Cake Making

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3/19/2012

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ECONOMICS

CAKE MAKING

3 Bignall | Ashlie Danielle Robinson

Introduction

C

ake is a form of bread or bread-like food. In its modern forms, it is typically a sweet and enriched baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult. Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées, nuts, dried or candied fruit, or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with butter cream or other icings, and decorated with marzipan, piped borders or candied fruit. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams); baking equipment and directions have been simplified that even the most amateur cook may bake a cake.

Acknowledgement

I would like to thank Mrs. Murray ,Mrs. jasmine Stephens and Mrs. brown for the wonderful experience to do this project and learn more about the science to the delicious food known as cake I would like to thank john Wales for creating Wikipedia so that information would be easier to use and find I would like to thank my parents for helping me write this project

TABLE OF CONTENT
1. Methods of cake making  Creaming method  Melting method  All in one  Whisking 2. Ingredients in cake making  Eggs  Flour  Fat  Sugar  Raising Agent  Liquid 3. Faults in cake making 4. Preparing a cake pan 5. Icing in cakes

Methods of cake making
Creaming method

There are many methods of cake making .these methods are determined by the way the flour is incorporated into the fat and amount of fat to flour

This is the term used when a cake is made with butter or block margarine (soft or whipped margarines are unsuitable). It means that the fat and sugar are beaten together until creamy and pale: the eggs are then beaten into this mixture bit by bit. Example: Jamaican Rum cake                    

1 lb butter 4 cups flour (sifted 4 times) 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup dark sugar 3 tbsp browning 1 1/2 cup white sugar 1/2 cup Jamaican white rum 2 cups port wine 8 eggs 1 tbsp vanilla 1/2 tsp grated nutmeg 1/2 cup cherry diced 1/4 tsp ground cloves 1 tsp rose water 1/2 cup raisins 1 tsp almond essence 2 oz dried papaya (chopped) 1/2 cup chopped dates

Directions 1. Place chopped fruits, raisins, cherries, dates in a saucepan and cover with port wine. 2. Heat over stove until raisins is slightly puffed. Allow to cool and stand in a refrigerator for at least one day. 3. Drain wine from fruits. Combine with rum to make 1/2 cup. Preheat oven to 350 degrees. Cream the butter and both sugars add eggs, nutmeg, vanilla and cloves. 4. Mix together with flour, salt, baking powder and baking soda. Add browning, then rum and wine. 5. Add in prepared fruits, almond essence, and rose water. Line bottom of baking pans with wax paper. 6. Use butter to grease paper and inside of pan. Then lightly dust with flour. Place cake mixture into prepared baking pans. 7. Bake at 325 to 350 degrees until a pick inserted comes out clean. Let cool in pan for about 10 minutes, and then cool on wire rack.

Melting method
This is a very easy method of preparing cakes as a minimum amount of handling is required. It...
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