LESSON 1: INTRODUCTION TO CAKE MAKING

Introduction

Cake Making is one of the competencies to be learned in the qualification Bread and Pastry
Production.
Studying this lesson will enrich ones knowledge in the competency cake making. It also gives an
overview on the things that should be learned alL throughout this courseware. It also includes the
common terminologies used in the workplace which will be crucial as one progresses to the next module.

It is essential to grasp the knowledge presented in this courseware because it will serve as the
foundation in understanding the science and art of cake making. Yes! There is science and art in baking
cakes, and it will be further discussed on the next modules.

Getting Started

Cake is described as a form of bread that is made by baking the mixture of fat, sugar, eggs, flour,
baking powder, and with or without milk.

Cakes, Gateaux and Tortes

This competency is about preparing and presenting cakes, gateaux and tortes. What is the
difference and similarities of these three?

Cakes, gateaux and tortes are all sweet.

Cakes from France are called Gateaux (gateau, singular). It is a very light sponge cake filled with
rich icing and filling. The distinct characteristic of gateaux is composed of several layers of thin, very light
sponge cake, filled with icing and filling. The basic element in this type of cake is its structure, not the
cake base. It is usually made with a lot of fresh fruit and is intended to be eaten on the same day.
Tortes are cakes from Germany or Austria that contains little or no flour with eggs, ground nuts or
bread crumbs. Tortes are also composed of several layers, mostly 6 to 8 layers, with nuts combined to the
batter. Layers are filled with cream or fruit filling and are covered with chocolate and fondant. This cake
can last for days.
Baking Cake

Baking cake is like a love affair. For it to be perfect, you need to place the right effort on the
correct ingredient. In starting this courseware, you need to grasp the essential concepts before baking.
You must understand first the importance of occupational safety and hygiene, procedure on tools and
equipment material and ways to organize your work.

Along with this is the need for critical learning and analysis on the principles of baking. It includes
the formulas and measurement, mixing and gluten development, baking process, production method,
correct baking techniques, selecting correct oven condition, stalling and the enterprise requirements and
standard in baking cake.

After mastering these concepts, you can now prepare the cake base, followed by its fillings,
coatings, icing and decoration. Keep in mind that the first cake that needs to be baked is the one that
catches your interest.

Do you know that?

Making cakes started after the discovery of flour. The oldest form of cake is normally fried breads or
cheesecakes in disk shape.
 Procedure on how to prepare Butter Cake, Sponge Cake, Genoese Cake, Pound Cake, Madeira
Cake and Chiffon Cake. Recipes from reliable sources along with its video demonstration are also
embedded in this courseware. This can be used as you practice baking cake.

Aside from cake bases, preparing fillings, coatings, icing and decoration such as buttercream,
crme patisserie, ganache, boiled icing, royal icing and fondant are also discussed. Presenting and
storing cakes, gateaux and tortes are also included in this courseware.

Terminologies

Common Terminologies Used in Cake Making

A professional food worker must have deep understanding on the common terminologies used in cake
making. Mastering these terminologies would enable you to identify what is being talked about inside the
kitchen. Listed are the common terminologies used in the workplace:

Aeration
is a process of incorporating air or gas in one or more of the stages of production before baking. The
air can be introduced into the mixture from production of Carbon Dioxide (CO2) because of yeast or
baking powder. The internal expansion of the air and pressure of the steam makes a total contribution
to the aeration, making the baked product more appetizing, palatable and digestible.

Agar Agar
derived from seaweed that is used as setting agent. It is much stronger, more stable and harder to use.
It is used as an alternative to gelatin.

All-in Process
is a cake production method where all ingredients are mixed together without any preliminary stages.

Bake
method of cooking food in dry heat inside a heating oven using gas, electricity, charcoal, wood or oil at
a temperature from 250F to 450F.

Batter
a semi-liquid mixture, composed of one or more portion of flour combined with liquids, such as water,
milk or eggs used to prepare various foods.

Beating
introducing air into the mixture through mechanical agitation, as in beating eggs. It can be done by
hand or by machine.

Blend
process of combining ingredients to produce a homogenous mixture.

Coat
the act of covering the cake with almond paste or icing, fondant cream or chocolate.

Combine
process of mixing the ingredients together

Creaming
process of rubbing or beating butter and sugar or fat and flour until light and fluffy.

Cutting in
using two knives or a pastry blender to combine cold fats, like butter, margarine or shortening, with flour
or sugar without creaming or mixing air in the ingredients. Doing this will result in a mixture that is
crumbly or grainy looking.

Emulsion
is the mixture of two fluids that would normally not mix, such as oil and water. This can be done by
means of an emulsifier. Fat, sugar and eggs that are combined and are correctly beaten can form an
emulsion. The lecithin in egg yolks are good emulsifying agent.

Fermentation
process of converting sugar into alcohol to produce carbon dioxide.

Fillings
inserted in between cake to enhance the taste and layering of the cake
 Foaming
to continuously beat egg white, to incorporate air until it becomes light and fluffy.

Ganache (pronounced as guh-nahsh)

a chocolate whipped frosting, filling or paste made from chocolate and cream. It is prepared by heating
the cream and stirring it into the chocolate.

Gelatin
used as setting agent to stabilize creams.

Gluten
protein found in wheat and grains, including barley and rye. Gluten is from the Latin word which means
glue. It gives elasticity to the dough, giving the final product a chewy texture. It also acts as glue that
keeps or holds the food together.

Grease
to brush the pan with shortening.

Jellying Agent
used to set soft solid food which includes Gelatin, Agar-agar, Pectin

Leavening (also known as leavening agent, former term: lifters)

substance, such as yeast, baking powder, baking soda or eggs, used to cause fermentation and
expansion of batter. The agents work to produce carbon dioxide in batter.

Line
to put a greaseproof paper on the baking pans or sheets.

Pack compactly
to fill cup with brown sugar or shortening by pressing it with the back of the spoon.

Pipe out
to press the mixture out of the piping bag or pastry bag.

Pre-heat
to heat the oven prior to baking and achieve the required heat. This is done to attain the quality in
baking products.

Petit Gateaux
small individual cakes of the larger variety.

Room Temperature
usually about 72F or 22C.

Scrape
to remove the sticky ingredients from the side of the mixing bowl.

Sieve
the utensil that has wire or nylon mesh where dry ingredients are put through to refine them.

Sift
to pass the flour through the sieves to make it finer and light.

Stir in
to add another ingredient into the mixture.
Storage
a space for keeping something.

Tempering
process of setting the chocolate by heating, cooling and warming up the chocolate to its appropriate
temperature to align the cocoa butter crystal. This is done to make the melted chocolate smooth, silky
and glossy.

Torte (pronounced as tawrt), plural form: Tortes

Austrian, German, Italian and Eastern European of origin, definition is same as gateau. It can have
pastry layers with more fruits and nuts.

Whip
to beat rapidly and continuously to aid incorporation of air to increase in volume, as in whipping egg
whites to make meringue and in cream.
 Yield
is the calculated units from the total baked weight of a particular formula.

Session Objectives

At the end of the session, you should be able to:

Identify appropriate personal protective equipment used in preparing food;

Examine proper hand-washing technique done before and during the work process; and
Determine the correct hygienic practices, sanitary procedure and safety measures in the kitchen.