different types of cake presentation

Basic sponges and cakes

BY THE END OF THE SLIDES YOU WILL GET TO LEARN ABOUT SPONGES AND DIFFERENT TYPES OF CAKE AND ITS COMPOSITION Read less

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• 1. BASIC SPONGES AND CAKES SPONGE IS A LIGHT AND AIRY CAKE THAT CONTAINS THREE BASIC INGREDIENTS- EGGS, SUGAR AND FLOUR
• 2. BASIC TYPES OF SPONGES FATLESS SPONGE: • DOES NOT CONTAIN ANY FAT • THIS TYPE OF SPONGE IS GENERALLY USED TO MAKE LAYERED CAKES GENOESE SPONGE: • SIMILAR TO BASIC SPONGE • MELTED FAT THAT IS BUTTER IS ADDED BEFOREE BAKING • THIS TYPE OF SPONGE ARE RICH AND LESS CRUMBLY THAN FATLESS SPONGE
• 3. INGREDIENTS USED IN CAKE MAKING • EGGS – WHICH ACT AS A LEAVENING AGENT IN THE SPONGE MAKING • SUGAR – CASTRO SUGAR IS USED AS IT DISSOLVE EASILY • FLOUR – SOFT FLOUR(ONE WITH LOW GLUTEN) IS USED • BAKING POWDER – IS USED TO AERATE THE CAKE • FAT – MORE THE FAT, HEAVIER WILL BE SPONGE • EMULSIFIER – AVAILABLE IN POWDER FORMS OR EVEN GEL FORMS, WHICH ACTS AS A STABILISERS • FLAVOURING AGENTS – DIFFERENT TYPE OF FLAVOURING AGENTS ARE ADDED WHICH SUBSTITE 20% OF THE FLOUR WITH COCOA POWDER, COFFEE POWDER
• 4. PRINCIPLES OF SPONGE MAKING • COMBINIG OF THE INGREDIENTS- A SPONGE MIXTURE HAS TO HAVE A UNIFORM EMULSION. CURDLING CAN OCCOUR DUE TO: INCORRECT MEASURING OF BUTTER INGREDIENTS TOO COLD QUICK MIXING OF INGREDIENTS QUICK ADDING OF LIQUIDS INCORRECT PREPARING OF MOULDS • FORMATION OF AIR CELLS- THE AIR TRAP IN THE BATTER, WHEN SUBJECTED TO HEAT ACTS AS A NATURAL LEAVENER
• 5. • FORMULA BALANCING- INGREDIENTS AND QUANTITIES CAN BE CHANGED ONLY TO A CERTAIN EXTENT. IT CAN BE CLASSIFIED INTO FOLOWING FOUR FUNCTIONS: TOUGHENERS: PROVIDE STRUCTURE TO THE CAKE. FOR EXAMPLE FLOUR AND EGGS TENDERISERS: CREATE A SOFT TEXTURE IN THE CAKE. FOR EXAMPLE SWEETNERS, FATS AND CHEMICAL LEAVENING AGENT DRIERS: ABSORBS MOISTURE. FOR EXAMPLE FLOURS AND STARCHES, COCOA POWDER AND MILK SOLIDS MOISTENERS: PROVIDES MOISTURE. FOR EXAMPLE WATER, EGGS AND LIQUID SUGAR
