CHAPTER 3

FSM 104 BASIC BAKINGRAMON JAY O. BOU 68

 CAKES AND ICINGS
“Your mind is powerful. When you fill it with positive thoughts your whole world will change.”

– Unknown
1. Define cakes;
2. Enumerate the different types of cakes;
3. Apply proper mixing techniques used in cake and cake specialties;
4. Define and enumerate the different kinds of frosting and icings;
5. Frost cake with single- or double-layer cake.

Let’s Begin!
Activity I.
Direction: Answer the following question.
1. In your own idea, what are the characteristics of an ideal cake?
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We’re on our Way!

Cakes are bake. They d products usually made from soft dough or batter. They may or not be filled or
frosted, but an elegant frosted cake is the pride of any baker.

A cake is always a special treat whether there is a celebration or not. Cake ranges from simple, una-
dorned loaves of elegant creations made from layers of feather-light cake filled and frosted with a variety of
sweet things. You can use a lot of imagination to decorate the cake. An important thing to know in cake
making is that once you have learned how to make the basic cake types then you can create your own
cakes by simply varying the frosting, and flavoring as well as presentation.

Let's Dig Deeper!

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 Different types of cake

Cakes can be classified into the following:

a. Shortened cakes. These contain shortening (butter, margarine or oil) in their batter. Examples of
this type of cake are: butter cake, pound cake, banana cake.

b. Unshortened cakes. These do not contain shortening in their batter. Included here are angel food
cakes and sponge-type cakes.

In angel food cakes, the egg whites are beaten with part of the sugar. The remaining sugar is sifted
with the flour and dry ingredients and folded into the meringue.

In sponge type cakes, the eggs are used whole or separated. The sugar and egg whites may be beat-
en together or the yolk and sugar may be whipped together then added to the beaten egg whites. Egg
whites are beaten sufficiently before folding the mixture.

c. Chiffon-type cakes. These are combination of shortened and unshortened batter. The short-
ened portion contains the oil, yolks and to improve their eye appeal or attractiveness

Ingredients Used in Cake Making

A balanced proportion of the cake ingredients will help you attain a perfect product. just follow the recipes:

a. Flour. Cakes can be made from all purpose flour, but cake flour makes a lighter cake. Flour makes
up the basic structure of the cake, therefore, if you are using all purpose flour, do not over beat the
batter so that the gluten will not develop and your cake will not become tough.

b. Sugar. Refined, brown, or confectioner' 3 sugar, honey, mollases, and Syrup are used depending
on recipe requirements. Sugar is important cause it sweetens the cake, makes it tender, gives a
darker color to the cake crust, and helps retain the moisture in the cake.

c. Shortening. Butter, margarine or vegetable oil may be used as shortening. It is important because it
makes the cake tender, and helps retain the moisture in the cake.

d. Eggs. Fresh eggs give the best result in baking. In cake making, fresh egg gives volume to the
cake through the entrapped air during whipping, give a rich flavor and color, and make the cake
tender.

e. Liquid. This may be water, milk or fruit juice. It serves as medium for dissolving solid ingredients
like sugar and salt, gives moisture and flavor ,develops the protein in flour, thus helping give structure
to the cake.

f. Leavener. This gives the proper volume to the cake. Most commonly used chemical leaveners in
cakes are baking powder and baking soda.

g. Flavor. This gives a specific taste to the cake

h. Salt. It brings out the flavor of the other cake ingredient

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 Methods of Mixing Shortened Cake

Shortened cakes may be prepared by using one of the following methods:

a. Creaming. Shortening and sugar are creamed together to certain degree of lightness or fluffiness. Eggs are then gradu-
ally added while creaming continuously. The flour and liquid are added alternately, beginning and ending with flour.

b. Blending. Flour and shortening are placed in the mixing bowl and blended together until the flour is coated by the
shortening. Dry ingredients and a portion of the liquid are added and mixed. The remaining liquid 15 added and mixed.

c. Single stage method. All ingredients are placed in the mixing bowl. Mixing is done until the batter is well mixed and
smooth.

