PREPARE AND PRESENT GATEAUX,TORTES AND CAKES (TC)

Cake is one of the most commonly baked products. They are sweet,made from a combination of liquid batters, and with high
fat and sugar contents. After baking, they are often decorated. They can be of different shapes and sizes, and decorated
with a variety of toppings like fruit, candy, and frosting. Tortes, on the other hand, are a type of cake that use higher
quality ingredients, which generally makes them more expensive. Their name is derived from the German word “torte”,
which means cake.

Definition of terms

 Angel food cake-type of cake made of meringue and flour

 Assemble-fitting together the component parts of a certain dish or food

 Batter- semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to
prepare various foods

 Boiled icing-sugar and egg white icing for cakes; sugar is first cooked on the stove top to form syrup, and then the
hot syrup is beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy, and glossy.

 Butter cream- icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup, other
ingredients may also be added

 Chiffon cake-light cake made following the chiffon method-cake mixing method involving the folding

 Commis-junior chef

 Consistency- the way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity

 Dust- to sprinkle the surface with flour to avoid mixture to stick on it

 Foaming- continuously beat egg white to incorporate air until it becomes light and fluffy.

 Fondant-type of icing made of boiled sugar syrup that is agitated so that it would crystallize into a mass of
extremely small white crystals.

 Frost cover cakes with icing

 Ganache- rich cream made of chocolate and heavy cream

 Gateau,torte- rich cake, typically one containing layers of cream of fruit

 Genoise-sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes, melted butter.

 Glaze - shiny coating such as syrup, applied to a food; to make a food shiny or glossy by coating it with a glaze or by
browning it under a broiled or in hot oven

 Grease - brush pan with shortening

 Gum paste- type of sugar paste or pastillage made from vegetable gum.

 Petit four- small confectionery or savory appetizer means “small oven” in french

 Sponge- batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with more flour and
other ingredients to make a bread dough

 Sponge cake- type of cake made by whipping eggs and sugar to foam, then folding in flour

 Sweet paste-sweet doughy candy or confection

 Tortes- German for various types of cakes, usually layer cakes

 Turntable-pedestal with a flat, rotating top used for holding cakes while they are being decorated

Portion control, yields, weights and sizes

What is portion control?

Portion control means getting the right number of servings from a recipe and serving the right amount. It requires
following the standardized recipes exactly. It involves planning menus carefully, purchasing an adequate amount of food,
preparing, storing, and serving food.

Importance of portion control

1. It provides the correct serving size to meet the nutritional needs.

2. It helps control costs.

3. It helps minimize waste.

4. It helps to guide the ordering and preparation of food.

5. It is a contribution factor in giving a consistent yield and portion size.

6. Customers know exactly how much food to expect.

Method of portion control

 Cutting- a method of dividing food into uniform pieces before it is placed on the serving line.

Cake cutting guide*

 Weighing- a method that makes use of a food scale to create portions based on weight

 Measuring-a method of portioning on the serving line that involves the use of scoops or ladles

 Counting-name or list (the units of a group or collection) one by one in order to determine the total number

Suggestions for controlling portions

1. Follow the recipes accurately when measuring and weighing ingredients.

2. Be sure the servers know the planned portion size of each baked products to be served.

3. Prepare a sample tray or plate before serving to visualize the amount to serve

4. Use the correct type an the correct size portion control tool for each food item.

Cake Ingredients
1. Cake flour

Is a finely ground meal obtained by grinding and milling cereal grains. It contains 7-9% protein content and is made
from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.

2. Sugar

Effects of sugar in baking

 Makes the color of the crust brown or richer

 Improves the nutritional value, flavor and aroma of the product

 Makes the cakes tender

 Contributes to moisture content of cakes

 Acts as creaming agent

 Sugar serves as a whipping aid to stabilize beaten egg foam

3. Eggs

Use of eggs in baking

 Thickening agent

 Binding agent

 Emulsifying agent

 Leavening agent

 Color

 Richness

 Flavor

 Freshness and nutritive value

4. Shortening

Uses of shortening in baking

 Makes products tender and improves flavor

 Assist in gas retention giving better volume and crust

 Prevents the cohesion of gluten

 Improves the aroma, color and texture of baked products

 Improves the shelf life of baked products because of its moisture.

5. Leavening agent

Leavening agents are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening
agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. When a dough
or batter is baked, it “sets” and the holes left by the gas bubbles remain. This is what gives breads, cakes, and other
baked goods to rise and increase in volume.
A. Classification of leavening agents

1. Chemical leaveners. Are chemical mixtures or compounds that release gases, usually carbon dioxide.
Chemical leaveners are used in quick breads and cakes, as well as cookies

Ex.

A. Baking soda- otherwise known as bicarbonade of soda, or sodium bicarbonate. It is a chemical salt with
diverse practical uses. It is a powerful leavener that readily reacts as soon as it comes in contact with
batter or dough.

