About cake

The history of cake dates back to ancient times. The first cakes were very different
from what we eat today. They were more bread-like and sweetened with honey. Nuts
and dried fruits were often added. According to the food historians, the ancient
Egyptians were the first culture to show evidence of advanced baking skills.
The Oxford English Dictionary traces the English word cake back to the 13th century.
It is a derivation of 'kaka', an Old Norse word. Medieval European bakers often made
fruitcakes and gingerbread. These foods could last for many months.

According to the food historians, the precursors of modern cakes (round ones with
icing) were first baked in Europe sometime in the mid-17th century. This is due to
primarily to advances in technology (more reliable ovens, manufacture/availability of
food molds) and ingredient availability (refined sugar). At that time cake hoops--
round molds for shaping cakes that were placed on flat baking trays--were popular.
They could be made of metal, wood or paper. Some were adjustable. Cake pans were
sometimes used. The first icing were usually a boiled composition of the finest
available sugar, egg whites and [sometimes] flavorings. This icing was poured on the
cake. The cake was then returned to the oven for a while. When removed the icing
cooled quickly to form a hard, glossy [ice-like] covering. Many cakes made at this
time still contained dried fruits (raisins, currants, citrons).

It was not until the middle of the 19th century that cake as we know it today (made
with extra refined white flour and baking powder instead of yeast) arrived on the
scene. A brief history of baking powder. The Cassell's New Universal Cookery
Book [London, 1894] contains a recipe for layer cake, American (p. 1031). Butter-
cream frostings (using butter, cream, confectioners [powdered] sugar and flavorings)
began replacing traditional boiled icings in first few decades 20th century. In France,
Antonin Careme [1784-1833] is considered THE premier historic chef of the modern
pastry/cake world. You will find references to him in French culinary history books.

Cake recipes, Fannie Farmer's Boston Cooking School Cook Book [1918]

What is the difference between cake, gateau and torte?

Gateaux is a French word for cake. It generally denotes items made with delicate
ingredients which are best consumed soon after the confection is made (gateaux des
roi). Cakes can last much longer, some even improving with age (fruit cake). Torte is
the German word for cake, with similar properties. When tortes are multilayerd and
fancifully decorated they are closer to gateaux EXCEPT for the fact they can last quite
nicely for several days.

Cake & gateau: definitions & examples

"Cakes and gateaux. Although both terms can be used for savoury preparations (meat
cakes or vegetable gateaux) their main use is for sweet baked goods. Cakes can be
large or small, plain of fancy, light or rich. Gateau is generally used for fancy, but
light or rich, often with fresh decoration, such as fresh fruit or whipped cream.
Whereas a cake may remain fresh for several days after baking or even improve with
keeping, a gateau usually includes fresh decoration or ingredients that do not keep
well, such as fresh fruit or whipped cream. In France, the word 'gateau' designates
various patisserie items based on puff pastry, shortcrust pastry (basic pie dough),
sweet pastry, pate saglee, choux pastry, Genoese and whisked sponges and
meringue...The word 'gateau' is derived from the Old French wastel, meaning 'food'.
The first gateau were simply flat round cakes made with flour and water, but over the
centuries these were enriched with honey, eggs, spices, butter, cream and milk. From
the very earliest items, a large number of French provinces have produced cakes for
which they are noted. Thus Artois had gateau razis, and Bournonnais the ancient tartes
de fromage broye, de creme et de moyeau d'oeulz. Hearth cakes are still made in
Normandy, Picardy, Poitou and in some provinces in the south of France. They are
variously called fouaces, fouaches, fouees or fouyasses, according to the
district...Among the many pastries which were in high favor from the 12th to the 15th
centuries in Paris and other cities were: echaudes, of which two variants, the falgeols
and the gobets, were especially prized by the people of Paris; and darioles, small
tartlets covered with narrow strips of pastry...Casse-museau is a hard dry pastry still
made today'...petits choux and gateaux feuilletes are mentioned in a charter by Robert,
Bishop of Amiens in 1311."
---Larousse Gastronomique, completely revised and updated [Clarkson Potter:New
York] 2001 (p. 198-199)

"Cake. The original dividing line between cake and bread was fairly thin: Roman
times eggs and butter were often added to basic bread dough to give a consistency we
would recognize as cakelike, and this was frequently sweetened with honey.
Terminologically, too, the earliest English cakes were virtually bread, their main
distinguishing characteristics being their shape--round and flat--and the fact that they
were hard on both sides from being turned over during baking...in England the shape
and contents of cakes were graudally converging toward our present understanding of
the term. In medieval and Elizabethan times they were usually quite small...Cake is a
Viking contribution to the English language; it was borrowed from Old Norse kaka,
which is related to a range of Germanic words, including modern English cook." ---An
A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 52)

"Gateau. English borrowed gateau from French in the mid-nineteenth century, and at
first used it fairly indiscriminately for any sort of cake, pudding, or cake-like
pie...Since the Second World War, however, usage of the term has honed in on an
elaborate 'cream cake': the cake element, generally a fairly unremarkable sponge, is in
most cases simply an excuse for lavish layers of cream, and baroque cream and fruit
ornamentation...The word gateau is the modern French descendant of Old French
guastel, 'fine bread'; which is probably of Germanic origin. In its northeastern Old
French dialect from wasel it as borrowed into English in the thirteenth century, where
it survived until the seventeenth century." ---An A to Z of Food and Drink, John Ayto
[Oxford University Press:Oxford] 2002 (p. 138)

