Make Basic Cakes

Course Objectives:

• On completion of the course, learners will be able to:

• Understand the elements required to produce basic cake type products

• List and describe the functionality of ingredients used in making cake products

• Calculate cake recipe using Baker’s Percentage

• Describe the ingredient pre-conditioning requirements that apply to cake making methods

• Describe the basic mixing methods and processing parameters for making cake type products

• Apply the various cake making methods to produce a variety of cake products

• Calculate specific gravity for cake batters and relate this to baked product quality parameters

• Line and deposit accurately cake batters into various pans and tins as required

• Bake cake batters in suitable oven conditions to a satisfactory standard

• Remove and cool cake products after baking

• Evaluate baked cake products following quality parameters

• Store baked items under suitable conditions

• Produce basic cake type items following standard hygiene and food safety requirements for food production

Products (Practical Component):

• Marble Batter Cakes

• Chocolate Sponge Cakes

• Genoise Method Sponge Cake

• Chiffon Cakes

• Cheesecakes

• Swiss Rolls