Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 10:Cakes

General Precautions In Preparation

• Measure and weigh ingredients accurately. Have them at room temperature for best results.
• Sift dry ingredients well for good aeration.
• Cream fat in one direction for better incorporation and retention of air.
• Prepare cake tin before beginning to mix the cake.
• Grease tin lightly and dust with flour tapping out any excess.
• If cake requires long baking time, line the tin with grease proof paper.
• Lightly fold-in flour into the creamed mixture.
• Do not beat the mixture after adding flour. This makes cakes compact, tough and heavy.
• Avoid over handling the batter.
• Fruits if used be cleaned, washed and dried.
• To avoid sinking of the dried fruit, dredged the fruit with a little flour.
• Add flavouring to fat as it absorbs flavours better.
• Fill batter in cake tin only till 1/2 to 2/3 for better baking.
• Scoop out a little batter from the center to form a small depression before baking to avoid peaked cakes.
• Bake at optimum temperature depending upon the capacity and brand of the oven (170 to 180° C).

Cake is done when it is well risen and has good colour, firm and springs back when pressed with the finger tips without leaving any impression. A knitting needle, knife or a tooth pick when pierced at the centre of the cake being baked if comes out clean the cake is done.