CAKES have been defined as "sweetened, flavored and ornamented bread.

"
Though cakes have appeared in the menus of the different nations of the world
since early times, our conception of their importance as a food is comparatively
modern. With the realization that cake was not an accessory, but a nutritious
food in itself, more attention was given to its making. The result has been that
cake making is no longer considered to be purely an art, but is known to be a
science, as well.

By means of research cookery, experts have determined correct proportions of

ingredients, correct methods of manipulation and proper oven temperatures, so
that results are uniformly dependable. There is no guess work about it and the
careless cook can no longer say she had
"poor luck" with her cake, but must admit that she "didn't stop to measure,"
"left out this or that" or "had her oven too hot."

CLASSIFICATION OF CAKES
Cakes are divided into two general classes, i.e.:
(a) Butter cakes—those containing butter or other shortening.
(b) Sponge cakes—those which contain no shortening.
Any cake, no matter what the form—loaf, layer or cup cake—falls into one of
these classes and the method of combining and mixing will differ according to
whether it is a butter or a sponge cake.

ESSENTIALS FOR PERFECT PRODUCTS

(a) Ingredients of the best quality.
(b) Accurate measurements.
(c) Proper methods of mixing.
(d) Correct oven temperature.
(e) Careful handling during and after baking.

INGREDIENTS
Eggs
Eggs used for cake making must be in the best condition.
 It help to make the cake light and of fine texture;
 Increase the food value and
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 Help to hold the other ingredients together.

Egg yolks contain fats, emulsifiers and some protein, and the whites are
comprised of water and protein.

Because eggs toughen at high temperatures—(Example: Egg boiled hard)—cakes

containing a considerable portion of egg (as plain sponge, sunshine and angel
food cakes) should be cooked at a very moderate temperature, not over 350° F.,
to obtain a tender product.

Sugar
Sure, sugar makes things sweet, but sugar has so many more functions in baking.
• Sugar assists in browning.
• Sugar helps keep baked goods moist.
• Sugar tenderizes.
• Sugar enhances flavor.

Three kinds of sugar:

1. Regular granulated sugar or white sugar - also known as table sugar or as
refined sugar.
2. Confectioner’s sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch is added.
3. Brown sugar contains caramel, mineral matter and moisture. It also contains a
small amount of molasses. It comes in three colors.

Granulated sugar is used unless the recipe specifies another kind. Fine
granulated sugar is better than coarse, because it makes a product of finer
texture.

Fats
Fats include butter, shortening, vegetable oils and animal fats (lard, bacon fat,
etc). Fats perform many important functions in baked goods.
• Fat carries flavor.
• Fat tenderizes and weakens gluten strands.
• Fat assists with browning.

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Tenderness, as one of the characteristics of good cake, is obtained by careful
mixing of the ingredients and use of the best type and quality of fats. The
equivalents for ½ cup of butter are as follows:
½ cup oleomargarine
6 ½ tablespoons lard
7 tablespoons lard substitute
1 ½ cups thick cream
Note: If lard or lard substitute is used in place of butter, the amount of liquid
called for in the recipe should be increased slightly and the cake mixture beaten
thoroughly. If cream is used, omit the liquid called for in the recipe.

Butter and sugar make the cell walls of the cake very tender. A good cake maker
is careful to keep a balance between the amount of egg (toughening agent) and
the amounts of butter and sugar (weakening agents). If she adds more butter
than the recipe calls for, she should increase the amount of egg. If she uses less
egg (because of expense) she must also decrease the amount of butter. If this
balance is not maintained, a very rich cake may fall.

Also, substituting a fat that is liquid at room temperature for a fat that is solid at
room temperature will lead to moister baked goods.

Liquid
Milk produces the best results, although water, potato water or fruit juice may
be substituted.

Flour
There are three kinds of wheat flour used in cake making:
(a) All-Purpose Flour: This basic flour is a pantry staple and can be used in most
baked goods, from chewy breads to light biscuits and scones. It is sold bleached
or unbleached. It's best to store flour in a tightly sealed canister. It should be
good for about eight months in the cupboard and about one year refrigerated.
Protein content is 10-12%
(b) Cake Flour: This flour has the lowest protein (gluten) level of all the types of
flour, making it great for tender cakes, biscuits or scones. Keep it in the pantry
for up to eight months. Protein content is 8-9%

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 (b) Self-Rising Flour: This is all-purpose flour to which baking powder and salt
have been added. Don't substitute it for other flours because the added
ingredients might affect your recipe outcome — use it only if the recipe calls for
it. It's best to keep this in the original box, tightly wrapped; keep in mind the
shelf life is only about six months.

Flour provides the bulk, structure, form, and shape in (almost) every sort of
baked good.

