PREPARE AND PRODUCE CAKES AND PASTRIES

(D1.HPA.CL4.08)

ELEMENT 1: PREPARE AND BAKE CAKES AND FILINGS

Performance Criteria :
1.1 Select required commodities according to recipe and production requirements
1.2 Prepare a variety of cakes to desired product characteristics
1.3 Produce a variety of cakes according to standard recipes and enterprise standards
1.4 Use appropriate equipment to prepare and bake cakes
1.5 Use correct techniques to produce cakes to enterprise standards
1.6 Bake cakes to enterprise requirements and standards
1.7 Select correct oven conditions for baking cakes

ELEMENT 2: DECORATE AND PRESENT/DISPLAY CAKES

Performance Criteria :
2.1 Prepare a variety of fillings and coating/icing, glazes and decorations for cakes
2.2 Decorate cakes using fillings and coating/icing and decorations according to standard
recipes and/or enterprise standards and/or customer requests
2.3 Present/display cakes to enterprise standards using appropriate service equipment

ELEMENT 3: PREPARE AND PRODUCE PASTRIES AND FILLINGS

Performance Criteria :
3.1 Select required commodities according to recipe and production requirements
3.2 Prepare a variety of pastries
3.3 Produce a variety of pastries according to standard recipes and enterprise standards
3.4 Use appropriate equipment to prepare and bake pastries
3.5 Use correct techniques to produce pastries to enterprise standards
3.6 Bake pastries to enterprise requirements and standards
3.7 Select correct oven conditions for baking pastries

ELEMENT 4: DECORATE AND PRESENT PASTRIES

Performance Criteria :
4.1 Prepare a variety of filings coating, icing, glazes and decorations for pastries
4.2 Decorate pastries using coating, icing and decorations according to standard recipes and/or
enterprise standards and/or customer requests
4.3 Present/display pastries to enterprise standards using appropriate service equipment

ELEMENT 5: STORE CAKES AND PASTRIES

Performance Criteria :
5.1 Store at correct temperature and conditions of storage
5.2 Maintain maximum eating quality, appearance and freshness
 INTRODUCTION

CAKES

Definisi cake adalah sweet baked product yang biasanya mengandung flour, sugar, eggs and fat.
Bahan khusus lain adalah bahan penambah flavour, cairan dan pengembang, seperti baking
powder atau baking soda.
Secara umum, cake dikategorikan menurut bahan utamanya atau bahan perasanya, misalnya :
 Cheesecake
 Chocolate cake or raspberry cake
 Fruit cake.
Or by their ‘method of preparation:
 Mousse cake
 Chiffon cake
 Flourless cake.

Sponges
Sponges are made from three main ingredients – eggs, sugar and flour, with some containing a
small amount of butter as well.
Classically made sponges (Genoise) do not contain baking powder or baking soda; their volume
and light texture come solely from the air whipped into the egg and sugar solution.
Sponge cakes are almost always a:
 Component of assembled decorated cakes and
 Often a component of plated desserts.
Baking sponge cakes and variations there of is a basic skill that
every cook should master.
Not having a properly made sponge affects not only the taste and mouth feel of the product but
also its final appearance, as it will be harder to decorate attractively.
Sponge cakes are classified by their preparation method, such as the creaming method or
foaming method.
Sponges that do not contain any leaveners, typically the Genoise type, they should be baked
immediately, or the bubbles will start to break.
Sponges should be partially cooled before unmolding so that they retain their shape better and
also they aren’t so fragile when cooled off.
Sponge cake freezes exceptionally well, even for weeks if wrapped properly.
Traditionally Gateaux and Tortes are described as a cake or sponge soaked with liqueur and
layered with fillings, such as:
 Butter cream
 Fresh cream
 Mousse
 Ganache
 Custards
 Fruits and jellies.
Can include pastries such as:
 Puff pastry
 Short pastry
 Choux pastry
 Meringue based baked goods.
It is also interpreted as individual decorated wedge of a layered cake.
Gateau in France refers to all Cakes and Pastries of a certain size,
usually bigger than one portion.
Modern Gateaux and Tortes finishing includes products
which are:
 Glazed
 Masked
 Sprayed
 Covered or coated with chocolate
 Marzipan
 Fresh cream
 Icings
 Butter creams.

Decorations should be suited to the texture of the cake, so that the customer can experience
something creamy, something crispy or crunchy and something fruity.
Gateaux and Tortes were traditionally decorated to be portioned by the slice.
Due to high labour cost this traditional form of decorating is fading from fashion.
Modern design can be an offset centre design but this does not lend itself to dividing the
torte/gateau into portions.
Why is gateaux sometime spelt gateau; ‘gateau is singular’, ‘gateaux is plural’.
Nevertheless some traditional cakes may require individual slice decoration.
Today the terms are interchangeable and are grossly used to market a product – ‘the specialty
cake’.
 THE PRODUCTION METHODS

The aim of each of the production method is to form an emulsion, where all ingredients are
dissolved and evenly dispersed and able to incorporate air.
Cake Products:
 Sugar batter method
 Flour batter method
 Blending method
 Two stage method
 Three stage method
 All in method
 Boiling method.
Sponge Products:
 Traditional Process
 Genoese
 Emulsified Process
 The delayed soda process
 Separated Sponges.
Aeration methods
Several methods of aeration are used in cake making and often different methods are combined.
The major types are:
Mechanical/Physical
This includes the creaming of fat and sugar, fat and flour, beating of mixtures, sifting of flour, and
whipped egg whites folded into the batter.
Chemical
This is produced by the addition of baking powder which is the mixture of an acid and an alkali.
When a liquid is added and warmth is applied, the two react and give off carbon dioxide (CO2)
which is entrapped in the structure of the cake. The most common baking powder is a mixture of
on part bicarbonate of soda (alkali) and two parts cream of an edible acid.
Combination
This is where a combination of mechanical/physical and chemical is used. Emulsified sponge
mixes and cake batters using the blend or all-in method are examples.
 CAKE PRODUCTION METHODS

