Preparing for Section A
Summer 2014
Section A Decorated cakes
 You may be required to design two different cakes
with annotation, colour, ingredients, technical words
etc
 You may be asked to write a method and/or quality
controls for one of the designs.
 You may be asked to design for a specific theme or
diet.
You will need to add as much detail as possible to
demonstrate your knowledge of cakes. The following
tasks are design to refresh your knowledge.
 Complete exam paper section A for each one to
practice your sketching and annotation etc
Creamed & All in one
Equal amounts of sugar, flour and
fat to eggs.
Creaming method:
Fat and sugar creamed together until
light and fluffy (traps air), eggs are
mixed a little at a time, then flour is
folded in to retain air.
Light fluffy texture
All in one method:
All ingredients are mixed together
until a smooth mix is achieved.
Revision task 1
 Make a batch of 12 fairy cakes using creaming and
all in one methods:
120g self raising flour
120g caster sugar
120g butter
2 large eggs
 Divide the ingredients halve, make 6 cakes using
the creaming method and 6 using the all in one.
Decorate the cakes by making glace or butter cream
icing.
Answer these questions
1. Was there a difference in the finished results between
the two methods?
2. Which cake method rose more?
3. Which had a better texture?
4. Explain the reasons for your answers
5. What difference does using butter make instead of
margarine?
6. Although margarine works well in cakes why is it not
advisable to use a low fat spread?
7. Explain the sensory differences between butter cream
and glace icing.
Whisked sponge (fatless)
(Some gateau’s will
contain fat)
Whisked sponge:
Eggs and sugar
whisked and then
flour, baking powder
etc is folded in to
retain air. Eggs may be
separated and yolks
and whites whisked
separately. Can be
used to make:
Gateau
Swiss roll
Fruit flan
• Lower in calories
• Does not keep
Revision task 2 – Make a Swiss roll
 Using a whisked sponge method, you can use fresh
cream or butter cream to fill the layers.
 The sponge can be plain or flavoured/and or coloured.
100g caster sugar
4 eggs
100g plain flour
10g cocoa (optional)
1 dessert spoon of caster sugar
Choice of filling
1. Preheat oven to 220c or Gas mark 7
2. Put the eggs and sugar into the bowl.
4. Using an electric mixer whisk the eggs and sugar until
it is thick and glossy. It should leave a trail in the bowl
for a few seconds.
5. Use a sieve to add flour then fold in carefully with a
metal spoon.
6. Pour into the tin. Bake for 10 minutes until the top
springs back when lightly pressed.
(N.B You could whisk the egg whites separately and add
to the whisked sugar and yolk mix)
Answer these questions
1. What is coagulation?
2. Why is it important that the mixture holds a trail?
3. Why do these whisked sponges have a shorter shelf
life?
4. Trimming the edges neatens but aids the rolling
process, why is that?
5. Why is it important to roll whilst still fairly warm?
6. If using cream it is important to allow the sponge to
cool first. State the two ways in which the sponge
could be allowed to cool but could still allow rolling.
Melting method
Brownies
Gingerbread/Parkin
Fat and sugar ingredients are melted in a saucepan:
• Texture tends to be much heavier than other cakes and wont rise much
• Bicarbonate of soda can be used to create a lighter texture
Revision task 3 - Brownies
 Using this recipe as a base make your own
Brownies
50g unsalted butter, cubed
100g dark chocolate
2 medium eggs
125g caster sugar
50g plain flour
1/2 tsp baking powder
15g unsweetened cocoa powder
50g dried fruit or chocolate pieces
1. Preheat your oven to 160°C/gas 4 and line a 20cm (8in) square
baking tin with baking parchment.
2. Melt the butter and chocolate in a heat-proof bowl placed over a
pan of simmering water. Stir, then leave to cool slightly.
3. Using an electric hand-held whisk, mix the eggs and sugar together
in a large bowl until the mixture is pale and thick enough to hold a
trail when the beaters are lifted.
4. Carefully fold the chocolate mixture into the whisked eggs. Sift the
flour, baking powder and cocoa powder together over the mixture
and gently fold these in too.
5. Finally, fold in the chocolate pieces. Pour the mixture into the
prepared baking tin and bake for 25-30 minutes, or until nicely
crusted but still soft in the middle.
Answer these questions
1.
2.
3.
4.
5.
6.
What other cake types use the melting method?
What texture should a Brownie have?
How could you decorate the top?
Bicarbonate of soda is a chemical raising agent, can
you name other cakes it might be used in?
Why is it not used in other cakes like Victoria sponge
etc?
What raising agent can be used instead?
Rubbing in method
Air is trapped in sieving the flour and by lightly (with
finger tips) rubbing the
fat in to the flour.