B. Baking powder-is a combination of baking soda and acid salt.

C. Cream of tartar-is tartaric acid and is fine white crystalline acid salt which is a by-product of the
wine-making industry. It is used in the whipping of eggs whites to stabilize them and allow them to
reach maximum volume.

2. Biological leaveners. Yeast is a living organism, neither plant nor animal. Yeast belong to a separate kingdom
in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the
process of converting sugar to alcohol and carbon dioxide.

Types of yeast

 Dry or granulated

 Compressed or cake type

 Instant

6. Liquid ingredients

Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry
ingredients to make the dough. It also improves the formation of gluten strands during the kneading of dough.

The following are some types of the liquid ingredients used in baking

A. Water

It is the cheapest liquid used in baking. It performs vital role in baking making ingredients rehydrated. The
right amount of water helps dissolve all other ingredients in batter and in dough to form smooth, workable
mixture. In that way, water acts as a binding agent for any baked products.

B. Milk and other dairy products

Milk and cream, like water, moisten dough and batters.Unlike water, they add a slight flavor to the final
baked good and increase its richness. Milk and cream also create a fuller, moister texture in baked goods and help
them brown on the surface. They also contribute to the nutritive value of baked goods.

1. Types of milk used in baking

 Fresh milk or whole milk

 Evaporated milk

 Condensed milk

 Skimmed milk

 Powdered or dry milk

2. Uses of milk in baking

  Increase nutritive value of baked products

 Enhance texture and increase softness of baked goods

 Acts as strengthener when mixed with flour, because it helps in the formation of gluten, which
gives a baked item structure

 Provides moisture and tenderness to baked goods

 Enhance flavor

 Extends the shelf life of a cake

 Boosts crust color

Minor Ingredients in Baking

They are used in small quantity, but contribute to the enhance of flavor and texture of the baked products.

1. Flavoring

2. Vanilla

3. Salt

4. Spices

5. Wines

6. Coffee

7. Chocolate and cocoa

Types of chocolate

1. Unsweetened chocolate

2. Bittersweet and semisweet chocolate

3. Milk chocolate

Temperature use for different types of cakes

Baking temperature and time

Cakes types Temperature (F) Temperature ( C ) Minutes

Cupcake 350-375 177-190 15 to 25

Layer cake 350-375 177-190 20 to 35

Loaf cake 350 177 45 to 60

Angel food & sponge 350 177 50 to 60

Importance of pre-heating an oven

It is important to preheat your oven before baking. Baked items depend on the correct oven temperature to help
them rise properly. All baked recipes are tested in preheated ovens. Place the oven racks at the proper levels first, and
then set the temperature started in recipe.
 Classifications of cakes

 High-fat or shortened cakes- a type of cake which contains a high percentage of fat or shortening.

 Low-fat foam-type cakes-also known as unshortened cake which contains less than 5% fat.

 Modified sponge cake-combination of shortened cake and foam-type cake.

Mixing method used for cakes

A. Creaming method ( for shortened cake)

The creaming method, also called the conventional method, was for a long time the standard method for mixing high-
fat cakes. The development of emulsified, or high-ratio, shortening sled to the development of simpler mixing methods for
shortened cakes containing greater amounts of sugar and liquid.

Creaming method procedure

1. Scale ingredients accurately. Have all ingredients at room temperature (70 F/21 C).

2. Place the butter or shortening in the mixing bowl. With the paddle attachment, beat the fat slowly, until it is smooth
and creamy.

3. Add the sugar; cream the mixture at moderate speed until the mixture is light and fluffy. This will take about 8 to 10
minutes.

* some bakers prefer to add the salt and flavorings with the sugar to ensure uniform distribution. If melted
chocolate is used, it may beaten during creaming.

4. Add the eggs a little at a time, after each addition, beat until the eggs are absorbed before adding more. After the
eggs are beaten in, mix until light and fluffy. This step will take about 5 minutes.

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

6. Add the sifted dry ingredients (including the spices), alternating with the liquids. The reason for adding dry and liquid
ingredients alternately is the batter may not absorbed all the liquid unless some of the flour is present.

B. Two-stage method

The two-stage mixing method is a little simpler than the creaming method, and it produces a smooth batter that bakes
up into a fine-grained, moist cake. The name originated from the practice of adding the liquids are added in two stages. The
first step in making high-ration cakes is to blend the flour and other dry ingredients with shortening. When this mixture is
smooth, the liquids (including eggs) are added in stages.

Throughout this procedure, it is important to follow two rules

1. Mix at low speed and observe correct mixing times. This is important to develop proper texture.

2. Stop the machine and scrape down the sides of the bowl frequently during mixing. This is important to develop a
smooth, well-mixed batter.