• 6. BAKING AND COOLING OF SPONGES • PRE-HEAT THE OVEN. COOL OVEN RESULTS IN DRY AND CRUMBLY DISHS • MAKE SURE THAT THE OVEN SHELVES ARE EVEN • DO NOT LET THE BAKING TRAY TOUCH EACH OTHER • BAKE AT CORRECT TEMPERATURE • DO NOT THE OPEN THE OVEN DOOR AND DISTURB THE SPONGE. IT MAY LEAD TO COLLAPE OF THE SPONGE • COOL THE SPONGE IN PAN FOR 15 MINS THEN TAKE OUT AS IT MAY TENDS TO BREAK WHEN HOT
• 7. IMPORTANCE POINTS FOR MAKING SPONGES AND CAKES • WIEGH AND MEASURE INGREDIENTS CORRECTLY • SEIVE FLOUR TO AERATE AND REMOVE IMPURITIES • BAKING TRAY SHOULD BE CLEANED AND PREPARED • DRIED FRUITS SHOULD BE WASHED AND DRAINED WELL • TO AVOID OVER-COLOURING ON TOP COVER IT WITH GREASEPROOF PAPER • DO NOT REMOVE THE PAPER THAT ARE USED TO LINE. THIS PREVENTS DRYING • ALLOW THE CAKES TO STAND IN THE MOULDS PRIOR TO BAKING
• 8. TYPES OS BASIC SPONGES 1. GENOESE: BASIC SPONGE CAKE THAT CONTAINS MELTED UNSALTED BUTTER EGG AND SUGAR ARE WHISKED. FLOUR IS FOLDED WITH MELTED BUTTER WHISC IS THEN FOLDED 2. CHIFFON CAKE: LIGHT AND AIRY SPONGE EGG YOLK AND HALF SUGAR ARE WHISKED. OIL IS ADDED AND FLOUR IS FOLDED IN. A MERINGUE WITH EGG WHITE AND REMAINING SUGAR ARE FOLDED
• 9. 3. ANGEL FOOD CAKE: THIS CAKE HAS NO EGG YOLKS, FAT OR ARTIFICIAL LEAVENER EGG WHITE AND SUGAR ARE WHISKED. CREAM OF TARTAR IS SIFTED WITH FLOUR AND CAREFULLY FOLDED WITH 4. VICTORIA SPONGE: NAMED AFTER QUEEN VICTORIA. SPONGE SANDWICHED WITH JAM AND WHIPPED CREAM. TOP IS NOT ICED BUTTER AND SUGAR CREAMED. EGG ADDED.FLOUR SIFTED AND CAREFULLY FOLDED 5. DEVIL’S FOOD CAKE: RICH DARK CHOCOLATE CAKE. COCOA POWDER IS ADDED. BINDED WITH HOT BOILING WATER BUTTER AND SUGAR ARE CREAMED. EGG, FLOUR AND COCOA POWDER ARE ADDED. HOT WATER IS ADDED TO MIX THE INGREDIENTS
• 10. 6. SWISS ROLL SPONGE: VERY SOFT SPONGE BAKED IN THIN SHEETS. ALSO CALLED ROULADE EGGS SEPRATED. EGG YOLK WHISKED WITH HALF SUGAR. EGG WHITE IS WHISKED WITH REMAINING SUGAR. FLOUR FOLDED WITH EGG YOLK MIX. EGG WHITE IS CAREFULLY FOLDED 7. MADEIRA SPONGE: TYPES OF SPONGE HAS A GOOD VOLUME AND VERY SPONGY TEXTURE BUTTER AND SUGAR CREAMED. EGG YOLK ADDED. EGG WHITES ARE WHISKED AND FLOUR IS FOLDED 8. JOCONDE SPONGE: DECORATIVE SPONGE. MODERN INVENTION MADE IN TWO STAGES STAGE ONE INVOLVES MAKING DECO PASTE BY COMBINING EGG WHITE, FLOUR,SUGAR AND BUTTER IN EQUAL PARTS. SPREAD ON SILPAT AND IS FROZEN STAGE TWO SPONGE BY WHISKING EGGS.FOLDING IN ALMOND FLOUR, FLOUR AND MELTED BUTTER. THEN IT IS SPREAD TOPPED WITH DECO PASTE AND BAKED. RESULTING IN DESIGN FORM SPONGE
