
egg whites. In the chiffon method, a batter containing flour, egg yolks, vegetable oil, and water is
folded into the whites. Egg whites for chiffon cakes should be whipped until they are a little firmer
than those for angel food cakes, but not so much that they become dry. Chiffon cakes contain baking
powder, so they do not depend on the egg foam for all their leavening.

Chiffon Method Procedure:

1) Scale all ingredients accurately. Have all ingredients at room temperature. Use a good-quality,
flavorless vegetable oil.
2) Sift the dry ingredients, including part of the sugar, into the mixing bowl.
3) Mixing with the paddle attachment at second speed, gradually add the oil, then the egg yolks and
the water and liquid flavorings, all in a slow, steady stream. While adding the liquids, stop the

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

machine several times to scrape down the bowl and the beater. Mix until smooth, but do not over
mix.
4) Whip the egg whites until they form soft peaks. Add the cream of tartar and sugar in a stream and
whip to firm, moist peaks.
5) Fold the whipped egg whites into the flour-liquid mixture.
6) Immediately deposit the batter in ungreased center tube pans (like angel food cake pans) or in
layer pans with only the bottoms greased and dusted, not the sides (like sponge layers).

8. Combination Creaming/Sponge Method- Some are begun by using the creaming method. In other
words, butter is creamed with sugar until the mixture is light. However, instead, whipped egg whites
are folded into the batter, as for some sponge cakes.
Combination Creaming/Sponge Method Procedure:

1) Cream the butter and sugar.

2) Add the egg yolks a little at a time.
3) Mix well after each addition.
4) Whip the egg whites and sugar until they form soft peaks, as for angel food cake.
5) Fold the meringue into the butter mixture.
6) Sift the dry ingredients together.
7) Fold in the sifted dry ingredients.
8) Pour the batter in prepared pans.
9) Level the top of the batter with a plastic.
Testing for Doneness:

1. Use a cake tester to determine doneness of a cake by inserting at the center of the cake. When the
cake tester comes out clean, the cake is baked.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan.

TYPES OF FILLINGS AND ICING FOR CAKES AND ITS APPLICATION:

Cakes with fillings always seem to add a little extra to the treat. While there is a whole range of
cake-fillings recipes to choose from is important that the type of filling you use is stable enough.

There are many cake filling types that can be used. There are some points that should be taken
into consideration when choosing a filling for a cake. Some of these points are listed below.

 Consider the flavor of the cake and be sure that the filling will complement the cake's flavor.
 Take into account the storage of the cake. Do not select a filling that requires refrigeration when it
will not be possible to refrigerate the cake because of its size.
 If the cake will be exposed to warm temperatures, do not choose a filling that will melt.
 If the cake has to be made a day or so ahead of when it will be eaten, be sure the filling will hold
up for that period of time.

The amount of filling will vary depending on the type of filling, the type of cake, number of layers,
and personal preference.

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

FILLINGS- cooked edible mixture used to fill pastries, sandwiches, or cakes. They are usually spread out
in between slices of cakes. They come in various flavors. Fillings enhance the flavor of cakes and at the
same time provides variations in flavor.

Fruits There are many fruits that can be cooked into a filling for cakes that will provide
the cake with an extra special flavor. Some of the common fruits used are
strawberries, blueberries, raspberries, peaches and apricots.

A piping of frosting is applied on top of the layer around the outer edge of the cake
to act as a dam to hold the filling in between layers. Fresh fruit can also be added
between the layers but this type of cake should only be assembled within a few
hours of eating it.

The fruit continues to ripen even when refrigerated and its juices will begin to soak
into the cake. If the cake has a cooked fruit filling that does not contain eggs, it can
be stored at room temperature for up to 2 days. Refrigerate for longer storage.

Custard Custard filling is a smooth, creamy type filling similar to pudding. The custard is a
cooked filling containing cornstarch, flour, and egg yolks. Any filling that contains
cornstarch or flour must be brought to a boil slowly, to prevent scorching and then
boiled for at least a minute to thicken to its fullest. If it is not boiled long enough, it
may thin out when it cools. It can be flavored with many different ingredients but
the most common are vanilla, lemon and chocolate.

A custard type of filling should not be frozen.

Jams and Can purchase readymade: stir it to soften, or heat with amount of liquid if it’s too
Jellies thick, and strain to remove the seeds.

Used as a filling alone or in combination with other fillings such as butter cream.

Refrigerated after opening but is not perishable if used as filling

Whipped Beaten with sugar. Can be flavor. Stabilized for longer life with gelatin.
cream
Creamy, Filling using whipped cream provides a light fluffy filling with a delicate flavor.
delicate Whipped creams are sometimes stabilized by adding gelatine to make them hold
sweetness up better.

A cake with whipped cream filling should be refrigerated and served the same day
that it is made.