C. One-stage (liquid shortening) method

 This method involves adding the liquid ingredients to the bowl first which simplifies the procedure. In this way, there is
less chance for moistened flour to coat the bottom and sides of the bowl, making scraping down difficult. Mix at low speed
until the dry ingredients are moistened, to prevent dry flour from being thrown from the bowl. Mix for a period at high
speed, followed by a period at medium speed, to properly develop air cells and create a smooth, fine-textured batter.

1. Scale all ingredients accurately. Have all ingredients at room temperature.

2. Combine all ingredients, including high-ratio liquid shortening, in the mixing bowl.

3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.

4. With the paddle attachment, mix at low speed for 30 seconds until the dry ingredients are moistened. ( The purpose
of mixing slowly until the dry ingredients are moistened is to keep them from being thrown out of the bowl).

5. Mix at high speed for 4 minutes. Stop the machine and scrape down the bowl and beater. Mix at medium speed for 3
minutes.

D. Flour-batter method

The flour-batter method is used for only a few specialty items. It produces a fine-textured cake, but there may be some
toughening due to the development of gluten. Flour-butter cakes include those made with either emulsified shortening or
butter or both.

Flour-batter method procedure

1. Scale all ingredients accurately. Have all ingredient at room temperature.

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

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

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

5. Gradually add water or milk (if any) and mix smooth.

E. Sponge Methods

Many types of sponge method cakes have one characteristic in common: they are made with egg foam that contains
yolks. These are usually whole-egg foams but, in some cases, the base foam is yolk foam, and egg white foam is folded in at
the end of the procedure.

Sponge cake batter is made in two basic steps:

1. Eggs and sugar are whipped to a thick foam, and

2. Sifted flour is folded in

Plain Sponge method

 1. Scale all ingredients accurately.

2. Combine the eggs, sugar, and salt in a stainless steel bowl. Immediately set the bowl over a hot-water bath and
stir or beat with a whip until the mixture warms to a temperature of about 110 F (43 C) the reasons for this step is
that the foam attains greater volume if warm.

3. With a wire whip or the whip attachment of a mixer, beat the eggs at high speed until they are very light and
thick. This may take as long as 10 to 15 minutes if the quantity is large.

4. If any liquid (water, milk, liquid flavoring) is included, add it now. Either whip it in, in a steady stream, or stir it in,
as indicated in the recipe.

5. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam. Many bakers do this by hand, even
for large batches. Fold gently until all the flour is blended in. If any other dry ingredients are used, such as
cornstarch or baking powder, sift them first with the flour.

6. Immediately pan and bake the batter. Delays will cause loss of volume.

F. Angel Food method

Angel food cakes are based on egg-white foams and contain no fat. Angel food method should be whipped until they
form soft, not stiff, peaks. Over whipped whites lose their capability to expand and leave the cake. This is because the protein
network in stiffy beaten whites has already stretch as far as it can. If the whites are whipped to soft peaks instead, they can
stretch more during baking, allowing the cake to rise.

Angel food method procedure

1. Scale ingredients accurately. Have all ingredients at room temperature. The egg whites may be slightly warmed
in order to achieve better volume.

2. Sift the flour with half the sugar. This step helps the flour mix more evenly with the foam

3. Using the whip attachment beat the egg whites until they form soft peaks. Add salt and cream of tartar near the
beginning of the beating process

4. Gradually beat in the portion of the sugar that was not mixed with the flour. Continue to whip until the egg
whites form soft;moist peaks. Do not beat until stiff. Beat in the flavorings.

5. Fold in the flour-sugar mixture just until it is thoroughly absorbed.

6. Deposit the mix in ungreased pans and bake immediately

G. Chiffon method

Chiffon cakes and angel food cakes are both based on egg-white foams, but here the similarities in the mixing methods
end. In angel food cakes, a dry flour-sugar mixture is folded into the egg whites. In the chiffon method, a batter containing
flour, egg yolks, vegetable oil, and water is folded into the whites. Egg whites for chiffon cakes should be whipped until they
are a little firmer than those for angel food cakes, but not so much that they become dry. Chiffon cakes contain baking
powder, so they do not depend on the egg foam for all their leavening.

Chiffon method procedure

 1. Scale all ingredients accurately. Have all ingredients at room temperature. Use a good-quality, flavorless
vegetable oil.

2. Sift the dry ingredients, including part of the sugar, into the mixing bowl

3. Mixing with the paddle attachment at second speed, gradually add the oil, then the egg yolks and the water and
liquid flavorings, all in a slow, steady stream. While adding the liquids, stop the machine several times to scrape
down the bowl and the beater. Mix until smooth, but do not over mix.

4. Whip the egg whites until they form soft peaks. Add the cream of tartar and sugar in a stream and whip to firm,
moist peaks.