• 11. 9. BUTTER CAKE SPONGE: KNOWN AS ENGLISH POUND CAKE BUTTER AND SUGAR CREAMED. EGG ADDED. FLOUR IS FOLDED. DRIED CANDIED FRUIT CAN BE ADDED 10. JAPONAISE: RICH CAKE MADE BY COMBINATION OF FLOUR, ALMOND POWDER AND COMBINED WITH MELTED BUTTER 11. DACQUOISE SPONGE: FRENCH BISCUIT. MADE BY USING ANY NUT POWDER AND THE SPONGE WILL GET ITS NAME FROM THE NUT USED EXAMPLE: ALMOND DACQUOISE, HAZELNUT DACQUOISE………….. 12. EGGLESS SPONGE: MADE BY CREAMING BUTTER AND CONDENSED MILK UNTIL LIGHT AND FLUFFY. FLOUR, BAKING POWDER AND BAKING SODA ARE FOLDED.
• 12. BASIC COMPOSITION OF ANY CAKE 1. BASE: ADD TEXTURE TO THE BREAD. HELP TO LIFT UP SOFT CAKES AND PASTRIES 2. SPONGE: BODY OF THE CAKE. 3. ICING: REFERS TO THE TOPPING THAT IS THE GLAZE OF THE CAKE. GIVES DECORATIVE APPEARANCE 4. GARNISH: MOST IMPORTANT PARTS OF A CAKE. GARNISHES CAN RANGE FROM FRESH FRUITS TO CHOCOLATE AND SUGAR 5. MOISTENING AGENTS: FLAVOURED SUGAR SYRUP IS USED AS FLAVOURING AND MOISTNESS TO THE CAKE
• 14. CLASSICAL CAKES AND PASTRIES 1. SACHER TORTE: MADE FROM A DARK CHOCOLATE SPONGE. BUTTER IS MELTED ALONG WITH CHOCOLATE AND WHIPPED EGG YOLKS ARE FOLDED INTO THE MIXTURE. FLOUR, CORNFLOUR AND COCOA POWDER IS THEN FOLDED 2. BLACK FOREST GATEAUX: TRADITIONAL GERMANY CAKE PREPARED BY LAYERING THREE SLICES OF CHOCOLATE GENOESE SPONGE WITH WHIPPED CREAM AND MORELLO CHERRIES. FLAVOURED WITH KIRSCH LIQUEUR 3. OPERA GATEAU: CLASSICAL FRENCH GATEAU. KIND OF JAPONAISE THAT IS MADE BY USING ALMOND POWDER. CONSISTS AT LEAST FIVE SLICES OF SPONGE
• 16. 3. DOBOS TORTE 4. MALAKOFF TORTE 5. LINZER TORTE 6. BATTENBERG 7. NAPOLEAN GATEAU 8. GATEAU ST HONORE 9. CHARLOTTE RUSSE 10. MUD CAKE 11. BAKED CHEESE CAKE 12. CHRISTMAS CAKE
• 17. CAKES SERVED DURING HI TEA 1) TEA CAKE 2) VICTORA SPONGE 3) MADEIRA CAKE 4) DUNDEE CAKE 5) BANANA BREAD 6) CARROT CAKE 7) FRUIT LOAF 8) MARBLED CAKE
