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Making the Perfect Cake

With the holiday season just around the corner, it's time to begin preparing the Christmas cakes.
Here's a handy cake guide to help you.

The Main Ingredients

A cake is only as good as the ingredients you use. Just a few things to note when choosing your cake ingredients . The main ingredients used in cake making are flour, sugar, fat, eggs, raising agent and fruits .

Main Functions of Cake Making Ingredients

1. Flour

  • To give volume, bulk and structure to the cake.

2. Sugar

Sugar or sweeteners have the following purposes in baking.

  • add sweetness and flavour.

  • create tenderness and fineness of texture.

  • give crust colour.

  • act as a preservative.

  • act as a creaming agent with fat and as a foaming agent with eggs.

3. Fat

The major functions of fat in baked products are:

  • to tenderize the product and soften the texture.

  • to add moistness and richness.

  • to add flavour.

  • to assist in leavening .

4. Eggs

Eggs perform the following functions:

  • egg protein coagulates to give structure to baked products.

  • egg yolks contain natural emulsifiers which help to produce smooth batters. This contributes to volume and texture.

  • beaten eggs incorporate air. In a batter this trapped air expands when heated and aids in leavening.

  • adds moisture

  • adds flavour

  • improves the nutritional Value

  • helps to improve the colour

5. Raising Agent

Baking powder when combined with liquid produces carbon dioxide which helps to incorporate air and expands the gluten in the flour. The application of heat causes the cake to set while in the ‘risen’ position.

6. Fruits

Dried fruits add to the nutritional value of the cake. These fruits must be soaked before adding them to the cake mixture or they will compete with the mixture for moisture.

Tips on Choosing Ingredients

  • Choose ingredients that are of the highest quality, poor ingredients will yield a poor cake.

  • Use fresh eggs.Use Fresh Eggs

  • When using fruits, ensure that they are soaked in the wine beforehand (even weeks or months before). Blending the fruits may be easier, but it will not give the best results. Fruits may also be steamed in wine and then cooled before using in a cake mixture.

Cake Classifications

Cakes are classified as:

  • Plain

  • Rich

  • Sponges

  • Gingerbread

Cakes are generally categorised by the ratio of fat to flour content. The higher the proportion of fat and sugar to flour, the richer the cake. The proportions of fat and sugar to flour will influence the method mixing.

There are four methods of cake mixing.

  1. Rubbing-in Method - Plain ( uses ½ or less fat and sugar.)

  2. Creaming Method - Rich ( more than ½ fat and sugar to flour.)

  3. Whisking Method - Sponges ( contains no fat)

  4. Melted Method - Gingerbread

For this feature we will look at the Creaming Method

Recipes



Creaming Method

Cake making is not difficult. In fact once you are comfortable with the different methods you can make your own cake with your own recipe. For the creaming method you can use a range of 1/2lb - 1lb (225 grams - 450grams) of sugar , 1/2lb - 1lb fat, and 4 - 8 eggs to 1lb of flour. Place 3 teaspoons of baking powder to the 1lb of flour.

  1. Place the butter/margarine or shortening in the mixing bowl with the sugar and cream until the mixture becomes light and fluffy

  2. Add the eggs a little at a time. After each addition, beat until the eggs are absorbed before adding more

  3. Scrape down the sides of the bowl to ensure even mixture

  4. Add the sifted dry ingredients alternately with the liquids. This is done as follows
    a. Add one-fourth of the dry ingredients. Mix just until blended in
    b. Add one-third of the liquid. Mix just until blended in
    c. Repeat until all ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.

This process should take 1/2 to 1 hour if you use a wooden spoon.

Adding Fruits

When making a rich fruit cake it's important that you add the flour in three parts, not all at once. Therefore after adding one part of flour you can add a portion of the fruits.

Note: In cake making ensure that the last ingredient you add is the flour. Gently foldi the flour into the mixture until all the dry ingredients are absorbed, and do not over mix.

In adding the prunes and raisins, we also need to add a tang to the cake mix; this is where we add the Grace Mixed Peel . Blend the mixed peel to ensure that it is smooth and the flavour is equally distributed.

Colour

Many of us like a nice dark cake but not too dark. The color is derived from the browning used, and from the brown sugar. It is very important not to add too much browning as this will make the cake too dark and could affect the flavour of the cake.