Raising agents in the flour help the cake to rise
Revision task 4 - Muffins
Make a batch of Muffins using the recipe below as a guide:
250g self raising flour
1 tsp baking powder
50g soft margarine
75g caster sugar
175g blueberries
Grated rind of a lemon
2 large eggs
250ml milk
1.
2.
3.
4.
5.
6.
7.
8.
Preheat the oven to 180c Gas mark 6.
Line a 12 hole muffin tin with cases.
Put the flour and baking powder into a bowl and rub
in the margarine until it resembles fine
breadcrumbs.
Stir in the sugar, blueberries and lemon rind.
Mix together the eggs and milk then pour over the
dry mix.
Mix quickly to blend (it will have a lumpy
consistency)
Spoon into the cases.
Bake for about 25mins.
Answer these questions
1.
Name three recipes that use the rubbing in method.
2. What gives muffins their unique texture?
3. What is the raising agent in this recipe?
4. What other fruit would be suitable for muffins?
Cheesecake
 Cheesecake is a sweet dish consisting of two or more layers. The main, or
thickest layer, consists of a mixture of soft cream cheese, cream, eggs, and
sugar; the bottom layer is often a crust or base made from crushed biscuits.
It may be baked or unbaked. Cheesecake is usually sweetened with sugar
and may be flavoured or topped with fruit.
Revision task 5 - Cheesecake
Select a cheesecake to make – you must use
gelatine or similar as a setting agent.
Decorate the top using a mixture of
fresh fruit.
Answer these questions
Why is gelatine not suitable for vegetarian or vegan
diets?
2. Name two other ways to ‘set’ the mixture.
3. Traditionally digestive biscuits are used, what could
be used instead?
1.
Revision task 6 – decorated cake
Design and make a decorated sponge cake. You can use any
decoration but the cake must be:
• Attractively finished
•Completely covered in decoration
•2 or 3 layers with a filling of your choice
Example
Fat to
flour
ratio
Raising agent
Basic recipe
All in one
Victoria Sandwich
Fairy cakes
1:1
Self raising
flour
100g SR Flour
100g fat
100g sugar
2eggs
Creaming
Victoria Sandwich
Fairy cakes
1:1
Self raising
flour
Baking powder
100g SR Flour
100g fat
100g sugar
2eggs
Whisked
Swiss roll
Fruit flan
Gateau
No fat
added
Air (whisking)
Steam
50g plain flour
50g sugar
2 eggs
Melting
Gingerbread
Brownies
Rubbing
in
Fruit cake
Scones
Welsh cakes
Bicarbonate of
Soda
1:2 cakes
1:4 scones
Self raising
flour or
Baking powder
Raising agents
 Mechanical:
Something we ‘do’: creaming, whisking, sieving,
kneading etc.
 Chemical:
Something we ‘add’: bicarbonate of soda, baking
powder.
 Biological:
Something we ‘add’: yeast, used in bread products,
both sweet and savoury.
Flour
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Flour as an ingredient has many different and
important functions:
Provides fibre (especially if wholemeal)
If Self-Raising, makes mixtures rise
Thickens sauces
Forms the bulk of bread, pastry and cake mixes
If wholemeal, provides colour and texture
Gluten in flour produces a stretchy dough
Provides carbohydrate, Vitamin B, calcium and iron
Sugar
 Provides sweetness
 If brown, provides colour and texture
 Large amounts prevent micro-organism growth (for
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example, jam/marmalade)
Caramelises to produce a brown colour
Retains moisture
Helps to trap air in cake mixtures
Provides carbohydrate
Eggs
 Hold air when beaten
 Coagulate (sets) when heated
 Add colour to mixtures
 Thickens sauces, custards, etc.
 Glaze bread, scones and pastry
 Bind ingredients together
 Provide protein, fat, iron and Vitamins A, B, and E
Fats and oils
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Fats and oils are essential ingredients in many dishes:
Provide flavour
Keep products moist and extend shelf-life
Add colour to foods
Make pastry 'short' by coating the flour to stop gluten
developing
Hold air when creamed with sugar
Oil forms an emulsion with liquids (for example,
mayonnaise)
Provide energy and Vitamins A and D
Icing
 Glace –icing sugar mixed with small amounts of water and
colouring.
 Butter cream – icing sugar mixed with butter or
margarine. Can add cocoa for a chocolate butter cream.
 Fondant - pliable icing used for sugar craft
 Royal – firm icing used in formal cakes such as wedding
and Christmas cakes.
Ganache
Qualities:
• Rich colour
Smooth finish
Usually made by
heating cream and
adding chocolate.