• 18. COMMON FAULTS IN CAKE MAKING 1. M FAULT: MOST OF THE CAKES SINK IN BOTTOM DUE TO IMBALANCE. 2. X FAULT: THE CAKE RISES EVENLY BUT THE CORNERS OF THE CAKE SINK INSIDE GIVING AN UNEVEN FINISH TO THE TOP OF THE CAKE. 3. CAKE DOES NOT HAVE GOOD VOLUME 4. CRACKED TOP: UNDESIRED APPEARANCE DUE OVEN TOO HOT AT INTIAL STAGE 5. SUGARY TOP: DARK COLOURED SPOTS ON THE TOP OF SPONGE. OCCURS DUE TO RECIPE IMBALANCE, SUGAR NOT DISSOLVED ETC 6. SINKING OF FRUITS: OCCOURS DUE TO USE OF WEAK FLOUR, TOO MUCH OF RAISING AGENT
• 19. KINDS OF ICING AND ITS CLASSICAL TYPES • BUTTERCREAM- LIGHT AND FLUFFY MIXTURE OF UNSALTED BUTTER AND SUGAR ITALIAN BUTTERCREAM: BUTTER CREAM FOLDED WITH ITALIAN MERINGUE FRENCH BUTTERCREAM: MADE BY WHIPPING EGG YOLKS AND BOILING WATER TILL THICK AND CREAMY. FOLDED WITH CREAM AND BUTTER SWISS BUTTERCREAM: BUTTERCREAM MIXED WITH SWISS MERINGUE AMERICAN BUTTERCREAM: RATIO OF SUGAR TO BUTTER IS THREE TIMES. CONSISTENCY IS VERY THICK PASTRY BUTTERCREAM: ONE PAT OF BUTTER CREAM MIXED WITH WHIPPED PASTRY CREAM
• 20. FONDANT BUTTERCREAM: BUTTER CREAM WITH ADDITION TO FONDANT FLAVOURED BUTTERCREAM: BUTTERCREAM FLAVOURED WITH ANY KIND OF FLAVOURING • FONDANTS- SUGAR BASED ICING. REQUIRES A LOT OF SKILLS AND ART. CONSISTENCY IS SUCH THAT IT CAN BE ROLLED AND THEN USED FOR COVERING CAKES SUGAR AND WATER IS HEATED TILL 105*C. LIQUID GLUCOSE OR CREAM OF TARTAR IS ADDED AND COOKED TILL 118*C. SPREAD ON MARBLED SURFACE AND COOLED TO 45*C. FOLDED AND KNEADED TO SOFT DOUGH • FOAM TYPE ICINGS- MADE BY WHIPPING EGG WHITES ALONG WITH BOILED SUGAR SYRUP. NOT A STABLE TYPE OF ICING
• 21. • ROYAL ICING- PREPARED BY BEATING EGG WHITES AND ICING SUGAR TILL A THICK PASTE. AMOUNT OF ICING SUGAR USEDEILL GUIDE THE CONSISTENCY OF THE ICING • GLAZED ICINGS- HOT AND COLD GEL: PROPRIETARY PRODUCT. COLD GEL MIXED WITH FLAVOURING AND COLOURS AND SPREAD ON TOP OF THE CAKES AND PASTRIES. HOT GEL ARE HEATED WITH LITTLE WATER AND FLAVOURING AND SPREADED JAMS AND PRESERVES: BOILING AND APPLYING THE JAM ALOOWS THE JAM TO SPREAD IN A THIN CONSISTENCY AND IT SETS LIKE A GEL AFTER COOLING HOT SUGAR GLAZE: MADE BY BOILING ICING SUGAR COMBINED WITH LITTLE SUGAR UNTILL IT BECOMES OPAQUE AND OF FLOWING CONSISTENCY
• 22. THANK YOU COMPILED BY CHEF MOHD ABDULLAH ALUMNI IHM HAJIPUR