"The word 'gateau' crossed the Channel to England in the early 19th century...In
Victorian England cookery writers used 'gateau' initially to denote puddings such as
rice baked in a mould, and moulded baked dishes of fish or meat; during the second
part of the century it was also applied to highly decorated layer cakes. Judging by the
amount of space given to directions for making these in bakers' manuals of the time,
they were tremendously popular...Most were probably rather sickly, made from cheap
sponge filled with 'buttercream'...and coated with fondant icing. Elaborate piped
decoration was added. Many fanciful shapes were made...The primary meaning of the
word 'gateau' is now a rich and elaborate cake filled with whipped cream and fruit,
nuts, or chocolate. French gateau are richer than the products of British bakers. They
involve thin layers of sponge, usually genoise, or meringue; some are based on choux
pastry. Fruit or flavoured creams are used as fillings. The later are rarely dairy cream;
instead creme patissiere (confectioner's custard--milk, sugar, egg yolks, and a little
flour) or creme au buerre (a rich concoction of egg yolks creamed with sugar syrup
and softened butter) are used. Gateau has wider applications in French, just as 'cake'
does in English...it can mean a savoury cake, a sweet or savoury tart, or a thin
pancake." ---Oxford Companion to Food, Alan Davidson [Oxford University
Press:Oxford] 1999 (p. 332)

Related foods? Choux/ puff paste, sponge, French cremes, Gateau St. Honore, Gateau
des roi

Why are cakes round?

Excellent question! Food historians offer several theories. Each depends upon period,
culture and cuisine. Generally, the round cakes we know today descended from
ancient bread. Ancient breads and cakes were made by hand. They were typically
fashioned into round balls and baked on hearthstones, griddles, or in low, shallow
pans. These products naturally relaxed into rounded shapes. By the 17th century, cake
hoops (fashioned from metal or wood) were placed on flat pans to effect the shape. As
time progressed, baking pans in various shapes and sizes, became readily available to
the general public. Moulded cakes (and fancy ices) reached their zenith in Victorian
times.
"For the cakes of the seventeenth century onwards tin or iron hoops were increasingly
used and are mentioned with great frequency in the cookery books. These hoops were
similar to our modern flan rings but much deeper...The hoop was placed on an iron or
tin sheet, and a layer or two of paper, floured, was put at the bottom. The sides of the
hoop were buttered, These or similar directions offer over and over again in E.
Smith's The Compleat Housewife, first published in 1727, which gives recipes for
forty cakes, the large ones nearly all being yeast-leavened. In her preface this author
says that her book was the fruit of upwards of thirty years' experience, so her recipes
and methods must often date well back into the previous century, for quite often the
reader is directed to bake the cake in a 'paper hoop'--and paper was a feature of the
kitchens of those days. Wooden hoops were also fairly common. Some cooks, the
seventeenth-century Sir Kenelm Digby among others, evidently preferred them to tin,
perhaps because they didn't rust, and so were easier to store. Probably they would
have been rather like the frames of our present-day drum sieves. Writing a century
after Digby, Elizabeth Raffald calls them 'garths' and advises her readers that for large
cakes they are better than 'pot or tin', in which the cakes, so Mrs. Raffald found, were
liable to burn more easily. Alternatively, spice cakes were baked like bread, without
moulds."
---English Bread and Yeast Cookery, Elizabeth David, American edition with notes
from Karen Hess [Penguin:Middlesex] 1979 (p. 212)

What do cakes mean?

Ancient breads and cakes were sometimes used in religious ceremonies. These were
purposely fashioned into specific shapes, according to the observance. Round &
circle shapes generally symbolize the cyclical nature of life. Most specifically, the sun
and moon. Cakes baked in molds could be shaped and decorated to look like animals
(Easter lambs), castles & crowns (Bundt & Turk's head) or fancy jewels. Enriched
yeast breads share the same place at holiday tables. Think: Kulich (Russia,
Easter), Colomba (Italy, Easter) and Twelfth Night Cake (England & France,
Christmas--Mardi Gras)

On the human level? Cakes are served at special occasions (birthdays, weddings,
holidays, funerals) because they represent our best culinary offering honoring our
most loved people. In "olden times" when refined sugar, spices, nuts, and dried fruit
were expensive, it was an honor to be honored with cake. Today cake isn't super
expensive and we have many choices (store bought, box mix, scratch, bakery special
order) but the message remains constant. Cake says: you're important and we love
you.

"People have consumed cakes of all kinds throughout history and at all sorts of
ceremonial occasions. In today's world, people traditionally serve cakes at holidays,
birthdays, weddings, funerals, and baptisms--in short, at all significant times in the
cycle of life. The tradition of eating cake on ceremonial occaisions has its basis in
ancient ritual. Cakes, in the ancient world, had ties with the annual cycle, and people
used them as offerings to the gods and spirits who exercised their powers at particular
times of the year...The Chinese made cakes at harvest time to honor their moon
goddess, Heng O. They recognized that the moon played a crucial role in the seasonal
cycle, so they made round cakes shaped like the moon to reward the lunar goddess,
with an image of the illustrious Heng O stamped on top... "The Russians traditionally
pay their respects in spring to a deity named Maslenitsa by making blini, thin
pancakes they call sun cakes...The pagan Slavs were not the only people to make
round cakes to celebrate the spring sun. The ancient Celts, who celebrated Beltane on
the first day of spring, baked and ate Beltane cakes as a important part of their
celebration...At the Beltane festival, the ancient Celts also rolled the cakes down a hill
to imitate solar movement. Rolling the cakes, they hoped, would ensure the continued
motion of the sun. This activity also served as a form of divination: If the cake broke
when it reached the bottom of the hill, the Celts believed that whoever rolled it would
die within a year's time; but if the cake remained intact, they believed that person
would reap a year's good fortune...Agricultural peoples around the globe made
offerings of cakes prepared from the grains and fruits that arose from the soil. The
types of ingredients used to make these cakes contributed to their symbolism...The
cake's size and shape were equally symbolic of its ritual purpose...round cakes
symbolized the sun or the moon...All of these cakes had definative links to the myths
the people embraced."
---Nectar and Ambrosia: An Encyclopedia of Food in World Mythology, Tamra
Andrews [ABC-CLIO:Santa Barbara CA] 2000 (p. 52-54)

Ring-shaped cakes, such as Twelfth Night cakes (aka King Cakes), are also full of
history and symbolism.

