Cakes
There are 4 main methods of cake making...
1. Whisking- relies on air being trapped by whisking, not fat, short shelf life
2. Creaming- half or more than half ratio of fat to flour
3. Melting- a high ratio of sugar ingredients
4. Rubbing in- more fat than flour ratio
Here are some different examples of cakes and what method is used:
2. Creaming- half or more than half ratio of fat to flour
3. Melting- a high ratio of sugar ingredients
4. Rubbing in- more fat than flour ratio
Here are some different examples of cakes and what method is used:
In a cake...
Flour- forms the structure of the cake because as it is heated, the protein in the flour sets the framework and shape. If the flour is self-raising, it also acts as a raising agent and if dextrinization (browning of starch foods because of dry heat) happens, the starch converts into sugar and when heated, the sugar caramelises and there is a golden brown surface.
Sugar- Sugar adds flavour, sweetens the cake and when it is heated, caramelization gives colour. When sugar is creamed with fat or butter, it helps hold the air in the mixture.
Fat- Fat adds colour and flavour and can help increase shelf life. As mentioned, it can help hold air bubbles which can create texture and volume
Eggs- Eggs can add colour, flavour and nutritional value, as well as trapping air when it is whisked. It sets when it is heated and helps hold the fat in an emulsion.
Different problems can happen when baking a cake...
Fault: Peaked cracked top
Cause: Oven is too hot, too much mixture was put into the tin, the mixture was too stiff or too wet and the batter was overmixed
Fault: Cake sinks
Cause: Too much sugar was added and it collapsed, too much raising agent was added, it was undercooked because a wrong temperature or time was used
Fault: Sugary speckled crust
Cause: Too much sugar was sued, the wrong type of sugar was used or it wasn't creamed enough
Fault: Close heavy texture
Cause: Too much liquid in the mixture, not enough raising agent was used, the creamed mixture has curdled and there isn't enough air. If the whisking method was used, it could be because eggs and sugar were not beaten enough or it was overbeaten when adding the flour
Fault: Course open texture
Cause: Too much raising agent was used or because the flour wasn't mixed enough
Fault: Fruit has sunk in
Cause: Too much liquid or sugar or raising agent was used
Icing used to decorate cakes...
Marzipan- This is used to coat and decorate cakes and is used as a base for royal icing or fondant. It can also be used for modelling because it is easy to handle, colour by kneading and is flexible. Marzipan is also used to stop moisture from the cake seeping into the icing.
Royal Icing- Royal icing is the traditional type of icing and can be used for flat icing, peaked icing or piping.
Fondant Icing- Fondant is good because it can easily be found in supermarkets but it is also quick and easy to make. It can be coloured either by using food dyes or by just buying it in many colours. The pros are that it is soft, flexible and can be used to cover all kinds of cakes. Most importantly, it can be used to make all kinds of decorations.
Modelling Paste- Very similar to fondant but is more resourceful and versatile for making models and decorations. This is because it contains a substance called gum tragacanth which is a strengthening agent so it holds its shape better.
Making Icing....
Butter icing-
1:2 ratio of butter and icing sugar (e.g. 50g butter to 100g icing sugar)
1. Soften butter in a bowl and pour icing sugar on top
2. Mix ingredients together using a wooden spoon carefully
3. Once mixed, beat until smooth
4. If it is too stiff, add a little water until the right consistency is reached
Butter icing can be piped with a piping bag, a nozzle or be spread around the cake
Fondant icing-
Fondant usually does not need to be made but can be bought in supermarkets in either plain white or different colours. You could also mix two different colours together to make a third colour or to make a marble effect if it is not completely mixed. Fondant can be rolled our flat, shaped over the cake, cut out using shape cutters or be modelled into designs, figures and shapes. To stick fondant, you could use water as an adhesive
Tools Used to Make Cakes
Icing used to decorate cakes...
Marzipan- This is used to coat and decorate cakes and is used as a base for royal icing or fondant. It can also be used for modelling because it is easy to handle, colour by kneading and is flexible. Marzipan is also used to stop moisture from the cake seeping into the icing.
Royal Icing- Royal icing is the traditional type of icing and can be used for flat icing, peaked icing or piping.
Fondant Icing- Fondant is good because it can easily be found in supermarkets but it is also quick and easy to make. It can be coloured either by using food dyes or by just buying it in many colours. The pros are that it is soft, flexible and can be used to cover all kinds of cakes. Most importantly, it can be used to make all kinds of decorations.
Modelling Paste- Very similar to fondant but is more resourceful and versatile for making models and decorations. This is because it contains a substance called gum tragacanth which is a strengthening agent so it holds its shape better.
Making Icing....
Butter icing-
1:2 ratio of butter and icing sugar (e.g. 50g butter to 100g icing sugar)
1. Soften butter in a bowl and pour icing sugar on top
2. Mix ingredients together using a wooden spoon carefully
3. Once mixed, beat until smooth
4. If it is too stiff, add a little water until the right consistency is reached
Butter icing can be piped with a piping bag, a nozzle or be spread around the cake
Fondant icing-
Fondant usually does not need to be made but can be bought in supermarkets in either plain white or different colours. You could also mix two different colours together to make a third colour or to make a marble effect if it is not completely mixed. Fondant can be rolled our flat, shaped over the cake, cut out using shape cutters or be modelled into designs, figures and shapes. To stick fondant, you could use water as an adhesive
Tools Used to Make Cakes
Electric whisk
Baking tins
Piping bag and nozzles
Balloon whisk
Rolling pin
Silicone spatula
Cutters and modelling tools
Palette knife
Parchment paper
Final Cake Design:
