Cake Making

-is one of the competencies to be learned in the

qualification Bread and Pastry Production.

Cake is described as a form of bread that is

made by baking the mixture of fat, sugar,
eggs, flour, baking powder, and with or without
milk.
Cakes, Gateaux and Tortes
• Cakes, gateaux and tortes are all sweet.

• Cakes from France are

called Gateaux(gateau, singular). It is a
very light sponge cake filled with rich icing
and filling.
GATEAUX
(Gaa-tow)
• The distinct characteristic of gateaux is
composed of several layers of thin, very light
sponge cake, filled with icing and filling.
• The basic element in this type of cake is its
structure, not the cake base.
• It is usually made with a lot of fresh fruit and is
intended to be eaten on the same day.
Tortes are cakes
from Germany or
Austria that
contains little or no
flour with eggs,
ground nuts or
bread crumbs.
• Tortes are also composed of several
layers, mostly 6 to 8 layers, with nuts
combined to the batter.
• Layers are filled with cream or fruit filling
and are covered with chocolate and
fondant. This cake can last for days.
 Baking Cake
• Baking cake is like a love affair. For it to be
perfect, you need to place the right effort on
the correct ingredient.
• You must understand first the importance of
occupational safety and hygiene, procedure
on tools and equipment material and ways to
organize your work.
• Along with this is the need for critical learning and
analysis on the principles of baking. It includes the:
❑ formulas and measurement,
❑ mixing and gluten development,
❑ baking process,
❑ production method,
❑ correct baking techniques,
❑ selecting correct oven condition,
❑ stalling and the enterprise requirements and standard in
baking cake.
 OHS Indicator
To promote the safety, health and welfare of the
people, it is standard in a workplace to hang
safety signs that indicate preventive measures
needed.

Safety sign refers to the sign or symbol in

the workplace indicating various hazards
ahead.
 Colors of the safety sign defined:
• Red color represents immediate hazardous
situations that will cause death or serious injuries.
• Orange color indicates potentially unsafe
situation.
• Yellow color is used against unsafe practices
that, if not avoided, may result in minor injuries.
• Green color represents emergency egress
location.
• Blue color conveys safety information.
 Disinfection
• Disinfection can be performed with the
use of the correct cleaning materials.
• This is done alongside with the PPEs
to be worn, and handwashing practices
to be performed.
Cleaning materials that can be used
as disinfectants are as follows:
A. Vinegar
Using vinegar as a natural cleaning material
serves as disinfectant and deodorizer.
One (1) part water to one (1) part vinegar
can be used as a solution.
Do not use the vinegar solution on marble
surfaces.
B. Lemon Juice
➢ Lemon juice is great substance used to
clean soap scum and hard water deposits.
➢ It can also clean and shine brass and
copper.
✓ To use the lemon, cut it in half and sprinkle
baking soda on the cut section. Scrub the dishes,
surfaces and stains using the lemon.
C. Baking Soda
➢ Baking Soda is a cleaning agent used to
deodorize and scrub surfaces.
➢ It can be used the same way in using
other commercial abrasive cleaners.
D. Borax
➢ Another natural cleaning powder that can
be used is the borax.
➢ It acts as kitchen disinfectant and stain
remover like the baking soda, with stronger
effect.
➢ This product is best used in cleaning floors