Sugar batter method

The fat and sugar are creamed together until light and fluffy.
The warmed egg is added in intervals (small additions) into the mixture, ensuing that with each
addition the fat mixture is well creamed and not separated. The conditioning of the egg is very
important as curdling of the batter can occur at this stage, mostly due to too cold egg. Curdling is
the breakdown of the emulsion, which is being formed, as the fat separates out from the liquid.
The egg should be warm, but these are the consequences if the temperature is incorrect:
 Egg too cold – the fat hardens, air escapes and the mix curdles
 Egg too warm – the fat turns to oil, the air escapes and the mix
curdles
 Egg added too fast – the mix becomes saturated, the air
escapes and the mix curdles.
It may also be possible to add the eggs in a steady stream; care
must be taken not to curdle the mixture.
The batter should have a soft and velvety texture, after all egg is added.
The flour is sifted and gently mixed through the batter, until it is clear and smooth.
Do not over mix, as this would cause toughness.
Flour batter method
The fat is mixed with one third of the sifted flour until it is well creamed
(+/-8 minutes), ensuring that the entire batter is aerated by scraping the
bowl down.
The egg and sugar is whisk to a foam (sponge), using a separate bowl.
Egg and fat need to be of the same temperature and consistency before
they are combined; add some of the egg mixture into the fat to adjust
consistency.
Carefully fold into the fat mixture the following: remainder of eggs, sifted flour and baking powder
and lastly the liquid. Each ingredient needs to be cleared in the batter, before adding the next
ingredient. In order to avoid any lumps it is vital to follow the sequence.
The Blending method
The Blending Method does not require aeration or
creaming of the fat with the sugar or the flour. The aeration
of the batter takes place towards the end of the mixing
cycle, rather than being the first step, as in the sugar or
flour batter methods.
One of the reasons for this is that the formula or recipe contains a high level of added liquid in
the form of milk, which replaces some of the egg. Due to the lower egg content, it would not be
possible to make up the batter using conventional methods, and gain sufficient aeration.
When using the blending method, we rely on the fat, the egg white, and the small amount of
gluten present to hold the air, which is beaten in. As the structure formed by these ingredients is
not necessarily very strong, there is a limit to how much air they will trap. Therefore care is
needed to prevent over beating which could break down the structure, losing most of the trapped
air.
Baking powder is added to this formula to compensate for the lower aerating capacity of the
batter; the extra gas (CO2) which is given off in the oven, increases lift during baking.
The addition of glycerine to the batter increases the moisture retention (holding) of the baked
cake, and acts as an emulsifier in the batter by helping to hold in and combine the extra liquids
with the fat.
There are two main variations of this method:
1. Two Stage method

Mix all ingredients except the egg and any liquid to a smooth paste. Add remainder ingredients
(eggs and liquid) in intervals into the flour mix, and cream until light, 3 to 5 minutes.
2. Three Stage method

As above: Add 1/2 of the flour quantity into the mix after initial creaming (3 minutes on low
speed), add the remainder of the flour and cream on low speed again.
Note:
Blending methods are used to produce “High Ratio Cakes”, which are made using special
shortenings and special cake flours. These special shortenings and flours are used to produce
sweeter and moister cakes, due to the capability of the ingredients to take larger amounts of
liquid and sugar, than possible with traditional ingredients.
All in Method
This method is mostly used for the production of cheaper types of cakes, where the egg content
is replaced with baking powder and liquid, mostly HR – Cakes. This method is also very
commonly used with High Speed mixers. Ingredients are combined, scraped down and mixed for
6 - 7 minutes.
Boiled method
This method is very suitable for producing high quality Genoese Sponges and Madeira Cakes. It
is very rarely used in the manufacturing, due to the lack of capacity boiling some of the
ingredients. On the other hand, this is method is considered the safest with a small list of trouble
shooting. The boiling method is unsuitable for the production of fruitcakes, as to the lightness of
the sponge the fruit would sink to the bottom of the product.
Heat the fat to 50ºC, add all the flour, stirring well until all the mixture is completely cleared.
Whisk egg and sugar to a stiff peak and incorporate into the flour-roux in 4 to 5 additions.
 SPONGE PRODUCTION METHODS

All weighing and mixing equipment must be free from grease, wash with hot soapy water and
rinse prior to use.
Traditional method: (Orthodox Sponge)
A basic egg sponge with ingredient ratio of 2 parts egg; 1 part sugar; 1 part flour.
The light texture is obtained by whisking the eggs and sugar together on a high speed, with the
flour carefully folded in last. Nowadays some formulas contain small amounts of baking powder
and also can contain some butter.
Egg and sugar is warmed to 38ºC, which increases the foam stability, due to the egg protein.
Whisk on top speed until a full foam (sabayon) is
achieved. If the mixture is then whisk for a short time on
medium speed it will produce better and more stable foam,
which in turn produces a better sponge. The sifted flour is then
carefully folded into the batter, ensuring not to lose the
trapped air. Immediately the batter is filled into baking
dishes and baked for best results. Delays in baking of
sponges often result in air loss and poor volume.
Enriched method: (Genoese Sponge)
The Genoese sponge is the same as an orthodox sponge, but it
contains fat (up to 80% of the sugar weight), this addition
increases shelf-life and handling properties of the
sponges.
Melted butter (+/- 30ºC) is folded into the traditional sponge
after the sifted flour is incorporated. Ensure cooler
temperatures for butter, if too hot the egg will curdle.
Emulsified/stabilised sponges
The type more widely produced is the stabilised or emulsified sponge which differs greatly in
mixing technique and handling properties.
For this formula, an all-in method is used, and as the name suggests, there is the addition of a
stabiliser or emulsifier. Unlike the orthodox sponge, this sponge can be made and stored, which
is due to the stabilised emulsion which retains its condition. The recipes usually contain water
and proportions of baking powder.
Emulsifiers and stabilisers are available in powder or paste forms, the majority of them are based
on lecithin and lacto albumen, these emulsifiers enable normally incompatible substances such
as water and the fat from the egg yolk to combine and form an emulsion.
The action of the emulsifier is assisted by the beating process which reduces the egg particles to
the same size as those of water. The result is more evenly distribution of fat and water.
Delayed Soda method
The baking powder ingredients are added after the sponge is aerated.
To achieve better aeration in the product: baking powder ingredients are not added at the same
time. Liquids are placed into a mixing bowl; dry ingredients including cream of tartar are sifted
and added into the liquids. This batter is then mixed until it is aerated.
Cream of tartar enhances the stability of the mix, as it conditions the protein in the eggs.
Bicarbonate of soda is mixed with cold water and then added on low speed to the batter, the bi-
carbsoda should only be mixed with water just before it is added to the batter, otherwise it may
looses the ability to aerate the sponge. The batter needs to be baked immediately for best
results.
Separated Sponges
With this method the eggs are separated. Both the yolks and the whites are whisked separately
with some of the sugar. These are then combined and the sifted flour is folded in. When whisking
egg yolk it is recommended to add some water to the yolk, as with the addition of liquid better
aeration takes place. Care must be taken not to over-whip the egg-whites, as it may results into
egg-white lumps (nests) in the batter.
 ELEMENT 1:
PREPARE AND BAKE CAKES AND FILINGS

( Menyiapkan Dan Membuat Cake Dan Isiannya )

1.1 ERROR! REFERENCE SOURCE NOT FOUND.

( Memilih Bahan Yang Diperlukan Sesuai Dengan Resep Dan Ketentuan Hasil )

SEJARAH TRADITIONAL / SIMPLE CAKES

Awalnya ditemukan bahwa cake dibuat dari empat bahan dengan

perbandingan yang sama, yaitu sugar, butter, eggs and flour.