5. Fold the whipped egg whites into the flour-liquid mixture.

6. Immediately deposit the batter in ungreased center tube pans(like angel food cake pans) or in layer pans with
only the bottoms greased and dusted, not the sides (like sponge layers)

H. Combination creaming/sponge method

Some are begun by using the creaming method. In other words, butter is creamed with sugar until the mixture is light.
However, instead, whipped egg whites are folded into the batter, as for some sponge cakes.

Combination creaming/sponge method procedure

1. cream the butter and sugar.

2. Add the egg yolks a little at a time.

3. Mix well after each addition

4. Whip the egg whites and sugar until they form soft peaks, as for angel food cake.

5. Fold the meringue into the butter mixture

6. Sift the dry ingredients together

7. Fold in the sifted dry ingredients

8. Pour the batter in prepared pans.

9. Level the top of the batter with plastic.

The three main goals of mixing cake batter are

1. Combine all ingredients into a smooth, uniform batter.

2. Form and incorporate air cells in the batter.

3. Develop the proper texture in the finished product

Basic steps in baking

 1. Read the recipe carefully to know if you have all the ingredients and the utensils needed and if you understand the
entire procedure.

2. Check all the necessary ingredients gather and arrange them according to the sequence of their preparation.

3. Prepare all the utensils needed for measuring, mixing, and baking.

4. Prepare the oven. Set the oven knob at the desired temperature.

5. Prepare the pan/pans needed; make sure to use the correct pan size. If it needs greasing, brushing the pan bottom
with a little shortening. For baking purposes, don’t use butter or margarine for greasing because these easily burn and
will produce a very brown crust.

6. Measure the ingredients using correct utensils according to the amounts required in the recipe.

7. Mix the batter or dough when filling pans, makes sure you don’t overfill. Fill about 2/3 full to give an allowance for
the rising.

8. Bake in the preheated oven. Put the pan at the center rack.

9. Test for doneness. For butter cakes, prick the center of the cake with a toothpick. It it comes out clean then it is done.
For chiffon and sponge cakes press lightly with fingers. If it springs back then it is done. Pies and pastries are done when
the crust have turned golden brown, crisp and flaky.

10. Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool for 10 minutes. Afterwards,
invent pan to remove the cake and cool it completely. For sponge and chiffon cakes, invert pans at once in wire racks.
Then, decorate.

Baking guidelines:

1. Preheat oven to desired/prescribed temperature.

2. Check oven racks are properly placed.

3. Arrange baking pans of similar shapes inside the oven one inch apart from all sides.

4. Follow correct oven temperature prescribed by the recipe. Incorrect oven temperature results to poor volume,
texture, form and color.

5. Avoid opening the oven while baking.

6. Cool cakes by using a cake rack. To remove cakes from the pan, slide a spatula around the pan and turn upside down.

Testing for doneness

1. Use a cake tester to determine doneness of a cake by inserting at the center of the cake. When the cake tester comes
out clean, the cake is baked.

2. The cake springs back on top and sides when pressed.

3. The cake shrinks away from the sides of the pan.

Other baking guidelines

 1. Observe proper handling of ingredients and equipment in baking to attain a perfect cake.

2. The process of mixing, scaling and measuring baking ingredients including the cooking method should be done
accurately to prevent a soggy baked products or cakes.

3. For sheet cakes, put a parchment paper at the bottom of the pan for ease in turning it upside down. Sprinkle
granulated sugar on top of the sheet cake before turning it upside down.

4. Cool angel food cakes, add chiffon cakes by sliding a spatula around the pan, and slowly turn it upside down to hold
back the volume of the cake.

Common cake problems and their causes

Problem Causes

Volume and shape poor volume Too little flour

Too much liquid

Too little leavening

Oven too hot

Uneven shape Improper mixing

Batter spread unevenly

Uneven oven heat

Oven racks not level

Cake pans warped

Crust too dark Too much sugar

Oven too hot

Too light Too little sugar

Oven not hot enough

Burst or cracked Too much flour or flour too strong

Too little liquid

Improper mixing

Oven too hot

Soggy Underbaked

Cooling in pans or with not enough

ventilation

Wrapping before cool

Texture dense or heavy Too little leavening

Too much liquid

Too much sugar

Too much shortening

Oven not hot enough

Course or irregular Too much leavening

 Too little egg

Improper mixing

Crumbly Too much leavening

Too much shortening

Too much sugar

Wrong kind of flour

Improper mixing

Tough Flour too strong

Too much flour

Too little sugar or shortening

Over mixing

Poor flavor Poor-quality ingredients

Poor storage or sanitation

Unbalanced formula

Types of filling, coating and sidings for cakes and its application

Types of filling

There are many cake filling types that can be used. There are some points that should be taken into consideration
when choosing a filling for a cake. Some of these points are listed below.