Recommended reading

 Cake: A Global History, Nicola Humble...Basic overview with footnotes.

Popular read.
 Encyclopedia of Food and Culture, Solomon H. Katz editor, William Woys
Weaver, associate editor..."Cake and pancakes," (p. 288+)
 English Bread and Yeast Cookery, Elizabeth David..."Regional and Festival
Yeast Cakes and Fruit bread," (p. 424-472)
 The History of Food, Maguelonne Toussaint-Samat (p. 223-246)..."History of
bread and cakes," includes baking methods, symbolism, and special cakes
(holidays/religion/ethnic cuisine).
 Nectar and Ambrosia: An Encyclopedia of Food in World Mythology, Tamra
Andrews (p.52-54)...The history of cake as religious offering
  The Oxford Companion to Food, Alan Davidson (p. 122-124)....Short history
from ancient times to the present. Separate entries for specific kinds of cakes
(chiffon, devil's food, fruitcake, gingerbread etc.) are most helpful.

Cake mixes
Dry baking mixes of all sorts were a product of the Industrial Revolution. They were
promoted by companies as convenience foods. The first dry mixes (custard powders)
were produced in England in the 1840s. Packaged mixes for gelatin (Jell-O, Royal,
Knox) were introduced in the late 19th century. Pancake mixes (Aunt Jemima) were
available in the 1890s. Our sources indicate packaged mixes for cake were introduced
in 1920's. Packaged mixes for biscuits (Bisquick/General Mills) were introduced in
the 1930s. Betty Crocker/General Mills made them famous in the late 1940s. Now we
have mixes for Tiramasu, Pineapple-Upside-Down-Cake and even more complicated
items.

The History of Cakes

For those of us who share an affinity for sweets, cake probably ‘takes the cake’ as our favorite
dessert ever. It’s the one treat most commonly associated with momentous celebrations, and it
can even manage to evoke nostalgia. Not to mention, a flavor profile exists for practically every
taste, even those who don’t like chocolate (although we have to respectfully agree to disagree
here). But, what you may not know is that cake has a history that is as rich and detailed as those
exquisite cakes we see on TV and in our own homes. Let’s enhance our cake trivia and indulge
in some history of cakes.

The First Cakes

The word cake is of Viking origin, derived from the Norse word “kaka.” The first cakes ever
made are actually quite different from the ones we eat today. Interestingly, the ancient Egyptians
were the first culture to exhibit baking skills, and during Ancient Times the cakes were more
bread-like in appearance and sweetened with honey. The Greeks also had an early form of
cheesecake, while the Romans developed versions of fruitcakes with raisins, nuts and other
fruits.
Meanwhile in mid-17th century Europe, cakes were frequently baked as a result of advances in
technology and access to ingredients. Europe is credited with the invention of modern cakes,
which were round and topped with icing. Incidentally, the first icing was usually a boiled
mixture of sugar, egg whites, and some flavorings. During this time, many cakes still contained
dried fruits, like currants and citrons.
Then, in the 19th century, cake, as we know it today, became more popular. However, the treat
was considered a luxury as sweet ingredients like sugar and chocolate were very expensive.
During this time, cakes were baked with extra refined white flour and baking powder instead of
yeast. Buttercream frostings also began replacing traditionally boiled icings. Also, thanks to the
advancements in temperature controlled ovens, a baker’s life became much easier. No longer did
the bakers have to continually watch and wait for the cake to finish baking. Even more, the
Industrial Revolution made ingredients more readily available, which made them cheaper, so
more people could bake them or even buy them at the store.

The Birthday Cake

Now, we can’t talk about the history of cakes without mentioning birthday cakes! Today, cake is
obviously used to celebrate occasions, like weddings, engagements, anniversaries, holidays, and
of course birthdays. But, when did we actually start celebrating birthdays with cake, and why?
Notably, in Ancient Greece, it was tradition to celebrate the births of their gods. And, for the
celebration of goddess Artemis’ birth, people would bake a round cake in her honor, to
symbolize the moon. Theories suggest that the cake was decorated with lit candles so it would
glow like the moon.
Then, by the 13th century, German children began celebrating their birthdays (called Kinderfest)
with cakes that were also lit with candles. Candles stood for the light of life, with one candle for
each year and one additional candle for continued life. However, unlike today, the candles
burned all day and were often replaced when the flame died down. Finally, before the cake was
eaten, the candles were blown out, and the child would make a wish. The belief was that the
smoke would carry the wish to heaven. And, like modern tradition, the birthday girl or boy
wouldn’t tell anyone their wish so it would come true.

Why are Cakes Round?

Although cakes can be baked in virtually any shape imaginable, there are several theories as to
why most cakes are traditionally round in shape. Generally, the round cakes we enjoy today were
made by hand and molded into round balls. While baking, the bread naturally relaxed into
rounded shapes. Now, we often use hoops and pans to create the distinctive circular shape of a
cake.
Although, there is another theory too, which is that Gods prefer round cakes. In Ancient Times,
some civilizations baked cakes as a kind gesture for their gods and spirits. A round cake was
meant to symbolize the cyclical nature of life, as well as the sun and the moon. Incidentally, this
theory could explain why we serve cakes at special occasions like birthdays, to symbolize the
cycle of life.
 We don’t know about you, but all of that history of cakes really has us craving a piece. Luckily,
we don’t know a better baker than our pastry chef, Natalie. Take a look at Natalie’s quick-motion
baking videos on Facebook to see her in action. And, be sure to check out the Bakery Menu to
taste Natalie’s creations.

Who made the first cake?

BY SARA ELLIOTT

UP NEXT

Cupcakes and Cakes for a New Era Image Gallery Cakes are a part of all kinds of
celebrations. Where did this trend begin? See more pictures of cupcakes and cakes.
©ISTOCKPHOTO.COM/OLEG66

When we broach the topic of cake, we start getting into passionate territory.
People define important moments in life, like birthdays, weddings and holidays,
with cake. And specific cake varieties, like cheesecake, chocolate cake, angel
food cake and fruitcake inspire strong feelings, of like and dislike.

