CAKES MIXING AND BAKING

 Cakes are the richest and sweetest of all the baked products we have studied. Cakes are high in both fat and sugar. The baker’s job is to create a structure that supports these ingredients and yet to keep it as light and delicate as possible. Fortunately, producing cakes in quantity is relatively easy if the baker has good, well balanced formulas, scales ingredients accurately, and understands basic mixing method well.

Cakes can be presented in many forms, from simple sheet cakes in cafeterias to elaborately decorated works of art for weddings and other important occasions.

Mixing Cake

Three (3) main goals of mixing cake batters are:

 To combine all ingredients into a smooth, uniform batter.

 To form and incorporate air cells in the batter.

 To develop the proper texture in the finished product.

Five (5) factors can cause curdling:

 Using the wrong type of fat.

 Having the ingredients too cold.

 Mixing the first stage of the procedure too quickly.

 Adding the liquids too quickly.

 Adding too much liquid.

Types Method :

1. CREAMING METHOD PROCEDURE:

 Place butter in the mixing bowl. Using paddle attachment, beat the fat slowly until it is creamy and smooth.

 Add the sugar, cream the mixture at moderate speed until the mixture is light and fluffy.

 Add the eggs a little at a time. After each addition, beat until the eggs are absorbed before adding more.

 Scrape down the sides of the bowl to ensure even mixing.

 Add the sifted dry ingredients, alternating with the liquids. The reason for adding dry and liquid ingredients alternately is that the batter may not absorb all the liquid unless some of the flour is present.

2. TWO STAGE PROCEDURE:

 Sift the flour, baking powder, soda and salt into mixing bowl and add fat. Beat at low speed.

 Sift the remaining dry ingredients into the bowl and add part of the water or milk. Blend at low speed.

 Combine the remaining liquids and lightly beaten eggs.

 Scrape down the bowl.

 The finished batter normally quite liquid.

3. FLOUR-BATTER PROCEDURE:

 Sift flour and other dry ingredients except sugar into mixing bowl. Add fat. Blend together until smooth and light.

 Whip the sugar and eggs together until thick and light. Add liquid flavoring ingredients, such as vanilla.

 Combine the flour-fat mixture and the sugar-egg mixture and mix until smooth.

 Gradually add water or milk and mix smooth.

Ingredient Function: NO	CLASSIFICATION	FUNCTION	INGREDIENT
1	Toughener	Provide structure	Flour, egg
2	Tenderizer	Provide softness or shortening of protein fiber	Sugar, fats, chemical leavener
3	Moisteners	Provide moisture or water	Water, liquid milk, syrups, eggs and liquid sugar
4	Driers	Absorb moisture	Flours and starches, cocoa, milk solid

Chocolate Moist Cake Quantity	Unit	Ingredient
250	Gm	Cake flour
½	Cup	Castor sugar
300	Gm	Castor sugar
1	Cup	Cocoa powder
1	Cup	Full cream milk
6	Nos	Eggs
½	Tbsp	Vanilla essence
250	Gm	Butter
½	Tsp	Baking powder
½	Tsp	Baking soda