 Consider the flavor of the cake and be sure that the filling will complement the cake’s flavor

 Take into account the storage of the cake. Do not select a filling that requires refrigeration when it will not be
possible to refrigerate the cake because of its size.

 If the cake will be exposed to warm temperatures, do not choose a filling that will melt.

 If the cake has to be made a day or so ahead of when it will be eaten, be sure the filling will hold up for that
period of time.

1. Custard-custard felling is a smooth, creamy type filling similar to pudding. The custard is a cooked filling
containing cornstarch, flour, and egg yolks. Any filling that contains cornstarch or flour must be brought to a boil
slowly, to prevent scorching and then boiled for at least a minute to thicken to its fullest. If it is not boiled long
enough, it may thin out when it cools. It can be flavored with many different ingredients but the most common are
vanilla, lemon, and chocolate. A custard type filling should not be frozen.

2. Fruit- When using fruit fillings, a piping of frosting is applied on top of the layer around the outer edge of the
cake to act as a dam to hold the filling in between the layer. Fresh fruit can also be added between the layers but
 this type of cake should only be assembled within a few hours of eating it. The fruit continues to ripen even when
refrigerated and its juices will begin to soak into the cake. If the cake has a cooked fruit filling that does not contain
eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage.

3. Frosting- used to frost the cake, used for filling between layers. This is a great way to add flavor and moistness
to the cake. Some of the common frosting types that are also used as fillings are butter cream, boiled, cream
cheese, whipped cream, and ganache.

4. Jelly- jelly, jams, or preserved can be used to add an easy fruit flavored filling to a cake. Cakes with this type of
filling can be stored at room temperature for up to 4 days as long as the frosting can be stored at room
temperature. The filling can be refrigerated if the frosting on the cake calls for it.

5. Whipped cream- a filling using whipped cream provides a light fluffy filling with a delicate flavor. Whipped
creams are hold up better. A cake with whipped cream filling should be refrigerated and served the same day that
it is made.

Glazes and syrups

Glazes and syrups can also be used as fillings but will not provide for a filling with any thickness. They do provide extra
flavor and help seal in the moisture of the cake any thickness. They do provide extra flavor and help seal in the moisture of
the cake. The cake can be stored at room temperature when the filling is a glaze or syrup unless the cake or frosting requires
refrigeration.

Assembling slice or layer cakes

Steps in assembling simple layer cakes

1. Prepare and assemble all tools and equipment

 Cake

 Spatula

 Filling

 Bread knife

 Toothpick

 Turn table

 Pastry brush

2. Prepare all ingredients and note the proper temperature. Cool cake layers completely before assembling and icing.
Icing and fillings should be spread out and at the correct temperature.

3. Trim cake layers, if necessary. Remove any ragged edges. Slightly rounded tops are easily covered by icing, but
excessively large bumps may have to be cut off.

4. Brush all crumbs from cakes. Loose crumbs make icing difficult.

5. Place the bottom layer upside down ( to give a flat surface for the filling) on a cardboard cake circle of the same
diameter. Place the cake at the center of a cake turn table. If a cake circle or turntable is not available, place the cake on
a serving plate; slip sheet of wax paper or parchment under the edges of the cake to keep the plate clean.

6. Spread filling on the bottom layer, out to the edges. If the filling is different from the outside frosting, be careful not
to spread the filling over the edges. One way to avoid spilling the filling over the edge is to pipe a row of the icing used
for the cake sides around the edge of the cake layer to form a barrier to hold the filling inside. Use the proper amount of
filling. If applied too heavily, filling will ooze out when top layer is put in place.

7. Place the top layer on the bottom layer, right side up.

8. Ice the cake. If a thin or light icing is used, pour or spread the icing onto the center of the cake. Then spread it to the
edges and down the sides with a spatula. If a heavy icing is used, it may be necessary to spread the sides first, then place
a good quality of icing at the center of the top and push it to the edges with the spatula.

Filling cake layers

Step 1: Fill a decorating bag with medium consistency icing and use tip 12 or use the coupler without adding a tip. Start
with the bottom layer, leveled side up. Create a dam or circle of icing just inside the edge of the cake. This will prevent
any filling from seeping out when the next layer is added.

Step 2: Fill the center with icing, fruit filling or pudding.

Step 3: Place the next layer on top, making sure it is level. The weight of the layer will cause the circle of icing to expand.
Place the top layer, leveled side down, so the top of the cake is perfectly smooth and level.

Icing and frosting

Meaning of icing- icing is a sweet coating made of sugar, butter, water, and egg whites or milk; It is often flavored and
cooked and used to cover or decorate baked goods, such as cakes or cookies.

Different types of icing

1. Butter cream- is made of sifted powdered sugar, milk and superior butter. The quality of butter used will reflect on the
appearance, consistency and taste of your butter cream frosting. This type of cake icing melts easily in hot weather, the
finished cake must be chilled prior to serving to prevent the butter cream frosting from losing its stiffness.

