UNIT II.

UNDERSTANDING YEAST
BREAD, CAKES

LESSON 8 YEAST BREAD

Introduction

Learning Outcomes: The so-called natural yeast bread is a

At the end of this lesson, you bread produced by the yeast
are expected to: cultured in this way. However, the
1. explain what is yeast; natural yeast has a slow fermentation
2. describe the role carbon speed. Although it has a unique flavor,
dioxide plays in the leavening it is fermented with a sour smell.
of yeast dough; Commercial yeast is selected from
3. define the role of gluten in natural yeasts and is perfectly suitable
the yeast dough production; for making bread. Bread is
and the product of baking a mixture of
4. demonstrate the steps in flour, water, salt, yeast and other
the yeast dough production. ingredients. The basic process
involves mixing of ingredients until the
flour is converted into a stiff paste or
dough, followed by baking the dough
into a loaf.KEY CONCEPTS
1. Yeast is a one-celled living organism called a fungus. It can be found
almost everywhere. It can also be found in fresh fruits and vegetables
and even in the air.
2. Yeast, most commonly Saccharomyces cerevisiae, is used in baking as
a leavening agent, where it converts the fermentable sugars presents in
dough into the gas, called carbon dioxide. This causes the dough to
expand or rise as gas forms pockets or bubbles. When the dough is
baked the yeast dies and the air pockets “set” giving the baked product
a soft and spongy texture.
3. Fermentation is the process by which yeast acts on sugars and changes
then into carbon dioxide gas and alcohol.
4. Yeast is a microscopic plant that accomplishes the fermentation process
by producing enzymes and because it is a living organism, it is sensitive
to temperatures.
EFFECT OF TEMPERATURE TO YEAST
TEMPERATURE YEAST ACTIVITY LEVEL
34 °F (1° C) Inactive (storage temperature)
60° TO 70° F (15° TO 20° C) Slow action
70° TO 90° F (20° TO 32° C) Best growth
Above 100° F (38° C) Reaction slows

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140° F (60° C) Yeast is killed

TYPES OF YEAST
1. Fresh yeast or compressed yeast. Moist and perishable and is
preferred by professional bakers. It last approximately 2 weeks when
wrapped airtight and refrigerated. It can be frozen for 3 to 4 months.
2. Active dry yeast. Dry granular from of yeast. It must be rehydrated in 4
times its weight of warm water about 110°F or 43°C before use. If opened
it can last 2 months in the refrigerator.
3. Instant dry yeast. Also in dry granular form of yeast, but it does not have
to be dissolved in water before use. It can be added in its dry form
because it absorbs water much more quickly than regular dry yeast.
THE 12 STEPS IN THE YEAST DOUGH PRODUCTION
1. Scaling Ingredients
a. The exact measurement of ingredients is very important.
b. all ingredients must be weighed accurately.
2. Mixing
a. Once all ingredients are scaled and brought to the work area, the
mixing of ingredients begins.
b. Mixing brings the ingredients together into uniform dough.
c. Mixing distribute the yeast evenly thoroughly the dough.
d. Mixing also develop Gluten.
Three Mixing Methods for Yeast Dough
1. Straight Dough Method. It only consists of one step. It is combining
all of the ingredients in the mixing bowl and mix. Many bakers produced a
good quality of dough in this method however, to ensure that the yeast
are well distributed, it is safer to mix the yeast separately with a little
water.
2. Modified Straight Dough Method. It is similar with the straight dough
method though it is mainly intended for rich sweet dough that’s why it is
modified to ensure even distribution of the fat and sugar. The only
difference is that the fat is combined with sugar, salt, milk and other
flavoring before adding the eggs.
3. Sponge Method. It is referred to yeast dough that are prepared in two
stages. A portion of flour, water and yeast are mixed together before that
actual dough is prepared. It is then allowed to ferment for hours or
overnight before the actual dough is mixed.
3. Fermentation
a. It is the process by which yeasts acts on sugars and starches in the
dough to produce carbon dioxide gas and alcohol.
b. Gluten becomes smoother and more elastic during this stage so it
stretches farther and holds more gas.
c. Fermentation is the first rising that the dough, as a whole, undergoes
before being divided and shaped. Once fermentation begins, it continues
until the time the dough goes in the oven and the temperature reaches
140 Degrees F the temperature at which the yeast is killed.
d. Commercial bakeries and other related establishments use proof
boxes for fermentation. These are cabinets that are temperature and
humidity controlled where both fermentation and proofing can take place.
A warm rea of the kitchen can also be a substitute if a proofer or a proof
box isn’t available.
4. Punching
a. It is not hitting the dough with your fist. It is rather the method of
deflating the dough to expel carbon dioxide; to redistributes the yeast for

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further growth; to relax the gluten and to equalize the temperature
throughout the dough because the warmest place after the fermentation
is in middle.
b. It is also referred to as degassing.
5. Scaling
a. In this stage, the dough is ready to be divided into pieces. Scaling is to
be done right after the previous stage because the fermentation is
contributing.
b. The small pieces are weighed on a scale and their size is determined
by the product being made. Sizes should be in uniformity.
c. Dough divider is of much help though it only practice for large
establishments. The dough is pushed into a pan and a press cuts into the
dough to create a uniform pieces of dough that can be used to form three
dozen at once.
6. Rounding
a. The pieces of the dough are shaped on a smooth, round balls, which
will make the final shaping of the dough easier.
b. In this stage, it forms a smooth, elastic skin of gluten around the
outside of needed carbon dioxide gas within the dough.
7. Benching, Resting, Bench Proofing
a. In this stage, the rounded portions of dough are allowed to rest for 10-
20 minutes to relax the gluten to make shaping easier.
b. Fermentation process continues during this time.
c. The dough is placed on the workbench and covered-hence the
tern benching.
8. Make up and Panning
a. The pieces of dough in this stage are now ready to be formed or
molded into the final shape they will have going into the oven.
b. The shaped pieces are placed on sheet pans or in loaf pans or in other
great many forms as bakers can imagine.
c. Proper makeup or molding is of critical important to the finished baked
products because all the gas bubbles should be expelled during molding.
Bubbles left in the dough may result in large air holes in the baked goods.
9. Proofing
a. The final step before baking is this stage. It is the continuation of the
process of yeast fermentation that increases the volume of the shaped
dough.
b. The shaped dough is allowed to continue the fermentation process one
final time before it will bake. In this stage, final fermentation causes the
shaped dough to further increase volume.
c. Proofing temperature are generally higher than fermentation
temperatures.
10. Baking
a. The dough is now ready for baking.
b. A golden-brown crust color is the normal indication of doneness,
Loaves that are done sound hollow when thumped.
c. Scoring and Slashing- slashes are made on top of the loaf with sharp
knife or razor immediately before baking to allow expansion. It also
creates aesthetics to baked bread.
d. Washes – some bread dough are brushed with a liquid known as
wash. It gives bread a rich brown color, provide shiny interior and prevent
it from drying out and forming a crust too quickly during the coagulation
process. Liquid that are used as washes include whole eggs, eggs yolks,

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eggs whites, milk, cream, butter, water or a paste made from starch and
water.
e. Completion of baking- As yeast breads finish their time baking in the
oven, flavorful aromas permeate the kitchen. These aromas are due to
the evaporation of the alcohols and other organic compound from the
freshly baked bread.
11. Cooling
a. After baking, bread must be removed from the oven and allowed to
cool on cooling racks.
b. Bread baked I pans are removed from them and placed on the cooling
racks.
c. The cooling racks allow maximum air circulation, which aids in the
speedy evaporation of any excess moisture.
d. If soft crust is desired, bread may be brushed with melted butter before
cooling.
12. Storing
a. Hard-crusted bread that will be beaten within an 8-10-hour period may
be left uncovered at room temperature.
b. Yeast bread should be wrapped airtight in plastic, wrap and then in
aluminum foil and placed in a plastic bag with a tie or knotted then store
the bread in the freezer for a longer storage.
c. Wrapping and freezing hard-crusted breads will soften the crusts so
after thawing, bread should be placed in a hot oven to regain crispness.
d. Yeast bread with softer crust such as rich coffee cakes and sweet rolls
can also be placed in the oven to regain the “just baked” texture.
e. Refrigeration increases the staling of breads.
YEAST PRODUCT TYPES
1. Lean Doughs
a) These are yeast dough that uses little or no fat or sugar.
b) Examples of this type are breads that are prepared using few ingredients
and tend to have hard crusts such as French breads, Italian breads and
pizza crusts.
2. Rich Dough
a) These are yeast dough which in general contains greater amounts of fat
and sugar. Sometimes, rich dough formulas may include eggs.
b) Examples of this type tend to be softer in their crusts. In includes brioche,
coffee cakes, cinnamon rolls.

