BAKING CAKES

LEARN THE BASIC OF BAKING CAKES AND ICING

 

CAKES 101

  CAKE IS A BAKED BATTER MADE FROM FLOUR USUALLY ALL PURPOSE AND CAKE FLOUR, SUGAR, SALT, LEAVENING AGENTS, BUTTER, EGGS AND MILK.

 THERE ARE TWO TYPES OF CAKES;

      BATTER TYPE CAKES ARE CAKES WITH HIGH PERCENTAGES OF FAT WHICH CAN BE SHORTENING, MARGARINE AND BUTTER. THE LEAVENING OF CHOICE IS BAKING POWDER OR BAKING SODA IF THE CAKE HAS COCOA OR CHOCOLATE. BUTTERCAKES, POUND CAKES, LAYER CAKE AND FRUIT CAKES BELONG TO THIS TYPE.

 

     FOAM TYPE CAKES DEPEND ON THE EGG PROTEINS FOR STRUCTURE, THUS YOU SEE EGGWHITES AND EGG YOLKS WHIPPED TO CREATE VOLUME IN THE BATTER. SPONGE, CHIFFON, MERENGUE OR ANGEL FOOD CAKES, OUR OWN MAMON BELONG TO THIS CATEGORY.

  --SPONGE CAKES USE EITHER WHOLE EGGS OR YOLKS OR A COMBINATION OF BOTH

--CHIFFON CAKES USE OIL, FOR FAT AND USUALLY HAS MORE EGGWHITES IN PROPORTION TO THE EGGYOLKS

--ANGEL FOOD CAKES USE ONLY THE WHITES OF THE EGGS. A CANONIGO IS MORE OR LESS THE SAME BUT IT IS NOT BAKED BUT STEAMED OR BAKED USING A "BAIN MARIE' OR IN TAGALOG, "BANYO NI MARIA". BAIN MARIE IS SIMPLY USING A LARGER PAN WITH WATER WHERE YOU PUT THE CAKE PAN AND THEN BAKED.

ONCE YOU LEARN THE BASIC PROCEDURE IN MIXING AND BAKING THE BAKES ABOVE, YOU CAN START EXPERIMENTING ON DIFFERENT FLAVORS AND VARIATIONS. FOR EXAMPLE, YOU CAN MAKE LEMON INFUSED POUND CAKE, MOCHA CHIFFON, MARBLE CHIFFON, ETC.,

I ONCE ADDED SWEETENED COCONUT TO MY BANANA CAKE FOR A CHANGE AND IT WAS VERY GOOD!!! JUST REMEMBER THAT WHEN YOU MAKE CAKES, THERE IS NO HIT AND MISS.

THE SAYING THAT BAKING IS AN EXACT SCIENCE IS ALREADY A BROKEN RECORD BUT IT IS TRUE. IN BAKING BREADS, SOMETIMES A FEW EXTRA GAMS OF THIS AND THAT WILL  STILL PRODUCE AN EXCELLENT BREAD. THE FORMULA IS SO EASY TO MANIPULATE, YOU CAN GO AROUND AND UNDER THE RECIPE AND GET A NICE RESULT. IN BAKING CAKES, A FEW DROPS OF EXCESS LIQUID WILL CHANGE THE STTUCTURE OF THE BREAD.

TAKE OUT 1 EGGYOLK AND THE CAKE WILL BE TOUGH. NOT TOO MUCH HAVOC WHEN IT COMES TO BREAD, ALTHOUGH THERE WILL BE EFFECTS A PROFESSIONAL BAKER WILL NOT MISS. TO BEGIN LEARNING CAKES, FAMILIARIZE YOURSELF WITH THE INGREDIENTS, THE METHODS, TECHNIQUES ETC.,

                       INGREDIENTS

 THERE IS NOTHING WORST THAN EATING A CAKE WHERE YOU CAN TASTE SOMETHING THAT ISN'T SUPPOSED TO BE THERE. FRESH BUTTER OR MARGARINE, HOT OFF THE CHICKEN EGGS, WEEVIL FREE FLOUR AND OTHERS. TEACH YOURSELF TO BE DISCRIMINATING WHEN IT COMES TO YOUR USE OF INGREDIENTS. DO NOT BE CONTENT WITH STORE BOUGHT EGGS, IF YOU HAVE A SUPPLIER, THEN BUY YOUR EGGS FROM HIM TO THE END. FIND OUT THE QUALITIES YOU NEED TO LOOK FOR IN EVERY INGREDIENTS, FOR EXAMPLE, WHEN IT COMES TO EGGS, THE SHELL SHOULD BE CLEAN, NO CRACKS, THE EGG YOLKS SHOULD BE ROUND AND FIRM WHEN PLACED IN A SAUCER ETC.,

THERE IS NO SALVAGING A CAKE MADE FROM POOR CHOICE OF INGREDIENTS. IF YOU THINK THAT THE EXTRA VANILLA OR LEMON ZEST WILL MASK OFF THE SMELL OR TASTE OF A RANCID BUTTER OR FLOUR, YOU ARE WRONG. I AM GUILTY OF THIS CRIME ONCE SO I KNOW WHEN THERE IS NO WAY OUT. THE SOLUTION? SIMPLY THROW THEM OUT. YES, IT MUST HAVE COST SOMETHING, BUT THE EFFORT YOU PUT UP, THE GAS, AND THE REST OF THE INGREDIENTS ARE WORTH MORE THAN A FEW EXTRA INGREDIENT YOU THINK YOU CAN STILL MIRACULUOSLY SAVE.

