A.

Cakes - have long been favorite desserts

that add festivity too many occasions. With
the little time and effort a beautiful cake can
be created for a party, picnic or special
birthday celebration.
1. Flour - Cake flour is the principal flour
ingredients in cakes because it is finely found and
made from soft wheats that contain less gluten-
forming properties. Although a high amount of
gluten development is not desirable in cake, as it
is in yeast breads, a small amount of gluten is
needed to develop the cake's cell structure. All
purpose flour may be substituted for cake flour in
a recipe by using 2 tablespoon less per cup, some
recipes specify all-purpose flour
2. Eggs - it is an important to use large-sized eggs
because these are the sizes used when cake recipes
are developed. Depending on the type of cake
being prepared, either the whole eggs, the egg
yolk, or the egg white is used. Eggs give a cake
both flavor and color, but the amount will vary
depending on which portion of the egg is included.
- contribute to the lightness and texture of cakes.
- the protein content of eggs gives rigidity of the
cell wall preventing the cake from collapsing
3. Fats - the presence of fat accounts for the tender
texture of a cake and as a fat is manipulated to become
softer, air is trapped in the mixture. The fat, butter and
margarine, contribute a rich flavor and color to the
cake, but because these fats are difficult to make
creamy, they do not incorporate as much air into the
mixture.
- butter is the best because of its rich flavor food value,
color and good creaming quality.
- weakens structure of cell wall causing a decrease in
volume
- makes cake tender
- increases keeping quality
4. Leavening Agent - All cakes use air and/or steam as a
leavening agent, some types of cakes use baking
powder or soda with the needed acidic ingredient.
- air is incorporated through creaming and beating.
- folding also helps incorporate air.
5. Liquid - Most cakes use liquid as an ingredient,
and most often the liquid is milk. Reconstituted
dried milk and diluted evaporated milk may be
substituted for fresh milk in cake recipes and some
recipes specify the use of buttermilk or sour milk.
6. Sugar - sugar accounts for most of a cake's
sweetness. It also contribute to tenderness by
competing with gluten for water, and thus
preventing a strong gluten development. Most
cakes use granulated sugar, but recipe variations
may use brown sugar, a sugar syrup, or honey.
7. Other Ingredients (Salt and Flavoring)- used in
making cakes include various flavoring extracts
such as almond, peppermint, and vanilla, or spices
such as cinnamon, nutmeg, and cloves. Purred
vegetables such as carrots and zucchini, pureed
fruits such as bananas and pumpkin, and some
cereals, such as oatmeal, produce moist and more
nutritious cakes with a heavier texture.
1. One Bowl Method - is used to prepare shortened cakes
that contain a chemical leavening agent. The quickness
of the one-bowl technique has made this method very
popular and the cake produced by the method has a
fine, soft texture. Sometimes called quick method, easy
mix or dump method. This is popular for bakers as well
as for homemakers who use ready mixes.
2. Conventional Method - the shortening is creamed
thoroughly before adding the sugar gradually and
beating vigorously to create the blend. For whole-egg
cakes, either the whole eggs or yolks alone are beaten
into the creamed mixture. Mixing is continued until the
consistency is light. The dry ingredients are sifted
together and added alternately with in about three or
four batches. If the white are separated they are beaten
to the stiff peak stage and folded into the mixture. The
flavoring extract may be added with the milk or to the
creamed mixture.
3. Modified Conventional Method - one modification
involves the addition of half of the sugar to the beaten
egg whites before the foam is folded into the batter.
This is called the conventional-meringue method.
Another technique is the beating together of half of the
sugar with the yolks or whole eggs until the stiff stage.
This mixture is folded into the batter after all the other
ingredients have been added. This manipulation is the
conventional-sponge method.
4. Muffin Method - Eggs, milk and fat are combined and
then blended with the sifted dry ingredients until
smooth. This is a more rapid method of mixing butter
cakes but us slightly inferior in palatability factors to
cakes made with the conventional methods.
5. Pastry-Blend Method - fat and flour are mixed until
fluffy. Sugar, salt, baking powder and half of the milk
are blended with the fat-flavor mixture. When smooth,
the eggs and the remaining milk are stirred in. Beating
is continued until traus of the eggs have disappeared.