LAMINATED or ROLLED-IN YEAST DOUGH PRODUCTS

a) In which fat is incorporated into the dough in many layers of fat and
dough which give the baked products a flaky texture.
b) Most of the sweetness of laminated yeast dough products comes from
the fillings and toppings.
c) Croissant and Danish doughs are the main laminated yeast dough
products.
BASIC YEAST BREAD INGREDIENTS
There are only four yeast bread ingredients you really need: flour, yeast, water,
and salt. All the other ingredients in a recipe are there to add flavor, nutrition, color,
and to change the characteristics of the crumb.
In order to be a good bread baker, it's best to understand a little bit of the science
of how these ingredients combine to form an airy, light loaf with the perfect tender,
yet crispy, crust. Here's what yeast bread ingredients do in the batter or dough

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FLOUR
Flour provides the structure for the product. The gluten (or protein) in flour,
combines to form a web that traps air bubbles. Starch in the flour sets as it heats
to add to and support the structure.
In yeast bread, the goal is to get a lot of gluten formation, since it forms a stretchy
web that traps carbon dioxide and steam during baking. This gives bread its
texture (also known as "crumb"). Fats and sugars help prevent gluten formation.
There is also some simple sugar available in flour and this feeds the yeast. If you
have a bread recipe with no sugar source, that's okay—the yeast will have enough
to "eat" from the flour alone. The rising times will be longer, though.
 Bread flour is high protein flour. It produces bread that has a higher
volume because it contains stretchier gluten. Loaves made with bread
flour rest for 10 to 15 minutes after rising and before shaping the loaves
so the gluten relaxes a bit and the dough is easier to work.
 All-purpose flour works just fine for most bread. This is convenient for
the average home baker and the difference in gluten content between all-
purpose and bread flour is typically just 1 percent.
 Whole grain flours do not have as much gluten because there are other
ingredients like bran and germ which get between the gluten molecules.
This type of flour is usually combined with bread or all-purpose flour to
make a better crumb.
YEAST
Yeast is a one-celled plant available in dried form, an instant blend, and live
cakes. In yeasted bread, yeast multiplies and grows by using available sugars and
water. At the same time, it gives off carbon dioxide and ethyl alcohol through a
process called fermentation. As long as air is available, the yeast multiplies.
In bread recipes where the bread rises for a second time, you are told to "punch
down" the dough. This breaks up small clusters or colonies of yeast cells so they
can get in contact with more air and food. This is why the second rise is usually
shorter than the first rise.
 Whenever possible, try to use live yeast cakes. Many bakers believe that
it results in a better flavor. The downside is that cake yeast spoils very
quickly, so it's best when used within a day of buying it. You can also
freeze cake yeast.
 For most bakers, active dry yeast would be the second choice. It tends
to produce a better flavor than instant yeast.
 Instant-rise yeast has been genetically modified and is packaged with its
own food supply. It becomes active instantly when it is rehydrated with
liquid. This type of yeast is very convenient, but the rise is so fast that it
doesn't allow much flavor to develop during fermentation.

LIQUID
A liquid, such as water or milk, helps carry flavorings throughout the product. It
helps form the gluten bonds and reacts with the starch in the protein for a strong
but light structure.

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Liquids also act as steam during baking, contributing to the tenderness of the
product. Additionally, the yeast needs liquid in order to develop, reproduce,
multiply, and form byproducts which make the bread rise.
SALT
Salt is an essential ingredient in bread and it's extremely important that it is
measured carefully. If you're cutting salt from your diet, your bread is not the place
to do it. Don't worry, though, most recipes typically use just 1 teaspoon.
Adding salt to bread dough strengthens gluten and enhances the flavor. In yeast
bread, salt helps moderate the effect of the yeast so the bread doesn't rise too
quickly. In this role, it is called a "retarder" because it slows down the yeast so the
dough doesn't get out of control and has time to develop flavors.
FAT
The most common types of fat used in bread are oils, shortening, and butter.
The fat coats the gluten molecules so they cannot combine as easily. This
contributes to the finished product's tenderness.
Yeast bread that has a high proportion of fat to flour is much more tender, doesn't
rise as high, and have a very tender mouth-feel. Fat also contributes flavor to the
bread and helps it brown while baking.
COMBINING INGREDIENTS
Straight Dough Method
1. Soften the yeast in warm water
 For compressed yeast water should be 80-85 degrees F.
 active dry or fast rising yeast the temperature sure be between 110-115
degrees F.
2. Add the sugar, fat and salt to the milk
 The milk should be room temperature to lukewarm
 Cold ingredients will slow the rising action when added to the activated
yeast.
3.Combine the yeast with the liquid mixture and add some of the flour. Beat
the mixture until smooth, then add the remaining flour gradually to form a
dough.
Straight – Dough Method is good for refrigerator dough recipes---but often calls
for extra yeast, sugar, and salt.
 When making a refrigerated dough, mix and knead then place in covered
bowl in refrigerator to rise. Dough will double in bulk before it becomes
chilled.
 Shape into bread or rolls and bake it the next day.
Sometimes when refrigerated this method is called COOL-PROOFED OR
COOL-RISE METHOD
Fast Mixing Method
1.Mix the yeast with some of the flour and all of the other dry ingredients.
2. Heat the liquid and fat together to a temperature of 120-130 degrees F. and
add to dry ingredients.
3. Add eggs if required fir recipe and then add the rest of the flour to form a
dough.

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Sponge Method
1. Mix the liquid, sugar, yeast, and part of the flour together. This mixture is
called a SPONGE
2. When the SPONGE becomes bubbly and light, add the cooled melted fat, the
salt, and the rest of the flour to form a dough.
Batter Method
Some recipes are prepared by the batter, or “no mix” method. These recipes use
less flour and thus the yeast mixture is thinner than a dough. This method is a
modification of the straight-dough method that eliminates kneading. Stirring
develops the gluten. It is the quickest mixing method.
GLUTEN
 Forms the framework of the bread
 Is developed during mixing and kneading
 Holds the carbon dioxide produced during fermentation
Carbon Dioxide gives bread volume
Successful Yeast Bread Depends:
 Careful measuring
 Sufficient kneading
 Controlled fermentation temperatures
 Correct pan size
 Correct baking temperature
KNEADING
 KNEADING develops the gluten
 Means to press, fold, and turn the dough, then repeat….
FERMENTATION
 After kneading the dough must rest, during this time the yeast and the
sugars act together to from alcohol and carbon dioxide…. this process is
called fermentation
 During this process the dough should double in size…to test for proper
doubling insert two fingers, if an indentation remains the dough has risen
 The temperature should be at
80 degrees F to promote good fermentation
PUNCHING THE DOUGH
 When dough is light, punch it down to release the carbon dioxide, then
fold and turn dough to smooth side…. sometimes the recipe will call for a
second rise at this time.
SHAPING
 Use a sharp knife for dough cutter to divide into portions
 Allow the dough to rest about 10 minutes to make it easier to handle
 Flatten then shape
CHARACTERISTICS OF GOOD YEAST BREAD LOAF:
1. Large volume, smooth, rounded top
2. Surface golden brown
3. Texture is fine and uniform

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4. Crumb is tender and elastic
5. Springs back when touched

Activity 8

Directions: View on the YouTube channel the recipe and understand the
recipe before the laboratory start. Video your actual laboratory makes sure
the video is cleared and visible. Send your results to our Messenger Group
Chat (GC).