Guidelines to keep in mind when making cakes

Important guidelines in cake making:

a. Before you start mixing cake. pre-heat the oven to the correct temperature.

b. Prepare your pans before you start mixing

c. Have the ingredients at room temperature, unless otherwise Specified.

d. When using melted chocolate, be sure to cool it before adding to the batter as warm chocolate will
start cooking the eggs in the batter.

e. In making meringue cakes, make sure that not even a drop of oil gets into the egg whites. Clean
the mixing bowl and beater very well before Whipping. Any trace of oil or egg yolk (which contains oil)
will prevent the whites from being whipped successfully.

f. Do not over beat cake batter after the flour has been added. Too much gluten will develop and
toughen the cake.

g. The freshest eggs give the most volume and this is especially important for sponge cakes, angel
food cakes and sponge cakes.

h. Sifted flour or dry ingredients have more incorporated air so the resulting cake is lighter.

i. In adding the dry ingredients and liquid to the creamed mixture, be sure to start and end with a dry
ingredient. You can divide the dry ingredients into 3 to 4 portions.

j. Place baking pans at the center of the oven for an even baking.

k. Do not open oven door at least 15 minutes after placing pan in it.

l. The cake is done or baked if you insert a tester at the center of the cake and it turns out clean, or
you can press gently with your forefinger the top of the cake. If the cake springs back, or no deep
impression is left, the cake is done.

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 Stages of Whipped Egg whites

A. Frothy– Large uneven-sized air bubbles

B. Begin to hold shape– fine air bubbles develop close to each others.

C. Soft peak– whites will stand in peaks but will bend over.

D. Almost stiff– sharply pointed peaks but are still soft.

E. Stiff but not dry– stand in stiff sharply, pointed peaks; uniform white color and shiny.

F. Stiff and dry– stand in stiff, sharp peaks and not shiny; speckled with white spots.

Characteristics of an Ideal Cake

An ideal cake possesses the following characteristics:

-uniform and symmetrical shape;

-uniform color;

-without cracks, sags or indentations;

-crust is thin and tender;

-bottom crust is not burned;

-cake crumb is medium-sized with a fine even grain;

-moist and smooth but not soggy; and

-unless the type of cake calls for a dominant flavor, the flavor should be balance with no foreign or
off-flavors.

Icings

Icings are sweet mixtures used to fill and cover cakes and decorate pastries and even cookies. They
may be made of a balanced combination of any of the following: refined sugar, confectioner’s (icing) sugar,
butter, margarine, eggs, flavor and color. Other ingredients such as chopped fruits, grated rind, nuts and the
like are folded into the icing to produce a certain flavor and texture.

Frosting Cake

Cakes are frosted for the following reasons:

-icing makes the cake more attractive and appealing;

-it gives the cake that extra special complementary or contrasting flavor; and

-it makes the cake stay moist for a longer period.

The most Commonly Used Icings for Cakes

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 An experienced baker has an endless combination of icings based on fundamental ones. Some kinds of
icing are explained below.

a. Royal icing. This is prepared by beating egg whites with a high proportion of icing sugar. This type
of icing becomes hard as it sets. A sweetness of the sugar. Royal icing is used in decorating cake-
shaped Styrofoam for display in bakeshop windows. It last for as long as three months. It is also used
in flower and motif preparations.

b. Meringue icing. This is prepared by whipping egg whites until stiff enough to hold a peak Hot syrup
is slowly poured in a continuous stream. The icing stands in stiff peaks by continuous beating.

c. Sweetened whipped cream. Chilled whipping cream is whipped in a cold bowl until it forms soft
peaks. Sifted icing sugar is added while whipping. Once made, the icing is immediately used. The
frosted cake is place in a refrigerator or cold storage.

d. Butter icing. This is prepared by creaming butter with sugar or syrup until the mixture is smooth. In
some cases, chilled milk, water, egg yolks, or fruit Juice is beaten into the creamed mixture.

e. Butter cream frosting. This is a combination of meringue and butter icing. Spoonful's of meringue
icing are folded into the butter icing.

How to Frost a Cake

The following are the basic steps in frosting a cake. With a lot 0t practice, you can create different de-
signs and motifs. For your own purpose. we will only used simple decorative borders. The art of flower and
décor making is a by itself in baking.

a. For a single-layer cake. Invert it on a cake plate or wax paper covered cardboard. Brush off
crumbs.

b. For a double-layer cake. Place the first layer on a cake plate, top side down. With a spatula, spread
the prepared filling or part of the icing on the bottom side of the first cake. Carefully place the second layer,
top side up on the filling. Make sure the two layers are in line with one another.

