Prepare and present cakes
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This document discusses different types of cakes and their ingredients and preparation methods. It describes sponge cakes, butter cakes, angel food cakes, and chiffon cakes, which are classified based on the ingredients used for leavening. The document also covers topics such as batters, leavening agents, shortening, and techniques for making fillings including custard, mousse, purees, jelly, and jam.
Prepare and present cakes
- 2. ? LET US STUDY ?GATEAUX ?FROSTING ?CAKE ?BATTER ?INGREDIENTS ?LEAVEN ?FERMENTATION ?SHORTENING ? HYDROGENATION ?FOAMY ?STIFF ?PEAK ?SPONGE ?TORTES
- 3. Cakes ?Sponge cake ?Shortened cakes or batter cakes are cake butters containing fat Two classes of Cakes
- 4. ? Basic Types of cake based on the ingredients used for leavening
- 10. ? Reamer
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