Dengan cara mengocok butter and sugar kemudian menambahkan telur

dan tepung dapat menghasilkan cake yang baik. Hasilnya cake agak
berat, padat dan kaya flavour karena butter berfungsi sebagai lemaknya.,

Beberapa tahun kemudian formula tersebut dikenal sebagai the pound

cake formula, dan metodenya dikenal sebagai the sugar batter
method.

Pada saat ini metode ini dianggap sebagai metode dasar pembuatan
cake. Beberapa Pastry cooks masih mengerjakan metode ini terutama
industry fruit cakes. Beberapa bahan ditambahkan berupa baking
powder dan milk/milk powder.

Madeira cake, butter cake dan plain cake merupakan turunan dari the
basic pound formula.

Plain cake yang baik dapat bertahan sampai kurang lebih 5 hari. English dark fruit cake yang
baik akan bertahan sampai lebih dari 6 bulan jika disimpan denga tepat, menggunakan dried fruit
berkualitas dan alcohol ( sebagai pengawet dan flavour ).

INGREDIENTS

Flour
The gelatinised starch and coagulated protein menghasilkan:
 Bentuk (Body/crumb)
 Struktur cake (Structural support)
 Protein melalui koagulasi
 Pati melalui gelatinisasi

Pembentukan sedikit ataupun tidak sama sekali gluten diperlukan dalam pembuatan cake.
Berikut adalah beberapa jenis tepung yang sering digunakan untuk membuat cake and/or
sponge, yaitu :
• Soft cake flours
• Cake flours, mengandung gluten 7–8.5% , akan menghasilkan cake yang lebih halus dan
lembut .
• High-ratio flour, tepung giling yang paling halus dan putih (finely milled soft flour,
bleached and chlorinated). Proses bleaching atau maturing treatment membuat tepung jenis
ini mempunyai efek melunakkan gluten dan melembabkan .
• Bakers’ flour digunakan untuk cake yang memerlukan struktur yang lebih kuat seperti rich
fruitcakes. Di Eropa, tepung ini dicampur dengan tepung maizena untuk melunakkan gluten
sehingga teksturnya lebih halus.

Fats, berfungsi untuk :

 Melembutkan tekstur cake
 Melembutkan remah cake karena melunakkan gluten dan partikel pati sehingga lembab dan
lunak.
 Meningkatkan eating quality
 Meningkatkan keeping quality
 Meningkatkan crust colour
 Membantu system aerasi (menangkap udara) pada proses mengocokan lemak dan gula

Sugar (Icing sugar, Caster, Brown, Raw, Treacle, Golden Syrup and Honey), berfungsi :
 Melembutkan remah (gluten) dan protein telur (tenderising effect)
 Memaniskan (Sweetens)
 Memberi remah putih
 Membantu system aerasi
 Membantu dalam keeping qualities agar tetap lembab (attracts moisture)

Eggs, berfungsi :
• Melembabkan ,
• Menangkap udara ketika dikocok (beating eggs). 1 kg telur meng-aerasi 1 kg tepung.
• Sebagai emulsifier mengikat partikel dalam adonan karena telur mengandung lecithin.
• Meningkatkan struktur cake karena koagulasi proteinnya ketika dipanaskan,
• Menambah gizi,
• Meningkatkan flavour, warna dan kelembaban

Liquid
Cairan yang biasanya digunakan untuk cakes adalah beberapa macam susu (whole milk
and/or skim milk) dan air. Cairan membantu mengikat bahan-bahan kering, meningkatkan
volume, menguatkan bentuk dan mengempukkan.

Bahan lain dalam pembuatan Cake antara lain adalah :

 Glycerine, berfungsi :
 Meningkatkan daya tahan karena menyerap kelembaban sehingga produk cake lebih
segar dalam waktu yang lama.
 Kestabilan foam lebih baik
 Tekstur lebih halus
  Melembabkan remah cake
 Meningkatkan volume.

 Baking powder biasanya sebagai aerating agent dalam cakes/sponges, terutama apabila
jumlah telurnya dikurangi.

Swiss rolls yang diberi glycerine tidak akan mudah retak ketika digulung.
Rasio pemakaian : 2% dari total cake batter
10 g – 30 g glycerine untuk 500 g sugar
70 g untuk setiap 5 kg dried fruit mencegah buah yang direndam
terfermentasi.

Milk powder, berfungsi :

 Lactose, meningkatkan rasa manis dan crust colour
 Meningkatkan kadar air
 Menambah flavour
 Membantu dalam aerasi dan mempengaruhi volume
 Lemak susu meningkatkan shelf-life of the product.
Milk powder harus diayak bersama tepung dan baking powder agar lebih merata.

Emulsifiers/stabilisers
 Mengurangi biaya bahan, terutama telur.
 Mengurangi waktu pengocokan
 Stabilitas adonan lebih baik
 Melembabkan pori-pori
 Daya tahan lebih baik
 Tekstur lebih halus dan seragam .
Emulsifiers dan stabilisers tersedia dalam bentuk bubuk maupun pasta. Sebagian besar terbuat
dari lecithin dan lacto albumen. Bahan ini dapat mengikat bahan yang tidak dapat menyatu
seperti air dan lemak dari telur menjadi sebuah emulsi. Pada proses pengocokan emulsifier
mengurangi partikel telur menjadi sama dengan partikel air sehingga distribusi telur dan air
merata.

Fruit : Cherries, mixed peel, dates, figs, apricots, currants, sultanas, raisins, pears, pineapple.
Ratio fruit : batter in fruit cakes:
Lightly fruited cake 1 part fruit 4 parts batter 25%
Medium fruited cake 1 part fruit 2 parts batter 50%
Heavily fruited cake 1 part fruit 1 parts batter 100%
Nuts : Almonds, hazelnuts, walnuts, pecans, macadamia, peanuts
Kacang-kacangan digunakan untuk meningkatkan flavour cake. Biasanya ditoast dulu sebelum
digunakan. Berat kacang tidak boleh melebihi berat gula dalam formula. Pengurangan tepung
1/3 dari berat kacang dibutuhkan untuk mendapatkan hasil terbaik.
Ganti 30 gram tepung dengan 60-90 gram kacang.

Salt
 Sedikit meningkatkan volume
 Penggunaan : 1.5% dari jumlah telur.

