CLASSIFICATIONS OF BAKED PRODUCTS

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Lesson 5 Cakes and Icings Cakes are fancy, sweetened breads often coated with an icing. They are commonly classified into sponge, butter, and chiffon cakes. Cakes, like cookies, are high in sugar and fat and low in gluten, since tenderness is the goal. Most are made with cake flour, which has the least gluten of the white flours.

Basic Types of Cakes 1. Shortened or Butter Cake - Use fat as an ingredient. The volume of the cake is largely due to leaveners. 2. Chiffon Cake - Contain the characteristics of both sponge and butter cakes. 3. Unshortened or Sponge Cakes - Do not contain fat. This kind of cake does not use oil although sometimes the recipe calls for melted butter. The eggs are separately beaten until thick then folded together. The flour is added last.

Side Note: A.K.A. Foam-Type Cake. There are two types: Meringue or Angel-food cake type which uses only the egg whites beaten into soft peaks.

Three Basic Method of Mixing Cakes 1. Creaming The shortening and sugar are mixed together until smooth and creamy; The eggs are gradually added while creaming continues. Liquid is added alternately with flour. It should start with flour and end with flour. 2. Blending The flour and shortening are mixed until fully blended. Dry ingredients and a portion of liquid are added and mixed. 3. Singlestage Method All ingredients are placed in the mixing bowl and mixed thoroughly.

Qualities of Well-Made Cakes 1. Butter Cake Has uniform and slightly rounded top, fine grains, thin cell walls, and elastic crumbs. Its texture is tender, velvety, and moist and its crust is smooth and golden brown. Flavor is pleasing, well-blended with no bitter taste.

2. Sponge Cake Has a surface that is uniform, free from cracks, and slightly rounded. It is very light in weight but with a large volume, not compact or soggy. Its texture is tender and feathery and has grains with thin walls and no large spaces. Its flavor is delicate and pleasing. 3. Chiffon Cake Has slightly rounded and no cracked surface, uniform and golden brown on color. Its texture is velvety and delicate and it has a pleasing flavor. It should be very light in weight but with a large volume. The flavor is delicately pleasing.

Lesson 5 Cakes and Icings Icings are sweet coverings or coatings on cakes made from powdered sugar. When icing is generously applied or lavishly piled on, swirled, or peaked on the cake, it is known as frosting. Some frostings are cooked. Icing serve three functions: a. Make cakes mores attractive and decorative. b. Add flavor and richness c. Improve keeping qualities by forming a protective coating around the cake.

Six Basic Types of Icing Fondant is a smooth, shiny white icing made of very fine sugar. It is difficult to make. Most bakeshops buy it a moist paste or dry powder to which water is added. It is sometimes thinned with simple syrup made from equal parts of sugar and water heated and stirred until sugar has dissolved and combined with the water.

 Flat Icing is often used on coffee cakes and sweet rolls. It can also provide a simple coating for pound cakes, angel food cakes, cupcakes, and cookies. It is prepared by simply combining confectioners sugar, corn syrup, flavoring, and water until smooth, juggling the amounts of sugar and water to achieve a fairly stiff consistency. Buttercreams are the most familiar frostings. Butter provides the most desirable flavor, but it can be mixed with margarine or with emulsified shortening for a more stable emulsion especially during hot weather. Royal Icing is made by beating together confectioners sugar, egg whites, and cream of tartar, until stiff. It becomes hard and brittle when dray and it is used only on cakes that will be served immediately. Its also called decorators icing and is often used for flower shapes and other decorative work. Boiled Icing is a foamy, airy icing used on angel food and chiffon cakes. To make or, simply mix hot simple syrup into whipped egg whites and then flavor and color as desired. It must be used the day it is made because it breaks down overnight. Fudge Icing uses hot simple syrup. It is mixed slowly into fat, sugar, and cocoa. A dense, rich, candylike icing result, which must be warmed slightly to spread. It must be stored in the refrigerator, covering it to prevent a crust from forming.