Leavening Agents
Leaveners are what make your baked goods rise. There are three basic kinds of
leaveners.
• Mechanical leaveners
• Chemical leaveners
• Biological leaveners

Mechanical leavening is achieved through air expansion during baking and

steam. The more air you can incorporate into the batter, the more the leavening,
and the more quickly water turns to steam in the oven, the higher your baked
goods will rise.

Chemical leaveners include baking soda and baking powder.

 Baking soda also known as sodium bicarbonate or bicarbonate of soda,
makes bubbles (that then are mechanical leaveners) when combined with an
acid such as lemon, vinegar, buttermilk, molasses, sour cream or yogurt.

Because a reaction happens immediately, it is important to bake your recipes

shortly after the batter has been mixed.

Baking soda also helps with the browning of your food, which is why some
recipes might call for it even when there isn't an acid present for leavening to
occur.

Baking soda can last quite a while when stored in a cool, dry place. You can
test to see if your baking soda is still active by mixing some with vinegar. If it
bubbles up, you're good to go.
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 Baking powder is just baking soda with the addition of an acid so it produces
bubbles when it gets wet—no extra acid needed.

The majority of baking powders available are "double-acting," meaning that

they react first when dissolved in liquid and then again when exposed to
heat. Check the date on the bottom of the container before purchasing to
make sure it hasn't expired; once you open it, it will be effective for about six
months. You can check to see if your baking powder is still active by stirring 1
teaspoon into 1/3 cup of warm water. If it still fizzes, it's OK.

Flavoring
Flavoring extracts, chocolate, cocoa, fruits, fruit juices or nuts are used for
flavoring cakes. Fruits and nuts must be floured before they are added to the
cake mixture. Since nuts contain fat, the amount of shortening should be
reduced by 1 or 1 ½ tablespoons for each cup of nuts used.
Salt
A little salt improves the flavor of the product.

MEASUREMENTS
To obtain the best results use accurate, level measurements. To level, fill the
measure and scrape off the excess with a knife.
Equivalent measures:
3 teaspoons —1 tablespoon
16 tablespoons —1 cup
2 cups —1 pint
2 cups sugar —1 pound
4 cups flour (sifted) —1 pound
2 cups shortening —1 pound

MECHANICAL METHODS OF COMBINING

There are three methods employed in combining ingredients in cake making:
Stirring is the simple process of mixing by moving the spoon around and around,
gradually widening the circles, until the materials are thoroughly blended.

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Beating is the method of mixing by moving the spoon from the surface of the
mixture to the bottom of the bowl, turning the batter over and over, thus
enclosing air which makes the mixture light.
Cutting and Folding is the process of careful mixing in which the batter is cut into
with the spoon and carefully folded over. By repeating these motions several
times, stiffly beaten egg whites or whipped cream may be blended with the
batter without the loss of air already incorporated.

GENERAL RULES FOR PREPARATION

Mise en place – (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase
which means "putting in place" or "everything in its place."
1. Have all necessary utensils ready before starting work. A round-bottomed
mixing bowl is the best type for cake making. A wooden spoon is more
suitable for beating than a metal spoon. For beating egg whites, a wire
beater should be used because it encloses more air than a Dover beater.
2. Collect all ingredients called for in a given recipe before starting to
combine.
3. Before combining ingredients, see that the oven is ready for use.
4. Sift flour as called for in the recipe. e.g. (1 cup flour, sifted-sift after
measuring or 1 cup sifted flour-sift before measuring). Combine flour,
baking powder, salt and spices and sift together.
5. Break the eggs carefully, placing the yolks and whites in separate bowls
for beating.
6. Combine materials.

MIXING METHODS
Just as there are two general classes of cake, so are there two general methods
of mixing or combining the ingredients. Cakes containing shortening of any kind
are mixed by the "Butter Cake Method". Cakes without shortening are mixed by
the ' 'Sponge Cake Method". Understanding these two methods, any student can
devise her own directions for mixing a given recipe.

The General Rules are:

(a) For Butter Cakes

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 1. Cream butter by stirring. Never melt. Add sugar gradually and cream until
smooth and light.
2. Beat egg yolks until thick and lemon colored; add to creamed mixture and
beat thoroughly.
3. Add alternately, a little at a time, the flour mixture and the liquid, beating
after each addition.
4. Add flavoring and beat vigorously.
5. Lastly, cut and fold in the stiffly beaten egg whites.

(b) For Sponge Cakes

1. Beat the egg yolks until thick and lemon colored.
2. Gradually sift and stir in the sugar.
3. Add the flavoring
4. Fold in about half of the stiffly beaten whites.
5. Carefully sift in the flour, cutting and folding the mixture at the same
time.
6. Cut and fold in the rest of the beaten whites.