Seeds (biji-bijian) : Caraway, poppy seeds, sesame seeds (jintan, selasih, wijen)

Flavours
Setiap bahan memberi kontribusi masing-masing flavornya kepada keseluruhan flavour sebuah
produk, misalnya butter punya flavour yang berbeda dengan margarine, brown sugar beda
dengan castor sugar dan susu beda dengan air. Flavour dapat berupa alami maupun sintetis.
Traditional cake yang mempunyai flavour khas, antara lain :
 Madeira - Lemon, Vanilla
 Genoise - Almond, Lemon, Orange
 Heavy Fruit Cake - Rum, Almond, Lemon, Orange, Vanilla and mixed spice
 Sultana Cake - Almond, Vanilla
 Dundee - Lemon, Orange, Almond, Cherry, Almond, Vanilla, Maraschino.

Cocoa Powder
Semua cocoa powders mengandung cocoa butter rata – rata 25%.
Untuk membuat Chocolate sponge 4 % cocoa powder menggantikan berat tepung terigu yang
digunakan. Misalnya dalam resep 1000 gr tepung, maka penggantiannya menjadi 960 gr tepung
+ 40 gr cocoa powder.
Karena cocoa powder menyerap air lebih banyak daripada tepung maka harus ditambah susu
cair yang beratnya sama dengan cocoa powder yang digunakan. Dan untuk mencapai aerasi
yang baik karena penambahan cairan, maka harus ditambahkan juga baking powder.
Berikut contoh ketentuan seperti diatas :
Untuk membuat Chocolate Cake dari basic 1000 g tepung terigu maka dapat dibuat formula :
Flour 960 gr Cocoa powder 40 gr
Milk 40 gr Baking powder 2 gr
Warna alami coklat dipengaruhi oleh keassaman dan kebasaan adonan yang membentuk warna
keabu-abuan. Untuk meningkatkan warna coklatnya biasanya ditambahkan sedikit pewarna
merah.
 1.2 ERROR! REFERENCE SOURCE NOT FOUND.

( Menyiapkan Macam-Macam Cake Sesuai Karakteristik Produk Yang Diinginkan )

Desired characteristic atau karakteristik atau cirri khas yang diinginkan oleh konsumen
adalah sesuatu yang membuat konsumen membeli sebuah produk dibanding produk lain. Apa
yang menjadi cirri khasnya yang tidak dimiliki oleh yang lain? Variasi flavour dan bahan banyak
dilakukan tetapi style atau tipe sebuah produk pada dasarnya adalah sama. Misalnya English
Pound Cake style/tipenya sama tetapi menjadi berbeda karena :
 Penampilan sebuah produk menjadi daya tarik pertama seorang konsumen.
 Warna lebih menarik
 Kesan di mulut (Mouth feel)
 Kelembaban (Moisture content)
 Kekayaan rasa
Beberapa macam Cake, antara lain : Sponge cake, Genoise: Sponge cake with added butter,
Pound cake, Butter cake, Madeira cake, Fruit cakes, light and dark.

1.3 ERROR! REFERENCE SOURCE NOT FOUND.

(Membuat Macam-Macam Cake Sesuai Resep Standar dan Standar Perusahaan)

PLAIN GENOESE SPONGE

Yield: 3 x 300 g (warm method)

Item Ingredients Weight (gr) %
A Eggs .400 160
Sugar .250 100
Vanilla Essence .005 2
Lemon to taste
B Plain Flour .125 50
Cornflour .125 50
C Butter, melted 40oC .070 28
Total .975

Method:
 Kocok bahan A diatas double boiler (au bain marie) sampai mencapai 38ºC. Angkat.
 Lanjutkan mengocok sampai adonan dingin, adonan mengembang dan mencapai medium
peak consistency
 Ayak flour & cornflour . Masukkan dan aduk melipat tepung ke dalam adonan telur. Ketika
sebagian besar tepung sudah tercampur, tambahkan butter kedalam adonan, aduk sampai
tercampur rata. Jangan mengaduk terlalu lama yang menyebabkan adonan turun.
 Tuang adonan ke dalam cetakan. Bake pada suhu 200°C sampai golden brown.
 Keluarkan dari oven, tempatkan pada cooling wires beberapa menit . Keluarkan sponge dari
cetakannya secara terbalik pada sugared greaseproof paper yang dipotong melintang. Hal
ini untuk mencegah sponge berkeringat karena uap air panas.
Note: warm method sering digunakan karena menghasilkan adonan yang lebih stabil yang
disebabkan egg yolk (lecithin) akan teremulsi dengan baik pada kondisi hangat.
 SWISS ROLL

Swiss roll adalah selapis sponge yang tipis, biasanya dioles dengan jam, cream, selai,
butter cream atau mousse kemudian digulung rapat dan dipotong-potong.

Item Ingredients Weight (gr) Ratio

A Marzipan .100
Eggs .480
Sugar .180

B Flour, plain .080

Starch (potato, corn) .080

Total .920

Method:
 Aduk marzipan dengan sedikit telur sampai halus, campurkan dengan sisa telur, aduk rata,
pastikan tidak ada gumpalan dalam adonan.
 Tempatkan gula dan semua bahan A pada mixing bowl dan kocok sampai mengembang.
 Ayak bersama flour dan starch, masukkan dan aduk melipat ke dalam adonan telur
 Tuang dan ratakan adonan pada greaseproof paper dan bake segera pada suhu 210 –
230ºC sampai golden brown.
 Angkat dari oven dan letakkan terbalik pada kertas bertabur gula, selagi hangat. Hal ini akan
meningkatkan kelembaban pada roulade dan lebih mudah digulung setelah diisi. Gula atau
cornflur dapat digunakan untuk mencegah sponge lengket satu dengan yang lain.
 Jika sponge roll terlalu keras untuk digulung, bake dengan suhu lebih tinggi dengan waktu
yang lebih singkat pada lain waktu. Setiap oven mempunyai karakter sendiri.
 Pengalaman akan mengajari kita pada suhu berapa dan berapa lama tergantung pada
kualitas produk akhir yang diinginkan.

1.4 ERROR! REFERENCE SOURCE NOT FOUND.

( Menggunakan Peralatan Yang Tepat Untuk Membuat Cakes )

INTRODUCTION

Perlengkapan cake meliputi, antara lain : baking ovens, dough mixer, measuring scale, piping
bag & spuits.
Equipment preparation ( Persiapan Perlengkapan )
Ketika membuat sponge penting untuk diperhatikan, yaitu perlengkapan harus :
 Grease free , Starch free , Silicone free ( jika sponge menggunakan emulsifier )

Tin preparation ( Persiapan cetakan/Loyang )

Sebagian besar cetakan yang digunakan dioles tipis dan dialas kertas roti, dengan alasan :
 Memelihara bentuk produk
 Menahan produk selama baking
 Menambah daya tahan (shelf-life of the product)
 Hygiene.
Beberapa cara agar sponge tidak lengket pada cetakan :
 Menggunakan “greasing emulsion” ( campuran fat and starch)
 Dioles dengan fat kemudian ditabur flour or almond meal, atau sugar.
 Hanya menggunakan fat.
Note : - disarankan untuk menggunakan jenis fat yang sama dengan produk untuk olesan
cetakannya
- Cetakan torte / gateaux bagian sisi tidak perlu dioles karena akan menyebabkan adonan
menyusut atau bagian tengah sponge lebih tinggi dibanding tepinya. Dasar cetakan
dialas dengan grease proof paper.

