| Cakes fall into two
major groups: shortened (fat) cakes and foam cakes (little or no fat).
|
SHORTENED
CAKES:
Contains fat, frequently in a solid form, and a high ratio of eggs to
flour.
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|
 FOAM
CAKES:
High ratio of eggs to flour and fall into three categories. |
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#2: Only Fat is Egg Yolk: |
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#3: Oil and Fat in
Addition to Egg Yolks: |
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| |
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The Baker's Dozen Tips for Any Cake
Recipe
Cakes 101:
The word "cake" is used to
describe everything from one or more layers, filled, unfilled, frosted,
adorned or plain. They are special and are often associated with
life's milestones -- birthdays , weddings, showers, engagements -- or they can be
enjoyed simply as a dessert or snack.
Technically, today's cakes are a sweet foodstuff prepared by baking a wheat flour-based dough or batter into a
compact form. The term cake also may refer to any round, flat disk of
food, such as a pancake or even a yeast cake. They lend themselves to
limitless variations depending on the flavorings added to the basic
ingredients, the shapes of the pans used in baking, and fillings, icings
and decorations used.
You
will find this section interesting and informative because I
have included the answers to some of the most frequently asked cake
baking questions from my
Ask Sarah Message Board: "What does
creaming mean?", "How come my
cake fell",
"My
cake cracked.
Why?" or "Can I
store my frosted cake in the refrigerator?" and more. Happy Baking,
Sarah
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Start
With ~ The Baker's Dozen Tips for Any Cake Recipe:
Page 1: Cakes 101
Page 2:
Cake Tip #s 1 - 6
Page 3:
Cake Tip #s 7 - 13
What Went Wrong ? |
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