CARE IN BAKING
1. Choosing & Preparing Your Pans

Use the pans that your recipe calls for. Pans that are too small will overflow, or
you’ll have leftover batter. Pans that are too large will yield layers that are too
thin.

It’s also important to carefully prep your pans before filling to ensure your cakes
come out smoothly and in one piece. Use one of these two fool-proof methods:

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 A. GREASE & FLOUR

Coat the bottom and sides of your cake pan with pan spray, shortening or butter.
Scoop a few tablespoons of all-purpose flour into the greased pan.

Holding the pan over the flour container or sink to catch spills, move the pan
around to spread the flour along the bottom and sides of the pan. Flip the pan
over and tap it against the sides of the container or skin to shake out any excess
flour.

B. PARCHMENT-LINED PAN

Trace
the bottom of your pan onto a piece of parchment paper. Cut the circle out. Coat
the bottom and sides of your cake pan with pan spray, shortening or butter.
Then, place the parchment circle into the pan. Greasing the pan first helps keep
the paper in place and prevents it from curling up into your batter. There’s no
need to grease the paper after it’s been placed in the pan.

2. Fill the cake tin two-thirds full, having the center slightly lower so that the
finished product will be level on the top. For loaf cake, use a round pan
with a tube, because a more even temperature is obtained in this way.
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 3. The oven temperature and time required for baking depend upon the
size and kind of cake. In general, cakes require a moderate temperature,
with a slight increase during the baking period. If the oven is too hot, a
crust will form before leavening action has ceased, causing the cake to
break open as rising continues. If the cake browns too quickly, cover with
oiled paper. The cake should be placed in or near the center of the oven,
so it will bake evenly.

4. Continually opening the oven causes loss of heat and uneven

temperature.

To eliminate this difficulty, the time required for baking may be divided
into periods, at the end of which the door may safely be opened to see if
the cake has reached the correct stage, thereby judging the oven
temperature.

At the end of five minutes, the cake should have started rising.
During the next 10 minutes, rising continues and the cake starts to
brown. The rest of the time, browning continues and when the cake is
done it draws away from the sides of the pan. At this point, test the
center of the cake with a clean, dry tooth pick, straw or hat pin. If no
dough clings to the tester, the cake is thoroughly baked.

TEST FOR DONENESS

Know your oven; some ovens bake faster or slower than others. However, it
could be because of the type of pans you are using (shiny pans reflect heat;
dark pan retain heat); oven shelf placement (too high or too low); age and
how well your oven holds and circulates heat (oven too crowded or not
vented). Your oven may be off, and need to be calibrated.

Testing should be reserved for the last 5 to 7 minutes of baking, and done as
infrequently as possible. Opening the oven door causes drops in oven
temperature and may even cause the cake to fall in the middle

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GENERAL RULE
 When testing recipes for doneness with a long skewer or toothpick, use a
wooden one because the crumbs will grab onto it. A metal skewer will
typically come out clean because it is slippery; the crumbs do not adhere
to it very well, so it is not an accurate implement to use for recipe
doneness testing. The skewer / toothpick test is the most reliable.

 When testing a recipe using my fingertip to test for doneness, I like to

touch the top of a cake, for example, very lightly in the center with my
middle and index fingers; I try not to press hard and make dents in the
cake, otherwise the cake will no longer rise in that area if further baking is
needed. You will hear a few air bubbles popping and it should spring back
a little bit, indicating the cake is done.

 When cakes are nearing doneness, they start to "wrinkle" at the pan
edges. They should be removed before a gap forms between the cake
and the pan.

 The Sponge or Foam cake is baked when its surface is lightly browned
and springs back when touched or feels firm.

Completely cool cake for 10-15 minutes before preparing for finishing. It is
best to use a cooling rack. Place cake inverted.

PREPARING CAKES FOR DECORATION/FINISHING

Wrap and chill cakes to decrease crumbling
Level cake and trim edges with a serrated knife
Split cake into layers, if desired.

FROSTING OR ICING, FILLINGS AND GLAZES

Frosting or icing, fillings and glazes are typically a sweet, sugar-based soft
mixture used to fill, coat, add flavor, and improve the appearance and texture,
they are used on baked recipes such as cakes, cupcakes, cookies and pastries, or
formed and used when decorating as a Crafty Baker, ranging from simple to
elaborate. The filling is applied before the frosting or glaze is applied.
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In addition to sugar, frosting can contain a combination of other ingredients
including butter, milk, water, eggs and various flavorings. It can be cooked (as
with boiled icing) or uncooked (as with buttercream) and can range from thick to
thin. There are so many choices. The flavors, colors and consistencies should
compliment what's inside; one should not overpower the other. Some are
cooked, while others can be uncooked, and many can be purchased ready-made
from a baking supply store online. Make sure you understand the storage
requirements of each.