To frost a cake, brush off crumbs from the sides of the cake. Invert on plate, top side down If there are
two layers, spread the filling. Place the second layer top-side up, making sure that the two layers coincide.
Then, spread a layer on top of the cake using a spatula. Frost sides of cake. Leave some icing for borders.
Place icing in a piping bag or cake decorator’s tube with the desired tip. Pipe icing around the borders of
cake.

Guidelines to be Remembered in Frosting Cakes

Keep in mind the following when frosting a cake:

A. Cool the cake completely before frosting.

B. Brush off crumbs on sides of cake before frosting.

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 C. If necessary, trim off top of cake to make it even.

D. Invert top side of cake on cake plate, so that the bottom part is the one that is frosted.

E. If there is only one piece to be frosted, the cake may be sliced through the middle horizontally to
produce 2 layers.

F. A lazy Susan is very convenient to use when frosting. Rotate it as you frost the cake.

G. When making meringue, make sure the egg whites are free from yolk. Presence of yolk will not
give full volume.

H. Sift sugar to free it from lumps before adding to the butter or meringue.

I. In mixing whipped cream, be sure that the cream, beater and mixing bowls are chilled or cold. This
will produce the desired volume.

Dark Chocolate Cake

Ingredients:

1 cup cocoa powder 1 tsp baking powder

2 tbsp. instant coffee 2 tsp baking soda

1 cup hot water 1 cup butter

1 cup evaporated milk 2 1/2 cups sugar

3 cups all-purpose flour 1 teaspoon vanilla

4 eggs

Chocolate Fudge Frosting

4 squares unsweetened chocolate 1/4 cup butter

2 cans condensed milk

Procedure:

1. Preheat oven to 350ºF. Grease and line a 13x9x12-inch rectangular pan. Set aside.

2. Dissolve cocoa powder and coffee in hot water. Add evaporated milk then set aside. Combine flour,
baking powder and baking soda. Set aside.

3. In a bowl, cream butter and sugar together until light and fluffy. Add eggs, on at a time, beating well
after each addition. Stir in vanilla. Add the flour and liquid ingredients alternately into the creamed
mixture. Pour into prepared pan and baked for 45 minutes or until done.

4. Prepare frosting by combining all the ingredients in a sauce pan or double boiler. Cook until thick
while stirring constantly. Frost the top and sides of cake.

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 Pineapple Carrot Cake

Ingredients:

Cake

3 cups sifted all-purpose flour

2 tsps baking powder

2 tsps baking soda Cream Cheese Frosting

1 tsp salt 1 tsp vanilla

1 1/2 cup oil 1/2 cup Chopped cashew nuts

2 cups sugar 1 225-gram pack cream cheese

4 eggs 1/2 cup butter

2 tsp vanilla

2 cups finely grated carrots

1 cup undrained crushed pineapple

Procedure:

1. Preheat oven to 350°F. Grease and line a 13x9x2-inch rectangular pan. Set aside.

2. Sift together the first 4 ingredients. In a bowl, combine the oil and sugar. Add eggs, one at a time,
beating well after each addition. Stir in the vanilla. Add the dry ingredients then the carrots and pine
apple. Mix until well blended. Pour into the prepared pan and bake for 35 minutes or until done.

3. Prepared Cream Cheese Frosting: In a bowl, beat cream cheese and butter until smooth and fluffy.
Add the sugar and vanilla and continue beating until 0f Spreading consistency. Frost the top and sides
of cake With frosting. Sprinkle with nuts. Chill before serving.

Custard Cake with Macapuno

Ingredients:

Caramel: Cake:
3 1/4 cupcake: flour 3 1/4 cupcake flour
1 cup sugar 1 tbsp. baking powder
1 cup sweetened macapuno 1/4 tsp salt
Custard: 3/4 cup sugar 1 1/4 cup egg whites
1 big can evaporated milk 1/2 cup oil 1/2 tsp cream of tartar
8 egg yolks 6 egg yolk 3/4 cup sugar
1 can condensed milk 3/4 cup water

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 Procedure:

1. Preheat oven to 325°F

2. Caramelized sugar in two 9-inch square pan. Arrange sweetened macapuno over it. Set aside.

3. Combine the ingredients for the custard in a bowl and stir to blend. Divide the mixture into two then
pour into pans while passing through a strainer. Set aside.

4. Prepare Cake: Sift together the flour, baking powder, salt and sugar. Make a well at the center then
add the oil, egg yolks and water. Mix With a wire whisk until smooth. In a separate bowl, beat egg
whites and cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff.
Fold into egg yolk mixture. Divide batter into two then pour over custard. Do not stir. Place each
baking pan in a larger pan half-filled with water. Bake for about 1 hour or until done. Invert on a
serving platter.