1) Pandesal (Filipino Bread Rolls)

2. Brioche Bread

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LESSON 8 CAKES

Introduction

Learning Outcomes:
At the end of this lesson, you called cookies, and their
are expected to: savory cousins being quick-
1. define cake;
breads and yeast breads.
2. identify the layer of cake
and Ingredients used in Cake
Basic ingredients for made-
Making; from-scratch cake
3. discuss the different types recipes often include
of Cakes and cake methods; flour, sweetener (sugar), fat
4. demonstrate the stages of
(butter, vegetable oil), liquid
whipped egg whites;
5. improve the cake formula (milk), leavening agent
balance; and (steam, beaten eggs, baking
6. apply the three types of powder and/or baking soda),
cakes. and flavorings (salt, vanilla
extract). Cakes can also be
purchased ready-made or
baked with packaged
mixes that come ready to be
CAKE
combined with water, eggs
 Cake are baked products usually made from soft dough or butter. They
may or may not be filled or frosted, but an elegant frosted cake is the
pride of any baker.
 Cake means gateau (French-has three layers) and torte (German-has
only two layers).
 Cake is a Roman’s symbols of fertility and plenty. Roman gave them as
offerings to their God’s.
 Cake are the richest and sweetest of all the baked products. Cake may
be served as snacks or as dessert.
 Cake, on the other hand, are high in both fat and sugar. The baker’s job
is to create a structure that supports these ingredients and yet to keep it
as light and delicate as possible. Fortunately, producing cakes in
quantity is relatively easy if the baker has good well-balance formulas,
scales ingredients accurately and understand basic mixing methods.
 Cakes owe their popularity not only to their richness and sweetness but
also to their versatility. Cakes can be presented in many forms, from
simple sheet cakes in cafeteria to elaborately decorated works of art for
wedding and other important occasions.
A Layer of Cake has Three Things:
1) Cake Base/ Meringue (disc layer)
- Act as skeleton of a cake.

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- Should be high enough to allow decoration on the sides of the cake,
yet the cake base should be heavy that it might squeeze out the
filling.
2) Sugar Syrup
3) Icing / Filling
INGREDIENTS USED IN CAKE MAKING
A balance proportion of the cake ingredients will help you attain a perfect
product.
a. Flour
- Cake can be from all-purpose flour. But Cake flour makes a lighter
cake.
- Flour makes up the basic structure of the cake, therefore, if you are
using all-purpose flour, do not over beat the batter so that the gluten
will not develop and your cake will not become tough.
- Affect the shelf life of the cake.
- Acts as a binding and as an absorbing agent.
- Holds other ingredients together and evenly distributes it into the
cake.
b. Sugar
- Refined, brown or confectioner’s sugar, honey, molasses and syrup
are used depending on recipe requirements.
- Sugar is important because it sweetens the cake, makes it tender,
gives a darker color to the cake crust and helps retain the moisture in
the cake.
c. Shortening
- Butter, margarine or vegetable oil may be used as shortening.
- It is important because it makes the cake tender and helps retain the
moisture for a longer time in the cake.
d. Eggs
- Fresh eggs give the best result in baking.
- In cake making, fresh eggs give volume to the cake through the
entrapped air during whipping give a rich flavor and color and make
the cake tender.
- Improves the grain and texture quality and gives softness of cake.
e. Liquid
- This may be water, milk or fruit juice. It serves as medium for
dissolving solid ingredients like sugar and salt, gives moisture and
flavor, develops the protein in flour, thus helping give structure to the
cake.
- Helps maintain the butter consistency and control the batter
temperature.
f. Leavener
- This gives the proper volume to the cake. Most commonly used
chemical leaveners in cakes are baking powder, baking soda and
cream of tartar.
- Make the product tender and lighter and enhance the crumb colour,
softness of the texture, taste and smell (aroma)
g. Flavor
- This gives a specific taste to the cake.
- Removes the unwanted flavor from the raw materials.

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h. Salt
- It brings out the flavor of the other cake ingredients.
- The crust colour of the cake is improved by lowering the
caramelization temperature of the sugar.
- Salt helps cut down the excessive sweetness.
Too Much Ingredients:
Too much Flour  Too much flour will make a
cake compact and dry.
 Too much flour will cause a
cake to be course and it may
fall.
Too much Fat and Sugar  Too much fat and sugar
causes a cake to be heavy
and course and it may fall.
 A cake made with too little fat
and sugar will be tough.
Too much Liquid  Too much liquid will make a
cake soggy and heavy.
 Too little liquid will make dry
and heavy.
Too many Eggs  Too many eggs will make a
cake rubbery and tough.

DIFFERENT TYPES OF CAKES

1) Shortened Cake (Batter Type)
- These contain in shortening (butter, margarine or oil) in their
batter. High fat cakes.
- Shortened cakes are tender, moist and velvety
- Usually contain a leavening agents.
- The gluten formation and protein structure is shortened which
creates a denser product similar to quick breads.
Examples of this type of cake are:
- Butter cake
- Pound cake
- Banana cake
2) Unshortened Cake (Foam Type)
- These do not contain shortening in their batter. Included here are
angel food cakes and sponge-type cake.
- Unshortened cakes or foam cakes.
- Do not contain leavening agent; leavened by air and steam.
- Unshortened cakes are light and fluffy.
• In angel Food Cakes, the egg whites are beaten with part of
the sugar. The remaining sugar is sifted with the flour and dry
ingredients and folded into the meringue.
• In sponge Type Cakes, the eggs are used whole or separated.
The sugar and egg whites may be beaten together or the yolk
and sugar may be whipped together then added to the beaten
egg whites. Egg whites are beaten sufficiently before folding
mixture.

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3) Chiffon Cake (Chiffon Type)
- These are combination of shortened and unshortened batter. The
shortened portion the oil, yolks and to improve their eye appeal or
attractiveness.
- They contain fat like shortened and egg whites like unshortened
cakes.
- They have high volume, but are not as light as unshortened.
CAKE MIXING METHODS
1. High Fat or Shortened Cakes
• Creaming Method – this method, also called convectional method,
was for a long time the standard method for mixing high-fat cakes.
The development of emulsified or high-ratio, shortenings led to the
development of simpler mixing methods for shortened cakes
containing greater amounts of sugar and liquid.
• Two stage method- this mixing method was developed for use with
modern high ratio shortenings. High-ratio cakes contain a large
percentage of sugar, more than 100% based on the weight of the
flour. Also, they are made with more liquid than creaming method
cakes, and the batter pours freely.
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.
2. Low Fat or Foam Type Cakes
- Most egg-foam cakes contain little or no shortening and depend on air
trapped in beaten eggs for most or all of their leavening.
- Egg foam cakes have a springy texture and are tougher than shortened
cakes. This makes them valuable for many kinds of dessert that require
much handling to assemble.
• Sponge method- they are made with an egg foam that contains
yolks. These are usually whole-egg foams but in some cases, the
base foam is a yolk foam and an 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.
2. Sifted flour is folded in.
Additional ingredients, such as butter or liquid, complicate the
procedure slightly.
• Angel method- are based on egg white foams and contain no
fat. Egg whites for Angel Food Cakes should be whipped until
they form soft, not stiff peaks. Over whipped whites lose their
ability to expand and to leaven the cake.
• Chiffon Method- chiffon cakes and angel 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 chiffon cakes, a batter containing
flour, egg yolks, vegetable oil and water is folded into the whites.
- Egg whites for Chiffon Cakes should be whipped them
until they are dry. Chiffon cakes contain baking powder, so
they do not depend on the egg foam for all their leavening.

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The three main goals of mixing cake batters are:
1. To combine all ingredients into a smooth, uniform batter.
2. To form and incorporate air cells in the batter.
3. To develop the proper texture in the finished product.