6. Sponge Cakes - In making a sponge cake the egg
may be used, or the egg yolks and whites may be
beaten separately and used. The first step in
making a sponge cake is to sift the dry ingredients
except sugar, together. These ingredients are set
aside and the whole egg yolk, the liquid and the
flavoring are then beaten to a stiff consistency.
Sugar is gradually added, and the mixture is beaten
until it is thik and lemon colored. If the egg whites
are separate, the beaters are washed and the egg
whites are beaten to the stiff peak stage. The sifted
dry ingredients are folded into the egg-yolk
mixture and if egg whites are separate, the mixture
is folded into the stiffly beaten egg whites.
7. Chiffon Cakes - A chiffon cake is mixed by
first sifting the dry ingredients into a bowl
and then beating the egg whites to the stiff
peak stage. Part of the sugar may or may
not be beaten into the egg whites. The
cooking oil, egg yolks, liquid, and flavoring
agent are added to the dry ingredients all at
once and mixed until blended and then
fold-in into the stiffly beaten egg whites.
1. Use quality and fresh ingredients, which the
recipe calls for. Avoid substitution of
ingredients such as the use of All-Purpose
Flour instead of cake flour keep all ingredients
at room temperature. Use the size of egg
specified in the recipe for the correct volume
of the cake.
2. Practice accurate level measurement. Use
standard measuring cups and spoons. Always
measure on the level unless the recipe does not
call for it. Variation in measurement can affect
the appearance, volume, texture, taste and
odor of cakes.
3. Use the correct baking tools and utensils. Use
the size of pan specified in the recipe.
4. Practice correct hand and mixing
techniques in cake making. Too much
beating toughens the product. In whipping
egg white, use only drug, large mixing bowl
free from grease and dry for successful
measuring preparation.
5. Bake the cake at the right temperature and
time. Check if the oven has an accurate
oven thermometer, follow the temperature
and baking time specified in the recipe to
avoid cake defects. Place the pan at the
center of the oven. Avoid opening the oven
door after placing the pan in it, unless the
cake is near by done. Prick the center of the
cake to check its doneness.
1. Shortened Cakes - contains fat as principal
ingredients. Some shortened cakes, called
pound cakes, are leavened by air and steam,
although they may also contain a small
amount of a chemical leavening agent. This
cake has a heavier and more compact texture
than other types of cakes. Some pound cakes
recipes use all-purpose flour rather than cake
flour, they are baked in loaf pan or in tube
pan.
a. Pound Cake - compact and close grain cake,
the air incorporated in creaming acts as the
leavening agent. Steam may furnish half the
expansion during baking. ( Mother of
Shortened Cake )
b. Chocolate Cakes
c. Butter Cake - cake leavened chiefly with carbon
dioxide gas from baking powder or from soda and
sour milk. Some are incorporated in the fact-Sugar
mixture or in the beaten eggs also partially leavens
in mixture. Also called ( Yellow Cake ).
d. Fruit Cake - A cake which may either be light in
color ( without molasses ) or dark in color ( with
molasses ) consisting of dried fruit, raisin, dates,
candied peels, nutmegs, and sometimes wine or
brandy. It can be stored in air tight containers to
ripen.
e. Gold Cake - Used egg yolk only
f. Spice Cake - all spice, cinnamon, cloves, nutmeg,
mace
 2. Unshortened Cakes - are of three types; Agel food
cake, sponge cake, jellyroll and chiffon cakes have
moist and elastic texture the major ingredients of
these cakes are eggs. sugar , and flour, the
leavening agents are air and steam. ( Baking
powder, and baking soda; liquid and whole eggs
a. Sponge cakes - ( Yellow or true sponge ) a light,
fluffy cake containing beaten egg white, egg yolk,
lemon juice, grated lemon rind, with no
shortening. ( Egg whites , Angel cake, Whole egg ).
b. Jellyroll - "piano" or piyano, sponge cake baked in
a shallow pan about 10 to 15 inches thick. After
cooling and removing from the pan, jelly is
spreading before rolling cake into a cylinder. Slice
crosswise into pieces
c.Angel Sponge Cake - the principal
ingredients of an angel sponge cake are
egg whites,, granulated sugar, and flour,
salt, cream of tartar, and additional
flavoring agent are also used. Cream of
tartar stabilizes the egg white does not
collapse before the heat coagulates the egg
white.
3. Chiffon Cake - Similar to the sponge cake
except that a fat namely a cooking oil is
used with ingredients.
* Substitution*
1 cup cake flour - 1 cup APF + 2T
1 cup APF - 1 cup Cake Flour + 2T
 Qualities of a Well Baked Specialty Cake

