TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 32 - Wayne Gisslen

Chapter 32 - Cakes and icings. After reading the material in this chapter, you should be able to: Demonstrate the five basic cake mixing methods; describe the characteristics of high-fat cakes and low-fat cakes; prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes; prepare the six basic types of icings; assemble and ice layer cakes, small cakes, and sheet cakes. | Chapter 32 Cakes and Icings Chapter Objectives 1. Demonstrate the five basic cake mixing methods. 2. Describe the characteristics of high-fat cakes and low-fat cakes. 3. Prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes. 4. Prepare the six basic types of icings. 5. Assemble and ice layer cakes, small cakes, and sheet cakes. Cakes are the richest and sweetest of all baked products studied so far. Understanding Cake-Making Basic Mixing Methods High-fat or shortened cakes Creaming method Two-stage or blending method Low-fat or foam-type cakes Foaming or sponge method Angel food method Chiffon method Creaming Method Creaming or conventional method A long time standard for all butter cakes Still used for many butter cakes Two-Stage Method Two-stage or blending method Called two-stage method because liquids are added in two stages Developed for use with modern high-ratio shortenings Foaming or Sponge Method All egg-foam cakes are similar in that they

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