METHODS OF MIXING SHORTENED CAKES

Shortened cakes may be prepared by using one of the following methods.
1. Creaming – shortening and sugar are creamed together to certain degree
of lightness or fluffiness. Eggs are then gradually added alternately
beginning and ending with flour.
2. Blending – flour and shortening are placed in the mixing bowl and
blended together until the flour is coated by the shortening. Dry ingredients
and a portion of the liquid are added and mixed. The remaining liquid is
added and mixed.
3. Single Stage Method- all ingredients are placed in the mixing bowl.
Mixing is done until the batter is well mixed and smooth.
STAGE OF WHIPPED EGGWHITES
1. Frothy- large uneven-sized air bubbles.
2. Begin to hold Shape – fine air bubbles develop close to each other.
3. soft Peak- whites will stand in peaks but will bend over.
4. Almost Stiff- sharply pointed peaks but are still soft.
5. Stiff but Not Dry- stand in stiff sharply, pointed peaks; uniform white color
and shiny.
6. Stiff an Dry- stand in stiff, sharp peaks and not shiny; speckled with white
spots.
CAKE FORMULA BALANCE
– A cake formula in which the ingredients fall within these limits is said to
be in balance.
– The idea of formula balancing is that tougher should balance tenderizers
and driers should balance moisteners.
Ingredients Functions
– Many ingredients fill more than one function, sometimes even opposite
functions. Egg yolks contain protein, which is a toughener, but they also
contain fat, which is a tenderizer.
The major cake ingredients are classified as follows:
• Tougheners provide structure, eggs (whites and yolks)
• Tenderizers provide softness or shortening of protein fibers: sugar, fats
(including butter, shortening and cocoa butter) chemical leaveners.
• Moisteners provide moisture or water: water, liquid, milk, syrups and
liquid sugar and eggs.
• Driers absorb moisture: flours and starches, cocoa and milk solids.
Balancing Fat-type or Shortened Cakes
– The general rules for balancing creaming method made with butter or
regular shortening are as follows (all ingredients quantities are of course
by weight):
• The sugar is equal to or less than the flour.
• The fat equals the eggs.
• The eggs and liquids (milk and water) equal the flour.

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– With the development of emulsified shortening, it became possible to
increase the quantities of eggs and liquids. The general rules of
balancing high-ratio cakes (using emulsifies shortening are as follows:
• The sugar is more than the flour (110 to 160 %).
• The eggs are more than the shortening.
• The liquid (water, plus the water in the milk and eggs) is more than the
sugar.
– A common practice in balancing a formula is to decide on the sugar-flour
ratio, then to balance the rest of the ingredients against these.
The following guidelines are helpful:
• If liquid (water or milk) is increased, reduce the eggs and shortening.
• If eggs are increased, increase the shortening.
• If extra milk solids are added as an enrichment, add an equal weight
of water.
• In cocoa is added, add water equal in weight to 75 to 100% of the
cocoa.
• If cocoa or bitter chocolate is added, the amount of sugar may be
increased to as much as 180% of the flour in high-ratio cakes and to
over 100% of the weight of the flour in creaming method cakes. This
is because of the starch content of the cocoa and chocolate.
• In cakes to be baked in very large units, less liquids are needed
because less water will evaporate during baking.
• If a liquid sugar is added (honey, corn, syrup, etc.) reduce other
liquids slightly.
• If large quantities of moist ingredients, such as applesauce or mashed
bananas are added reduce the liquid. Extra –large additions of moist
ingredients may also require increasing the flour and stages.
• Creamed batters need less baking powder than two-stage batters
because the creamed batters get more aeration on the creaming
stage.
PAN PREPARATION
Prepare pans before mixing cake batters so cakes can be baked without delay
as soon as they are mixed.
1. For high-fat cakes, layer pans must be greased, preferably with a
commercial pan-greasing preparation. If this is not available, dust the
greased pans with flour and tap out the excess.
2. For sheet cakes, line the pans with greased parchment. For thin layers,
such as Swiss rolls, it is necessary to use level pans without dents or warps.
3. For angel food cakes and chiffon cakes baked in tube pans. Do not grease
the pan. The batter must be able to cling to the sides so it doesn’t sink back
into the pan after rising.
4. For sponge cake layers with little or no fat, greased the bottom but not the
sides of the pans.
SCALING
Average Cakes Scaling Weight, Baking Temperature and Times
Pan Type and Size Scaling Weight Baking Approxi
Temperature mate
Baking
U.S Metric U.S Metric Minutes
 High-Fat Cakes
Round Layers

14
- 6 in. (15 cm) - 8-10 oz - 230-285 g - 375°F -190°C - 18
-8 in. (20cm) - 14-18oz - 400-510g - 375°F -190°C - 25
-10 in. (25cm) - 32-40 oz - 680-800 g - 375°F -180°C - 35
-12 in. (30cm) -900-1100 - 360°F -180°C - 35
g
Sheets and Square
Pans
-18×26in. - - 7-8 lb. - 3.2-3.6 - 360°F -180°C - 35
(46×66cm) - 3.5-4 lb. kg - 360°F -180°C - 35
-18×13in. - 1.6-1.8 - 360°F -180°C
- 24 oz. - 30-35
(46×33cm) kg
-9×9 in. (23×23) - 680 g
Loaf (pound
Cake) 16-18 oz. -450-500 g - 350°F -175°C - 50-60
- 2 ¼ ×3 ¼ ×8 in 24-27 oz.
- 2 ¾ ×3 ½ ×8 ½ -680-765 g - 350°F -175°C - 55-65
in.
(7×11×22 cm)
Cupcakes 18 oz. 510 g 385°F 195°C 18-20
• Per dozen
 Foam-Type Cakes
Round Layers
-6 in. (15 cm) -5-6 oz. -140-170 g - 375°F -190°C - 20
-8 in. (20 cm) -10 oz. -280 g - 375°F -190°C - 20
-10 in. (25 cm) -16 oz. -450 g - 360°F -180°C - 25-30
- 360°F -180°C
-12 in. (30 cm) -24 oz. -700 g - 25-30
Sheets (for jelly
roll or sponge - 2.5 lb. -1.2 kg. 375° F 190°C 15-20
roll)
-18×26 in., ½ in.
thick
(46×66cm, 12mm -28 oz. -800 g 400°F 200°C 7-10
thick)
18×13 in.., ¼ in.
thick
(46×33 cm, 6mm
thick)
Tube (angel food
and chiffon)
-8 12-14 oz. 340-400 g 360°F 180°C 30
-10 24-32 oz. 700-900 g 350°F 175°C 50
Cupcakes
-Per dozen 10 oz. 280 g 375° F 190° 18-20
C

BAKING AND COOLING

 Cake structure is fragile, so proper baking conditions are essential for
high-quality products. The following guidelines will help you avoid cake
failures.
o Pre-heat the ovens. To conserve expensive energy, don’t pre-heat
longer than necessary.

15
o Make sure ovens and shelves are level.
o Do not let pans touch each other. If pans touch, air circulation is inhibited
and the cakes rise unevenly.
o Bake at correct temperature.
-Too hot an oven causes the cake to set unevenly with a humped center,
or to set before it has fully risen. Crusts will be too dark.
- Too slow an oven causes poor volume and texture because the cake
doesn’t set fast enough and may fall.
o If steam is available in the oven, use it for creamed and two-stage
batters. These cakes bake with a flatter top if baked with steam because
the steam delays the formation of the top crust.
o Do not open the oven or disturb cakes until they have finished rising and
are partially browned. Disturbing the cakes before they are set may
cause them to fall.
Test for Doneness
o Shortened cakes shrink away slightly from sides of pan.
o Cake is a springy. Center of top of cake springs back when pressed
lightly.
o A cake tester or wooden pick inserted in center of cake comes out clean.
Cooling and Removing from Pans
o Cooling layer cakes and sheet cakes 15 minutes in pans and turn out
while slightly warm. Because they are fragile, they may break if turned
out when hot.
o Turn out layer cakes onto racks to finish cooling.
o To turn out sheet cakes:
1. Sprinkle top light with granulated sugar.
2. Set an empty sheet pan on top, bottom –side down.
3. Invert both pans.
4. Remove top pan.
5. Peel parchment off cake.
o Cool angel food cake and chiffon cakes upside down in pans so they do
not fill back into the pans and lose volume. Support the edges of the pan
so the top of the cake is off the bench. When cool, loosen the cake from
sides of the pan with a knife or spatula and carefully pull out the cake.
Errors in mixing, scaling and cooling cakes cause many kinds of
defects and failures. For easy reference, these various defects and
their possible causes are summarized in the troubleshooting guide
in the table opposite.
CAUSES CAKE FAULTS AND THEIR CAUSES
FAULT 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