Plain Chiffon Cake

Ingredients:

2 1/4 cups cake flour 1/2 cup oil

1 tbsp. baking powder 1 tsp vanilla

1/4 tsp salt 8 egg whites

1 cup sugar 1/2 tsp cream of tartar

8 egg yolk 1/2 sugar

1 cup milk

Procedure:

1. Preheat oven to 350°F.

2. Sift together flour, baking powder, salt and sugar. Put the flour mixture in a mixing bowl.

3. Make a well, and then add oil, egg yolks, milk, and vanilla.

4. Blend until smooth.

5. To prevent over mixing, pass through a sieve to ensure that the mixture is lump free.

6. In a separate bowl, beat egg whites and a cream of tartar until soft peaks. Fold into the batter
mixture.

7. Pour into prepared pan and bake for 30 to 40 minutes or until done.

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 Pineapple Upside-Down Cake

Ingredients:

1/3 cup butter 5 egg yolks

3 cup brown sugar 2 tbsp. cold water

6-8 slice pineapple 1 tsp vanilla

Maraschino cherries 1/2 cup sugar

1 cup sifted flour 5 egg whites

1 tsp baking powder 1/2 cup sugar

1/4 tsp salt

Procedure:

1. Preheat oven to 350°F.

2. Melt butter in a 3x9x2-inch rectangular pan or 10-inch round pan. Oven this, sprinkle the sugar
then arrange the pineapple slices and maraschino cherries. Set aside.

3. sift flour, baking powder and salt. Set aside. Beat egg yolks with cold water and vanilla until thick.
Gradually add sugar and beat until lemon-colored. In a separate bowl, beat egg whites until soft peaks
form. Add sugar and continue beating until stiff. Fold egg yolks alternately with flour mixture into
beaten egg whites. Pour into prepared pan. Beat for 20-25 minutes. Invert on serving platter.

Angel Cake

Ingredients:

1 cup cake flour 5 egg yolks

3 cup caster sugar or white 2 tbsp. cold water

refined sugar for the flour 1 tsp vanilla

1/2 tsp fine salt 1/2 cup sugar

Procedure:

1. preheat oven to 350°F. Line the base of a 10-inch tube pan with baking paper. Set aside. In a bowl,
combine cake flour and the 1/4 cup caster sugar. Set aside.

2. Pour egg whites into the mixing bowl of an electric mixer and add salt and cream of tartar. Beat a
medium speed until frothy. Gradually add 1 cup of caster sugar while continuing to beat egg whites a
medium speed.

3. After adding all the sugar, continue to beat egg whites at high speed until egg whites are stiff but

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 not dry.

4. Using a rubber scraper, carefully fold vanilla and flour mixture into the beaten beat whites in four
portions.

5. Transfer the folded cake batter to the prepared pan. Bake for 30 minutes or until a cake tester.
Allow to rack in an up-side down position cool completely on a wire rack in an upside down position
before removing cake from pan.

Chocolate Chiffon Cake

Ingredients:

3 cups cake flour 1 cup water

2 tbsp. baking powder 1 1/2 tsp vanilla

1 tsp baking soda 10 medium size egg whites or

1 3/4 salt 1 tsp cream of tartar

1 1/2 cup sugar 1 cup sugar

1/2 cocoa powder

10 pcs med. size egg yolk

Procedure:

1. Sift together flour, baking powder, baking soda, salt, sugar and cocoa.

2. Repeat sifting if necessary. Put flour mixture in mixing bowl. Make a well then add in order oil,
yolks, water and vanilla.

3. Blend with spoon until smooth; sugar is dissolved and batter is free from lump.

4. To prevent over mixing, pass through a sieve to ensure mixture is lump free. Set aside.

5. Gradually add sugar and heat until soft peaks are formed. Peaks should be wet, not dry.

6. Pour batter in thin streams over entire surface of egg whites, gradually fold in until properly
blended.

7. Pour into ungreased paper lined round pan 2 1/2 x 10 baking pan. If rectangle pan are used, invert
immediately on cake rack.