Spreading sponge batter on papered tray Sprinkle sugar on baked sponge sheet

Removing baked sponge sheet from tray Rolled Swiss roll

 1.5 ERROR! REFERENCE SOURCE NOT FOUND.

(Menggunakan Teknik Yang Benar Untuk Membuat Cake Sesuai Standard Perusahaan)

CAKE PRODUCTION METHODS

1. Sugar batter method : fat & sugar dikocok sampai ringan dan lembut
The warmed egg ditambahkan sedikit demi ke dalam adonan. Pastikan setiap penambahan
telur, adonan tetap lembut dan tidak pecah. Kondisi telur sangat penting karena penggumpalan
(curdling) adonan dapat terjadi pada tahap ini. Curdling terjadi akibat pisahnya lemak dengan
cairan telur.
Telur seharusnya hangat, apabila suhunya kurang tepat, dapat terjadi :
 Egg too cold – lemak keras, udara lepas, adonan menggumpal
 Egg too warm – lemak mencair, udara lepas, adonan menggumpal
 Egg added too fast – adonan jenuh, udara lepas, adonan menggumpal
Hal yang harus diperhatikan agar adonan tidak menggumpaI :
 Adonan harus lembut setelah semua telur dimasukkan.
 Tepung diayak dulu dan diaduk pelan ketika mencampurkan.
 Jangan over mix, karena akan menyebabkan cake bantat.

2. Flour batter method : fat & 1/3 flour dikocok sampai well creamed (± 8 minutes)
Telur dan gula dikocok pada bowl tersendiri sampai mengembang dan berbusa ( sponge )
Masukkan sedikit adonan telur, aduk melipat untuk menyesuaikan konsistensinya. Masukkan
secara berurutan : sisa adonan telur, flour & baking powder dan terakhir cairan secara hati-hati.
Penambahan setiap bahan harus tercampur rata lebih dahulu sebelum bahan berikutnya untuk
menghindari adanya gumpalan (lumps).

3. The Blending method :

Pada metode ini tidak memerlukan pengembangan diawal seperti metode yang lain.
Pengembangan terjadi diakhir pencampuran adonan. Adonan yang menggunakan metode ini
menggunakan formula tinggi cairan, yaitu susu yang berfungsi menggantikan sejumlah telur.

Ketika menggunakan blending method, kita mengandalkan lemak, egg white dan sedikit gluten
untuk menahan udara ketika diaduk. Oleh karena itu struktur yang terbentuk tidak terlalu kuat
sehingga mudah pecah apabila over beating dan perlakuan yang kurang hati-hati.

Baking powder ditambahkan sebagai kompensasi rendahnya aerasi yang terjadi pada metode
ini. Extra gas CO2 akan membuat adonan mengembang pada saat baking.

Penambahan glycerine akan meningkatkan moisture retention (menahan kelembaban cake)

karena bereaksi sebagai emulsifier pada adonan dengan cara membantu menahan dan
mencampur cairan dan lemak.

Ada 2 jenis Blending Method, yaitu : There are two main variations of this method:
 - Two Stage method : semua bahan kecuali telur dan cairan dicampur menjadi pasta
yang lembut. Bahan yang lain ( telur dan cairan ) dimasukkan dan diaduk secara
bertahap sampai adonan ringan ( ± 3 – 5 menit )
- Three Stage method : seperti diatas, tambahkan setengah bagian berat tepung kedalam
adonan ( 3 menit pada low speed ) sampai creamy, tambahkan sisa tepung dan aduk lagi
tetap pada low speed.

Note: Blending Method biasanya digunakan untuk membuat “High Ratio Cakes”, yang
menggunakan lemak dan tepung khusus untuk mendapatkan cake yang lebih manis dan
lembab sehingga memerlukan banyak cairan dan gula atau bahan-bahan traditional.

4. All in method : Semua bahan dicampur dan dikocok “high speed” selama 6 – 7 menit.
Metode ini banyak digunakan untuk membuat cake yang lebih murah, dimana berat telur diganti
dengan baking powder dan cairan.

5. Boiled method : panaskan lemak sampai 50ºC, tambahkan tepung, aduk rata (roux).
Kocok telur dan gula sampai stiff peak, campurkan dengan roux secara bertahap ( 4 – 5
kali ).
Metode ini sangat cocok untuk membuat Genoese Sponges dan Madeira Cakes kualitas tinggi.
Meskipun jarang digunakan di pabrik-pabrik tetapi metode ini lebih aman dan kecil kemungkinan
untuk gagal. Tetapi metode ini tidak cocok untuk fruit cakes karena strukturnya yang ringan
membuat buahnya mengendap di bagian bawah cake.

TRADITIONAL OR SIMPLE CAKES

English Pound Cake

Awalnya English Pound Cake adalah cake yang dibuat dari sugar,
butter, eggs and flour dengan proporsi yang sama.

Dengan cara mengocok butter & sugar, menambahkan eggs dan

folding the flour, diperoleh cake dengan kualitas yang baik. Cake ini
agak berat, padat dan kaya flavour karena menggunakan butter
sebagai lemaknya.

Selanjutnya formula ini dikenal sebagai the pound cake formula . dan
metodenya disebut sugar batter method.

Insulation (Insulasi):

 Semakin lama waktu baking semakin besar penetrasi panas yang terjadi.
 Kemungkinan terbentuk lapisan kerak/kulit yang tebal
 Adequate insulation akan mencegah kontak langsung dengan sumber panas
 Ketebalan kertas sebagai insulator tergantung dari the richness of the cake, misalnya
semakin kaya cake – semakin lama waktu baking – semakin banyak dibutuhkan insulasi.
Catatan :
 Gunakan jenis kertas yang tepat.
 Selalu mengukur bagian dalam cetakan
 Tinggi kertas tidak lebih dari 1 cm diatas tepi cetakan
 Jangan potong sudut kertas sampai ukurannya dicek
 Selalu melipat ujung kertas pada tepi luar cetakan.