Whether you like your cake with frosting or without, chances are that you have a
weakness for some form of this baked confection. Who do we have to thank for
this traditional dessert? No one really knows. Baking is an interesting craft, and
the process of adding a bit of this and a pinch of that leads to unexpected and
sometimes exciting results.

From Bread to Cake

Food historians see new developments in baking over the centuries as a series
of methods overlapping and morphing from one thing into another as new ideas
and ingredients become available or popular. It's hard to determine at what point
a flat, unleavened bread became a sweet yeast bread. One could even argue
that, given the available baking techniques and ingredients of a particular period,
certain discoveries were just a matter of time regardless of who was wearing the
oven mitt on the fateful day.

We do know that the ancient Egyptians were good bakers who made honey-
sweetened dessert breads and that cake started as a modified bread product. In
fact, there was no distinction between bread and cake for quite a while, although
fancy sweet breads were made with a variety of grains and added ingredients,
like dried fruits, seeds and wine, and were specifically served as sweet treats.
These early cakes were flat and dense, a baked dessert that was very different
from what we associate with the term cake today.

A Leaven in the Lump

Cake as we know it has a soft and tender consistency. These aren't terms of
endearment but descriptions of the nature of the cake itself, a low-gluten product
that's much softer than bread and spongier than a biscuit. To achieve this, the
dough has to be uniformly lightened by the presence of many small bubbles. This
lightening of the dough by adding air is achieved through the use of a leaven.
The Romans probably perfected the practice of adding yeast as a leavening
agent to cake, and later the Italians in the 16th century developed the art of
leavening without yeast by adding whipped eggs to batter. Both methods created
a lighter cake but were time-consuming and could be tricky. By the mid-1800s,
the introduction of bicarbonate of soda and baking powder made it easier to bake
an airy cake quickly and consistently [source: Davidson].

Supply and demand played a part in the genesis of the modern cake, too. The
availability of flour, eggs, sugar, spices and fat were important in the
development of cake making, as was the addition of a dessert course to
mealtime, the tasty spot in a multi-course meal where a light, creamy cake could
take center stage.

The introduction of new ingredients, changes in attitudes toward mealtime,

geography and economy all contributed to the development of the cake as a
popular dessert. Although baking a cake often marks an important event, there is
no single defining event in the history this old standby. If you're a cake lover,
you're probably much more concerned with filling and frosting than history, so
grab some milk and cut a big slice. Cake is one of the most popular American
desserts, so you'll be in good company.

DID YOU KNOW?

Although packaged cake mixes were first available in the 1920s, General Mills
made them popular in the 1940s with the release of its Betty Crocker brand of
"just add water" mixes [source: Food Timeline].
 lassification of Cakes
1. 1. Pre-Test 1.How do you define cake? 2.Give at least 5 kinds of cakes available in local
bakeries. 3.Enumerate at least 5 tools and equipment used in cake baking.
2. 2. Classification of Cakes
3. 3. What is Gateaux, Tortes, Petit Fours and Cake? Gateaux – (ga-toh) is a cake, especially a
very light sponge cake with a rich icing or filling. Tortes –(tɔrtə) is a rich, usually multi-
layered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits.
Ordinarily, it is glazed and garnished. Petit Fours - [pet-ee fawrz, fohrz) is a small
confectionery or savoury appetizer. The name is French, petit four, meaning "small oven“.
Cake - is a sweet baked food used as a dessert or snack item made of cake flour, sugar,
shortening, eggs, leavening agents and flavorings.
 4. 4. Classification of Cakes 1. Shortened Cake – is also known as conventional, or creamed
cakes. This uses solid type of shortening like margarine and butter. Example: Red Velvet
Cake, Cheese Cakes, Banana Cake, Devil's Food Cake, Chocolate Brownies… Method of
Mixing – Creaming, Whipping
5. 5. Cheese Cup Cake Chocolate Brownies with Roasted Peanuts Banana Cake Red Velvet
Cup Cake
6. 6. White Angel Cakes – made with egg whites only ex. Angel Food Cake, Sponge Roll,
Meringue Method of Mixing – Beating, Cutting and Folding Yellow Sponge Cakes – made
with whole eggs (egg whites separated from egg yolks) ex. Sponge Roll or Jelly Roll, Sponge
Round Cake 2. Un-shortened Cake or Foam/Sponge Type- are cakes made without the
addition of fat/shortening. Two basic types of un-shortened cakes are:
7. 7. Sponge Roll White Sponge Cake/Angel Food Cake Meringue
8. 8. Egg whites are separated from egg yolks. Examples: Orange Chiffon Cake Vanilla Chiffon
Cake Orange Jelly Roll Method of Mixing – Beating, Cutting and Folding This uses liquid
shortening (hydrogenated vegetable oil not coconut oil) 3. Chiffon Type – is a combination
of shortened and sponge type cakes.
9. 9. How well do you understand? 1. Give the differences between gataeux, tortes, petit fours
and cake. 2. What are the 3 classification of cakes? 3. What kind of shortening is used in
shortened, un- shortened and chiffon type of cakes? 4. Give the method of mixing involved in
shortened, un- shortened and chiffon type of cake. 5. Give examples of the 3 classification of
cakes. Good Luck!
10. 10. Key to Correction: 1.1 Gateaux – (ga-toh) is a cake, especially a very light sponge cake
with a rich icing or filling. 1.2 Tortes – (tɔrtə) is a rich, usually multi-layered, cake that is filled
with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is glazed and
garnished. 1.3 Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or savoury
appetizer. The name is French, petit four, meaning "small oven“. 1.4 Cake - is a sweet baked
food used as a dessert or snack item made of cake flour, sugar, shortening, eggs, leavening
agents and flavorings.
11. 11. Chiffon type of cakes 3. The kind of shortening used in shortened type cake is solid
fat/shortening but it should be only butter and margarine. In Un-shortened type there’s no
shortening added while chiffon type of cakes uses liquid shortening like hydrogenated
vegetable shortening or cooking oil. Un-shortened type of cakes or foam type  Shortened
type cakes or conventional 2. The 3 classification of cakes are the following:
12. 12. 4. The method of mixing used in shortened type of cakes is creaming while in un-
shortened and chiffon type of cakes we use beating and cutting & folding. 5. *Example of
shortened type cakes are Red Velvet Cake, Cheese Cakes, Banana Cake, Devil's Food
Cake, Chocolate Brownies… *Example of un-shortened type of cakes are Angel Food Cake,
Sponge Roll, Sponge Whole Cake, Meringue…. * Example of Chiffon Type of Cakes are
Orange Chiffon Cake, Vanilla chiffon Cake, Mocha Cake……..

