The Mixing Method
What Type Am I
Key Terms
Sweet Covering
Famous Cakes
100
This is the most basic mixing method, mixing fat and sugar together till smooth and fluffy.
Creaming Method
100
Cakes that originated in England and have variations, such as chocolate and lemon poppy seed.
Pound Cake
100
An ingredient that creates a smooth consistency throughout the cake mixture.
Emulsified Shortening
100
A protective layer around the cake that seals in moisture.
Icings
100
Cake covered in Italian Meringue , filled with Ice Cream, then lit on fire.
Baked Alaska
200
The two stage method, because the liquid is added two. With high ratio cakes. Hint"a machine that is used to make smoothies"
Blending Method
200
Cakes that have no fat and are based on egg-white foam. "its heavenly"
Angel Food
200
A cake that has an airy ,light texture because if large amounts of air are whipped into whole eggs.
Sponge Cake or Foam
200
A glaze for each layer of cake. Made of sugar and water
Simple Syrup
200
This cake comes around every year on the day of your birth.
Birthday cake
300
This method uses the leavening from the air trapped in whole eggs.
Sponge or Foam Method
300
Cakes with an airy light texture because of the large amounts of air whipped into the whole eggs.
Sponge / Foam Cake
300
Whipped egg whites that are used to lighten chiffon cakes.
Meringue
300
Made with butter,shortening, Confectioners' sugar,egg whites and vanilla (its simple)
Simple Buttercream
300
It usually has three tiers, served on you special occasion.
Wedding Cake
400
Angel Food Method is ?
Using whipped egg whites to leaven and body of the cake.
400
A variation of the genoise, these cakes use a meringue in the mixture and are cooled upside down.
Chiffon
400
A European sponge cake
Genoise
400
Made With Italian meringue and butter
Italian buttercream
400
It is a chocolate cake with cream cheese frosting and a bright red center.
Red Velvet Cake
500
Its is a mix between angel food method and sponge method.
What is the Chiffon Method.
500
Cakes that are leavened with baking soda or baking powder
High Fat Cakes
500
Cakes that are leavened from air that is whipped into the egg batter.
Low fat cakes
500
Made with egg yolks and butter "Hollandaise for Cakes"
French Butter Cream
500

a loaf  that made   with  lemons  flavoring   and  lemon  slices 

 lemon   loaf 

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