Cake berikut adalah turunan dari the basic pound formula :

MADEIRA CAKE

(Sugar Batter) : Yield: 2 X Princess tins Size: 25cm x 18cm x 5cm

Item Ingredients Weight (gr) %

Cake Margarine .450 72
A
Caster Sugar .450 72
Eggs (21oC) .560 90
B
Glycerine .035 6
Vanilla .005 1
Lemon zest, grated #1
Milk .060 9
Cake Flour .625 100
C
Baking Powder .010 1.5
Total 2.130

Method:
 Aduk bahan “A” pada low speed dan suhu 21oC
 Aduk sampai creamy pada medium speed menggunakan “paddle”
 Hangatkan semua bahan “B” lalu masukkan dan aduk rata secara bertahap pada adonan A,
pastikan adonan teremulsi dengan baik setiap tahapnya.
 Masukkan dan aduk melipat bahan “C” pada adonan telur & lemak.
 Tuangkan adonan pada paper –lined princess tin
 Bake pada suhu 170°C dengan medium top heat (1 – 1.5 jam)
 Keluarkan dari oven dan tempatkan pada cooling wires.

Note: Madeira Cake harus dbakar pada Cardboard atau paper sheets
(Flour Batter): Yield: 2 x Princess tins

Item Ingredients Weight (gr) Ratio

Cake Margarine .390
A
Cake Flour .390
Eggs (21oC) .600
B
Caster Sugar .450
Glycerine .020
Vanilla .005
Lemon #1
Milk .060
Cake Flour .135
Baking Powder .007
Total 2.060

Method:
 Campur “A” pada low speed menggunakan paddle, lanjutkan pada medium speed sampai
creamy.
 Kocok “B” pada fast speed sampai mengembang. Masukkan kedalam adonan “A”,
tambahkan “C”, aduk melipat.
 Tuang adonan pada loyang yang sudah dialas kertas.
 Bake pada suhu 170°C with medium top heat (1 – 1.5 jam)
 Pindahkan dari oven dan tempatkan pada cooling wires.

Memberi alas kertas pada cetakan (a tin mould/princess tin) untuk plain cake, Madeira
Memberi alas kertas pada Loyang

 Bersihkan Loyang, oles dengan sedikit lemak untuk menahan kertas alas.
 Alas dengan kertas, potong sesuai ukuran loyang.

Gugelhupf /‘Kuglehupf’ or ‘Kogelhopf’

The Gugelhupf berasal dari Austria yang menunjukkan ststus atau symbol kekayaan.
Biasanya dihidangkan pada breakfast, afternoon tea, atau special Sunday treat.
Kata ‘Kogel’ berarti puncak gunung, ‘Gugel’ berarti hiasan kepala wanita dan ‘hupfen’, berarti
jump atau lompatan. Oleh karena itu bentuknya selalu mengembang membentuk kerucut.
The traditional Gugelhupf dikembangkan dengan yeast; meskipunada beberapa yang
dikembangkan dengan baking powder dan/ bi-carb soda. Biasanya mengandung raisin yang
direndam rhum dan diselesaikan dengan icing, chocolate, dan sugar, topped with nuts or fruits.
Suhu yang terbaik untuk aerasi adalah 20°C–24°C .

BASIC GUGELHUPF

Yield: 4 x 760 gr / ᶲ21cm

Item Ingredients Weight (gr) Method

A Butter .580  Kocok rata sampai creamy pada suhu 21C
Glucose .120
Caster Sugar .580
B Eggs (21oC) .580  Tambahkan sedikit demi sedikit
Vanilla .005
Lemon zest .005
Milk .340
C Bakers Flour .800  Ayak, masukkan dalam adonan, aduk melipat
Baking Powder .040
 Masukkan adonan ke dalam cetakan Gugelhupf
yang sudah dioles dan ditabur tepung.
 Bake pada suhu 190°C sampai golden brown
 Angkat dari oven, keluarkan dari cetakan selagi
hangat diatas cooling wires.
Total 3.050
Untuk variasi, tambahkan 760 gr of basic Gugelhupf mixture dengan :
 Fruit Gugelhupf : 30 gr Sultanas, 20 gr Citrus Peel, 10 gr Currants.
Finishing : Oles dengan boiled apricot jam dan gulingkan tepi bawah pada potongan
croquant
 Orange Gugelhupf : 60 gr Orange Zest, 40gr grated chocolate.

Finishing : oles dengan boiled apricot jam dan glaze dengan orange fondant tipis
 Almond Gugelhupf : 40 gr toasted Almond keping, 40gr Sultanas.

Catatan : taburkan almods keeping pada cetakan yang sudah dioles sebelum adonan
dituangkan
Finishing : taburi dengan icing sugar setelah baking.
 Chocolate Gugelhupf : 60 gr melted chocolate . For chocolate chip, grate the
chocolate into the mix.
Finishing : tabur dengan icing sugar dan cocoa powder.

SPONGE PRODUCTION METHODS

Semua alat ukur dan pengadukan harus bersih dari lemak, cuci dengan air panas bersabun,
bilas sebelum digunakan.
 Traditional method: (Orthodox Sponge)
A basic egg sponge menggunakan rasio bahan : 2 bagian telur : 1 bagian gula, 1 bagian tepung.
Untuk tekstur yang lebih ringan perlu pengocokan telur & gula pada kecepatan tinggi dengan
penambahan tepung secara folding diakhir proses. Saat ini beberapa formula mengandung
sedikit baking powder dan butter.
Telur & gula dihangatkan sampai 38ºC, untuk meningkatkan kestabilan foam yang terbentuk oleh
protein telur. Kocok kecepatan tinggi sampai pengembangan maksimal tercapai.
Jika adonan kemudian dikocok dalam waktu sebentar pada medium speed, akan menghasilkan
foam yang lebih baik & stabil sehingga menghasilkan sponge yang lebih baik pula.
Tepung yang sudah diayak kemudian ditambahkan dan diaduk secara folding ke dalam adonan,
pastikan tidak banyak udara yang hilang. Segera tuang adonan ke dalam cetakan dan bakar.
Menunda proses baking sering menyebabkan kehilangan udara dan volume berkurang.
 Enriched method: (Genoese Sponge)
Genoese sponge sama dengan orthodox sponge, tetapi mengandung lemak (> 80% berat gula).
Penambahan ini untuk meningkatkan daya tahan sponges.
Melted butter (+/- 30ºC) ditambahkan secara folding ke dalam sponge setelah penambahan
tepung tercampur rata. Pastikan melted butter tidak terlalu panas, karena akan menyebabkan
telur menggumpal.
 Emulsified/stabilised sponges
Tipe ini banyak dibuat dengan teknik mixing dan penanganan bahan yang berbeda-beda.
Untuk formula ini disarankan menggunakan all-in method dengan penambahan stabiliser atau
emulsifier. Tidak seperti orthodox sponge, sponge ini dapat dibuat dan disimpan karena adonan
yang stabil dapat bertahan pada kondisi tersebut. Resep ini biasanya mengandung air dan
baking powder.
Emulsifiers dan stabilisers tersedia dalam bentuk powder dan pasta. Sebagian besar berbahan
dasar lecithin dan lacto albumen. Emulsifier dapat mencampurkan zat-zat yang secara normal
tidak dapat menyatu seperti air dan lemak dari kuning telur sehingga membentuk sebuah
emulsi. Proses ini dibantu oleh proses pengocokan yang mengurangi ukuran partikel telur
menjadi sama dengan air.
 Delayed Soda method:
Baking powder ditambahkan setelah sponge mengembang. Untuk mencapai aerasi yang lebih
baik, baking powder tidak ditambahkan sekaligus. Cairan ditempatkan pada bowl, bahan kering
termasuk cream of tartar ditambahkan kedalam bahan cair kemudian diaduk dan dikembangkan.
Cream of tartar meningkatkan stabilitas adonan. Baking soda dicampur dengan air sesaat
sebelum ditambahkan ke dalam adonan, kemudian aduk. Segera bakar adonan untuk hasil
terbaik.
 Separated Sponges
Pada metode ini egg yolk dan egg white dikocok secara terpisah kemudian dicampur dan
ditambah tepung. Ketika menocok egg yolk disarankan untuk menambah sedikit air untuk aerasi
yang lebih baik. Hati – hati terhadap over mixing pada egg white karena akan menghasilhan
gumpalan egg white (egg-white lumps /nests) pada adonan.