16
 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 • Under –baked
• 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
 Coarse 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
overmixing
 Poor flavor • Poor quality ingredients
• Poor storage or sanitation
• Unbalanced formula
ALTITUDE ADJUSTMENTS
o Although general guidelines can be given, the exact adjustments required
will vary for different kinds of cakes. Many manufacturers of flour, shortening
and other bakery ingredients supply detailed information and adjusted
formulas for any given locality.
Leavening • Leavening gases expand
more when air pressure is
lower, so the amounts of
baking powder and baking
soda must be decreased.
• Creaming and foaming
procedures should also be
reduced so less air is
incorporated.
Tougheners: flour and Eggs • Cakes require firmer structure

17
at high altitudes. Both eggs
and flour must be increased to
supply adequate proteins for
structure.
Liquids • At higher altitudes, water boils
at a lower temperature and
evaporates more easily.
Liquids must be increased to
prevent excess drying both
during and after baking. This
also helps compensate for the
decrease in moisturizers
(sugar and fat) and the
increase in flour , which
absorbs moisture.
Baking Temperature • Increase baking temperature
by about 25°F (14°C) above
3500 feet.
Pan Greasing • High –fat cakes tend to stick
at high altitudes. Grease pans
more heavily. Remove baked
cakes from pans as soon as
possible.
Storing • To prevent drying, wrap or ice
cakes as soon as they are
cool.

CHARACTERISTICS OF AN IDEAL CAKE

o Uniform and symmetrical shape.
o Uniform color.
o Without cracks, sags or indentations.
o Crust is thin and tender.
o Bottom crust is not burned.
o Cake crumb is medium sized with fine even grain;
o Moist and smooth but not soggy; and
o Unless the type of cake calls for a dominant flavor, the should be balance
with no foreign or off-flavors.
Guidelines to Keep in Mind When Making Cakes
 Important Guidelines in Cake Making:
a. Before you start mixing cake, pre-heat the oven to the correct
temperature.
b. Prepare your pans before you start mixing.
c. Have the ingredients at room temperature, unless otherwise specified.
d. When using melted chocolate, be sure to cool it before adding to the
batter as warm chocolate will start cooking the eggs in the batter.
e. In making meringue cakes, make sure that whites not even a drop of oil
gets into the egg. Clean the mixing bowl and beater very well before
whipping. Any trace of oil or egg yolk will prevent the egg whites from being
whipped successfully.
f. Do not over beat cake batter after the flour has been added. Too much
gluten will develop and toughen the cake.

18
g. The fresh eggs give the most volume and this is especially important for
sponge cakes, angel food cakes and sponge cakes.
h. Sifted flour or dry ingredients have more incorporated air so the resulting
cake is lighter.
i. In adding the dry ingredients and liquid to the creamed mixture, be sure to
start and end with a dry ingredient. You can divide the dry ingredients into 3
to 4 portions.
j. Place baking pans at the center of the oven for an even baking.
k. Do not open oven door at least 15 minutes after placing pan in it.
I. The cake is done or baked if you insert a tester at the center of the cake
and it turns out clean, or you can press gently with your forefinger the top of
the cake. If the cake springs back, or no impression is left, the cake is done.
m. Cake are usually cooled for 5 to 10 minutes in the pan before cooling on
a rack. But for some cakes, cooling is done in the pan.
 Although both icing and frosting can be used interchangeably, some
general and popular uses of icing and frosting are used:
 Cookies- icing of sugar and water/ lemon juice.
 In between layers of a cake- a soft and fully frosting of
buttercream/cream cheese frosting.
 On top of cakes or cupcakes- both icing and frosting are used.
Commonly Used Frosting or Icings, Fillings and Glazes:
 Use top quality flavorings for icing so they enhance the cake rather than
detract from it. Use moderation when adding flavors and colors. Flavors
should be light and delicate. Colors should be delicate pasted shades-
except chocolate of course.
DESCRIPTION/ BEST STORAGE SPECIAL
CONSISTENCY HOW MADE USED/ INFORMATI
FOR/ ON
COLORIN
G
Boiled Icing Made by Best used
-Marshmallow warming egg Most immediately. Will deflate
like texture, whites, sugar commonly Iced cake if mixed with
100% fat free and a bit of used both can be ingredients
water and between stored at containing
beating until layers and room fat such as
it’s fluffy and to cover a temperature chocolate or
glossy. devil’s . Keeps for whipped
Substituting pure about 24 cream.
light brown whites and hours, and
sugar for can be then
granulated tinted to deflates. Do
sugar makes yield not freeze
sea-foam pastels. well.
frosting. Sets
quickly.
American Butter (and/or Uses as a Icing can be Does not
Buttercream shortening) frosting refrigerated hold up well
-Several and cream or and filing. in an airtight in warm
styles. Is most milk are Can be container for weather,
popular choice beaten piped for 2 weeks or unless
for frosting? together and smooth, frozen. Iced shortening
Sweet, buttery then borders, cake can be is used.
flavor. Can be confectioners’ writing. stored at Jams and

19
slightly gritty. sugar added. Most cool side of ganache are
Great for most Flavored with decoration room always
decorating. extracts and including temperature great
chocolate. roses, for 2-3 days. alternatives
Can be made drop to
thin to stiff flowers, buttercream
consistency sweet fillings and
and fluffy or peas and hold-up well
smooth. figure in warm
piping. weather.
Flowers
remain
soft
enough to
be cut with
a knife.
Use or
serve at
room
temperatur
e. / yields
all colors.
Most
colors
deepen
overnight.
Some
colors may
fade sitting
in bright
light.
French Use egg Filling and Needs Due to the
Buttercream yolks (or frosting refrigeration egg yolks,
- Is very rich whole eggs) this
and in made buttercream
the same way is very
as Italian perishable
Meringue. refrigerated.
Italian Both use only
(Mousseline) egg whites,
Buttercream but Italian holds
and Swiss differences up well in
-Fluffy and are how they Frosting warm
buttery. are made. and filling weather (75
Medium to Italian: Hot on cake. degrees
thick sugar syrup is Suggest plus) and is
consistency. added to making a more
already whip filling dam dependable.
egg whites. Needs
if used as refrigeration
Swiss: the a filling Swiss tends
egg and otherwise to deflate a
sugar are may little quicker
mixed squish and doesn’t
together over from cake. hold up as

20
heat and Yields well in warm
whipped. pastel environment
Then, cooled colors. .
before the
butter and
flavoring are
added. This
type of
buttercream
is the
simplest.
Buttercream Made from
-Sweet: stiff Covering Some as
Similar to American, cakes and American Is very soft
Fondant buttercream. cookies/ Buttercream and can be
Dough-like Can be . hard to work
consistency tinted; see with.
that is rolled buttercrea
out before m.
applied to
cake.
Royal Icing Heavy paste Used for
-Pure white, of egg whites general
sticky icing and piping or Does not Wil soften
that dries to a confectioners’ delicate need when
hard finish. sugar beaten works refrigeration. placed on
with a little such as Air-dried butter or fat
vinegar or elaborate “ decorations based
lemon juice. string” last for frostings.
Can be made decoration months.
in different cookies,
consistencies cakes,
. gingerbrea
d houses
and sugar
flower./
Tints to
pastel to
dark
colors.
Meringue Is made from Does not Can weep
Pure white beating egg Used for need after
fluffy beaten whites with covering refrigeration. storage,
egg whites sugar. There pies, Becomes even for a
are many cakes and sticky when day or two.
types Baked refrigerated. Refrigeratio
depending on Alaska. n speeds up
the ratio of its Can be the weeping
ingredients. piped. process.
Simple Sugar Made from Brush on Keep Holds up
Syrups sugar and drier cake excess well in warm
-simple and water, and layers to refrigerated. weather, but
sugary. then cooked. moisten Cakes that gets sticky
Can be them, such are when