The goal in frosting or glazing a cake is to put it on smoothly, while keeping the
cake crumbs out. It also adds a protective shield that preserves freshness in a
baked dessert. Usually two layers of frosting are put on: a crumb coat or a thin
layer and a final coat. Sometimes a third icing coat can be applied, if necessary.

After finishing the cake, it will stay fresh at least a couple of days, depending on
the type of icing and filling used. Once cut, keep the cut edges of the main cake
covered with plastic wrap or waxed or parchment paper. If it contains any
perishable items, the cake MUST BE refrigerated, and can only stay out of
refrigeration for no more than two hours for food safety reasons.

FROSTING/ICING
A handful of culinary dictionaries state that frosting and icing are one and the
same, but most other sources differentiate the two:
 They define frostings as relatively thick, sometimes fluffy recipes that are
used to fill and/or are spread over a cake. It is stiffer and pipes well and
consists of cream or butter.
 Icings are considered to be typically white, have a thinner consistency and
are usually poured or drizzled over cakes, forming smooth, shiny coatings. It
hardens on cooling.

The main requirement for frosting or icing is that it be thick enough to adhere to
the item being coated, yet soft enough to spread easily. It has three main
functions:

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 1. Frosting contributes flavor and richness to the cake. It also adds interest
and provides a smooth surface for decorating on;
2. Frosting improves the cake's appearance. Special occasion cakes become
more festive with frosting and decorations; and,
3. Frosting improves the keeping the qualities of the cake by forming a
protective coating around it, sealing in moisture and flavor and allowing it
to be eaten over a couple of days.

TYPES OF FROSTING
1. Basic Buttercream
Buttercream is a frosting made with butter and icing sugar. Some
make buttercream frosting with a vegetable shortening for sturdier texture.
Buttercream is a super easy frosting for cupcakes.

2. Cream Cheese Frosting

Cream Cheese Frosting is normally a buttercream frosting with cream cheese
added to it.

3. Swiss Meringue Buttercream

Swiss Meringue Buttercream is a base of Swiss Meringue and butter. Just slowly
add cubes of room temperature butter to the cooled Meringue.

To make the Swiss Meringue, basically heat the egg whites and sugar/icing sugar
in a bain marie (a bain marie is normally a pot of hot water with a bowl placed on
top of it – the bowl should not touch the water) until the sugar has melted. Once
it has, add the mixture to the bowl and mix it on high until it is firmly whipped.

4. Italian Meringue Buttercream

With Italian Meringue Buttercream the same method as with Swiss Meringue
Buttercream is used by slowly adding the cubes of room temperature butter at
the end when the Italian Meringue has cooled down.
To make the Italian Meringue cook the sugar syrup to the hard boil stage (250-
265°F/125-133ºC) whilst whipping up egg whites. Test to see if the sugar syrup is
ready, slowly add it the side of the bowl to the stiffly whipped egg whites. Once

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all the sugar syrup has been added, continue to beat on high speed until the
bowl is cold to the touch.

5. French Meringue Buttercream

Once again French Meringue Buttercream works on the same principle as with
Swiss and Italian Meringue Buttercream but this time instead of using egg
whites, use the yolks of the eggs.
Start of by beating the egg yolks at medium speed for about 5 minutes until they
are pale in color. Meanwhile make sugar syrup and cook it on a high heat until
a candy thermometer registers 235-240°F/118-120ºC (this is the soft ball stage).
Now slowly pour the sugar syrup on to the egg yolks whilst continuing to beat on
low speed. Once all the syrup has been added, turn the mixer to medium-high
speed and whip until the bowl no longer feels warm to the touch.

6. Ganache
Start off by making a basic ganache by heating heavy cream in the microwave
until it is hot, but not boiling (2 – 2.5 minutes). Then add chopped dark chocolate
to it. Allow it to stand for a few minutes and mix well. Add a piece of transparent
film right on the surface of the mixture (this avoids it forming a skin on top) and
leave it to cool at room temperature. Transfer it to the fridge until it has set
completely.
Milk or white chocolate may also be used but would need to add more parts
chocolate than cream to ensure the mixture sets properly. To get back to the
method: leave it to set in the fridge until it has set completely. Now comes the
part where ganache needs to be converted into frosting. Allow the mixture to
come to room temperature and beat on high until the ganache is light and fluffy
and resembles a frosting.