BALANCE OF INGREDIENTS

Formula balance is the term usually used with regard to the balance of ingredients.
To produce a good quality cake, the essential ingredients must be present in the proper
proportions. Various ingredients are tenderising agents–sugar, shortening and egg yolk.
These counteract the toughening or binding agents–flour, egg white and milk solids. Thus an
unbalanced cake formula would produce either a tough cake or a crumbly textured cake.
In general it is recommended to use the same quantity of flour to sugar, with the exception of
High Ratio formulas where an additional 20% sugar can be used.
The density of a sponge is determent with the egg content. The more egg compared, to flour and
sugar, is used the lighter the sponge.
Some formulas are made with equal parts of sugar, flour and eggs.
These sponges are classified as heavy or dense, but flour and sugar can now be reduced to half
or less of the egg quantity, which produce lighter sponges.
For a workable cake balance please note:

Flour = Structure 100%

Fat = Richness Up to 80%

Egg = Quality decreases if egg quality is

below the fat level
Eggs are used up to the same level as
the fat or 25% above

Baking powder = Depending on the egg quality in the

formula Egg can aerate its own weight
in flour, therefore up to the same level
of the fat or 25% above

Cakes under 25% = 6.25 gm for every 100 gm of flour

Cakes under 1kg = 3.125 gm for every 100 gm flour

Cakes above = 2 gm for every 100gm flour

1.5kg Flour

Milk = 85 ml milk moisten 100 gm flour

Sugar = All other ingredients are added up and

divided by 4, this gives the amount of
sugar to be used

Temperature of ingredients
To ensure that a cake and sponge batter form a stable emulsion, the temperature of the
ingredients should be between 18ºC and 21ºC.
It is therefore important to temper the ingredients. This is usually achieved by warming the egg
quantity to a certain temperature.
Higher temperatures produce an open, irregular texture and low volume, whereas lower
temperatures will result in scoring and possible sinking in the centre.
It should also be acknowledged that with cooler temperatures the sugar does not dissolve easy
in the fat and longer mixing times are required, this will lead to over-aeration and a possible
cause of collapsing the cake.
During creaming the basic texture of a cake is formed and the cake will be affected, if the ability
of the fat to incorporate air is affected due to the influence of wrong temperatures.
In order to form an emulsion between water in the egg and fat in the egg yolk it is found that
the lecithin in the egg-yolk works best at 21ºC.
Therefore it is also recommended to warm the eggs prior to adding it into the fat.
 1.6 ERROR! REFERENCE SOURCE NOT FOUND.

Product characteristics that customers look for come from the following
Colour of the product when it is finally removed from the oven is important to the visual appeal
of the product. Colour stimulates the senses and encourages the customer to purchase.
Appearance is about form and shape. It is important that all pieces have the same appearance.
Consistency and texture is about how it feels in the mouth when the customer is consuming the
product.
Moisture content adds to the shelf life and mouth feel of the product.
Mouth feel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to move away from
the given formula, shape design.
Recipes need to be followed and each recipe should state the yield from each production run,
defining weights and number of units.
To achieve this each product must be moulded the same and must all look the same.
Lining of moulds with paper lining helps to standardise this process.
Pre formed paper moulds inside tinware cuts the cost of cleaning after baking and makes post
bake handling more convenient and easier.
Using paper lining makes it easier to handle product and helps with preserving moisture inside
the cake after baking.
Sponge cake tins are not normally lined because they are light and not necessarily heavy except
when larger sizes are produces.
Cakes are usually heavier by nature and the paper lining helps to hold cake together when they
are being removed from the moulds.
Heavy English style fruit cakes use the paper as insulation during the baking process as the fruit
is high in sugar and the insulation slows down the drying while allowing the heat to penetrate to
the centre of the cake. They can take 2-3 hours to bake in a low temperature oven.

1.7 ERROR! REFERENCE SOURCE NOT FOUND.

Correct Oven conditions for baking cakes and sponges.

Oven settings for cakes
Solid heat of 150ºC–180ºC will depend on cake size and thickness.
Oven should be ‘solid’ heat (bring to temperature and stabilise by holding at this temperature for
15-20 minutes before placing cakes in oven).
To prevent premature colouring of cake surfaces, they may be covered with sheets of clean
paper or a baking tray may be placed on top of the cakes for approximately 50% of the baking
time.
To test when cakes are baked, use a thermometer to determine the internal temperature.
The baking process is complete when the centre of the product has reached gelatinisation
temperature (87ºC– 90ºC). Further baking beyond this point will only dry the product and reduce
shelf life.
A fine skewer may be inserted into the cake which should come out clean if cake is baked.
Do not remove cakes from tins until cold to avoid damage. Cold cakes should be wrapped as
soon as possible.
Oven settings for sponges
Sponge cake and Genoise sponge are of a lighter density than cake. Sponge will cook quicker so
oven settings can be 180ºC – 200ºC.
Sponge sheets or Swiss roll sponge is thin and it cooks very quickly. In order to keep pliability in
the product so it can be rolled it can be cooked at a higher temperature.
Gelatinisation and coagulation will happen quicker and there is less drying out of the product.
After cooling it can be moulded or rolled easier.
Sponge sheets can be baked at 220ºC-230ºC for approximately 7 minutes.