Different Methods of Baking Cakes

Details

Parent Category: Kitchen, Dining and Bar

Category: Food Preparation

Published: 16 January 2018

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Cakes are basically made from fat, flour, sugar and eggs, with the
exception of the sponge, which is fatless. The texture varies according to the method of preparation
and the proportion of fat to flour. The richest cakes include equal proportions of the basic ingredients
as in a Victoria Sandwich Cake, but additions can be made such as dried fruit nuts and spices as for
a Christmas or Birthday Cake. Numerous flavourings can be included and these vary from chocolate
and coffee to coconut, orange or lemon etc.

The All-in-One Method

This is a quick and easy way of preparing all types of cakes other than the fatless sponge.
All the ingredients are beaten together with a wooden spoon and air is incorporated into the mixture
to form air cells which are stabilised by the sugar. The soft blend of Stork enables air to be
incorporated easily and it also mixes readily with the other ingredients. Additional raising agent is
required however, as not quite enough air is introduced during the initial mixing. During baking, the
fat melts, releasing the air cells in the flour and liquid mixture. The raising agent in the flour reacts
with the liquid from the egg to produce carbon dioxide and steam. As pressure builds up inside the
cake these gases move to the air cells formed during mixing and cause the cake to rise. At the end of
baking, this movement ceases as the proteins in the flour and eggs set. The cooked cake consists of
a large number of air cells surrounded by a network of proteins in which the starch granules are held.
The texture of a Sandwich Cake made by this method is fairly open.
The Creaming Method
This is the traditional method of cake making.
The Stork and sugar are beaten together with a wooden spoon until the mixture is light in colour,
fluffy in texture and the sugar has dissolved. A large number of air cells are produced which are
stabilised by the sugar. More air cells are introduced by beating the eggs into the fat and sugar
mixture. It is unlikely that any additional air will be incorporated by sieving or folding in the flour, but it
must be folded in gently so that no air is lost.
During baking the cake rises for the same reasons as the All-in-One cake. The texture of a creamed
cake is a little closer and finer than an All-in-One Cake.
The Rubbing-in Method
This method is not widely used today and only cakes including half or less than half fat to flour are
prepared this way. The Stork is cut into fairly small pieces and rubbed lightly into the flour with the
fingertips and thumbs. At the same time the mixture should be lifted well above the bowl to help
 incorporate air into the cake. When ready to add the other dry ingredients and liquid, the mixture
should resemble fine breadcrumbs. The texture of a rubbed-in cake is fairly open.
The Melting Method
This is a very easy method of preparing cakes as a minimum amount of handling is required. It is the
traditional method for preparing Gingerbread, but Fruit Cakes can be made this way as well.
The Stork, sugar, syrup, liquid and fruit (if used) are heated gently until the Stork has melted. This
mixture is cooled and added to the dry ingredients and then beaten together with the egg until well
mixed.
The texture of Gingerbread is fairly open and that of a Fruit Cake fairly crumbly but both are moist.
The Whisking Method
This is the method used for preparing Fatless Sponges. Swiss Rolls and also Genoese Sponges.
The eggs and sugar are whisked together for 10-15 minutes over hot water to dissolve the sugar
completely and then for a further 5 minutes off the heat to cool the mixture. A great deal of air is
incorporated into the mixture at this stage to give the cake its light, spongy texture. Finally, the flour is
folded in carefully so that the incorporated air is not lost.
N.B: If using an electric mixer the whisking time is reduced to 5-10 minutes and it is not necessary to
whisk over hot water. The texture of a fatless sponge is even, light and very soft. It dries out very
quickly so should be eaten within 2 days of baking.
A Genoese Sponge contains a small proportion of fat, but is made by the whisking method. The
Stork is melted and trickled into the side of the mixture a little at a time and folded in with the flour.
This improves the flavour and will keep a few days longer than a Fatless Sponge.

Useful hints

Temperature
Cakes are best made in a warm kitchen with ingredients at a temperature not lower than 65-70°F
(20-21 °C). If, therefore, the ingredients and equipment are stored in a cool place, they should be put
ready for use at least two hours before preparing the cake. This will also make preparation much
easier. The only exception is when the rubbing-in method is used.
Oven
Turn on the oven heat 15 minutes before needed, setting at the stated temperature for the recipe,
then when the cake goes in, the all-over heat inside will have reached the correct temperature.
Remember, ovens vary, so the instructions given in recipes for gas and electricity settings may have
to be varied for individual cookers. Check the position of shelves.

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Cake mixing methods

How to get the results you want
AUTHOR

Gwen Adams

DATE

April 28, 2017

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RECIPE
Lemon Bliss CakeGolden Vanilla CakeStrawberry Almond Flour CakeChef Zeb's Hot Milk CakeKing
Arthur's Carrot CakeTraditional Angel Food Cake

There are so many ways to mix up cake batter. Maybe you've always
wondered why the many methods; maybe you never thought about it until
now. But each technique is based on specific ingredients, and results in a
different final product: from a light as air cake, to one that's sturdy enough to
hold up in wedding tiers.