for it can kill mold and mildew spores while
removing their stains.
Other disinfectant that can be used in cleaning includes:
❑ Dishwashing Soap
Rub a sponge with a plain, liquid, vegetable-
based soap or with a dishwashing bar soap.
❑ Borax or Sodium Carbonate Monohydrate
Use borax or sodium carbonate monohydrate
(washing soda) with soap and water. Large
surfaces can be washed with a solution of ½ cup
borax dissolved in one gallon of hot water
 Cleaning the Equipment
• Disinfection of tools and equipment is done
to remove or inactivate 99.99% germs and
viruses.
• Using the disinfectants indicated above, here
are examples of procedures to be followed in
cleaning certain equipment.
Note: The procedure still depends on the rules set by the establishment or
company.
 ❖ Cleaning the Range
• Before cleaning, switch off the range and remove the
electric plug.
• Clean the top of the range by wiping and removing food
particles, burnt sediments and grease away.
• Burner must be cleaned thoroughly with a dry brush or
with clean dry cloth.
• Remove the burner grates before cleaning the entire
oven. Wash and dry other removable parts.
• Remove and scrape the food particles inside and out of
the oven.
 Cleaning the Mixer
• Remove the detachable
parts.
• Wash the beaters and
bowls after use.
• Wipe the parts with dry
cloth thoroughly.
 Cleaning the Oven
• Wipe any spills along with any
grease after cooking or heating each
meal. Clean it periodically with
baking soda and water.
• Scrub any baked grease or spills with
a non-metallic brush using a paste
made of baking soda, salt and water.
• Any abrasive cleaning materials must
not be used in self-cleaning ovens.
 Setting Up The Workstation
To set-up the work station properly, familiarize
yourself first with the tools, equipment and utensils
that can be used in cake making. Also, the list of
the major and minor ingredients to be used and its
role in making batter must be learned. Doing so will
help ease the task, as you follow instructions in the
recipe.
Baking Pans
• It is where the batter is placed before
baking in an oven.
• It is recommended to use the suggested
pan in a recipe.
• If the pan is not available, check for other pans that
can be used as a substitute. Each pan has the
recommended cups of batter and can be replaced
with another pan that has the same volume.
• Tube center pan
is a deep pan with
removable bottom. It is
commonly used to bake
chiffon cake.
• Muffin pan
➢ has 12 formed cups
used for baking muffins
and cup cakes.
➢ It can be lined with
muffin paper or baking
paper or can be
greased with oil or
butter.
• Cake pan
➢ can be round, square,
rectangle, or heart in shape
and comes in different sizes.
➢ The most popular cake pan
is the 9 x 13 x 3 inch
rectangular pan used to bake
cakes, bars and savoury
dishes such as lasagna.
• Jelly roll pan
➢ is a shallow pan used
to bake cake rolls.
• Bundt pan
➢ is a round pan with
scalloped sides. It is
used for baking
individual custard.
• Baking sheet
➢ is a flat rectangular metal pan about
½ inch thick or less that is used in an
oven. Bread roll, cookies, bread,
sheet cakes and swiss roll can be
baked using this pan
• Sheet pan
➢ are flat rimmed baking pan
used to bake cookies and
sheet cakes.
• Loaf pan is a rectangular
shaped tin pan used to bake
pound cakes, as well as yeast-
raised bread.
• Slice Tray is an 18cm wide x
28cm long baking pan used in
baking brownies, vanilla slices
and zucchini slices.
 The Baking Process