2. Whipped cream-this type o cake icing is achieved using cold heavy whipping cream and sugar. Some would advice to use
powdered sugar but ordinary granulated sugar would work just as well. You can also add your preferred extract or flavoring
to much your cake’s flavor. This is a favorite among those who love a light and easy-to make frosting on their cake.

3. Royal icing- this type of cake icing dries into a hard outer shell. It is also one of the easiest to dye with edible coloring.
There are two ways to make this type of frosting: using egg whites ( like a meringue icing) and powdered sugar or by using
meringue powder in place of egg whites.

4. Cream cheese frosting- is made with part butter cream frosting and a good quality cream cheese. This type of frosting is
usually perfect for carrot cakes, red velvet cakes and as a filling for doughnuts and cupcakes because of its consistency. It is a
bit heavier to spread than most types of cake icing. Some would even put cream cheese frosting on their bread as a
standalone spread.

5. Meringue- the basic ingredients for this frosting are egg whites, cold water and granulated sugar and are one of the most
common types of icing. It is light and fluffy because air is introduced into the egg mixture to create a stiff consistency.

6. Fondant-this is a popular heavy frosting among celebration cakes because it is easy to sculpt and work out. Basic fondant
ingredients include gelatin, glycerine, water, icing or castor sugar (lighter than powdered sugar) and shortening. Fondant is
made by melting marshmallows (or heating the gelatin mixture) and adding the rest of the ingredients until you achieve the
right consistency, which ideally, should stretch but should not tear easily. This cake icing is quit heavy and sculpting it to
various shapes is possible with the use of carving and decorating tools.

7. Chocolate ganache- are probably the easiest cake icing to make.

Steps and procedures in icing a cake

You will need:

 Cake board

 Turntable

 Cake decorating knife or icing spatula

Procedure in icing a cake

1. Start by taping a doily to your cake board, or kitchen plate.place on the revolving cake stand

2. Center cake on top of the cake board or kitchen plate.

3. Dollop about 3/4 cup of frosting into the center of the cake round.

4. Pour about 1/2 cup to 3/4 cup of butterscotch filling into the center of the iced layer. Using the back of a spoon, not
your icing spatula, spread the filling until it reaches the icing barrier that you have created.

5. Set aside the butterscotch topped layer for a moment. Place the second layer of cake on a piece of waxed paper on
the revolving cake stand, top side up. Trim the cake with a serrated knife to even out the cake round just as you did with
the first layer.

6. Return the butterscotch layer to the cake stand and carefully place the second layer, frosting side down, on top of
the butterscotch filling.

7. Make sure that the top of the cake is fairly even. Gently push the cake down a bit if one side is higher than the other.
Place a cup of frosting onto the center of the cake. Using the icing spatula spread the frosting out towards the edges of
the cake. Smooth the center letting frosting accumulate at the edges of the top of the cake if you find you have extra.
The extra frosting at the edge of the cake can be used to frost the sides of the cake.

8. Run the icing spatula under warm running water. Cleaning the knife with warm water will help smooth the icing
more easily.

9. Once the sides have been frosted and smoothed, clean the icing spatula ounce again.

Presenting and plating cakes

Tips on how to plate and present cakes

1. Be creative with color- a splash of color can bring your desserts to life. A dark chocolate cake can go from a brown
lump to an artful concoction when garnished with vibrant berries; a lemon tart goes from a fairly monotone palette to
lively and lovely when presented with the contrast of a violet flower and marbled raspberry coulis.

2. Combine textures. Adding different textures to the plate adds excitement to the visual appear of cake. Different
textures excite the senses, giving an anticipatory sense of the taste pleasures to come.

3. Compose your plate- there are many ways to compose a plate. Consider the plate as if it were a blank canvas or as if
you were composing the frame for photograph. What would fill the space in an interesting way?

4. Consider the vessel-it may seen like common sense, but consider the experience of eating the dessert when you
choose the type of plate.

5. Contrast temperatures- there’s nothing like pairing slice of perfectly prepared cake with a cool slice of ice cream.
Combining temperatures can be a beautiful thing, but your plating does require some consideration. Do not put your
dessert on a hot plate. A slightly chilled plate may be helpful when plating cold desserts, whereas room temperature will
do just fine for most cakes or pies.

6. Let it be dramatic. Have a little fun with your cake. Employ tricks to add some magic to the presentation.

7. Don’t make it too tall or wobbly- a slice of layer cake looks fantastic standing up on plate. But if it’s too tall, there’s a
strong chance of it toppling over even on a short journey to where it is being served.