Frosting Many times the same frosting used to frost the cakes is used for the filling between
layers. This is a great way to add flavor and moistness to the cake. Some of the
common frosting types that are also used as fillings are butter cream, boiled, cream
cheese, whipped cream, and ganache.

Cakes with frosting fillings should be stored according to the type of frosting being
used.
Glazes and Syrups Glazes and syrups can be used as fillings but will not provide for a filling with any
thickness. They do provide extra flavor and help seal in the moisture of the cake.

Chocolate Glaze

Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring ½ cup
heavy cream to a simmer in a small saucepan, pour over chocolate. Let stand for 2
minutes. Add 2 tbsp. unsalted butter, and mix until smooth. Let stand, stirring
occasionally until slightly thickened. Make 1 cup.

The cake can be stored at room temperature when the filling is a glaze or syrup
unless the cake or frosting requires refrigeration.

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

Icing/ Frosting- are sweet covering or coating in cakes and cake-related products. Sugar, whether
granulated or confectioners’ is the main ingredient.

Types of Icing Procedure

Butter cream is a frosting superstar- popular and versatile. Butter and milk are
Butter Cream/
beaten together, and the confectioner’s sugar is added. Flavor the mixture with
Confectioner’s
extracts and chocolate. Icing can be refrigerated or frozen in an airtight container
Sugar Icing
for week.
Butter Cream Made from stiff butter cream. Dough-like consistency that is rolled out applied to
Rolled/ Butter cake and can be tinted.
Cream
Fondant
Royal Icing This basic mixture of egg whites, confectioners' sugar and often a touch of lemon
has a consistency that can be piped, but it dries hard outer shell.

It is also one of the easiest to dye with edible colorings. There are two ways to
make this type of frosting: using egg whites (like a meringue icing) and powdered
sugar or by using meringue powder in place of egg whites. Tints to pastel to dark
color.

This does not need refrigeration. Air dried decorations last for months.
Cream cheese Cream cheese frosting is made with part butter cream frosting and a good quality
frosting cream cheese. This type of frosting is usually perfect for carrot cakes, red velvet
cakes and as a filling for doughnuts and cupcakes because of its consistency.
It is a bit heavier to spread than most types of cake icing.
Caramel Icing Making this icing is a lot like making candy. Mix and boil brown sugar and milk,
then combine with butter and sugar until spreadable. It will set firm on the cake.
Ganache Bring the cream to a simmer, then pour it on top of chopped chocolate, blending
until smooth. The mixture starts out quite liquid, and firms as it sets. Drizzle it on
while it's liquid, or wait for it to set and cover an entire cake in it.
Whipped This type of cake icing is achieved using cold heavy whipping cream and sugar.
cream Some would advise you to use powdered sugar but ordinary granulated sugar
Creamy, would work just as well. Can be piped to form soft decorations. It may be tints in
delicate pastel colors and must be kept refrigerated.
sweetness

Meringue The basic ingredients for this frosting are egg whites, cold water and granulated
sugar and are one of the most common types of cake icing. It is light and fluffy
because air is introduced into the egg mixture to create a stiff consistency.

Fondant Rolled fondant is a pliable, dough-like icing that's made of sugar, water, gelatin
Rolled Fondant and food-grade glycerine. Its smoothness gives cakes a polished look but it's also
flexible and workable enough to mold into shapes.
Fondant This fondant remains pourable, developing a glossy finish as it dries. Look for it
Poured Fondant on top of fairy-tale pretty cakes or cupcakes.

ASSEMBLING AND DECORATING CAKES

Steps in assembling simple layer cakes:

1. Prepare and assemble all tools and equipment.

 Cake
 Spatula
 Filling
 Bread knife
 Toothpick
 Turn table
 Pastry brush

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

2. Prepare all ingredients and note the proper temperature. Cool cake layers completely before
assembling and icing. Icings and fillings should be spread out and at the correct temperature.

3. Trim cake layers, if necessary. Remove any ragged edges. Slightly rounded tops are easily
covered by icing, but excessively large bumps may have to be cut off.

4. Brush all crumbs from cakes. Loose crumbs make icing difficult.

5. Place the bottom layer upside down (to give a flat surface for the filling) on a cardboard cake
circle of the same diameter. Place the cake at the center of a cake turn table. If a cake circle or
turntable is not available, place the cake on a serving plate; slip sheets of wax paper or parchment
under the edges of the cake to keep the plate clean.

6. Spread filling on the bottom layer, out to the edges. If the filling is different from the outside
frosting, be careful not to spread the filling over the edges. One way to avoid spilling the filling
over the edge is to pipe a row of the icing used for the cake sides around the edge of the cake
layer to form a barrier to hold the filling inside. Use the proper amount of filling. If applied too
heavily, filling will ooze out when top layer is put in place.