Common ways you might see cake mixing methods written in a recipe:

"Cream the butter and sugar together."

"Combine dry ingredients. Add butter and mix until it resembles sand."

"Put all of the ingredients in a bowl and stir together."

Which way is "best"?

Cake mixing methods

We've recently baked cakes using six of the top mixing methods. Read on to
see just how different cake results can be, depending on the steps in which
the batter is blended.

#1 Blended

Example: King Arthur's Carrot Cake

Cakes made with this method: Very moist; a great candidate for adding mix-
ins.

Basically stir together and go, the blended method is the easiest of all cake-
prep types. Blended cakes are typically made with oil rather than butter, since
oil is much more easily incorporated with the rest of the ingredients.

Blended cake batter tends to be more liquid than most; oftentimes the recipe
will call to "pour" the batter into the pans, rather than scoop.

#2: Creaming

Example: Lemon Bliss Cake

Cakes made with this method: Sturdy, yet soft textured. Easy to slice and
stack in layers; also ideal for Bundt pans.

This cake mixing method is a classic, and the most common.

The creaming method starts with beating the butter and sugar together until
they're lightened in color and fluffy.
Eggs are beaten in one at a time.

The creaming method then adds the dry and liquid ingredients alternately to
the butter mixture.
The usual method is a third of the flour, half the milk, a third of the flour, the
remaining milk, and finally the remaining flour; it's helpful to scrape the bowl
midway through this process.

Adding flour and liquids alternately ensures all the liquid (usually milk) will be
thoroughly absorbed into the batter. If there's a high amount of butter or other
fat in the batter, it's hard to get the liquid totally mixed in; the alternating
technique helps reduce the percentage of fat overall (by adding some flour
first). It also facilitates the formation of gluten, which binds the batter together.

#3: Foam

Example: Traditional Angel Food Cake

Cakes made with this method: Extremely light and airy. This high-rising,
somewhat "resilient" cake slices best with a serrated knife or pronged angel
food cutter.

The leanest cake in the bunch, foam cakes contain little to no fat: i.e. no butter
or shortening, and no egg yolks.

Like some sponge cakes, foam cakes contain no leavening, depending on air
whipped into the egg whites for structure. The whites are whipped into stiff
peaks, usually with cream of tartar added to help with stability and volume.

Flour is carefully folded in, leaving as much air in the batter as possible. Most
choose to fold in the flour with a spatula, but we've found that using the whisk
attachment (the one that just moments before whipped up those whites)
incorporates it easily and gently.

#4: Paste
Example: Golden Vanilla Cake

Cakes made with this method: Tighter textured, though still moist. A great
candidate for tiers. The most sturdy of the cakes; slices with minimal crumbs.

This moist and tender (yet sturdy) cake is an American favorite. Its slightly
denser crumb makes it perfect for frosting as a layer cake.

Making a cake using the paste method (also sometimes called "reverse
creaming") sounds complicated, but it's actually one of the most simple
techniques of the bunch.

Soft butter and room-temperature liquids are beaten into the dry ingredients
until the texture is "sandy." The butter-coated flour slows the formation of
gluten (which starts once flour comes in contact with liquid), and results in a
slightly more sturdy cake that still offers soft texture.

Once the batter reaches that crumbly, sand-like consistency, milk and any
flavors are added. Then eggs are mixed in one by one.

The batter, though pourable, is often thicker than other cake batters.

#5: Sponge

Example: Chef Zeb's Hot Milk Cake

Cakes made with this method: Light and airy, with soft texture. Tend to
compress slightly when stacked over two layers high.

Mildly sweet, sponge cakes are high-rising and light as air, with the perfect
degree of moistness.
Sponge cakes can be made different ways. One way is beating egg yolks and
sugar (or whole eggs and sugar) until a very thick foam-like batter is created.
The batter is pale yellow in color, and falls off the beater in ribbons. Flour is
then gently folded in.

Another way whips the egg whites separately from the yolks until soft peaks
form. The yolk/sugar mixture is beaten until light, flour is mixed in, and then
egg whites are gently folded into that mixture.

Either way the eggs are prepared, they provide leavening and loft for the
sponge cake. This method dates back to before the widespread use of baking
soda or powder, when trapped air was a cake's only leavening.

The batter for sponge cake is very light, airy, and almost soup-like in
consistency. Though it may be alarming, this is totally normal. It will bake up
into the moist, delicious cake that we know as sponge.

#6: Gluten-free

Example: Strawberry Almond Flour Cake

Gluten-free cakes can be made any number of ways and with great success,
much like their wheat-y counterparts. As with all recipes, be sure to read the
directions carefully before starting.

All puns intended, these methods really take the cake. Each one will create a
totally different finished baked good – all equally delicious. Tell us, which of
these cake-mixing methods do you usually use?

Want to take a deeper dive into cake baking? See our complete guide to cake
and cupcakes.
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Tagged:

 vanilla

 cake

 cupcakes

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 gluten-free cake

Filed Under: Tips and Techniques Recipes

THE AUTHOR
About Gwen Adams

Gwen Adams grew up in northern New Hampshire, on top of a mountain,

surrounded by nature and not much else. After graduating from Lyndon State
College in 2010, Gwen sought a career that combined her passion for writing
with her love of baking. She found it at King Arthur Flour, where she currently
happily spends her work hours on our magazine, Sift, as well as blogging,
creating recipes, social media, and marketing.
 Recent Posts

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They're gluten-free, but you'll never know it!

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TIPS AND TECHNIQUES
 Different types of icing
by Australia's Best Recipes Team

Before you make your next cake, browse this collection of icing recipes. They're
spoon-licking good! From chocolate ganache to buttercream, cream cheese icing
and more.