8. Garnish with care- keep in mind how the garnish will function on the finished plate.
 9. Be consistent- when plating cakes, be consistent in your design and in serving size. It can be confusing to see different
presenting on each plate, and nobody likes looking over to the plate across the table and seeing a serving double the
size.

Keeping cakes fresh and flavorful

 Store when completely cooled.

 Store under cake cover or large bowl.

 Freeze unfrosted cakes

 Freeze cakes with buttercream frosting

 Thaw cakes at room temperature

Storing your cake

Factors which can affect the appearance of your decorated cake:

 Sunlight and florescent lighting

 Humidity

 Heat

Note: cakes with thoroughly-dried royal icing decorations should be stored according to the type of icing they are covered
with. However, if royal icing decorations are to be put on a cake that will be frozen, it is recommended that icing decorations
be placed on the cakes after thawing, so that colored decorations won’t bleed from condensation or become soft.

Cake storage

Plain butter cakes, Storage note:

single or multiple
Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a
layered cakes, cake
large inverted bowl, cover it with foil, or store in a large airtight container. Store at room temperature
from a mix.
for appropriately 5 days. Freeze for longer storage, up to 3 months.
Storage:

Room temperature

Angel food cake Storage note:

Storage: Be sure to cover tightly but do not refrigerated. If you do not have a cake keeper, cover the cake with
a large inverted bowl or store in a large airtight container. Store at room temperature for
Room temperature
approximately 5 days. Freeze for longer storage, up to 2 months.

Chiffon cake Storage note:

Storage: Be sure to cover tightly but do not refrigerated. If you do not have a cake keeper, cover the cake with
a large inverted bowl or store in a large airtight container. Store at room temperature for
Room temperature
approximately 5 days. Freeze for longer storage, up to 2 months.

Pound cake Storage note:

Storage: Be sure to cover tightly but not refrigerate. Wrap airtight in plastic wrap or in foil unless the recipe
indicates differently. Store at room temperature for approximately 5 days. Freeze for longer storage,
Room temperature
up to 3 months.

Sponge cake Storage note:

Storage:

Room temperature Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a
large inverted bowl or store in a large airtight container. Store at room temperature for approximately
1 week. Freeze for longer storage, up to 2 months.

Note: the information above pertains to cakes that are unfrosted and without any type of filling. Avoid storing a cake in the
refrigerator whenever possible because refrigeration causes the take to dry out faster and can affects its flavor. When adding
frosting or a filling, the cake may require refrigeration if they contain perishable ingredients, such as fresh fruit, whipped
cream, meringue type topping, eggs, or custard.

Frosting/topping storage

Boiled icing Storage note:

Storage: Be sure to cover tightly but do not refrigerate. If it is not stored airtight, it will begin to set. Once
a cake has been frosted with boiled icing it can be stored at room temperature. Freezing is not
Room temperature
recommended.

Buttercream frosting Storage note:

Storage: Buttercream can be stored, refrigerated, in an airtight container for up to 2 weeks before using.
Remove it from the refrigerator at least an hour before using so it will warm to room
Room temperature
temperature. It can also be frozen for extended storage. A decorated cake with buttercream
frosting can be stored at room temperature for up to 3 days. If you want to refrigerate a
decorated cake, place it in the refrigerator unwrapped until the frosting hardens slightly. It can
then be loosely covered with plastic. Buttercream frosting can be frozen.

Cream cheese frosting Storage note:

Storage: Cream cheese frosting can be stored in the refrigerator for up to 2 weeks before using. Cakes
frosted with cream cheese frosting must be stored in the refrigerator. The frosting will firm up
Room temperature
when chilled but will soften quickly when it sits at room temperature. Cream cheese frosting can
be frozen.

Dusting Storage note:

Storage: Many dusting ingredients are shelf stable items that should be stored accordingly when applied
to the cake, storage time should be followed as to what is appropriate for the type of cake. When
Room temperature
using powdered sugar for dusting, it is a good idea to wait to dust the cake just before serving
because the cake can absorb the sugar, especially if it is a moist cake.

Fondant Storage note:

Storage: Unused fondant can be stored in an airtight container for up to 2 months at room temperature in
a cool, dry area. Do not refrigerate or freeze. Store cakes decorated with fondant for up to 3 days
Room temperature
at room temperature.

Fresh fruit topping Storage note:

Storage: Fresh fruit can also be added as a topping to the cake. A cake with fresh fruit topping should only
be assembled within a few hours of eating it. The fruit continues to ripen even when refrigerated
refrigerated
and its juices will begin to soak into the cake. If the cake has a cooked fruit topping that does not
contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer
storage. If the cake is going to be frozen, it is best to wait until the cake is thawed and then add
the fresh fruit topping just before it is going to be served.