21
flavored as moistened humid.
which should genoise. with sugar Bowls/utens
complement Syrup is syrups can ils must be
or match the popular in mold easily. greased
flavors of the wedding free. Cover
cake. cakes and icing with
other large damp cloth
projects while
that must working.
be made
in multiple
stages.
Candy Clay Can be made Covering After
-Edible and with a mixture cakes making,
sweet. Texture of heated hand- handles Will be very
like Play Doh. Candy Melts molding best if hard at the
Also makes a and corn and hardened start; knead
delicious syrup. decorating overnight. a small
chocolate Dough-like . Mix with Several portion at a
candy. consistency gum paste weeks at time until
that is rolled for more room workable.
out before strength. / temperature
applied to Yields all in wee
cake. colors if sealed
using container.
whites
candy
melts.
Citrus Made with Spread on
(lemon) Curd lemons and bread or Keep
- A conserve butter and cakes. refrigerated. Needs
or custard with eggs and Used as refrigeration
a thick sugar and filling. Fold .
consistency. cooked on in with
Tart flavor. the stovetop. whipped
Can be cream or
purchased pastry
ready-made. cream.
Cream Cream
Cheese cheese and Iced cake To not mark
-Slightly tangy, butter are must be the frosted
but can be beaten refrigerated. cake’s
sweet. Thick together, Handy Pac surface
and creamy. liquid (milk, cream when
Thin to liqueur) is cheese is refrigerating
medium added and shelf stable , let it
consistency. beaten in, VS. using harden first
Classic pairing then the actual in then
for American confectioners’ cream cover with
oil cakes such sugar is cheese plastic wrap.
as carrot and added, with which needs When you
spice cakes. flavoring at Filling and to be take it from
end, such as Frosting refrigerated. the
vanilla Cakes./ refrigerator,

22
extract. Colors to immediately
Cream Pastels. remove
cheese plastic wrap
frostings get and let it sit
really soft to soften
quickly after before
you take serving.
them out of
the fridge.
Look for
Handy Pac
cream
cheese
frosting and
filling
available
online or in
cake supply
stores.
Fondant Combination Rolled out The best Holds up
Rolled of sugar and and used choice for well in hot
-Used for its vegetable as a cake outdoor weather but,
special look on shortening covering. events. will soften in
wedding that makes a Use on Excess can warm or
cakes. Rich, thick white any firm be stored 2 humid
sweet flavor. dough-like butter, months in weather.
Covers with a substance pound or an airtight Prior to
perfectly and then fruit cake. container. applying,
smooth, matte rolled out. Even on Can cake must
finish. Does Can be made cookies. refrigerate be covered
not dry as hard with Can be but must in apricot
as royal icing marshmallow. cut-out take steps glaze,
and stays Knead in and used to rid of buttercream
semi-soft. flavor and as condensatio icing or
Seals in color of your decoration n from marzipan so
freshness and choice. Can s. / Yields fondant – fondant will
moisture. be purchased pastel to covered adhere.
ready-made. deep cake place Typically
colors. But in an air- rolled to
, does not conditioned about 3/8 to
have much room or in ¼ inch thick.
flavor. front of fan How much
after fondant do I
removing. need to
cover my
cake with?
Fondant
Poured
-Very sweet Poured and All cakes, Excess may Will soften
flavor. Covers dries to a petit fours be or become
cakes with semi-hard and refrigerated, sticky in
perfectly smooth cookies./ gently warm,
smooth, satiny surface. Yields reheated humid
iced surface. pastels. and poured weather.

23
Seals in again.
freshness.
Ganache This is a rich Glaze. Needs
-Is a French emulsified Filling and/ refrigeration
term. Dark: mixture of or frosting after 2-3
decadent, rich chocolate and whipped or days at The better
and very, very cream. smooth. / room the
chocolatey. Buttercream Natural temperature chocolate
Whites: Rich consistency color is , 2 weeks used, the
velvety taste- can be made dark to refrigerated better the
a little more by whipping medium and 6 ganache.
complex flavor soft butter brown or months Good for
than a into its base, white. Can frozen. warm (not
buttercream. resulting in be Keep hot)
Can be glaze, ganache flavored excess with weather.
whipped or beurre. (oil- a piece of
smooth. based). plastic wrap
White can pushed on
also be its surface.
tinted (oil- Gently
based). reheat.
Glazes
-Simple and
Smooth: thick
or thin.
Gum paste Gum based Cutting Excess can Decorations
-dough-like. paste with a molding be stored 2 will survive
Thick and stiffening and months in warm days,
malleable. agent. Can modeling an airtight but is
be purchased decoration container. susceptible
ready-made. .? Deep to Best not to extreme
pastel refrigerated. heat and
colors. Do not humidity
freeze. soften.
Jam and Can purchase Used as a Refrigerate Great for
Jellies ready-made filling after warm or hot
stir it to alone or in opening. Is weather.
soften, or combinatio not But , filled
heat with n with perishable if cakes
small amount other used as a should be
of liquid if it’s fillings filling. stored in
too thick, and such as refrigerator
strain to buttercrea for long-
remove the m or term
seeds. ganache. storage
prevent
mold.
Marzipan Marzipan s Rolled out
-Is used made of and used
similarly to almond as a cake
rolled fondant paste. Can or cookie
because it purchase covering
gives a ready-made. and then Keep

24
smooth look. It Dough-like covered almond
has a delicious consistency with a paste well Holds up
and unique that is rolled sugar covered and well in warm
almond flavor. out before icing, such refrigerated, weather.
applied to as fondant since it
cake. Is or contains
stretchy. buttercrea almonds
Stays semi- m. Can be which can
soft on cakes. used to go rancid.
mold
flowers
and other
decoration
that are
then
placed on
a cake or
served
alone. / Is
off-white
and can
used in its
natural
color or be
tinted.

These are seven basic types of icing:

1. Buttercreams
2. Royal or decorating’s icing
3. Foam-Type Icings
4. Fudge-Type Icings
5. Flat-Type Icings
6. Glazes
7. Fondant
BUTTERCREAMS
– Buttercreams Icing are light, smooth mixtures of fat and sugar. They
may also contain eggs to increase their smoothness or lightness. These
popular icings for many kinds are easily flavored and colored to suit a
variety of purposes.
There are many variations of buttercream formulas.
1. Simple Buttercreams- are made by creaming together fat and
confectioner’s sugar to the desired consistency and lightness. A small
quantity of egg whites, yolks or whole eggs may be whipped in. pasteurized
eggs should be used for safety. Some formulas also include nonfat milk
solids.
Decorator’s Buttercreams (sometimes called rose paste) is used for
making flowers and other cake decorations. It is creamed only a little, as too
much air beaten into it would make it unable to hold delicate shapes.
2. Meringue-type Buttercreams – are a mixture of butter and meringue.
These are very light icings.

25
3. French Buttercreams – are prepared beating a boiling syrup into beaten
egg yolks and whipping to a light foam. Soft butter is then whipped in. these
are very rich, light icings.
4. Pastry cream-type Buttercreams- its simplest form, is made by mixing
together equal parts cream and softened butter. If more sweetness is
desired, mix in sifted confectioner’s sugar. To give it the necessary body, a
little gelatin is added.
5. Fondant-type Buttercreams- is simple to make with only a few
ingredients on hand. Simply cream together equal parts fondant and butter.
Flavor as desired.
 Butter, especially sweet unsalted butter, is the preferred fat for
buttercreams because of its flavor and melt-in-the-mouth quality. Icings
made only with shortening can be unpleasant because the fat congeals
and coats the inside of the mouth, where it does not melt. However,
butter makes a less stable icing because it melts so easily. These are two
ways around this problem.
- Use buttercreams only in cool weather.
- Blend a small quantity of emulsifier shortening with the
butter to stabilize it.
 Buttercreams may be stored, covered in the refrigerator for several days.
However, they should always be used at room temperature in order to
have the right consistency. Before using, remove buttercreams from the
refrigerator at least 1 hour ahead of time and let it come to room
temperature. If it must be warmed quickly or if it curdles, warm it gently
over warm water and beat it well smooth.
FLAVORING BUTTERCREAMS
Because buttercreams may be combined with many flavoring, they are
versatile and adaptable to many of cakes and desserts.
 Chocolate – use 3 oz (90g) sweet
chocolate
 Melt chocolate and cool slightly (chocolate must not be too cool or
it will solidity before completely blending with the buttercream).
 Coffee- Use 1 ½ tbsp. (5g) instant coffee
dissolved in ½ Oz (15ml) water.
 Maroon (chestnuts)- Use 8oz (250g)
chestnut puree
 Blend with a little of the buttercream until soft and smooth, then
blend this mixture into the remaining buttercream. Flavor with a
little rum or brandy, if desired.
 Praline – Use 2 to 3 oz (60 to90g) praline
paste.
 Blend with a little of the buttercream until soft and smooth, then
blend this mixture into the remaining buttercreams.
 Almond – Use 6oz (180g) almond paste.
 Soften almond paste with a few drops of water. Blend in little of
the buttercream until soft and smooth, then blend this mixture into
the remaining buttercream.
 Extract and Emulsions (Orange, Lemon,
Almond and etc.)
 Add according to taste.
 Spirits and Liqueurs- Add according to
taste. For example: Kirsch, Orange Liqueur,
Rum and Brandy.