3 Types of Specialty Cakes

1. shortened cake
2. unshortened cake
3. chiffon cake

CHARACTERISTICS OF QUALITY SHORTENED CAKES

1. The outside shape of the cake is moderately round

without cracks
2. The crust is tender, smooth, with even thickness, and
slight cracks.
3. The volume is not too much or too little.
4. The cake is not too tender, not doughy or rubbery not
solid or bready. It readily dissolves in the mouth.
5. The texture is soft, silky, moist velvety and
bounces back when fingers are pressed against
it.
6. The uniform grain has even and thin cell walls.
7. Have a pleasant, sweet fatty flavor.

CHARACTERISTICS OF QUALITY SHORTENED

CAKES
1. Slightly rounded top that is slight rough
2. Evenly browned crust color
3. Snowy white crumb with small uniform cells
4. Crumbs not sticky not dry but slight moist
5. Cake is not too tender but light and has tasty
flavor
1. Slightly rounded top
2. Very light in weight in proportion to size
with large volume
3. Uniform golden brown
4. With cracked on surface
5. Uniform color of cake
6. Small, Uniform grain with-walled cells, with
no large air spaces, no compact layer, springy
crumb
7. Tender, feathery, moist and light, texture,
not compact or soggy
8. Pleasingly delicate and uniform flavor
a. Royal Icing - proper consistency in the key
in making decorating icing that will shape
the petals of a flower, show the details of a
border or cover the surface of a cake. It's
important that you see the recommended
icing and consistency for any technique.
b. Butter - A butter cream frosting is prepared
by blending butter or margarine until
creamy, then adding sifted powdered sugar
and a small amount of cream or milk,
blending until thoroughly mixed and of the
proper spreading consistency.
c. Boiled - a boiled frosting is made with
sugar syrup that is cooked to the form ball
stage and then poured over stiffly beaten
egg whites, beating continuously until the
frosting forms peaks that hold their shapes.
d. Sweetened Whipped Cream - chilled
whipping cream is whipped in a cold bowl
until it forms a soft peak. Sifted icing sugar
is added while icing is immediately used.
The frosted cake is kept in a refrigerated
cold storage.
e. Butter Cream Frosting - this is a
combination of meringue and butter icing.
Spoonfuls of meringue icing are folded into
the butter icing.
i. Ice sides and other areas per instructions
smooth.
ii. Outline details
iii. Pipe in facial features, small details,
window, doors, etc.
iv. Cover areas with stars, stripes, zigzags, or
hair
v. Add messages
vi. Edge top and base with borders, attach
flowers or trims
1. Cake dividing set 6. Tip brush 11. Tips
2. Decorating comb 7. Rubber scraper
3. Decorator brush 8. Tyis
4. Plastic coupler 9. Spatulas
5. Tip cover 10. Forks and Plates

C. DECORATING MATERIALS
1. Box Board 6. Scotch tape
2. Glacin 7. Aluminum foil
3. Cake Stand 8. Ribbon
4. Pair of scissors 9. Magnetic wire
5. Food coloring