• Aside from formulas and measurement,

another important lesson to understand is
the role of ingredients in the baking process,
especially the flour.
 Understanding Gluten
Gluten refers to the protein substance present
in wheat flour that gives shape and structure to
the baked goods.
• In order for the bread to develop structure, the
gluten must first be developed. Gluten in
wheat flour must first absorb water.
• As it is mixed or kneaded, the gluten forms
strands that are long and elastic.
• As the batter is leavened, or is light and
expanded before it is baked, the strands
confine the gases in its tiny pocket and the
product rises.
• When it is baked, the gluten rises and
solidifies giving structure to the baked goods.
 Controlling the Gluten

• The concern of every Pastry Chef is the

development of the gluten in the flour, not on
the starch.
• Too much gluten makes the cake tough.
Without - or less than the required - gluten can
result to a cake that doesn’t have good
structure, or doesn’t hold together.
• If a recipe requires much gluten or large amount
of flour, the end product of a cake would be firm
and chewy. If there is little gluten development,
then the cake would be tender.
 The ways that could control the gluten
development would be the following:

➢ Flour selection
The flours are classified as either strong or
weak based on their protein content.
• Strong flour refers to hard wheat that has high
protein content.
• Weak flour refers to soft wheat that has low
protein content.
➢ Shortening
• Any fat used in baking are called shortening.
• It is called ‘shortening’ because it shortens the
gluten stands.
• It works by lubricating the strands so that they
will not stick together.
• That is why fats are also called tenderizers.
➢Liquid
• Liquid ingredients, such as water and milk, in a
recipe can affect the development of gluten.
• gluten develops before baking, when the gluten
proteins absorb the liquid.
• This greatly affects the toughness or
tenderness of the cake being prepared.
• Recipe that calls for less liquid result to tender
or soft cakes.
➢ Mixing method
• Mixing of the batter also affects in the
development of the gluten.
• The more the batter is mixed, the more it is
developed. Cakes, together with the pie
crust, muffins and other product that must be
tender should be mixed for a short time.
Meanwhile, bread dough are mixed and
kneaded for a long period of time to develop
gluten.
The baking process is the same process
from baking cakes to breads and cookies.
This change happens in order, or at the same
time, or not one after the other. Knowing each
stage would help you how to control them.
Stages of Baking Process
1. Melting of fats
2. Formation and expansion of gases
3. Killing of yeast and other microorganism
4. Coagulation of proteins
5. Gelanitization of starches
6. Escape of water and other gases
7. Crust formation and browning
Stage 1. Melting of Fats
• There is a reason why melted fats and even
room temperature butter is done in the mixing
process or while preparing the batter. As the fat
melts, they release trapped gases and surround
the air cell at different temperature.
• These gas bubbles from the melted fats make
the baked goods more tender/soft, having melt-
in-the-mouth texture, dividing the batter into
delicate sheets
Stage 2. Formation and Expansion of Gases
• Some gases are present, some expand as they
are heated.
• Gases formed from yeast and baking powder
as it expands if they are heated.
• This expansion causes the cake to rise and
transform, making the cell wall thinner as they
are stretched. This expansion causes the
product to become soft and tender.
Stage 3.Killing of Yeast and Other Microorganism
• The batter may also contain other microorganism,
such as bacteria and mold, in addition to the
yeast.
• These microorganisms die when the temperature
of the batter in the oven reaches about 140
degrees Fahrenheit or 60 degrees Celsius.
• Fermentation stops and no more gas are released
when the yeast dies.
Stage 4. Coagulation of Proteins
• When the temperature is high enough, protein such
as gluten and egg proteins solidify or coagulate. This
gives structure to the baked goods.
• If the coagulation starts soon caused by too high
temperature, the solidification will start too soon
before the expansion of gases complete. This will
result to baked goods that has poor volume or split
gas.
• If the temperature is too low, the product may not
solidify or not set enough, making the product
collapse.
Stage 5. Gelatinization of Starches
• The starches will then absorb the moisture,
enabling it to expand and become firm.
Stage 6. Escape of Water and Other Gases
• As you bake the cake, water and gases are
released due to its rise in temperature, but this
happens fastest in the last stages of baking.
• Note that water evaporation decreases the weight
of the baked good, as it enables crust formation.
Stage 7. Crust Formation and Browning
• As water evaporates or escapes as explained in
stage 6, it enables the formation of crust and
browning.
• Browning is due to the caramelization or browning
of sugar, while the starches and proteins undergo
Maillard browning that contributes to its flavour.
• Another factor that increases the browning is the
inclusion of milk, sugar and egg in the recipe.
What is Staling?
The main concern of the baker is to make the cake
fresh and flavourful, while keeping its structure
intact.

➢ Staling refers to the change of texture and

aroma of the baked goods.
This is due to the loosen of moisture made by the
starch granules and the structure changes of the
baked cake
Techniques to Slow Down Staling

Losing the freshness and palatability of the

cake decreases the consumer acceptance of
the baked products. The 3 techniques that
can be used to slow down staling of freshly
baked cakes, are:
1.Protecting the product from air.
To protect the product, wrap the cake bases with or
without icing in a cling wrap or plastic.

2.Adding moisture retainers to the formula.

Ingredients that can retain moisture are fats and
sugars. Products that are high in these have less
chance of being stale. For longer keeping, small
amount of fat or sugar can be added to the
formula.
3. Freezing
Cakes that are frozen before they become
stale can maintain its quality for a longer
period of time. These cake bases should be
served after thawing or losing its stiffness by
being warmed.
 Cake Production Methods
There are five (5) main cake production methods
to be discussed in this lesson, namely:
1. sugar batter method,
2. flour batter method,
3. blending method,
4. all-in method, and
5. boiling method.
❖ Sugar Batter Method It is a method where fat,
such as egg, and sugar are creamed together
until the batter is light and fluffy.
❖ Flour Batter Method
It is a method where fat is mixed with one-third
(1/3) of the sifted flour for around 8 minutes
until it is fully creamed. This is done to ensure
that the batter is fully incorporated and aerated
(introduce air into the batter).
❖Blending Method
This method does not require creaming or aeration
of fat with sugar or flour as the first step like sugar
or flour batter method, but is done as the last step
in the mixing cycle.

