Cakes, Fillings and Frostings
Types of Cakes
 Shortened Cakes-
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contain fat such as
butter, margarine, or
shortening. Also
called butter cakes.
Most are leavened
with baking powder
or baking soda.
Types of Cakes

Pound cakes are a
type of shortened
cake that do not
contain a chemical
leavener.
Types of Cakes
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Unshortened Cakes-sometimes
called foam cakes, contain no
fat.
They are leavened by air, which
is beaten into eggs, and by
steam, which forms during
baking.
Examples are angel food cake
and sponge cake. The
difference between these two is
the egg content. Angel food
cake contains just egg white.
Sponge cakes contain the whole
egg.
Types of Cakes

Sponge cakes are made
with an egg foam that
contains yolks.
Types of Cakes
Chiffon Cakes-are a
cross between
shortened and
unshortened cakes.
They contain a fat
like shortened cakes
and beaten egg
whites like
unshortened cakes.
Panning and Scaling Cakes
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Baking pans are usually coated with fat and flour or
lined with parchment paper.
Commercial pan preparations are also available.
Pans should be filled one-half to two-thirds full.
Spread the batter evenly with an offset spatula.
When making multiple cakes or multi-layer cakes, fill the
pans to the same level.
Have the pans prepared before mixing the batter. Pans
should be filled as soon as possible after mixing is
complete so that air cells in the batter will not collapse.
Shortened Cakes
 In order to get cakes consistent size, the batter is
scaled before it is panned.
 Place pans in the oven so the heat circulates freely
around the cake.
 The pans should not touch each other or any part of the
oven—this creates hot spots and the cake will bake
unevenly.
Shortened Cakes
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To test a cake for doneness-lightly touch the center with
your fingertip. If the cake springs back, it is done.
You can also insert a toothpick in the center of the cake,
if it comes out clean, the cake is done.
Look to see if the cake has pulled away from the sides of
the pan.
Shortened Cakes
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Allow the cakes to cool in the pan for about 10
minutes.
To remove the cake from a pan, run the tip of a
spatula around the sides of the cake to loosen.
Invert the cooling rack over the top of the pan,
and gently flip the cooling rack and the pan.
Carefully remove the pan and place a second
cooling rack on top of the cake. Turn the cake
so that it is right side up. Let the cake layers
cool before frosting.
Angel Food Cakes
1.
2.
3.
Beat the egg whites with some
of the sugar
Carefully fold the flour and
remaining sugar into the
beaten egg whites.
Usually baked in an
ungreased tube pan.
Angel Food Cakes

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The ingredients should be at
room temperature. Egg
whites that are cold will not
achieve maximum volume
when beaten.
After removing an angel
food cake from the oven,
immediately suspend the
pan upside down over the
neck of a bottle. This
prevents the loss of volume
during cooling. Cool
completely before removing
from pan.
Angel Food Cakes

A high quality
unshortened cake
has a large volume,
spongy interior. It is
tender and moist but
not gummy.
Sponge Cakes
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1. Beat the egg yolks until thick and lemon
colored.
2. Add the liquid, sugar and salt to the yolks.
Continue beating until thickened.
3. Gently fold the flour into the yolk mixture.
4. Fold the beaten egg whites into the egg yolk
mixture.
Chiffon Cakes
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1. Combine the egg
yolks, oil, liquid and
flavoring with the dry
ingredients.
2. Beat the mixture until
smooth.
3. Beat the egg whites
with the sugar and cream
of tartar.
4. Fold the egg white
mixture into the other
mixture.
Fillings and Frostings
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Fluffy whipped cream,
creamy puddings, and
sweet fruits are popular
fillings for cakes.
Spread the fillings
between layers of cake or
roll them into the center
of a jelly roll. You can
also spoon them into a
cavity dug into the
middle of the cake.
Frosting a Cake
1. Brush crumbs from the
surface of the layers.
2. Arrange strips of waxed
paper on a cake plate.
Cover only the edges of
the plate.
3. Frost the top of the bottom
layer.
Frosting a Cake
4. Put the top layer on
top of the frosting or
filling. Frost the sides
of the cake. Then
frost the top of the
cake.
5. Gently and slowly
remove each piece of
waxed paper from
under the cake.
Frostings
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Cooked frostings-use the
principles of candy
making. They include
ingredients that interfere
with the formation of
crystals in a heated sugar
syrup. They you beat
them until fluffy.
Uncooked frostings-are
made by beating the
ingredients together until
they reach a smooth,
spreadable consistency.
Buttercream Frostings
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Simple buttercream-made by combining
butter, shortening, confectioner’s sugar,
egg whites and vanilla.
Buttercream Frostings
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French buttercream-made
with beaten egg yolks
and butter.
Beat a boiling syrup into
beaten egg yolks and
whipping to a light foam.
Soft butter is then
whipped in.
This is a very rich, light
icing.
Buttercream Frostings
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Italian buttercreammade with Italian
meringue and butter.
Italian meringue is
made by beating a
hot sugar syrup into
the egg whites.
Makes a very stable
meringue.
Making Italian Buttercream
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Place the egg whites
and water in bowl of a
stand mixer. Whip until
they begin to foam.
Gradually add the sugar
and continue whipping
until the whites form stiff
peaks.
Making Italian Buttercream
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Place the sugar in a
medium sized saucepan.
Slowly add the water
and place the pan over
medium high heat.
Cook the syrup until a
thermometer reads 248º250ºF.
Making Italian Buttercream
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Turn the mixer to low speed
and carefully pour the syrup
between the whisk and the
side of the bowl.
Leave the mixer running and
cool the meringue to 80ºF.
Add the butter- 2 Tablespoons
at a time.
Add your favorite flavoring.
Buttercream Frostings
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German buttercreammade with butter,
emulsified shortening
and fondant-a sugar
syrup.
Simply cream together
equal parts fondant and
butter.
Fondant is a cooked
mixture of sugar, water
and glucose or corn
syrup added to
encourage sugar
crystallization.
Buttercream Frostings
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Swiss Buttercream-made
with Swiss meringue and
butter.
A Swiss meringue is
made from egg whites
and sugar that are
warmed over a hot water
bath while they are
beaten. This warming
gives the meringue better
volume and stability.