Introduction to Cakes

Jul 19, 2014

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Introduction to Cakes. Objective 6.00 Foods II. The Basics:. There are five basic varieties of cakes: Pound Sponge or foam Angel food Chiffon High-ratio layer. Cakes.

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• melted butter
• betty crocker research kitchen
• unshortened cakes
• aka standard method
• sour cream extracts

Presentation Transcript

Introduction to Cakes Objective 6.00 Foods II

The Basics: There are five basic varieties of cakes: • Pound • Sponge or foam • Angel food • Chiffon • High-ratio layer

Cakes • Cakes are categorized into shortened, (made with fat, butter, oil, lard) and unshortened cakes (made without fat, but with egg whites). • Pound and high-ratio layer cakes are considered shortened cakes and Angel food and sponge/foam cakes are considered unshortened cakes.

Cakes Con’t • Unshortened cakes may contain some fat from the ingredients used in the recipes. • Unshortened cakes may be low/non fat, but can be very high in sugar. • Chiffon cakes are different because they have characteristics of both shortened and unshortened cakes. They used eggs like an unshortened cake but also use vegetable oil like a shortened cake.

Methods • There are also five basic mixing methods: • Creaming (AKA Standard Method) • Blending • Sponge or foam • Angel food • Chiffon Method • Creaming and blending methods are used for shortened cakes. • Sponge/foam and angel food methods are used for unshortened cakes. • The chiffon method is used for chiffon cakes.

Methods • The Creaming Method: • Cream together fat and sugar. • Add eggs, one at a time. • Sift together dry ingredients. • Mix wet ingredients(milk/water/cream/sour cream/extracts) • Alternate adding dry and wet ingredients, beginning and ending with dry. The speed at which you cream the ingredients and the length of time you cream your ingredients and the temperature of your ingredients will all effect the final product.

The Creaming Method, Con’t • When making a cake, make sure you cream on a higher speed for a longer period of time. • What happens during creaming is that the sugar crystals cut into the fat, making little pockets full of air.  The air in the pockets expands in the oven, assisting with rise.  The more pockets, the lighter and fluffier the mixture.  The lighter and fluffier the mixture, the more air.  The more air, the more rise.

Creaming Method Cakes Pound Cake Two-Layer Cake

The Foam Method • Whisk dry ingredients together thoroughly. • Whip eggs/yolks/whites (depending on your recipe) with sugar until very light in color, tripled in volume and creamy.  You’ll know it’s ready when a bit of egg mixture dropped back into the bowl sits on top of the rest for at least 10 seconds before sinking back in.  The egg mixture will be very light and poufy.  Some recipes will call for whipped yolks and whites.  In this case, whip the yolks first, as the emulsifiers in the yolk will allow this mixture to stand for a few minutes without deflating.  If you beat the whites first, you’ll end up with a watery mess. 

The Foam Method Con’t • Pour egg mixture into a large bowl. • Sift dry ingredients over the egg mixture and gently but thoroughly fold together • Fold in melted butter at the end (if your recipe calls for it).

Foam Method Cakes Angel Food Cakes

Chiffon Method This method of making cakes uses egg whites, yolks and liquid shortening. Chiffon cakes keep better than foam or sponge cakes. This type of cake was developed by the Betty Crocker Research Kitchen.

Sponge Method • Sponge cake use beaten egg whites and egg yolks. In this method the egg yolks are beaten until very light and creamy. Sugar is gradually beaten in. The sifted dry ingredients are folded in. Stiffly beaten egg whites are folded in.

Sponge Method Cakes Sponge Cakes

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Top 10 Types of Cakes

Let's explore the Top 10 types of Cakes that are sure to satisfy your sweet tooth. From explosive bomb cakes to heart-shaped cakes, that will surely melt your mouth. – PowerPoint PPT presentation