Ganache Storage note:

Storage: Ganache can be stored at room temperature for up to 2 days before using. If storing, be sure to
Room temperature cover the entire surface of the ganache.cover with plastic wrap. Press it down so that it is
covering the entire surface completely. The ganache will need to be warmed again before using.
A cake covered with ganache should be stored at room temperature. If it is exposed to warm
temperatures, it will begin to soften. A cake topped with ganache can be frozen but it may lose
some of its sheen when thawed.

Glaze and syrup Storage note:

Storage: If a glaze will set a room temperature for a while before being used, it should be kept loosely
covered and if it begins to thicken set it in a pan of warm water to help loosen. A glaze can be
Room temperature
frozen but its sheen will not be the same and it will need to be reheated. A cake with a glaze or
syrup coating should not have to be refrigerated unless the cake has a filling that requires
refrigeration. Allow the glaze to cool and harden completely before covering the cake for storing.

Gum paste-sugar paste Storage note:

Storage: Unused paste can be stored in an airtight container, not refrigerated, for up to 2 months but be
sure the container is closed tight so it does not harden. Do not freeze. Decorated cake can be
Room temperature
stored at room temperature for up to 3 days. The gum paste will hold up fairly well on warm days
but extreme heat will start to soften the paste.

Meringue-style frosting Storage note:

Storage It does not store well as it deflates easily. It is recommended to prepare close to when it is to be
used. If storing, it needs to be refrigerated.
refrigerated

Royal icing Storage note:

Storage: Royal icing has a tendency to dry fairly quickly so it is important to take precautions while using it
so it does not dry out before you are finished. It can be stored up to 3 days at room temperature.
Room temperature
Be sure to cover the bowl with a damp cloth and then plastic to prevent it from drying out.

The icing may separate slightly but a good stirring will bring it back to a smooth texture. The royal
icing on a cake does not require refrigeration. If the cake needs to be covered, the royal icing will
be hard so you do not have to worry about disrupting the decorations.

Filling storage

Custard filling Storage note:

Storage: The custard filling can be stored in the refrigerator for up to 3 days but is best when used the day it
is made. A custard type filling should not be frozen.
refrigeration

Fresh fruit filling Storage note:

Storage: Fresh fruit can also be added in between the layers of the cake but this type of cake should only be
assembled within a few hours of eating it. The fruit continues to ripen even when refrigerated and
refrigeration
its juices will begin to soak into the cake. If the cake has a cooked fruit filling that does not contain
eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage. It is
recommended to not freeze a cake with a fresh fruit filling because the fruit may become watering
when thawed.

Frosting Storage note:

Storage: Cakes with frosting fillings should be stored according to the type of frosting being used.

Room temperature/

refrigerated
Jelly fillings Storage note:

Storage: Cakes with this type of filling can be stored at room temperature for up to 4 days as long as the
frosting can be stored at room temperature; after 4 days the jelly will have a tendency to start to
Room temperature
mould. The filling can be refrigerated if the frosting on the cake calls for it.

Whipped cream Storage note:

Storage: A cake with whipped cream filling should be refrigerated and served the same day that it is made

refrigerated

Glazes and syrups Storage note:

Storage: The cake can be stored at room temperature when the filling is a glaze or syrup unless the cake or
frosting requires refrigeration.
Room temperature

How to wrap, store, and keep cake fresh

Unfrosted and un-cut cake- wrap these tightly in plastic, top, sides, and bottoms,so the plastic is touching the sides of the
cake (that is to say, don’t just drape the plastic over the top). second to this, go for a plastic bag with a “zip-lock” type seal.
Store these wrapped cakes on the counter at room temperature, and they will keep for about a week before starting to stale.
Oil-based cakes tend to keep a day or two longer than butter-based ones.

To keep cakes for longer than a week, try freezing them

 Frosted and un-cut cake-frosting acts as plastic wrapped where cakes are protected from air moisture. Frosted cake can
be kept at room temperature for 4-5 days. It should be convered with a cake keeper or an overturned bowl to protect it
from dust, pet hair, and other things in the air.

 Cut cake, frosted or unfrosted- when you cut a cake, moisture begins to escape and cause the cake stale more quickly.
To avoid moisture loss, cover the sliced edge with more frosting or press a piece of plastic wrap directly unto the sliced
side and make sure it sticks. Cut cake keeps for a little less time, about 3-4 days.

 When to refrigerate cakes- cakes frosted and unfrosted, cut and un-cut, are perfectly fine at room temperature for
several days. Refrigeration is only necessary if your apartment gets very hot during the day (as parks syas, “High
moisture + high sugar + high temp = bacteria feeding frenzy” or if you’re making a cake that won’t be served for more
than three days, like when baking cake ahead for a party or special occasion.

* to refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing ny weird fridge smeels and to protect it from
drying out, and then unwrap it to warm p on the counter before serving. For frosted cakes, chill the cake uncovered for
fifteen minutes to harden the icing, and then wrap it in plastic wrap.