A COMPLETE GUIDE FOR HOW TO MAKE CAKES AND USES OF INGREDIENTS IN RIGHT PROPORTIONS.

1. Cake Mixing & BakingCake Mixing & Baking

2. Cake Formula BalancingCake Formula Balancing
Old – fashioned pound cakeOld – fashioned pound cake
FlourFlour 100%100%
SugarSugar 100%100%
ButterButter 100%100%
EggsEggs 100%100%

3. Rules for balancing creamingRules for balancing creaming
method cakemethod cake
Sugar is equal to or less thanSugar is equal to or less than
the flourthe flour
Fat equals the eggFat equals the egg
Eggs and liquid (milk andEggs and liquid (milk and
water) equals the flourwater) equals the flour

4. Rules for Balancing High-ratioRules for Balancing High-ratio
cakecake
Sugar is more than the flour(110-Sugar is more than the flour(110-
160%)160%)
Eggs are more than theEggs are more than the
shorteningshortening
Liquid (water, milk, egg) is moreLiquid (water, milk, egg) is more
than sugarthan sugar

5. Additional GuidelinesAdditional Guidelines
Balance first the sugar-flour ratio, thenBalance first the sugar-flour ratio, then
balance the rest of the ingredients againstbalance the rest of the ingredients against
thesethese
If liquid is increased reduce the eggs &If liquid is increased reduce the eggs &
shorteningshortening
If egg is increased, increased theIf egg is increased, increased the
shorteningshortening
If extra milk solids are added as anIf extra milk solids are added as an
enrichment, add an equal weight of waterenrichment, add an equal weight of water

6. If cocoa is added, add water equals inIf cocoa is added, add water equals in
weight to 75 to 100% of the cocoaweight to 75 to 100% of the cocoa
If cocoa or bitter chocolate is added, theIf cocoa or bitter chocolate is added, the
amount of sugar maybe increased to asamount of sugar maybe increased to as
much as 180% of the weight of the flour inmuch as 180% of the weight of the flour in
high ratio cake & to over 100% of thehigh ratio cake & to over 100% of the
weight of the flour in creaming method ofweight of the flour in creaming method of
the cakethe cake
Additional GuidelinesAdditional Guidelines

7. In cakes to be bake in large units, lessIn cakes to be bake in large units, less
liquid is needed; less water will evaporateliquid is needed; less water will evaporate
during bakingduring baking
If a liquid sugar is added (honey, cornIf a liquid sugar is added (honey, corn
syrup etc) reduce other liquid slightlysyrup etc) reduce other liquid slightly
If large quantity of moist ingredients areIf large quantity of moist ingredients are
added, reduce the liquid.added, reduce the liquid.
Creamed batters need less baking powderCreamed batters need less baking powder
than two-stage battersthan two-stage batters
Additional GuidelinesAdditional Guidelines

8. Pan PreparationPan Preparation
For high-fat cake, layer pans must be greasedFor high-fat cake, layer pans must be greased
with commercial pan greasing preparation; ifwith commercial pan greasing preparation; if
not available, dust the greased pan with flournot available, dust the greased pan with flour
and tap out the excessand tap out the excess
For sheet cakes, line the pan with greasedFor sheet cakes, line the pan with greased
parchmentparchment
For angel food cake and chiffon cakes, do notFor angel food cake and chiffon cakes, do not
grease the pan.grease the pan.
For sponge cake layers with little or no fat,For sponge cake layers with little or no fat,
grease the bottom but not the sides of the pan.grease the bottom but not the sides of the pan.

9. Baking and CoolingBaking and Cooling
Preheat the ovenPreheat the oven
Make sure the ovens and shelves are levelMake sure the ovens and shelves are level
Do not let pans touch each otherDo not let pans touch each other
Bake at correct temperatureBake at correct temperature
If steam is available in the oven, used it forIf steam is available in the oven, used it for
creamed and two-stage battercreamed and two-stage batter
Do not open the oven or disturb cakes untilDo not open the oven or disturb cakes until
they have finished rising and partiallythey have finished rising and partially
brownedbrowned

10. Test for DonessTest for Doness
Shortened cakes shrink away slightlyShortened cakes shrink away slightly
from sides of panfrom sides of pan
Cake is springyCake is springy
A cake tester or wooden pick insertedA cake tester or wooden pick inserted
in center of cake comes out cleanin center of cake comes out clean

11. Cooling and Removing from PansCooling and Removing from Pans
Cool layer cakes and sheet cakes 15Cool layer cakes and sheet cakes 15
minutes in pans ant turn out while stillminutes in pans ant turn out while still
warmwarm
Turn out layer cakes onto racks to finishTurn out layer cakes onto racks to finish
coolingcooling
Cool angel food cake and chiffon cakeCool angel food cake and chiffon cake
upside down in pans so they do not fallupside down in pans so they do not fall
back into the pans and lose volumeback into the pans and lose volume

12. To turn out sheet cakes:To turn out sheet cakes:
1. sprinkle top lightly with granulated sugar1. sprinkle top lightly with granulated sugar
2. set an empty sheet pan on top, bottom-2. set an empty sheet pan on top, bottom-
side downside down
3. invert bottom pans3. invert bottom pans
4. remove top pan4. remove top pan
5. peel parchment off cake5. peel parchment off cake
Cooling and Removing from PansCooling and Removing from Pans

13. QuestionQuestion
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AnswerAnswer