ELEMENT 2:
DECORATE AND PRESENT/DISPLAY CAKES

2.1 ERROR! REFERENCE SOURCE NOT FOUND.

BUTTER CREAMS

The most used butter creams are the following:

Italian Butter cream, which is based on a boiled meringue and
butter. This method is very stable, has an excellent shelf-life and is
easy to produce. Fondant and butter mixture is not classified as an
Italian meringue; it has poor eating qualities and is lacking flavour.
German Butter cream is based on a Crème patisserie. This
method is particular good as Crème patisserie is standard for most
producers of cakes and desserts, therefore it is excellent to use in
emergencies. Shelf-life is limited due to the egg content.
French Butter creamis based on a sabayon. It is difficult to make,
due to the warming of the egg-mixture, this when overheated
coagulates and small egg lumps are visible in the cream. The butter cream is very light and has
particular good eating qualities it is very suitable to use for petit fours.
With all of these recipes it is important to cool the initial mix, before the butter is added. It should
be of the same temperature and consistency as the butter.
If the mixture is too warm, the butter melts and it loses volume and lightness.
If the mixture is too cold, the butter is hard and it does not combine with the base, it results in
lumps of fat in the mixture - it slits.
Note:
Butter cream can be flavoured in many ways, either with alcohol, essences, fruit, nuts, nougat,
chocolate etc.
 It is used to decorate or fill cakes, desserts, roulades and petit fours
 Butter cream products need to be stored in the refrigerator, but should be eaten at a
temperature of 12ºC – 15ºC as its best
 To lighten butter cream and increase the “melt in the mouth”, some butter may be replaced
with copha, which has a lower melting point
 Split butter cream can be tempered again, by warming over a water-bath.

ITALIAN BUTTER CREAM (MERINGUE BASED)

Item % Ingredients Weight (gm) Method Amount Used

A Caster Sugar 1.000

Water .300
Glucose .050

B Egg Whites .200

C Unsalted Butter 1.500

Vanilla .010
Salt .005

Total 3.065

Method:

 Place “A” into a clean stainless steel pan, over a low heat, stirring to the boil
 At the boil stop stirring and turn up the heat until the sugar reaches a temperature of 121ºC.
WASH DOWN THE SIDES OF THE PAN FROM TIME TO TIME to avoid crystallisation of the
sugar
 Commence whisking the meringue when the sugar reaches boiling point. When the sugar
reached 121ºC turn the machine down to low speed and slowly pour the hot syrup in. Turn to
fast speed and whisk until cold
 Lastly add the softened butter and flavours into the meringue and cream.
 GERMAN BUTTER CREAM (CUSTARD BASED)

Item Ingredients Weight (gm) Method

A Milk .500
Caster Sugar .120

B Cornflour .040
Vanilla to taste
Egg Yolk #1

C Unsalted Butter .660

Total 1.330

Method:
 Mix a little cold milk with the cornflour and the egg in a bowl
 Boil the remaining milk pour onto the "slurry" and return to the pan
 Re-boil whilst stirring
 Strain and whisk cold
 When cold add into the creamy butter.

FRENCH BUTTER CREAM (SABAYON BASED)

Ite Ingredients Quantity (gm) Ratio

m

A Eggs .175
Sugar .175
Vanilla .010
Salt pinch

B Butter, unsalted .430

Total .810

Method:
 Whisk "D" in a water bath to 45ºC (Sabayon)
 Place into the mixing machine and whisk cold
 Cream butter to the same consistency and temperature as the egg and fold both together.
 FONDANT

The value of fondant as a decorative medium lies in the attractive smooth glossy surface, which
can be retained on the cake surface when correctly applied. Fondant may be coloured and
flavoured.
There are several types of fondant and these are:
 Extra soft
 Soft
 Standard
 Hard.
Fondant must be handled with care if the loss of gloss is to be
prevented when it used in cake decoration. Having the
correct temperature is a key factor in handling fondant.
Fondant consists of minute sucrose crystals suspended in saturated sugar syrup with sufficient
invert sugar or glucose to prevent the growth of crystals.
In preparing fondant for use it should be heated in water-jacket pans with the appropriate amount
of stock syrup to produce the desired consistency, because in this way there is less danger of
overheating. Thermostatically controlled pans are desirable.
The temperature should not greatly exceed 38°C if a good gloss is to be retained.
If overheated, the crystals redissolve and, on cooling, recrystallise into larger crystals, which do
not reflect as much light, and the result is that the gloss will be spoiled.
If it is under-heated the fondant will not set firm, but will be sticky and runny.
The bulk fondant should therefore be heated carefully to no more than 39°C, stirred continuously,
then thinned down to the required consistency and used immediately.
At 37°-39°C, approximately 115% of the sucrose crystals dissolve, and a recrystalisation cement
the remaining crystals together and thus produce a firm dry surface.
Fondant can be thinned down by the addition of any of the following:
 Sugar syrup
 Alcohol or liquid flavouring or colouring
 Egg white.

The best thinning agent to use is sugar syrup as it is the most cost effective and easier to
regulate in amounts to be used.
1 part sugar with 1 part water
Aromatics may be added but then all those flavours go into everything
Bring to boil then cool and store for further use as required.
 CHANTILLY CREAM

Ingredients
150 ml Cream
15 gm Castor Sugar
Few drops Vanilla Essence
Method
Place ingredients into a bowl
Whisk until the cream is thick and remains in the whisk
Refrigerate until required.

2.2 ERROR! REFERENCE SOURCE NOT FOUND.

Decoration of cakes become eclectic and incorporates the personal style of the pastry cook.
Good decoration skills need to be practiced.
Spreading of cream
 Requires even thickness all across the layer of
sponge cake.
Piping rosettes
 Single layer, double layer - all need to be the
same size. Size needs to be in balance with the
size of the cake.
Curling Chocolate
Properly tempered chocolate is able to be shaved and curled as it is setting on the cooling
bench. Planning, practice and expertise is required to be able to execute this action.
Enrobing
Enrobing is the action of applying a glaze (icing or
ganache) to the exterior of a cake so that the
coating fully covers the outside of the cake.
Correct temperatures need to be achieved
because
 If the glaze is too hot it will just fall off the cake
 If it is too cold in will not run properly and the
glaze will be too thick when it is set.
Consistency of design
When decorating certain considerations need to be taken account:
 Symmetry
 Consistency in size of decorations
 Balance across the product.
Many cakes and gateaux look spectacular when finished.
 Gateaux: Multiple layers of cake and filling that has been
enrobed and decorated.
When designing your spectacular masterpiece other things need to be looked.
 Is the product going to be sold in one piece?
 Is the product going to be served in house?
 Can the product be cut easily?
 When cut, will all the slices look the same?
 Will the customers all get equal looking serves?
Expectations of customers change but all of the above points need to be considered.

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Display of product will vary from enterprise to enterprise.

 Is the product to be consumed in house?
 Is the product to be taken away to be served and consumed elsewhere?
 Is it to be consumed in café?
 Is the product to be served in fine dining restaurant?

All these questions need to be answered before a standard can be followed.