7. Whipped Cream
The trick is to ensure the cream, bowl and whisk is really cold before whipping it
up. Another tip is to ensure mixing bowl is grease free. Use a piece of paper
towel to wipe out the bowl before starting. Pour cream to bowl and leave it
alongside the whisk attachment in the fridge for about an hour or in the freezer
for 15 minutes. Take it out and start beating on low until bubbles form. Now
increase the speed to medium until soft peaks form (at this point you can add
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your 1 -2 tablespoons of white sugar very slowly), increase the speed further to
medium high and continue until your cream has whipped firmly. To test to make
sure the cream is whipped firmly, turn the bowl upside down and if it stays, it is
ready.

FILLINGS
Anything that goes between the layers of a cake is called the filling. A filling can
be inside the cake, if it's rolled up such as for a Jelly Roll Cake, placed inside of a
cupcake or sandwiched in between two cookies. Some recipes, such as
cakes, use more than one type of filling, such as whipped cream and berries
between two layers, or alternating fillings between different layers, such as
ganache between some and buttercream between others. Some fillings can also
be used to cover the outside of the cake, such as Buttercream.

GLAZES
A coating, as of syrup, applied to food is called a glaze. Glaze can be poured,
drizzled or brushed on with a pastry brush on the outside of cakes or cookies or
in between cake layers for different looks, called glazing. Once applied, the glaze
sets up very quickly, so you only have a small window of time in which to use it.

SAUCES OR DESSERT SAUCES

Several dessert sauces, including salted caramel, rum raisin, bourbon, or
butterscotch sauce, roasted balsamic strawberries or raspberry puree, are just
some of the sauce recipes that are great to serve over cake, ice cream, pies, and
other desserts. They add flavor, color, and texture to baking recipes. We have an
abundance of recipes that you can mix and match as your heart desires.

WAYS TO FROST A CAKE

1. Put a dab of frosting on the cake stand
Dab a couple tablespoons of frosting on the stand before putting down
the first cake layer. This will prevent the cake from sliding.

Tip: If you don’t have a cake stand, turn a large, wide-bottomed mixing
bowl upside down and place a plate on top of it. Frosting is easier when
the cake is elevated and closer to eye level.

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2. Place the first cake layer on the stand
Put the cake layer on top of the frosting right-side up so that the flat
bottom sits on the stand.

Tip: Cool your cake layers upside down to help flatten them out, which
will make your final cake much prettier and easier to assemble.
3. Put a few strips of parchment paper under your cake
Tuck overlapping pieces of parchment paper under the edge of the cake;
this will help keep your stand clean as you frost.
4. Start with 1 to 1½ cups of frosting
Using an offset spatula, put a big dollop of frosting—about 1 to 1½
cups—on top of the bottom layer.
5. Spread the frosting just beyond the edge of your cake
Using the spatula, start in the middle of the cake and spread the frosting
evenly over the top and just past the edge of the top surface. The
overhang of frosting will help you frost the sides of the cake.
6. Place the second layer top-side down
Place the second cake layer on top and press gently to make sure it sticks.
Take a step back and check that it is level and centered.
7. Use 1 to 1½ cups of frosting for the second layer
Put a big dollop of frosting on the center of the cake and, using the offset
spatula, spread it to the edges. If you get crumbs in the frosting, simply
scrape the dirty frosting off your spatula into a separate bowl.

8. Crumb coating the cake

Before we get into the details of how to frost a cake, we’ve got to talk about
crumb coating.

WHAT IS CRUMB COATING?

Crumb coating a cake means adding a thin layer of frosting to the exterior of
the cake before adding a thicker, final coat of frosting.

This thin layer of frosting traps stray cake crumbs and prevents them from
popping up in your finished cake. Adding a crumb coat also helps to fill in any

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gaps between your cake layers to give you a solid surface to add a smooth
final coat.

QUICK TIPS FOR CRUMB COATING A CAKE

 Work from a smaller separate bowl of buttercream when crumb coating

your cake to prevent any stray cake bits from showing up in your finishing
layer.
 If it’s warm where you are, chill your filled cake until firm before adding
the crumb coat so that the layers don’t wobble around while you’re
frosting the cake.
 Don’t worry if the crumb coat isn’t entirely smooth, but do make sure to
fill all gaps before moving onto the final coat.

Tip: Be generous when you start to frost. You can always scrape some off
if you end up with too much, but if you start with too little, you risk
pulling crumbs from the cake into the frosting.

9. HOW TO FROST A CAKE: 2 EASY METHODS

While you learn many methods for icing a cake, I’ll cover two main
methods here: the easier option for how to frost a cake with a loose,
rustic finish; and how to frost a cake with smooth, impressive finish.

