Cake - Post Lab

Smooth never lumpy or grainy: are the characteristics of what?

• Cake

• Frosting

• Batter

To ensure the cake does not break/rip - in class we said you should:

• Flour, paper, spray, flour

• Spray and flour the pan

• Spray, paper, spray, flour

• Spray the cake pan

Why should pans be prepared before mixing is done?

• Its being proactive and saves time later on.

• Prevents air trapped during emulsion from deflating

• Mise En Place

• Helps them from sticking to the pan.

Spring back quickly, not soggy, no indention's: is which type of cake evaluation?

• Appearance

• Cake Tester

• Touch

Avoid opening the oven door to check progress, it will cause the cake to fall.

• False

• True

Seals loose surface crumbs before final decorative layer is applied.

• Sealing Coat

• Crust Coat

• Moistener Coat

• Crumb Coat

Why should frosting NOT be frozen?

• Loss of texture and color

• Loss of freshness/quality

• Loss of flavor and texture

• All of the above

Purpose of a good icing:

• Extends cakes shelf life

• Improve Appearance

• Complete flavor and texture of cake.

• All of the above

Why only cut cakes at service time?

• Keep them fresh

• Keep them pretty

• Keep them moist.

• So you don't make your mom mad!

Sugar, Fat, & Egg Yolks =

• Leaveners

• Moisteners

• Tougheners

• Tenderizers