          FLOUR

FOR CAKES, ALL PURPOSE AND CAKE FLOUR IS THE FLOUR OF CHOICE. ALTHOUGH YOU CAN SUBSTITUTE ALL PURPOSE FOR MAKING BREADS, YOU CANNOT USE BREAD FLOUR FOR MAKING ANY TYPE OF CAKES. ALL PURPOSE AND CAKE FLOUR HAVE LOWER PROTEIN CONTENT THUS THEY ARE CALLED SOFT WHEAT FLOUR. WHEN YOU SEE ALL PURPOSE FLOUR RECOMMENDED FOR BAKING CHOCOLATE CAKES, IT IS BECAUSE ALL PURPOSE PROVIDES A BETTER STRUCTURE THAN CAKE FLOUR.

WHEN MAKING CHOCOLATE CAKES, COCOA IS USED IN PLACE OF SOME OF THE FLOUR, AND SINCE COCOA DOES NOT HAVE GLUTEN, THE CAKE WILL COLLAPSE IF CAKE FLOUR IS USED SO ALL PURPOSE FLOUR, WHICH HAS A PROTEIN CONTENT OF AT LEAST 10% COMPARED TO THE 8% OF CAKE IS A BETTER CHOICE.

OF ALL THE FLOUR TYPES, CAKE FLOUR OWING TO ITS LOW PROTEIN CONTENT WILL TURN RANCID THE SLOWEST. PLACED SIDE BY SIDE IN A BIN, THE BREAD FLOUR WILL PRODUCE AN ARMY OF WEEVILS IN JUST A MATTER OR WEEKS, WHILE THE CAKE FLOUR SITS COMFORTABLY WITH NOT 1 PEST IN SIGHT. THE COLOR IS VERY WHITE BECAUSE IT IS BLEACHED WHICH GIVES THE CAKE HIGHER VOLUME, FINER GRAIN AND BETTER CRUMB COLOR.

SO CAN I USE CAKE FLOUR IN PLACE OF ALL PURPOSE WHEN MAKING CAKES? YES YOU CAN BUT YOU NEED TO ADD A FEW MORE FLOUR. YOU CANNOT USE THE SAME AMOUNT OF FLOUR BECAUSE IT WILL ALTER THE STRUCTURE OF THE CAKE. HOW MUCH TO ADD? THIS IS A TOUGH ONE. YOU WOULD NEED TO CREATE A SKELETON OF THE FORMULA AND ANALYZE THE RATIO, THEN MAKE CALCULATIONS. I HAVE DONE THIS BEFORE BUT I WOULD RATHER ASK YOU TO LEARN IT BY YOURSELF. THIS KIND OF EXPERIMENTING TAKES TIME AND WHOLE LOT OF GUTS BUT IT IS SO WELL WORTH IT.

IF YOU DECIDE TO MAKE BAKING CAKES YOUR PROFESSION, FIND A REPUTABLE SOURCE OF GOOD QUALITY FLOUR SUCH AS PUREFOODS. IT IS NOT BECAUSE I HAD DONE SOME PRACTICUM AT THEIR FLOUR SITE BEFORE BUT SO FAR I HAVE HAD NO PROBLEMS USING THEIR WHOLE LINE OF FLOUR FROM BREAD FLOUR TO CAKE FLOUR. IF YOU BUY "TINGI" MAKE SURE YOU ARE GIVEN A FRESH LOT, NOT LAST MONTH'S STOCK!!! STORE YOUR FLOUR IN A SEALED CONTAINER AND PLACE IT IN THE COOLEST PART OF YOUR KITCHEN, NOT BESIDE THE REFRIGERATOR OR GAS STOVE.

 

 

STILL UNDER CONSTRUCTION, THANK YOU. IMAGES TO COME SOON.

 

LEARN THE BASIC OF BAKING CAKES AND ICING IN A SMALL CLASS ENVIRONMENT. LEARN HOW TO CREAM PROPERLY, PREHEATING THE OVEN, TROUBLESHOOTING TIPS AND OTHERS.

PASTRIES 

 BUTTERCAKE

CHOCOLATE CUPCAKE

lemon (POUND CAKE)

mini cupcakes

SPONGE CAKE

BUTTERCREAM ICING