THE EASIEST WAY TO FROST A CAKE: RUSTIC FROSTING

STEP 1:

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Scoop a mound of frosting (a little over cup for a 6″ round cake, about 2
cups for an 8″ round cake, and so on) on top of the cake. Use an offset
spatula to spread the frosting out, pushing it over the top edge of the
cake. Move the spatula through the frosting to create fluffy peaks and
valleys.

STEP 2:

Spread a thick layer of buttercream onto the sides of the cake. Use the
offset spatula to pull the frosting hanging over the edges of the cake
down onto the sides. Create fluffy peaks and valleys all over the sides,
just like you did with the top.

STEP 3:

To clean up the the top edge, knock down any buttercream that might
have poked up over the top edges while you were frosting the sides. Use
the spatula to spread the frosting out, not smooth it flat.

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THE BEST WAY TO ICE A CAKE SMOOTHLY

STEP 1:

Scoop (or pipe) a mound of frosting on top of the cake.

Use an offset spatula to spread the frosting out, pushing it over the the
top edge of the cake.

Once the top of the cake is covered, hold the blade of the spatula against
the top of the cake. Keep the spatula steady while you use your other
hand to spin the turn table. Spread and spin until the top of your cake is
level and as smooth as you’d like it to be.

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STEP 2:

Spread (or pipe) a thick layer of frosting onto the sides of the cake.

Hold the long edge of a bench scraper or straight icing spatula vertically
along the cake. Steady the spatula and use your other hand to spin the
turn table.

Stop every few spins or so to scrape excess buttercream back into the
bowl. Dip the spatula in warm water and wipe it down with a paper towel
to clean the blade. Slightly warming the spatula helps the buttercream
become even smoother.

STEP 3:

Fill in holes that appear as needed and res-smooth the buttercream.

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Repeat the spinning and scraping process until the sides of the cake are
as smooth as you’d like them to be.

>

STEP 4:

After the sides of the cake are smoothed there will be excess
buttercream peeking up over the top edge of the cake. Clean up the edge
the same way you did in the crumb coat: Use the flat edge of an offset
spatula to swipe the excess buttercream in toward the center of the
cake.

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YIELD AND SERVINGS

TEMPERATURE
How to convert Celsius to Fahrenheit

To convert temperatures in degrees Celsius to Fahrenheit, multiply by 1.8 (or 9/5) and
add 32.

Example:
180OC x 1.8 = 324 + 32 = 356

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To convert temperatures in degrees Fahrenheit to Celsius: subtract 32 and multiply by
.5556

Example: 350OF - 32 = 318 / 1.8 = 176

OVEN TEMPERATURE
oC oF
Last Mark
very slow 120 250 1
slow 150 300 2
moderately slow 160 325 3
moderate 180-190 350-375 4
moderately hot 200-210 400-425 5
hot 220-230 450-475 6
very hot 240-250 500-525 7

TOOLS AND EQUIPMENTS

A mixing bowl is a deep bowl that is
particularly well suited for mixing ingredients
together in. These come in many materials, such
as stainless steel, ceramic, glass, and plastic.

A measuring cup or measuring jug is used

primarily to measure the volume of liquid. May be
made of plastic, glass, or metal. For accurate
measurement, measuring cup must be placed on a
flat surface and content must be view on an eye
level.

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A dry measuring cup is used for measuring solid
cooking ingredients like flour, sugar, oats, etc. Dry
measuring cups are made from plastic or metal
and sets usually include 1 cup, 1/2 cup 1/3 cup
and 1/4 cup. When using a dry measuring cup the
capacity is measured to the level top of the cup.
Ingredients should be filled to the top, then
scraped off with a back of a knife or any straight
object.
A flour sifter is a kind of strainer with a fine
mesh screen housed in a container that is used
to pass dry ingredients through to loosen the
particles, incorporate air, and lighten them. It is
also used to combine several ingredients that
are passed through at the same time such
as spices, sugar or fine grains.
A sieve separates wanted/desired elements
from unwanted material using a tool such as a
mesh, net or other filtration or distillation
methods. The word "sift" derives from this term.
A strainer is a type of sieve typically associated
with separating liquids from solids.

A rubber scraper is basically used for scrapping

batter from the bowl. (thus scrapers are often
called spatulas).

A wooden spoon is a spoon that is used for

stirring sauces and for mixing ingredients in
cooking. It is made of wood and has a long
handle.

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A whisk is a baking utensil which can be used
to blend ingredients smooth or to incorporate air
into a mixture, in a process known
as whisking or whipping. Most whisks consist
of a long, narrow handle with a series of wire
loops joined at the end.

An egg beater is a kitchen utensil used for

beating ingredients such as eggs or cream.

A mixer is a kitchen utensil which uses a gear-

driven mechanism to rotate a set of beaters in a
bowl containing the food to be prepared. It
automates the repetitive tasks of stirring,
whisking or beating. When the beaters are
replaced by a dough hook, a mixer may also be
used to knead.