26
ROYAL or DECORATION’S ICING
 This icing called decorating or decorator’s icing, is similar to flat
icing except that is much thicker and made with egg whites, which
make it hard and brittle when dry. It is used almost exclusively for
decorative work
FOAM-TYPE ICINGS
 Foam icings, sometimes called Boiled
Icings, are simply meringues made with a
boiling syrup. Some also contain stabilizing
ingredients like gelatin.
 These icings are not stable. Regular boiled
icing should be used the day it is prepared.
Marshmallow icing should be made just
before using and applied while still warm,
before it sets.
Plain Boiled Icings – Follow the recipe for Italian Meringue, but include 2oz
(60g) corn syrup with the sugar and water for the boiled syrup. Flavor the icings
to taste with vanilla.
Marshmallow Icing- Soak 1/4oz (8g) gelatin in 1 1/2oz (45ml) cold water. Warm
the water to dissolve the gelatin. Prepare plain boiled icing. Add the dissolved
gelatin to the icing after adding the hot syrup. Scrape down the sides of the bowl
to make sure that the gelatin is evenly mixed in, use while still warm.
Chocolate Foam Icing and Filling- Prepare boiled icing, after the syrup has
been added, blend in 5oz (150g) melted, unsweetened chocolate.
FUDGE-TYPE ICINGS
 Fudge-type icings are rich and heavy. Many of them are made somewhat
like candy. They may be flavored with a variety of ingredients and are
used on cupcakes, layer cakes, loaf cakes and in storage.
 Fudge icings must be covered tightly to prevent drying and crushing. To
use stored fudge icing, warm it in double boiler until it id soft enough to
spread.
FLAT-TYPE ICINGS
 Flat icings, also called water icings, are simply mixtures of confectioners’
sugar and water, sometimes with corn syrup and flavorings added. They
are used mostly for coffee cakes. Danish pastry and sweet rolls.
 Flat icings are warmed to 100° F for application and are handled like
fondant.
GLAZES
 Glaze are thin, glossy, transparent coatings that give a shine to baked
products and help prevent drying.
 The simplest glaze is sugar syrup or diluted conr syrup brushed onto
coffee cakes or Danish pastries while it is hot. Syrup glazes may also
contain gelatin or waxy maize starch.
 Glaze recipes are two:
1. Chocolate Glazes are usually melted chocolate containing additional
fats or liquids or both. They are warm and set up to form a thin, shiny
coating.
2. Gelatin Glazes, which include many fruit glazes are usually applied
only to the top of cakes and charlottes made in ring molds.
FONDANT

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 Fondant is a sugar syrup that is crystalized to a smooth, creamy white
mass. It is familiar as the icing for napoleons, eclairs, petit fours and
some cakes. When applied, it sets up into shiny, nonsticky coating.
 The word crystallized in the previous paragraph may cause some
confusion.
PROCEDURE FOR ASSEMBLING LAYER CAKES
SELECTION OF ICING
 The flavor, texture and color of the icings must be compatible with the
cake. In general, use heavy cakes and light frostings with light cakes. For
example, ice angel cakes with a simple flat icing, fondant or a light, fluffy,
boiled icing. High ratio cakes go well with buttercreams and fudge type
icings. Sponge layer cakes are often with fruits or fruit fillings, light French
or meringue-type buttercreams, whipped or flavored fondants.
 Use the best quality flavorings and them sparingly. The flavor of the
frosting should not be stronger than that of the cake. Fudge type icings
may be flavored most strongly, as long as the flavor is of good quality.
 Use color sparingly. Light, pastel shades are more appetizing than loud
colors. Paste colors give the best results. To use either paste or liquid
colors, mix a little color with a small portion of the icing, then use this
icing to color the rest.
SHEET CAKES
 Sheet cakes are ideal for volume service because they require little
labor to bake, ice and decorate and they keep well as long as they
are uncut.
BASIC DECORATING TECHNIQUES
 TOOLS
a. Palette Knife or Steel Spatula
- A spatula with a long, flexible blade for spreading and smoothing
icings and fillings.
b. Offset Palette Knife
- A palette knife with an angled blade that enables the chef to spread
batters and creams inside pans.
c. Serrated Knife
- A scalloped-edge knife for cutting cakes and for splitting cake layers
horizontally into thinner layers.
d. Icing screens or grates
- Open-mesh screens for holding cakes that are being iced with a
flow-type icing such as fondant. Excess icing drips off the cake and is
collected on tray under the rack.
e. Turntable
- A pedestal with a flat, rotating top, which simplifies the job of icing
cakes.
f. Icing Comb
- A plastic triangle with toothed edges, used for applying a grooved or
ridged pattern to the sides of iced cakes. The edge of the comb is held
stationary in a vertical position against one side of the cake while the
turntable is rotated.
g. Plastic or Steel Scraper
- the flat edge is easily used to make the icings on the sides of cake
perfectly smooth. The technique is the same technique for using the icing
comb.
h. Brushes

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- Used to remove crumbs from cake, to apply dessert syrups to
sponge cake layers and to glaze the surfaces of cakes with apricot glaze
and other coatings.
i. Sugar dredger
- Looks like a large metal saltshaker. Used to dust cakes with
confectioner’s sugar.
j. Cake rings or Charlotte rings
- Stainless-steel rings of varying diameters and height. Cakes are
assembled inside these rings when they include soft fillings, such as
Bavarian creams and other gelatin-based fillings that must be held in
place while the filling sets. Also used for charlottes.
k. Cake cards and doilies
- Layers cakes are placed on cardboard circles (same diameter as
the cake) when being assembled. This makes them easy to ice and to
move after icing. For easy, attractive display, place a paper doily 4in. (10
cm) larger than the cake on a cake card 2in (5cm0 larger than the cake.
For example, to assemble. Ice and displays a 10in. cake use 1 10in
circle, 1 12in circle and a 14in doly.
I. Parchment paper
 For making paper cones.
m. Pastry bag and tips
- For making borders, instructions, flowers and other designs out of
icing. The basic tips are described below:
 Plain (round) Tips – for writing and for making lines, beads, dots,
balls, strings and so forth. Also used to pipe sponge batters,
creams and choux and to fill choux pastries and other items.
 Star Tips- for making rosettes, shells, stars, zigzags, scrolls,
ropes and various borders.
 Rose Tips- for making flower petals, roses, sweet peas, ribbons,
bows and ruffles. These tips have a slit shaped opening that is
wider at one end than at the other.
 Leaf Tips – for making leaves, trim flowers, vines and other
decorative cake borders.
 Ribbon or Basketweave Tips- for making smooth or ridged
stripes or ribbons and basket weaving designs. These have a slit
opening that is ridged on one side.
 Drop Flower Tips- for making two different flower varieties.
 St. Honore Tips- for filling Gateau St. Honort. This is having a
round opening with a V-shaped slit on one side
USING THE PAPER CONE
 The paper cone is widely used in decorative work.
 It is inexpensive easy to make and it can simply be discarded after use.
 It especially valuable if you are working with different colors, simply make
a separate cone for each color icing.
 For the most delicate work, a special type of plastic or cellophane is
available that makes finer lines than paper because a smaller, cleaner
opening can be cut on the tip.
Two factors are important if you are to be successful with both the paper
cone and the pastry bag.
1. Consistency of the icing- Icing must be neither too thick nor too thin.
With the paper cone or the writing tube, the icing must be thin enough to flow
freely from the opening but not too thin to form a solid thread. Stiff icing is