✓ The two variations in this method include the two stage

method and three stage method. These methods are
used to produce ‘high ratio cakes’. These cakes are
sweeter and moister because of its capability to take
more liquid and sugar
✓ Two Stage Method
Done by mixing all the ingredients except for the eggs
and any liquid. The remaining ingredients, such as eggs
and liquid, are added in intervals into the flour mix,
creaming it for 3 to 5 minutes until the batter is light.
✓ Three Stage Method
This method is done by adding half of the flour into the
mix after initial creaming, for 3 minutes using a beater
set on low speed, then adding the remainder of the flour
and creaming it on low speed.
❖ All in Method
This is used in making cheaper types of cake. It is
when eggs are replaced with baking powder and
liquid. This method is commonly used with high
speed mixers, for 6 to 7 minutes.
❖ Boiled Method
This method is used in making Genoese sponges
and Madeira cakes. It is also considered to be the
safest because of its small list of troubleshooting,
but is rarely used in the manufacturing.
 Sponge Production Methods

❑ Sponge Production Methods

Note that the weighing and mixing equipment
to be used in a recipe that follows sponge
production method must be free from grease
for this may greatly affect the batter.
❑Traditional Method (Orthodox Sponge)
This egg sponge has the ration of 2 parts egg : 1
part sugar : 1 part flour.

Its light texture is due to whisking together of

eggs and sugar on high speed, followed by
folding of flour. Nowadays, formula may also
contain some baking powder and butter.
❑ Enriched Method (Genoese Sponge)
This method is the same as the traditional sponge
but it contains fat that is up to 80% of the sugar
weight. Sifted flour must be incorporated in the
mixture, followed by the folding of melted butter in
cool temperature. If the butter is too hot, the egg
will curdle (or form lumps).
❑ Emulsified or Stabilized Sponges
This method is most widely produced using the
all-in method with a stabiliser or emulsifier. This
emulsifier often contains lecithin and lacto
albumen that binds incompatible substances like
water and fat to form an emulsion. This can be
stored longer because of the established
emulsion that retains the condition of the cake.
❑Delayed Soda Method
After the sponge is aerated, the baking powder will
be added. This is not added at the same time to
gain better aeration.
➢ To do this method, liquids are placed in a mixing
bowl. In another bowl, dry ingredients including
the cream of tartar are sifted. Dry ingredients will
then be added into the liquids. Followed by the
mixture of the batter until it is aerated.
❑Separated Sponges This method as the name
implied has a separated mixture. This is when
the egg yolks and whites are whisked separately
with some sugar. It will then be combined and
the sifted flour will be folded in.
The Correct Baking Techniques

The start of a good result is in the mixing bowl.

These baking techniques are skills that must be
learned because it greatly affects the texture of
the prepared batter.
Listed are the correct techniques that can be
used in cake making:

➢ Sifting
This is done by passing the
dry ingredients through a
strainer to aerate it (e.g.
sifting of flour).
➢Beating
It is a technique where
ingredients are moved
strenuously in a back
and forth, and up and
down motion until the
correct consistency is
achieved (e.g. beating of
eggs).
➢Whisking or Whipping
It is done by mixing the ingredients
vigorously until it adheres together.
Airy and foamy like texture of angel
food, sponge and chiffon cake are
formed when whole eggs or white
eggs are whipped until voluminous,
then folded into the batter. The air
incorporated by whipping the eggs
gives the cake volume, making it
springy and elastic.
➢Folding
It is a technique of gently
adding one ingredient into
another using a large
spoon or spatula (e.g.
folding whipped cream and
melted chocolate to make
mousse).
➢Creaming
This is done by blending
several ingredients
together until the
consistency is smooth,
lighter and fluffier (e.g.
creaming the sugar and
butter).
➢Piping
This technique is used to
decorate cakes. To do
this, squeeze the piping
bag from the top using
your dominant hand, and
let the tip of the bag rest
on your other hand.
 The Correct Oven Settings
Oven Settings for Cakes
Oven should be in ‘solid heat’, with temperature set
to 150 to 180 degrees Celsius.

• Solid heat means that the oven should have

stabilized within this temperature for 15 to 20
minutes before placing the cake.
• To prevent premature coloring of cake surface,
a baking pan can be covered with sheets of
clean paper for approximately 50% of baking
time.
• To test the internal temperature and test
whether the cake is baked, use an oven
thermometer. The baking process is considered
complete when the center of the cake reached
gelatinization, having 87 to 90 degrees Celsius
in temperature.
Oven Settings for Sponges
• Sponge cake and Genoise cake will cook
quicker in an oven temperature of 180 to 200
degrees Celsius, because of its lighter
density.
• Gelatinization and coagulation happens
quickly, having less drying out of product.
Sponge sheets can be baked at 220 to 230
degrees Celsius for about 7 minutes.
Enterprise Requirements and Standards in Cake
Making
The characteristic of a desired cake product are the
following:

• Color of the Product

The color of the product, when removed from the oven,
is important to stimulate the senses of the customer.
Color can also be a factor that could encourage
customer to purchase the product.
• Appearance
This refers to the shape and form of the cake
base. It is important to have consistency in
appearance.