Cake pans can be round, square, or

rectangular and are available in several sizes.
Probably the most popular is the 9 x 13 x 2 inch
rectangular cake pan that is used to bake cakes,
bars, and cupcakes and savory dishes, such as
lasagna.

A sheet pan, baking tray or baking sheet is a

flat, rectangular metal pan used in an oven. It is
often used for baking bread rolls, pastries and
flat products such as cookies, sheet cakes,
swiss rolls and pizzas.

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A pastry brush, also known as a basting
brush, is a cooking utensil used to spread
butter, oil or glaze on food. Traditional pastry
brushes are made with natural bristles or a
plastic or nylon fiber similar to a paint brush,
while modern kitchen brushes may have
silicone bristles.
An oven is a chamber or compartment, as in a
stove, for baking, roasting, heating, drying, etc.

A timer is an automatic mechanism for

activating a device at a preset time. It is a
specialized type of clock used for measuring
specific time intervals.

An oven thermometer is used to check the

temperature of the oven so the reading can be
compared to the temperature set on the oven
dial. With the use of an Oven Thermometer,
temperatures can be checked to insure it
remains consistent throughout the baking.

A cooling rack (also known simply as a

wire rack) is used to allow air to circulate freely
to cool baked goods, and to prevent them
getting soggy from condensation. A tight grid is
typically the best format for a cooling rack, to
prevent thin baked goods from breaking or
falling through.

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A spatula is utensil with a broad, flat, blunt
blade, used for mixing and spreading things.

Decorating tips are the nozzles on the end of a

pastry bag that the frosting or filling is forced
through to apply it to cakes, cookies, or pastries.

A turntable, or revolving cake stand, is a

revolving stand with a flat working surface for
decorating cakes and other pastry. It is also
used in building cakes.

RECIPE

A recipe is a set of instructions for preparing a particular baked product, including

a list of the ingredients required.

How to read the recipe:

1. What will you bake? Name of the RECIPE
2. What ingredients are needed? INGREDIENTS
3. What are the instructions? PROCEDURE
4. What are the tools and equipments to be used? TOOLS & EQUIPMENTS
5. What is the required oven temperature? TEMPERATURE
6. How long is the preparation and baking time? TIME
7. How many people can be served? SERVING/YIELD

Prepare and produce Gateaux, Tortes and Cakes:

VANILLA CHIFFON WITH BUTTERCREAM FROSTING
Yield = 1 pc 7x3 round cake
Time: 1 ½ hours

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Ingredients
Batter:
1 1/8 cup cake flour
1/2 cup sugar
1/2 tbsp baking powder
¼ tsp salt
3 pcs egg yolk (Large) or 4 pcs egg yolk (Medium)
¼ cup + 1/8 cup water
1/4 cup oil
1 tsp vanilla (omit for assessment)

3 pcs egg white (large) or 4 pcs egg white (Medium)

¼ tsp cream of tartar
¼ cup sugar

Buttercream Icing (Swiss Meringue)

2 pcs egg whites
½ cup shortening
½ bar butter
½ cup powdered sugar

Procedure
1. Grease bottom of pan and line with wax paper.
2. Sift together flour, baking powder, and salt. Add sugar.
3. In a separate bowl mix in egg yolk, water, oil and vanilla.
4. Add dry ingredients with wet ingredients just until no more lump shows.
5. In a different bowl beat in egg white, cream of tartar and sugar until firm/stiff
peak forms.
6. Fold and cut egg yolk mixture to egg white mixture just until color is blended in.
7. Pour in prepared pan and bake at 350OF for 30-40 mins or until cake springs
back when touched and side leaves pan.

SWISS BUTTERCREAM
Procedure
1. Mix egg white and sugar just until foamy. Cream in butter and shortening. Mix
well.
2. Frost cake.

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SWISS ROLL

Ingredients
Batter:
Use Chiffon Cake recipe

Butter Cream Icing/Filling:

Use Swiss Buttercream Recipe

Toppings:
Chocolate chips
Sprinkles
Mallows

Procedure:

For the Cake:

1. Follow procedure for Chiffon Cake.
2. Pour batter into a greased and lined jelly roll pan. Bake at 350F for about 10
mins. Cool for 5 for minutes. Transfer to katcha. Spread with filling and roll.

