CAKE

3. CAKE

A sweetened composition of flour and other ingredients, leavened or unleavened, baked in a loaf or mass of any size or shape.

CROQUEMBOUCHE -  Frances’ Wedding Cake

SACHES TORTE        -  Vienna, Austria’ Pride

COMPOSITION OF A CAKE

1.     Cake Base   -        skeleton of a cake

2.     Sugar Syrup

3.     Filling / Icing

INGREDIENTS USED IN CAKE MAKING

1.     Flour

2.     Sugar – white, granulated; brown sugar

   Confectioner – for icing

3.     Leavening Agent –

a.     Baking Powder

b.     Baking Soda

c.      Cream of tartar – Potassium Hydrogen Tartrate

                 - helps candies from crystallizing

TWO (2) CLASSIFICATION OF ICING

1. Heavy

2. Light

          1. COOKED        -        Uses heat preparation

a.     BOILED ICING  -  Prepared by boiling water and sugar together until its consistency resembles into thread like appearance.

b.     CHOCOLATE FROSTING    -  Melt the chocolate to other ingredient to a fair consistency

2. UNCOOKED       -        Does not uses heat in preparation

a.     Butter Icing

b.     Whipped Cream

ICING     -  is that sweet coating that covers cakes, pastries and cookies

FROSTING    -  is icing lavishly peaked top of the cake.

REASONS TO USE FROSTING

1.     Increase eye appeal

2.     Improves overall flavor

3.     Enhances texture

4.     Slows Staling – preventing it from drying out

SIX (6) CATEGORIES OF FROSTING

1.     Simple or Flat Icing

2.     Glazes – very high in sugar content and consist of a sugar syrup,

  preserved or jams.

3.     Royal Icing -  consist of confectioner sugar, acid and egg white

4.     Butter Cream  - 

a.     Simple Butter Cream

b.     French

c.      Italian

5.     Egg Foam or Boiled Frostings – very light and airy

- should be used immediately

6.     Rich Chocolate Confectionery

a.     Fudge