29
difficult to force through the opening and tends to break off. For flower a large
decoration, the icing must be stiffer so that it holds its shape.
2. Pressure on the cone or bag – Pressure control is necessary for neat,
exact decorations. As described below, sometimes you must keep the
pressure steady and even. For other types of decorations, such as shell
borders, you must vary the pressure from heavy to light and then stop the
pressure at the right time. Learning to control the pressure with which you
squeeze the decorator’s cone or pastry bag takes a lot of practice.
TWO METHOD
are used to make decorations: the contact method and the falling method.
1. Falling Method- is called because the cone is held above the surface and
the icing is allowed to fall or drop from the tip of the cone onto the surface
being decorated. This method is used to make lines of even thickness on
horizontal surfaces. Much, if not most, paper cone work is done this way,
generally with icing, fondant, chocolate fondant, melted chocolate or piping
chocolate.
2. Contact Method – is used in two cases: (a) when you want to vary the
thickness of the line and (b) when you want to decorate a vertical surface,
such as the side of a cake. Hold the cone as you would hold a pen, with the
tip in contact with the surface and at an angle of about 30 to 45 degrees.
Draw lines as though you were drawing on paper with a pen. Control the
thickness of the line by adjusting the pressure of your thumb. Squeezing
harder makes a thickness.
USING THE PASTRY BAG
 An advantage of the pastry bag is that it easy to use different metal tips to
create a wide variety of designs. Also, a pastry bag holds more icing than
a paper cone. This is important when you are decorating with whipped
decorations are made with the pastry bag.
 Most pastry bags are made of one of the following four materials.
1. Disposable plastic bags are designed to be thrown away after use.
As a results, they are hygienic.
2. Reusable plastic bags are made of a soft, reinforced plastic, making
them durable and easy to use. They must be thoroughly cleaned after
use, but they do not easily absorb odors and flavors.
3. Nylon bags are soft and flexible. They must be cleaned thoroughly
after use, but because they are made of a synthetic fabric, they are
easier to clean than cotton.
4. Cotton is the traditional material for pastry bags, but because it is so
absorbent, bags made with it are harder to clean. It is important to wash
them well and sterilize after use.
OTHER DECORATING TECHNIQUES
 There are many dozens of techniques for decorating cakes. Below are
some of the simpler, more commonly used techniques.
 A frequently used way of organizing the decorations of a cake is to divide
the cake into portions by marking the icing on top with the back of a long
knife. First mark the cake in quarters. Then divide each quarter in half,
thirds of fourths, depending on the size of the cake and the number of
pieces desired.
 Decorate the cake in a repetitive pattern so that each slice has the same
decorations. For example, you might decorate a Blank Forest Torte with a
rosette of cream at the wide end of each wedge, then place a cherry on
each rosette.

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 The advantage of marking the cake into wedges is that it provides portion
control. Thus this approach is often used in restaurants and in retains an
attractive decoration.
Masking the Sides
 Apply a coating of chopped or sliced nuts, coconut, chocolate sprinkles,
chocolate shavings, cake crumbs or another material to the sides of the
cake. Hold the freshly iced cake (on a cardboard circle) in your left hand
over the tray of nuts or other materials. With your right hand, lightly press
a handful of the material against the side of the cake, and let the excess
fall back onto the tray. Turn the cake slightly and repeat until the coating
is complete. You can coat the sides completely or just the bottom edge.
Stenciling
 Designs can be made on a cake by masking part of the top with paper
cut-outs or paper doilies and then sprinkling the top of the cake with
confectioners’ sugar, cocoa, ground nuts, shaved chocolate, cake
crumbs, praline powder or another fine material. Alternately, spray the top
of the cake with a chocolate sprayer. Carefully remove the paper pattern
to reveal the design. A simple type of stenciling that is effective on
chocolate icings is to place parallel strips of paper on the cake and dust
with confectioners’ sugar.
Marbling
 The technique is most frequently used with fondant. Ice the top of the
cake with one color fondant, then pipe line or spirals in a contrasting
color. Quickly, before the icing sets, draw the back of the knife through
the icing to marble it. This is the same techniques used to ice napoleons.
More elaborate marbled icing patterns are made by piping lines, circles or
spirals of a contrasting color fondant onto an iced cake up, then drawing
the back of a knife or spatula across the lines before the icing sets.
Palette Knife Patterns
 Icing can be textured quickly and easily with a palette knife as soon as
the cake is iced. To make a spiral pattern, leave the cake on the turntable
and press the rounded end of the blade lightly into the icing at the center
of the cake. Slowly turn the turntable and at the same time, gradually
draw the tip of the palette knife to the outer edge of the cake.
Piping Jelly
 Piping jelly is a transparent, sweet jelly used for decorating cakes. It is
available in various colors and in a clear, colorless form you can color
yourself. Piping jelly can be directly onto a cake with a paper cone.
 Another way to use piping jelly is to jelly transfer. These are colored
pictures that are made ahead of time and applied to cakes as needed.
The advantage is that they can be made during slack hours and stored
until called for.
Adding Fruits, Nuts and Other Items
 Arranging fruits, nuts and other items on a cake in an attractive pattern is
an easy and effective way to decorate a cake while adding to its flavor
and its appeal to the customer.
 This technique is especially appropriate for cakes that are marked off into
portions. Each portions can be topped with an appropriate item, such as
cherries on the Black Forest Cake.
 Naturally, you should use items appropriate to the flavor of the cake. For
example, you might place candy coffee beans on a mocha cake or
mandarin orange segment on an orange-flavored decoratively on cakes.

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Following are examples of items that can be arranged decoratively
on cakes:
a. Whole Strawberries
b. Sweet Cherries
c. Pineapple wedges
d. Glaceed Fruits
e. Mandarin Orange Segments
f. Candied Chestnuts
g. Pecan halves
h. Walnuts halves
i. Small, crisp meringues
j. Chocolate, such as chocolate truffles
k. Chocolate curl or other chocolate decorations
l. Small candles (except hand candles, because a customer might break
a tooth)
m. Marzipan nuts outs- cut from colored marzipan, rolled out in sheet and
marzipan figures.
DECORATING SEQUENCE
 Although the order in which decorations are placed on the cake depend
on the cake and the baker’s preferences, many chefs prefer the following
sequence:
1. Coat the sides of the cake with nuts, crumbs or other coatings, either
before or after decorating. If the top decorations are delicate and might
be damaged if the cake is handled, mask the sides first. However, if you
are marbling the top of the cake or using some other technique that
disturbs the icing on the sides of the cake, then mask the sides
afterwards.
2. if the cake is to have an inscriptions or massage, such as a person’s
name or holiday or birthday greeting, put this on first.
3. Add borders and paper cone designs.
4. Add flowers, leaves and similar decorations made with a pastry bag.
5. Add additional items such as fruits, nuts or candles.

Activity 8

Directions: View on the YouTube channel the recipe and understand the recipe
before the laboratory start. Video your actual laboratory makes sure the video is
cleared and visible. Send your results to our Messenger Group Chat (GC).

1) Lemon Cake
2) Chiffon Cake
3) Carrot Cake

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REFERENCES
a. Daza, Nora et. al. “Planning, Preparing and Serving Meals” BooksAtbp.
Publishing Corp.

b. Farrow, Joanna (2012)”Chef School” Octupos Publishing Group Ltd.

c. Gabriel, Elvira V. (2012)”Passion to Bake: Baking Guide for Beginners”

Bookatpb. Publishing Corp.

d. Labensky, Steven et.al. (2008) “The Prentice Hall Essential Dictionary”

Pearson Education South Asia Ltd

e. Ma. Felisa T. et.al., (2014)” Basic Baking and Cake Decorating “Mindshapers
Co., Inc.

e. Ruth Estrada et.al. (2014)” Baking & Pastry Arts “ Mindshapers Co., Inc.

f. Straten, Michael Van (2007) “The Omega 3 Cookbook” Kyle Books Ltd.

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