Cake Baking Techniques and Methods

In this video, Claire introduces the first episode of BA's Baking School, focusing on layer cakes. The series covers everything from cake layers to fillings and frostings. Claire describes three cakes: a birthday cake, a coconut cake, and a carrot cake, each with unique ingredients and techniques. Essential tools and preparation steps are discussed, emphasizing the importance of lining cake pans. The video explains gluten's role in baking and demonstrates three mixing methods: traditional creaming, reverse creaming, and oil-based mixing. Claire also provides tips on checking cake doneness and concludes with a cake tasting session.

What are the three types of layer cakes introduced in the series?

• Sponge cake, fruit cake, and pound cake

• Cheesecake, mousse cake, and chiffon cake

• Birthday cake, coconut cake, and carrot cake

• Chocolate cake, vanilla cake, and red velvet cake

What is the purpose of lining cake pans with parchment paper?

• To make the cake rise higher

• To prevent the cake from burning

• To ensure the cake releases easily from the pan

• To add flavor to the cake

Which tool is NOT essential for making a layer cake?

• Large whisk

• Heat proof spatula

• Liquid measuring cups

• Blender

What happens if you skip prepping the baking pan?

• The cake will taste better

• The cake will stick to the pan

• The cake will bake faster

• The cake will rise higher

What is gluten and how does it affect cake texture?

• A type of sugar that makes cakes sweeter

• A leavening agent that makes cakes rise

• A protein that gives structure to baked goods

• A fat that makes cakes moist

What is the first step in the traditional creaming method for making yellow cake?

• Adding the buttermilk

• Creaming the butter and sugar

• Beating the eggs

• Mixing the dry ingredients

What is the main difference in the reverse creaming method compared to the traditional creaming method?

• Starting with the wet ingredients

• Starting with the dry ingredients

• Adding the eggs first

• Using only egg whites

Why is it important to emulsify the oil into the eggs and sugar in an oil-based cake?

• To ensure the oil is fully combined with the eggs

• To prevent the cake from sticking

• To incorporate air into the batter

• To make the cake rise higher

What is a key indicator that a cake is done baking?

• The cake is golden brown and springs back when touched

• The cake is dark brown and hard

• The cake smells burnt

• The cake is still slightly wet in the center

Which cake has a more tender crumb due to the reverse creaming method?

• Yellow cake

• Chocolate cake

• White cake

• Carrot cake