For the filling/icing:

1. Cream butter and sugar. Gradually add in milk. Chill in the fridge.
CUSTARD CAKE
Yield = 1 7x3 round cake
Ingredients
Batter:
Use Chiffon Cake recipe for Cake

Custard: (good for 3 cakes)

6 egg yolk
1 can evaporated milk
1 can condensed milk

Caramel:
2 tbsp granulated sugar

Instructions
Caramel:

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 1. Create the caramel. Heat a 7 x 3 or 8 x 3 circular baking pan in the stove top
using medium heat. Pour-in the granulated sugar and let stand until the sugar
melts (or turns into caramel). Set aside.

Custard:

2. Create the custard. Combine milk and egg yolks in a mixing bowl. Stir the
ingredients until everything is properly distributed. Pour the custard mixture on
the baking pan with caramel. Set aside

Cake:

3. Follow procedure for Chiffon Cake.

4. Preheat oven to 350 degrees Fahrenheit
5. Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the
cake pan on top of the rack.
6. Place the roasting pan that contains the cake pan with all the mixtures in the
oven and bake for about 60 minutes or until the toothpick test indicates that the
cake is ready.
7. Remove cake from the oven and allow the temperature to cool down.
8. Transfer to a serving tray then refrigerate for at least an hour.

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 Review Questions for Assessment

1. How do you measure 2 ¾ cups flour?

A. For 2 cups, spoon flour into measuring cup and level, do this 2 times using 1
cup. For ¾ cup use ½ and ¼ cups, measure and level. OR Three ¼ cups.

2. If you need 6 pieces of eggs, how should you open them?

A. Open eggs one at a time. Crack one egg in a bowl, check if it is ok then
transfer to a different bowl and so on.
Use 2 bowls for whole eggs; use 3 bowls if yolk is to be separated.

3. How would you know if you have creamed the butter well enough?
A. The butter is light in color, fluffy, creamy and smooth. OR light and fluffy,
smooth and creamy.

4. What mixing methods were demonstrated in cake making?

A.
1 Sifting – sieving using strainer or sifter to remove lumps from flour and
powdered sugar. It incorporates the baking powder/baking soda with flour
evenly. It is a form of airing for the flour.
2 Beating – use wire whisk. In “O” motion. Upward circling motion.
3 Stirring – use wooden spoon, wire whisk or rubber scrapper. In circling
motion.
4 Cut and Fold – use rubber scrapper (or hand). Batter is folded by scrapping
from bottom going to the top of the batter delicately. Cut into batter after
each fold.
5 Whipping – use wire whisk. Faster than beating but in sideways motion.
6 Creaming – use wire whisk or wooden spoon. Mixing of any liquid
ingredient until light and fluffy, smooth and creamy.

5. What is the difference between butter and margarine?

A. Butter – from animal fats, more expensive, color is lighter
Margarine – from vegetable fat, less expensive, color is vibrant

6. Why is it important to select the right pan size for baking products?
A. If the pan is too big, the batter will spread in a large area and it will be
overcooked.

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 If the pan is too small, the batter will overflow.
Ideal height of batter mixture in a pan is 2/3 or ¾ full

7. Why do you pre-heat the oven?

A. So that the oven will achieve its desired temperature before putting in the
product.
Bread = 400oF
Cake = 350oF

8. How long pre-heating should be done?

A. 10-15 minutes in standard oven or 15-30 minutes for industrial oven OR
until desired temperature is reached.

9. How do you carry heavy loads?

A. Bend your knees, carry the load and lift up. Distribute the weight of the
load on your shoulder.

10. How do you check for doneness of cake?

A. Cake – insert cake tester or toothpick in the middle of the product. If no
more batter sticks to the tester then the cake is done.

11. What is the difference between extract and flavor emulsion?

A. Extract - alcohol based e.g. vanilla, orange, lemon, almond
Flavor emulsion – fat based or oil based e.g. mayonnaise, salad dressing, creamy
soups

What is the difference between cake flour and all purpose flour?
A. Cake Flour – has the lowest protein content. Used for cakes. White in color,
bleached. With 8-9% protein content.

All Purpose Flour – higher protein content. Used for cakes and breads. Dirty
white in color. With 10-12% protein content.

12. How do you know that you have beaten the egg white in thick peaks?
A. If the foam doesn’t fall off even if you invert the bowl. If the foam forms
soft to stiff peaks.

13. What are the kinds of types of cakes:

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Cakes are divided into two general classes:
(a) Butter cakes (or Shortened cakes) —those containing high ratio of
butter or other shortening.
Examples: carrot cake, banana cake, red velvet cake

(b) Sponge/Foam cakes (or Unshortened cakes)—those which contain no

shortening or at least a very small amount of fat. Mainly relies heavily on
eggs to rise.
Examples: Chiffon Cake – with minimal fats
Swiss Roll, Custard Cake, Vanilla Chiffon Cake
Characteristics – very light cake, fluffy texture
Brazo de Mercedes/Sans Rival/Silvanas – no fats

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