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How to Make, Bake and Decorate a Cake

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Lily Beaster

on 2 October 2012

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Transcript of How to Make, Bake and Decorate a Cake

How to Make, Bake
and Decorate a Cake Every cake has the same
basic ingredients There are 2 basic flours in cakes
-All-Purpose
-Self-Rising
The main difference between these two is that all-purpose requires the help of baking soda and salt in order for the cake to rise correctly. Self-rising is rather self-explanatory. No extra ingredients are required; it rises all by itself. I, personally, prefer self-rising.


Sugar is one of the most important ingredients. It gives cake its deliciously sweet flavor


These ingredients are used when you are using all-purpose flour. They help the cake rise. Vegetable oil adds moisture. Without vegetable oil, cakes would be very dry.



Eggs are known for salmonella and the cake must be cooked completely. For this reason, it is considered unhealthy by many to eat the raw batter. However, as long as the eggs are cold when eaten, there is a very small chance that it will actually give you salmonella. The eggs are important though. They do many things for the cake including adding color, texture and flavor as it bakes. They also help bind the ingredients together. Most cakes also add vanilla extract, milk or chocolate cocoa. These are all used to add flavor and/or moisture to the cake. Flour












Sugar




Baking Soda and Salt Vegetable Oil





Eggs Other Common Ingredients Common Directions Most cake recipes have the same basic directions. First you stir together the dry ingredients. Then you add the wet ingredients and mix for about 2 minutes. You then pour the batter into a greased pan. Dry Ingredients Wet Ingredients Baking Time The amount of time to bake a cake depends mostly on one factor:
-The size of the cake
The thinner the cake, the less time required for that cake to bake. If your cake is thick it will take longer than a thin cake. Most cakes take anywhere from 30-40 minutes. Decorating Cakes Decorating cakes takes a lot of practice. The more you practice, the easier it becomes and the better your cake looks. As a beginner, you may want to look at a picture as a reference when making cakes. The two most common ways to decorate cakes are:
-Fondant
-Icing Fondant is a very sugary, thick paste. It comes in all sorts of colors and you just drape the fondant over the cake and fit it around the cake. You can make very many shapes out of fondant. The icing method is slightly easier in some ways, though it can be harder to make shapes and patterns. In this method you just use the icing and make it into the desired pattern or design. A popular flavor of icing is buttercream. I prefer the icing method and use it more often. The icing I use most often is buttercream. Tricks and Tips Check the cake with a toothpick to make sure it is done.




Another way to check the cake is to look at the sides. Different Tips for Different Patterns Modeling Chocolate, Gum Paste and Royal Icing This is a simple method for checking whether or not a cake has finished baking. Simply insert the toothpick in the middle of the cake and pull it back out. If the toothpick comes out clean, your cake is done.

When a cake is past done and almost burning, it will begin to pull away from the sides.

If your icing is too thick, it won't spread while, which will cause the cake to crumble and get crumbs in your icing. If it is too thin, it will run off the cake. The consistency should be somewhere around cool whip or mayo.

Sometimes, cakes that have a large portion of white icing can look very dull. You can fix this by making a very runny glaze from left over icing and extra milk. All you have to do is put the icing in a small bowl and add milk until the consistency of the icing is similar to that of melted ice cream. When decorating with icing, most people choose to use pastry bags with decorating tips. There are a lot of different options for decorating tips. To use these tips, you need a pastry bag. You cut off the end of the pastry bag and fit the desired tip into the hole. You then fill the bag with icing and put pressure on the bag until the icing begins to come out. Then you can create the desired design on the cake. These three things are different methods for decorating. They are mostly used for decorating the cake with small, 3 dimensional shapes. These three things can be used for other things, too.
-Modeling chocolate is not only useful, but it tastes alright, too. I have seen entire cakes covered with modeling chocolate.
-Gum paste is used to create more delicate shapes. It hardens when left out.
-Royal icing also hardens. The letters you buy to put on cakes are made of royal icing. Make sure your icing is the right consistency.




Make a glaze from left over icing. Sites and Sources -

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- wilton.com/decorating/cake-decorating

baking.about.com/od/cakes/r/basicyellow.htm

delish.com/recipefinder/chocolate-cake-blackout-filling

weddingcakesgreenbay.com/cake-over-the-top/starry-night/

greatwhitesnark.com/2009/09/30/nightmare-before-christmas-cake/

livelaughlynae.blogspot.com/2011/07/if-money-were-no-object.html -White
-Yellow
-Vanilla
-Chocolate
-Devil's Food
-German
-Dark Chocolate
-Milk Chocolate
-Swiss
-Marble
-Red Velvet Different Kinds of Cake -Strawberry
-Lemon Cake
-Fruit Cake
-Strawberry Shortcake
-Spice Cake
-Confetti
-Pineapple Upside Down Cake
-Angel Food Cake
-Pound Cake
-Carrot Cake
-Coconut Cake There are a lot of different tools for cake decorating and each one does a different job. The most common tools are food dyes, pastry bags, sculpting tools, and decorating tips. Decorating Tools
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