Cakes content

 

How are cakes made in easy steps?

Typical  batter-type cake (all colour flavour)

Ingredient	Baker’s %
Chlorinated soft wheat flour (air classified, short patent)	100.0
Table sugar (refined, granulated sucrose)	100.0–180.0
Shortening (cake or all purpose)	40.0–50.0
Water	70.0–120.0
Whole eggs (liquid)	60.0–90.0
Natural cocoa, dutch cocoa, chocolate	10.0–20.0
Non-fat dry milk	8.0–12.0
Salt	3.0–4.0
Baking powder	4.0–6.0
Vanilla , pineapple, chocolatly,strwaberry flavour	1.0–2.0
Emulsifier	1.0–1.5
Baking soda	1.0–1.5
Any colour	0.4–0.5

Flour intended for cake making have, typically, the following specifications:⁴

• Protein content 7.0–9.0%
• pH 4.5–5.2 (indication of chlorine gas treatment)
• Particle size of 10–40 µm (microns)
• Ash content of 0.30–0.40%
• Class of wheat (flour)used: Soft Red Winter (SRW) and and Soft White (SW)

Relevant formula considerations:

• The amount of sugar varies with the type of cake (yellow, white ,red,green andchocolate cake).
• For optimum air incorporation into the batter, the fat must be hydrogenated, with plastic condition, with or without emulsifiers added.
• The amount of water added depends on the contribution of moisture from liquid eggs and use of liquid sweeteners such as HFCS, invert syrup, honey or 42 DE corn syrup.
• The amount of whole eggs as structure building ingredients depends on the amount of tenderizing and aerating ingredients such as sugars and fat.
• Baking powder can be single or double acting, i.e., it can contain one or more leavening acids to produce carbon dioxide quickly during mixing or slowly when triggered by heat during baking.⁵
• ^{Your cake is ready for charming......}

Cakes qualities

 Qualities of cakes of different flovours is awsome in design and mouhwatering taste for those who loves to eat yummy for joys 

Cakes types and design

 Great design cakes for lovers such as children , adults and old age as parents and couples who loves to eat yummy eggles fresh creme cake of different flavours and special ingredients 

Names of cakes:

Blackforest

Strawberry

Vanilla pastry

White forest

Choclate flavour

❤️ cake

Thanks for watching this video in youtube and blogger pantocakes.blogspot.com

fezasiddiqui#cakes#softy#types...

Valentine's new cakes

 

INSTRUCTIONS

Make the Chocolate Frosting (in advance)

1. Place chopped chocolate into a large heatproof bowl.
2. In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
3. Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.
4. Stir gently until completely smooth.
5. Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight.*

Make the Chocolate Cake:

1. Preheat oven to 350F. Grease two 8″ cake rounds, dust with cocoa powder and line bottoms with parchment.
2. Place flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of a stand mixer. Mix until well combined.
3. In a medium bowl, whisk eggs, oil, buttermilk, and vanilla. Very slowly pour in hot water while whisking constantly.
4. Add wet ingredients to dry and mix on medium for 2 to 3 minutes. Batter will be very thin.
5. Pour batter evenly into prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
6. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.
7. Once cooled, cut each layer in half horizontally, if desired.

Assemble the Cake:

1. Place one layer of cake onto a cake stand or serving plate. Top with a thin layer of chocolate frosting (approximately 2/3 cup). Spread evenly.
2. Repeat with remaining layers of cake and frosting. Crumb coat the cake. Chill for 30 minutes.
3. Frost the cake and smooth the sides and top, reserving a small amount of chocolate frosting for the top decorations, if desired. Place cake back in the fridge for 20 minutes to set.
4. Place a bowl upside-down on a baking sheet. Place cake on inverted bowl so that the sides hang over.
5. Gently press chocolate flakes (or chocolate sprinkles) into the sides and top.
6. Pipe dollops of reserved chocolate frosting on top using a large open star tip
   
   

NOTES

• Plan to make the chocolate frosting one day in advance.
• You can force the chocolate frosting to thicken quicker by placing the frosting in the fridge, but be sure to stir often

Cakes hubs