Buttercream

Buttercream is made by creaming butter until pale with icing sugar, vanilla and milk. This soft,
buttery icing can be spread over a cake or piped into patterns. It can also be flavoured with
colour or chocolate and is perfect for small cakes, like cupcakes. Buttercream hardens on
refrigeration, and does not keep for more than a few days. Remember to keep this icing cool as it
icing melts easily.
Buttercream
125 g unsalted butter, softened
1½ cups (240 g) icing sugar, sifted
2 tablespoons milk
Beat butter in a small bowl with electric mixer until as white as possible. Gradually beat in half
the icing sugar, milk, then remaining icing sugar. Flavour and colour as desired.
More buttercream icing recipes:

 Buttercream Icing
 Chocolate Buttercream
 Best Ever Cupcakes

Fondant

This stiff and shiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes,
often over a layer of marzipan. Since its firmness helps keep cakes fresh, it is often used for big
cakes, wedding cakes and cakes that require traveling.
Fondant can be made at home although it's usually purchased in a ready-to-use block, It comes in
white and ivory shades, but can be tinted to any colour.
Covering a cake with fondant
Brush the cake lightly and evenly with jam. Roll fondant to desired thickness, then lift onto cake
using a rolling pin. Smooth the surface with hands dusted with icing sugar, ease paste or fondant
around side and base of cake. Trim excess fondant with a sharp knife.

FONDAN T ICING RECIPE S:

 Fondant Icing
 Basic Dairy-Free Fondant
 Read our foolproof guide on How to make marshmallow fondant icing

Meringue

This typically American-style frosting is made from egg whites, caster sugar and water. It is
whipped and then spread with a palette knife onto the cake to create an edible looking icing that
looks particularly striking when decorated with fresh flowers. Be warned though, you must act
quickly when icing your cake as it sets within moments of coming off the heat.
Did you know? Meringue does not hold up well in humidity.

American-style meringue frosting

2 egg whites
425 g caster sugar
100 mL water
Using a hand-held electric beater, whisk egg whites in the bowl over a saucepan of simmering
water until very stiff. In a separate pan, dissolve the sugar in the water and boil for 5-10 minutes
until the liquid is thick and syrupy and has reached the 'thread' stage – when the last few drops
that fall from a metal spoon come off in one long syrupy thread.
Pour the syrup over the egg whites, whisking all the time. Return the bowl to above the saucepan
of simmering water and continue to whisk for 10-15 minutes or until the icing is white, very
thick and meringue-like.

 Practice your technique with these delectable Lemon Meringue Cupcakes.

Ganache

This rich chocolate icing is made from either white of dark chocolate and cream. Ganache can
look shiny or matte and is also used as a filling or piped into decorations. White chocolate
ganache can be tinted. Avoid pairing ganache with a light cake such as a delicate sponge as this
thick icing needs a cake that it won't overpower, such as a mud cake or an almond bundt cake.

Ganache
300 mL cream
600 g chocolate
Boil cream, then remove from the heat. Add the chopped chocolate and mix until the ganache is
smooth. Allow the icing to cool completely before using, and if it's too hard gently heat in the
microwave to return to a spreadable consistency.
How to make perfect ganache

M O R E G AN AC H E R E C I P E S :

 Chocolate Ganache
  Easy Ganache
 Decadent Chocolate Mud Cake with Choc-Swirled Cream

Cream cheese icing

The combination of cream cheese, butter and icing sugar makes a delicious fluffy, cream-
coloured icing. Cream cheese icing traditionally decorates carrot cakes and cupcakes. It can be
smoothed to a relatively even finish, or fluffed up for a more casual cake.

Cream cheese icing

30 g butter, softened
80 g cream cheese, softened
1½ cups (240 g) icing sugar, sifted
Beat butter and cheese in a small bowl with an electric mixer until light and airy. Gradually beat
in sifted icing sugar until the icing is fluffy.
How to make cream cheese icing
M O R E C R E AM C H E E S E I C I N G R E C I P E S :

 Cream Cheese Icing

 Peppermint Crisp Cream Cheese Icing
 Carrot Cake with Cream Cheese Icing

Royal icing

Often confused with fondant, royal icing is a white meringue-like mixture made from egg whites,
acetic acid and icing sugar. Royal icing is easily made at home, and has multiple uses. Becoming
rock-hard once set, it is ideal for attaching decorations to cakes and is a popular icing for piping.

Royal icing
1½ cups pure icing sugar, sifted
1 egg white
4 drops acetic acid
Lightly beat egg white in a small bowl. Add icing sugar one tablespoonful at a time, beating well
after each addition. When icing reaches the desired consistency, add acetic acid and beat well.
  How to make royal icing
 Make these cute Fairy Icing Cupcakes

The different types of icing - a definitive

guide
If you're looking to learn everything you need to know about the different types of icing
then you've come to the right place!

Those lovely ladies at the fantastic Annabelle Jane Cake School have compiled
together for us this easy to follow guide to all the different types of icing any cake
making enthusiast needs!

From the difference between sugarpaste and fondant to Mexican paste to and pastilage;
It's important to know which icing to choose and why? And we've got it all covered for
you right here...

What is the Annabelle Jane Cake

School?
The Annabelle Jane Cake School offers one of the widest ranges of cake decorating
courses in the UK. Everyone from beginner to advanced (and even children) are
catered for where people come to learn in a fun-filled environment.

Their experienced tutors are relied upon to know a wide range of subjects during an
always busy schedule so who better to seek advice from for all you need to know about
cake icing!!!

Your definitive guide to icing with Annabelle Jane Cake School

Buttercream

Made with a combination of butter and icing sugar. Buttercream is often spruced up with
flavourings such as lemon zest or chocolate to give it extra taste.

Fantastic to use as a cake filling or a crumb coat. We also frequently used fondant icing
powder instead of icing sugar as this creates a smoother, less gritty buttercream. You
can either buy buttercream ready made or learn how to make your own.
Frosting

Frosting is commonly used for things like piping swirls on cupcakes.

