| Introduction -- Chapter 29 -- Chapter 30 -- Chapter 31 -- Chapter 33 -- Lesson Assignments |
Chapter 33: Cakes and Frostings
Chapter 33 objectives
After studying this chapter, you will be able to:
- prepare a variety of cakes;
- prepare a variety of frostings;
- assemble cakes using basic finishing and decorating techniques.
Chapter 33 topics
- Cakes
- ingredients
- mixing methods
- creamed fat
- butter cakes
- high-ratio cakes
- whipped egg
- genoise
- spongecake
- angel food cakes
- chiffon cakes
- panning, baking, and cooling
- Frostings
- buttercream
- simple buttercream
- Italian buttercream
- French buttercream
- foam frosting
- fudge frosting
- fondant
- glaze
- royal icing
- ganache
- Assembling and decorating cakes
- assembling cakes
- piping techniques
- piped-on decorating techniques
- storing cakes
Key terms from Chapter 33
| angel-food cakes | chiffon cakes | glucose | side masking | |||
| brownies | flat icing | high-ratio cakes | spongecakes | |||
| butter cakes | fondant | icing | stencils | |||
| buttercream | ganache | poundcakes | truffles | |||
| cake comb | genoise | royal icing |
Related websites for Chapter 33
http://www.pastrychef.com/
http://www.mccalls-cakes.com/