8. Allow to cool. Loosen carefully with spatula.

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 Mocha Chiffon Roll

Ingredients:

1 1/4 cake flour 1/2 cup water

1 1/2 tsp. baking powder 1/2 cream of tartar

1 tsp salt 1/4 sugar

1/2 cup sugar Mocha Butter Icing:

1/2 tsp vanilla 1 cup sugar

1/4 cup oil 2 tsp instant coffee powder

1 tbsp. instant coffee 1 cup milk

4 egg yolks 1 cup butter

Procedure:

1. Preheat oven to 350°F. Grease and line an 11x15 inch jelly roll pan. Set aside.

2. In a bowl, combine flour, baking powder, salt, sugar and coffee.

3. Make a well at the center and add egg yolks, water, vanilla and oil.

4. In a separate bowl, beat egg whites and cream of tartar until soft peaks from.

5. Gradually add the sugar and continue beating until stiff. Fold into egg yolks mixture.

6. Pour into pan and bake for 10 minutes or until done.

7. Prepare sheet of brown paper and roll tightly while hot. Cool completely.

Prepare Mocha Icing

1. Combine sugar, coffee and milk. Chill for a few minutes.

2. Cream butter until fluffy.

3. Gradually add creamed mixture while beating continuously until smooth and of spreading
consistency.
Swiss Roll

Ingredients:

3 eggs, separated 2 tsp hot milk caster sugar, extra

1 1/2 cup caster sugar 2 tsp strawberry jam

3/4 cup self-raising flour, sifted 300 ml cream, whipped

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 Procedure:

1. Preheat oven to very hot (220°C). Place egg whites in a clean , dry bowl. Beat until stiff peaks form.
Gradually add sugar and beat until thick and glossy.

2. Add egg yolks one at a time, beating well after each addition. Lightly fold in flour with milk until
combined.

3. Pour into a greased and lined Swiss roll tin. Bake for 8-10 minutes.

4. . Tum out onto greaseproof paper which has been sprinkled with extra caster sugar. Trim all edges.
Roll up immediately, taking paper with cake. Allow to cool in wire rock.

5. When cool unroll cake. Spread jam, followed by cream. Re-roll without paper. Serve slice with extra
cream.

Frosting and Icing

Royal Icing

Ingredients:

1/ 3 cup egg white

4 cups confectioner sugar

1/2 tsp cream of tartar

Procedure:

1. Place all ingredients in an electric mixer bowl and beat at low speed.

2. When well blended increase speed to high and beat for 10 minutes.

3. Add desired food coloring.

4. To make roses, drop flowers and lilies, add 1 to2 tablespoon of confectioners’ sugar for every cup
of royal icing.

Fondant Icing

Ingredients:

8 cups of flour 1/4 cup egg white

1 small cup of gummix but use only 1/4 cup glucose

Cornstarch for dusting

1/8 tsp glycerine

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 Procedure:

1. Mix all liquid ingredients until well blended.

2. Sift then measure 8 cups of the powdered sugar, add 1/2 pack of gummix then mix till well
combined .

3. Divide the powder mixture into 2 and set aside half for adding.

4. Working with the other half, make a well at the center and pour the liquid mixture. Mix by using a
wooden spoon. Knead slowly by adding half of the powder mixture.

5. Continue kneading and adding powder mixture till pliable.

6. If no longer sticking on the rolling pin or on the surface of the kneading table, dust it with little corn
starch then shape by means of a rolling pin.

7. Put the fondant icing on the center top of the cake then remove excess parts.

8. To make variations, use different food colors.

Rolled Fondant

Ingredients:

1 (.25 ounce) package unflavored gelatin

1/4 cup cold water

1 tablespoon glycerin

2 tablespoons shortening

1 teaspoon vanilla extract

8 cups sifted confectioners’ sugar

Procedure:

1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler
and heat until dissolved.

2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove
from heat and stir in vanilla. Mixture should cool until lukewarm.

3. Place 4 cups confectioners’ in a large bowl. Make a well in the center and using a wooden spoon,
stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness
disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick
to your hands. If fondant 18 too soft, add more sugar. if too stiff, add water (a drop at a tune). Use
fondant immediately or store in airtight container in fridge. When ready to use, bring room temperature

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 Boiled Icing

Ingredients:

1 cup water

3 cups sugar

1 tsp cream of tartar

8 egg whites + 1/2 tsp cream of tartar

Procedure:

1. Combine water, sugar and cream of tartar in casserole and bring to bowl.

2. When boiling reaches up to 15 minutes, start beginning egg whites and continue beating for
1 minute at high speed.

3. Shift to low speed.

Chocolate Fudge

Ingredients:

