PCC Cake Making & Baking

by Rachel Richards (@MrsRichards_HEc)

Cover

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PRACTICAL CAKE CRAFT
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Cake Making & Baking
This is a class workbook NOT an official assessment
Note:
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SKILLS REVISION: CAKE MAKING METHODS
The whisking method used for a Swiss roll, Genoise sponge and a sponge flan case
The creaming method to make a Classic Victoria Sponge as well as Madeira and other light/rich fruit cakes
SKILLS REVISION: LINING A CAKE TIN
How to line a deep round cake tin
How to line a deep square cake tin
Tying brown paper around the outside of the cake tin is sometimes necessary to prevent the cake from over-baking. on the outside before the inside of the cake has baked
How to line a Swiss roll tin
SKILLS REVISION: DEPOSITING THE CAKE MIX AND LEVELLING THE TOP
Use a spatula and tablespoon to deposit the cake mix in the centre of the tin and spread towards the outside making sure it's clear of the sides to prevent burning.
The surface of the cake mixture should be levelled or levelled with a slight dip (for light and heavily fruited cakes) in the centre, to ensure a flat top when baked.
SKILLS REVISION: BAKING THE CAKE
TOP
A whisked sponge, Madeira cake or lightly fruited cake should be baked on the middle shelf of the oven.
MIDDLE
A heavily fruited cake should be baked on the bottom shelf of the oven.
BOTTOM
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