7. Place the top layer on the bottom layer, right side up.

8. Ice the cake .If a thin or light icing is used, pour or spread the icing onto the center of the cake.
Then spread it to the edges and down the sides with a spatula. If a heavy icing is used, it may be
necessary to spread the sides first, then place a good quantity of icing on the center of the top and
push it to the edges with spatula.

Filling Cake Layers

For a classic round or rectangular cake, you may want to put two levelled cakes together, joined
with your favorite filling. This adds height and drama to your design. It's easy to do!

1. Fill a decorating bag with medium consistency

icing and use tip 12 or use the coupler without
adding a tip. Start with the bottom layer, leveled
side up. Create a dam or circle of icing just
inside the edge of the cake. This will prevent
any filling from seeping out when the next layer
is added.

2. Fill the center with icing, fruit filling or

pudding.

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

3. Place the next layer on top, making sure it

is level. The weight of the layer will cause
the circle of icing to expand. Place the top
layer, leveled side down, so the top of the
cake is perfectly smooth and level.

Steps and Procedures in Icing a Cake

You will need:

 Cake cardboard- Cake boards come in all different sizes. Use a board that is 1-inch larger than
the cake pan. If you don’t have cake boards, a kitchen plate would be just fine.
 Turntable- It is used to move cake easily in making frosting and decorating.

 Cake decorating knife or Icing spatula- These are round tipped blunt knives that are essential
for moving icing around and smoothing edges. They come in bent and flat. I almost exclusively
use a flat, but the bent come in handy for smoothing the top of cakes.

Procedure in icing a cake:

1. Start by taping a doily to your cake board, or kitchen plate. Place on the
revolving cake stand.

2. Center cake on top of the cake board or kitchen plate.

3. Dollop about 3/4 cup of frosting into the center of the cake.

4. Pour about ½ cup to ¾ cup of butterscotch filling in the center of the

iced layer. Using the back of a spoon, not your icing spatula, spread
the filling until it reaches the icing barrier that you have created.

5. Set aside the butterscotch topped layer for a moment. Place the second
layer of cake on a piece of waxed paper on the revolving cake stand, top
side up. Trim the cake with a serrated knife to even out the cake round
just as you did with the first layer.

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

6. Return the butterscotch layer to the cake stand and carefully place
the second layer, frosting side down, on top of the butterscotch
filling.

7. Make sure that the top of the cake is fairly even. Gently push the
cake down a bit if one side is higher than the other. Place a cup
of frosting onto the center of the cake. Using the icing spatula
spread the frosting out towards the edges of the cake. Smooth
the center letting frosting accumulate at the edges of the top of
the cake if you find you have extra. The extra frosting at the
edge of the cake can be used to frost the sides of the cake.

8. Run the icing spatula under warm running water. Cleaning the
knife with warm water will help smooth the icing more easily.

9. Once the sides have been frosted and smoothed, clean the icing
spatula once again.

Characteristics of Good Quality Cake Specialties:

1. Outside Characteristics

Shape is uniform; free from cracks

Size is uniform, light in weight in proportion to size
Color is golden brown
2. Inside Characteristics

Color is even all over

Texture is tender and moist
Flavor is pleasing and well- blended

3. Fillings/Toppings

Just the right amount for the cake

Has the right consistency, neither flowing nor too tough or solid
Contain the characteristic flavor of the kind of filling or toppings used

4. Overall Appearance

Appropriate design used

Decors are appropriate for the occasion
Decors and trimmings are neatly arranged
Good color combination
Size and amount of decors are appropriate to the size of cak

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

CAKE CUTTING GUIDES

COMMON CAKE PROBLEMS AND THEIR CAUSES

PROBLEM CAUSES

VOLUME AND SHAPE

Poor Volume Too little flour
Too much liquid
Too little leavening
Oven too hot
Uneven shape Improper mixing
Batter spread unevenly
Uneven oven heat
Oven racks not level
Cake pans warped
CRUST
Too dark Too much sugar
Oven too hot
Too light Too little sugar
Oven not hot enough
Burst or cracked Too much flour or flour too strong
Too little liquid
Improper mixing
Oven too hot
Soggy Under baked
Cooling in pans or with not enough ventilation
Wrapping before cool

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration

TEXTURE

Dense or heavy Too little leavening

Too much liquid
Too much sugar
Too much shortening
Oven not hot enough

Coarse or irregular Too much leavening

Too little egg
Improper mixing

Crumbly Too much leavening

Too much shortening
Too much sugar
Wrong kind of flour
Improper mixing
Tough Flour too strong
Too much flour
Too little sugar or shortening
Over mixing
FLAVOR
Poor Flavor Poor-quality ingredients
Poor storage or sanitation
Unbalanced formula

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