• Mouth Feel and Eating Properties

Another important element considered is the
eating properties of the cake. This is achieved if
the maintenance in cake production is achieved.
• Moisture Content
The more moisture content the cake has, the less
chances for it to be stale. Staling refers to the loss of
aroma and freshness of any baked goods. Moisture
also adds to the shelf life and mouth feel of the cake.
• Consistency
The texture and consistency refers to how it feels in
the mouth when the consumer is tasting the product.
This also means that the batter is fully incorporated to
achieve consistency.
 Baking Sponges and Cakes
• The main ingredient of this cake is the butter.
• This consists of the basic ingredients such as the
butter, sugar, egg, flour, and a leavening agent – the
baking powder.
• The mixing and production method that can be used
in making this cake are the creaming method,
blending method or combining method.
• Among these, the creaming method is commonly
used since it produces the lightest cake with greater
volume
 Examples Of Baking Sponges And
Cakes

• Yellow Butter Cake

• Swiss Roll
• Genoese
• Classical Pound
Cake
Preparing Fillings and Coatings

❑ Fillings are the icing mixture inserted between

the cake to enhance the taste and the layering
of the cake.
❑ Coatings are the mixture used to cover the
cake.
Remember that fillings, coating and icing need to compliment the cake. It
must also add eye appeal and flavor to the cake base.
Decoration of cakes involves personal
style of the pastry chef. It includes:

➢ Spreading of the cream

Spread the cream with the use of the spatula.
Even thickness should be shown across the layer
of the cake.
➢ Piping of cream or icing
Piping can be either single layer or double layer.
The piping size should all be the same and
should be in balance with the size of the cake.

➢ Curling chocolate
Tempered chocolate can be used to decorate the
cake. It can be shaved and curled.
➢ Enrobing
Enrobing is the action of applying the glaze, such
as icing or ganache, to the exterior of the cake.

➢ Consistency of design
In decorating cake, the following consideration
should be taken account: symmetry, consistency
in the size of the decoration, and balance across
the products.
Preparing Icing and Decoration
✓ Boiled Icing
is a light, fluffy icing decoration that can be
used in any type of cake or cupcakes.
✓ Royal Icing
is a hard, white icing made from softly beaten white
eggs, confectioners’ sugar and kalamansi or lemon
extract. This is the recommend icing to make icing
leaves and flowers.
✓ Fondant Icing
is a type of icing used to decorate cakes.
This requires higher level of skills to decorate
or sculpt cakes. This type of icing is also used
to make edible art cake decoration
Presenting and Storing Cakes,
gateaux and tortes

Presentation and storing of cakes, gateaux and

tortes is as important as on how we prepare those.
The presentation of cakes will aid to increase sale
of the baked cakes. Storage will ensure that the
cake will still be served fresh.
 The two common ways to display the
cake are:
➢ In a display fridge
➢ Displayed on dessert buffet

It is also important to keep the cake seasonal. It

is also important to keep everything clean, neat
and tidy.
Storing Cakes, Gateaux and Tortes
Cakes can easily be stored but not gateaux
and tortes.

Listed are the guidelines to follow in storing

cakes, gateaux and tortes in order to
maintain maximum eating quality,
appearance and freshness:
❖ Away from strong odor
The cakes must be protected from strong odors
such as onion and garlic. In some kitchen, there is
dedicated controlled storage, or chilled, enclosed
spaces, for these cakes.
❖ Cool room temperature
Most cakes need to be chilled because of the
nature of ingredients. Food cool room must
operate below 4 degrees Celsius. Note that some
tortes need not to be chilled because it will spoil
the flavor of the product.
❖ Appropriate containers
The best way to store sold cakes is to place them
into boxes to ensure the product is kept intact.
Take care of the edges and top decoration that it
will not be damaged when packaged.
❖ Labelling
Correct labelling of cakes is also important. It can
be placed inside the display fridge as well as
outside the package to inform the customer and
protect the manufacturer against complaints.
❖ Length of time in the cool storage
Cakes have varied expiration dates and may
depend on the freshness of the ingredients.
Inconsumable food not fit for human consumption
must not be sold and should be considered as
waste on the part of the manufacturer.
❖ Freezer temperature
Long term storage in the freezer must be 18
degrees Celsius or less.
Thank
You