4 squares unsweetened chocolate

2 tbsps. Butter

1 big can of condensed milk

Procedure:

1. Cook till thick while stirring constantly.

2. Pour on top of the cake and spread evenly.

No Melt Butter Icing

Ingredients:

1 bar butter 4 pcs clean egg whites

1 cup shortening 1 cup white sugar

Procedure:

1. Soften butter and shortening.

2. In a separate bowl beat egg whites then add the white sugar gradually.

3. Add the softened butter and shortening, beat until it reaches spreading constantly.

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 Caramel Icing

Ingredients:

1 cup granulated sugar

1 cup milk

1/4 cup butter

1 tbsp. flour

Procedure:

1. In a saucepan, put granulated sugar. Without any addition of water, put over fire, staring constantly
until brown

2. Add milk and butter and continue stirring.

3. Add flour and stir until thick.

Chocolate Frosting

Ingredients:

1/2 cup chocolate powder 1/2 cup cornstarch

1 cup sugar 1/4 bar butter

1 can evaporated milk

Procedure:

1. Mix the first four ingredients.

2. Cook in a double boiler until thick.

3. Add butter

Jelly Lettering

Ingredients:

2 tbsp. sugar 1/4 cup water

1 tbsp. sugar Food color

Procedure:

1. Combine all the ingredients then bring to boil while stirring constantly.

2. Remove from heat then pour into a pastry bag with tube.

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 Causes of poor Quality Cakes

Outside Appearance

Too brown Overbaked; too hot oven; too much sugar.

Poor volume Improper baking temperature; poor quality eggs; insufficient beating
of eggs; over folding; too high or too low temperature of egg while
beating; wrong sized of pan; under baked.

Sunken Not inverting pan to cool cake; removing from pan before it is cool;
under baked.
Inside Appearance
Uneven grain Over folding flour With egg and sugar; under beaten egg whites and
yolks (sponge) or egg whites (chiffon); improper storage after baking.

Streaks Under folding.

Texture

Dry Over baked; too little liquid.

Soggy Under baked; under mix.

Solid Too much flour or liquid; insufficient beating of egg (sponge) or egg
whites (chiffon).
Tough Over mixed; not enough sugar; over baked.

Poor flavor Poor quality ingredients; wrong proportion of ingredients.

How Far Have We Gone?

Activity II.

Directions: Read each question carefully. Choose the letter which corresponds to the correct an-
swer.

1. The combination of meringue and butter icing is called _____________.

a. butter cream frosting c. royal icing

b. boiled icing d. butter icing

2. This cake do not contain shortening in their batter.

a. butter cake c. banana cake

FSM 104 BASIC BAKINGRAMON JAY O. BOU 84

 b. unshortened cake d. shortened cake

3. It makes flour up the basic structure of the cake.

a. flour b. sugar c. leavener d. liquid

4. It brings out the flavor of other cake ingredients.

a. liquid b. leavener c. salt d. sugar

5. The bake product usually made of soft dough is called _____________.

a. cookies b. bread c. icing d. cake

6. This is prepared by creaming butter with sugar or syrup until the mixture is smooth.

a. royal icing c. meringue icing

b. butter icing d. sweetened whipped cream

7. This is a combination of shortened and unshortened cake.

a. chiffon cake c. shortened cake

b. sponge cake d. pound cake

8. This gives the proper volume to the cake.

a. milk b. eggs c. water d. leavener

9. This gives the specific taste to the cake.

a. flavoring b. salt c. additives d. sugar

10. It serves as a medium for dissolving solid ingredients.

a. shortening b. liquid c. vanilla d. eggs

Walk the Extra Mile !

Activity III.

Direction: Answer the following questions:

1. What are the methods of mixing shortened cakes?

2. Name the most common icing used in cakes.

FSM 104 BASIC BAKINGRAMON JAY O. BOU 85

 References:
Offline:
Carino, Cecelia E., Lazaro, Amor S., Experience Baking

Online:
https://www.slideshare.net/melinda002/classification-of-cakes#:~:text=The%203%
20classification%20of%20cakes,be%20only%20butter%20and%20margarine.
https://ueat.utoronto.ca/baking-ingredients-function/
https://quizlet.com/88189349/mixing-methods-for-shortened-cakes-flash-cards
https://iccadubai.ae/stockpot/6-different-types-of-icing-for-your-cake

FSM 104 BASIC BAKINGRAMON JAY O. BOU 86