Cakes 1

These do not have fats. Hence, these are spongy and light due to the incorporation of air brought about by the beaten egg whites.

• Shortened cakes

• Unshortened cakes

• Hybrid cakes

These do not have fats. Hence, these are spongy and light due to the incorporation of air brought about by the beaten egg whites.

• Shortened cakes

• Unshortened cakes

• Hybrid cakes

These are a cross between the shortened and unshortened cake.

• Shortened cakes

• Unshortened cakes

• Hybrid cakes

Accurate measurement comes with proper handling of tools and equipment.

• Measuring

• Beating

• Creaming

• Blending

• Folding

This is an important process in the mixing of beaten egg whites into the batter

• Measuring

• Beating

• Creaming

• Blending

• Folding

It is best to use a wire whip or a whisk beater.

• Measuring

• Beating

• Creaming

• Blending

• Folding

This is a process of mixing two (2) or more ingredients

• Measuring

• Beating

• Stirring

• Blending

• Folding

Is a mixture of fat or butter and sugar that can be used as a decorative filling cakes or cupcakes

• Buttercream

• French buttercream

• Italian buttercream

• Crème patisserie

Can be prepared with butter, egg whites, sugar syrup, and white sugar.

• Buttercream

• French buttercream

• Italian buttercream

• Crème patisserie

Is a cream that can be used for gateaux [gah-toh] where flavors and other ingredients can be added when necessary.

• Buttercream

• French buttercream

• Italian buttercream

• Crème patisserie