• Let's explore the Top 10 types of Cakes that are sure to satisfy your sweet tooth. From explosive bomb cakes to heart-shaped cakes, we've got it all covered. So sit back, relax, and get ready to indulge in some delicious cake goodness!
• CakenBake Noida offers you with so many different types to choose from, there's something for everyone. Whether you're looking for a playful piñata cake or an elegant multi-tier cake for a special occasion, we've got you covered. So let's dive into the world of cakes and discover some new favorites!
• Get ready to experience an explosion of flavor with Bomb Cakes! These round cakes are filled with a surprise center, such as fruit, candy, or even more cake. Popular flavors include chocolate, vanilla, and strawberry, and they are often decorated with colorful sprinkles or frosting.
• The unique design of bomb cakes makes them a fun and exciting dessert option for any occasion. They are perfect for birthday parties, baby showers, or just as a fun treat for yourself. So why not try something new and add a little excitement to your next dessert with a bomb cake?
• If you're looking for a fun and playful dessert option, look no further than Piñata Cakes! These cakes have a hollow center filled with candy or other treats, which spill out when the cake is cut open. They come in a variety of flavors, including chocolate, vanilla, and red velvet.
• Piñata cakes are perfect for birthday parties and other festive occasions, and their colorful and creative designs make them a hit with both kids and adults. So why not add some excitement to your next celebration with a piñata cake?
• For those special occasions that call for a touch of elegance and grandeur, Multi-Tier Cakes are the way to go. These cakes feature multiple layers stacked on top of each other, often with intricate designs and decorations. Popular flavors include classic vanilla and chocolate, as well as more exotic options like lemon and raspberry.
• Multi-tier cakes are perfect for weddings, anniversaries, and other formal events, and their luxurious design is sure to impress. So if you're looking to add a touch of sophistication to your next celebration, consider a multi-tier cake!
• If you're looking for a fun and whimsical dessert option, Cartoon Cakes are the way to go. These cakes feature designs inspired by popular cartoon characters, such as Mickey Mouse and Chota Bheem. They come in a variety of flavors, including classic vanilla and chocolate.
• Cartoon cakes are perfect for kids' birthday parties and other fun events, and their playful design is sure to put a smile on everyone's face. Lets Celebrate the next occasion with this cartoon cake.
• Get ready for a fun and interactive dessert experience with Pull-Me-Up Cakes! These cakes have a hidden tab that, when pulled, reveals a surprise design or message. Popular flavors include chocolate and vanilla, and they are often decorated with colorful frosting and sprinkles.
• Pull-me-up cakes are perfect for birthday parties and other fun events, and their interactive design is sure to keep everyone entertained. Add some excitement to your next celebration with a pull-me-up cake!
• For those wild and carefree celebrations, Bachelor Party Cakes are the perfect choice. These cakes often feature risqué designs and adult themes, with flavors like chocolate whiskey and rum cake. Popular decorations include edible lingerie and suggestive phrases.
• Bachelor party cakes are a fun and playful way to celebrate a special occasion, and their irreverent design is sure to get a laugh out of everyone. So if you're looking to add some spice to your next party, consider a bachelor party cake!
• For those special occasions that call for a touch of naughtiness and adult-themed humor, adult cakes are the way to go. These cakes often feature risqué designs and suggestive phrases, with flavors like chocolate whiskey and rum cake. Popular decorations include edible lingerie and sex toy replicas.
• Adult cakes are a fun and playful way to celebrate a special occasion, and their irreverent design is sure to get a laugh out of everyone. So if you're looking to add some spice to your next party, consider an adult cake!
• For those romantic occasions that call for a touch of sweetness and love, heart-shaped cakes are the perfect choice. These cakes feature a Classic Heart Shape Cake and come in a variety of flavors, including classic vanilla and chocolate. They are often decorated with delicate frosting and edible flowers.
• Heart-shaped cakes are perfect for weddings, anniversaries, and other romantic events, and their sweet design is sure to melt everyone's heart.
• For those special occasions that call for a personal touch, Photo Cakes are the perfect choice. These cakes feature a printed image on top, often a photograph of the person or people being celebrated. They come in a variety of flavors, including classic vanilla and chocolate.
• Photo cakes are perfect for birthdays, graduations, and other milestone events, and their personalized design is sure to make the recipient feel special. Add a personal touch to your next celebration with a photo cake!
• In the world of creative cakes, Alphabet Cakes are a new and exciting trend. These cakes feature letters made out of cake, often spelling out a message or name. Alphabet cakes are perfect for birthdays, weddings, and other special occasions where you want to make a statement.
• What makes alphabet cakes so unique is their versatility. You can spell out any message you like, from a simple 'Happy Birthday' to a heartfelt love note. And with the wide range of flavors and designs available, you can customize your cake to suit any taste or preference.