contain protein and help provide cake with structure exs. flour, milk, eggs
What are tougheners?
100
Cream butter till light and fluffy. Add sugar to incorporate scraping bowl. Add eggs slowly. Add dry and liquid alternately. Divide and baked in grease/floured pan (350-375) Cool 10 minutes before unmolding.
What is the creaming method for making a butter cake?
100
325 and 375
What are the optimal temps for butter cakes?
100
buttercream, foam, fondant, fudge, ganache, royal icing, glaze
What are 7 types of icing?
100
American 1:1 sugar/butter
Swiss 3:2:1 3 butter, 2 sugar, 1 egg warm to 110
Italian 3:2:1 COOK SUGAR 245; OFF STOVE AT 240 use infrared therm
French 2:2:1 2 butter, 2 sugar, 1 yolk only
German pastry cream 1:2 butter
What are the 5 types of buttercream icings and their ratios?
200
sugar, fats, yolk help make cake tender and soft; interfere with development of gluten strands
Whata er tenderizers?
200
MEthod of mixing for high-ratio cakes. Place dry ingreds and emulsified shortening in mixer. Blend on low. Add 50% liquid and blend.Scrape and add remaining liquid Pour into prepared pan
What is the 2 stage method?
200
lower temps
What are the optimal temps for bundt or high cakes?
200
Icing merengue made with hot sugar wyrup, light, fluffy and sweet- good on layer cakes, but unstable; cannot refrig or freeze
What is foam or boiled icing?
200
combine sugar and water. Bring to boil until temp reads 240. Beat yolks with whisk attaachmetns. Pour 240 sugar syrup in yolks, Gradually incr speed till pale yelloe. Cool to 78 and add butter and fold in flavoring
What is the method for French buttercream?
300
liquids that help cake's keeping qualities, necessary for gluten formation and starch gelatinization
What are moisteners?
300
Sift dry ingreds. Combine whole eggs with sugar. Warm over double boiler. `105-113. Whip egg and sugar mixture till light and triple in volume. Fold in dry. Fold in oil/butter.
What is whipped egg method for genoise?
300
Appearance
Touch
Cake tester
What are 3 ways to determine doneness?
300
cooked mixture of sugar, butter, milk applied warm
What is fudge icing?
300
Ingrds at room temp. Egg whites in bowl, part of sugar near. Place rest of sugar in heavy saucepan and cover with sufficient water. Bring to boil. Cannot exceed 245; off stove at 240 infrared. Whip egg whites till soft peaks, Pour sugar syrup and beat till cool. Gradually add softened butter.
What is Italian buttercream?
400
flour, starches, milk solids- absorb moisture
What are driers?
400
whipped egg method whereby eggs are separated. Yolks and some sugar are beaten to ribbon stage; then add flavorings. Whip whites till glossy and stiff, dry. Fold whites into batter, then fold dry in 2 or 3 additions.
What is whipped egg method for spongecake?
400
reason cake may rise unevenly and crust burns while interior not done
What is a too high temp?
400
uncooked mixture of powdered sugar and egg white; hard, brittle when dry (stiff peak)
What is royal icing?
400
Bowl with mixer beat softened butter with paddle attachment. Add eggs when light and fluffy; gradually add sugar-scrape bowl. Add vanilla flavor till icing smooth
What is American buttercream?
500
make cakes rise, baking soda, baking powder, whipped eggs
what are leaveners?
500
Whipped egg method involving combining dry ingred and portion of sugar to set aside. Whip whites with portion of sugr till stiff and glossy. Fold dry ingreds. Spoon into ungreased pan and bake immediately.
What is whipped egg method for angel food cake? Remember angel food cake is white- no yolks
500
butter curdles during mixing
What is ingreds wrong temp, incorrect fat used, or fat inadequately creamed before liquid added?
500
powdered sugar + liquid thin consistency
What is a glaze?
500
assembled cakes in freezer 6 months
unassembled 3 months