It is similar to buttercream but with the added benefit of Meri-White (a pasteurised dry
egg white) which adds more stability to shapes (such as swirls) when you are icing. It
also holds better on a warm day than the likes of buttercream.

White frosting, in particular, is good to use if you are looking to add a specific colour to a
cake in comparison to something like buttercream which is yellow.

Royal icing

One of the most traditional forms of icing. Royal icing is a pure white icing that provides
a smooth, hard, matte finish once dried.

Classically made with egg whites and icing sugar, royal icing is now more commonly
made with Meri-White as this removes any potential health risks associated with the use
of raw egg whites. It can also provide you with more dependable results.

One of royal icings many uses is to give a snow like effect on Christmas cakes as well
as piping details and text.

It is also often used to stick gingerbread houses together and to pipe flowers.

When placing onto cakes, royal icing usually sits on top of marzipan to avoid
discolouration and can be coloured using both concentrated paste and liquid colours
with glycerine sometimes added to stop the icing from setting too rapidly.

You can learn how to make your own royal icing at one of our fun-filled courses at the
Annabelle Jane Cake School.

Marzipan

Marzipan creates a fantastic base beneath poured fondant or poured chocolate

toppings (and it tastes really nice too!).

We recommend choosing a good quality marzipan with an almond content of at least

25%. Marzipan can be coloured for modelling and cutouts.

Sugar paste
Sugarpaste, AKA rolled fondant, roll out icing, Regal Ice (or any of the other many
brands available), covering paste and plastic icing (depending on where in the world
you are!)

This is the roll out icing you often use to cover cakes and will see in a lot of cake
decorating classes and tutorials. However, it can also be used on both cupcakes and
cookies from time to time.

Although sugarpaste can be made at home it is more commonly bought in as it takes a

while to make and most of the store-bought stuff these days is fantastic!

Sugarpaste comes in a wide variety of colours in all different ranges.

We advise that you knead the icing before use to make it easier to roll out and that you
dust the surfaces you use your sugarpaste on with cornflour to prevent it sticking.

Flower paste (also known as petal paste or gum paste)

Flower paste is a strong, flexible icing which can be coloured using the same methods
as sugar paste.

It's fantastic for creating things like butterflies, flowers, stars etc because it can be rolled
finely and holds its shape well once rolled due to its strength.

We believe that the best way to dry your flower paste designs is by placing them on a
foam sheet which allows air to easily circulate and dry evenly. Thus stopping the
designs from becoming distorted. We also recommend, like sugarpaste, that you dust
the foam with a little cornflour beforehand to prevent sticking.

Again you could make your own flower paste, but proprietary brands are far easier and
give wonderful results.

Mexican Paste

The best way to describe Mexican paste is strong and stretchy. It is a lot more stretchy
than flower paste and is also a lot whiter.

We like to think of it as the 'Rolls Royce' of icings!

This is due mainly to the fact that it is so elastic that you can roll it as thin as a sheet of
A4 paper. It's great for using with patchwork cutters and also works well with small
intricate moulds.
It works well with complex designs such as snowflakes and is the ideal choice for
creating edible clothing.

Modelling paste

Modelling paste is a manually strengthened type of sugar paste. You can make this by
combining equal quantities of sugar paste with a strong icing and mixing them together.

Modelling paste can also be made by adding 1 teaspoon of either gum tragacanth or
CMC to 250g of sugar paste.

It is important to knead your ingredients thoroughly when mixing your own modelling
paste to ensure that both your ingredients have intertwined correctly.

Alternatively, you can buy ready made modelling paste from numerous cake suppliers.

Modelling paste is best used for cakes where you want an icing that holds its shape
better than standard sugar paste but doesn't harden too quickly.

As the name suggests, this paste is mainly used for modelling but also works well with
frills, ruffles, bows and swags.

Pastillage

Pastillage is a very hard setting icing which great for structures and creating solid
shapes (for instance the handles on a handbag cake).

You can buy pastillage as a powder mix or make your own from royal icing, gum
tragacanth and icing sugar.

However, It doesn’t have much stretch so wouldn’t be suitable for things like modelling
or flower making.

Poured fondant

Used for cupcakes and fondant fancies, poured fondant is made by heating fondant
icing powder which is mixed with water or stock syrup over a bain marie to approx. 38°.

It is easy to colour and dries to a smooth and very shiny finish.

Glace icing
 Glace icing is made by mixing icing sugar with a liquid such as water or fruit juice.
Although glace icing doesn’t usually give a cake a very professional look it's great for
having fun with whilst baking with the children as you can easily drizzle it on top of a
sponge or cupcakes

Ganache

A rich icing made with Belgian chocolate and double cream... and without a doubt one
of the tastiest.

Ganache is usually poured over cakes to achieve a smooth shiny chocolate finish, as
well as frequently used to top cupcakes or can even be whisked to make a delicious
alternative to buttercream to fill and crumb coat cakes.

Icing, or frosting,[1] is a sweet, often creamy glaze made of sugar with a liquid, such as water or
milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is
used to cover or decorate baked goods, such as cakes or cookies. When it is used between layers
of cake, it is called filling.
Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations
are commonplace on birthday and wedding cakes. Chef's colour dye (food colouring) is commonly
added to icing mixtures to achieve the desired colour. Sprinkles, colouring mist, edible ink designs,
or other decorations are often used on top of icing.
The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavoured and
coloured as desired, for example, by using lemon juice in place of the water. More complicated
icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar
together, by using egg whites (as in royal icing), by whipping butter into meringue (as
in Italian or Swiss meringue buttercream), and by adding other ingredients such as glycerin (as
in fondant). Some icings can be made from combinations of sugar and cream cheese or sour cream,
or by using ground almonds (as in marzipan).
Icing can be applied with a utensil such as a knife or spatula, or it can be applied by drizzling or
dipping (see glaze), or by rolling the icing out and draping it over the cake. The method of application
largely depends on the type and texture of icing being used. Icing may be used between layers in a
cake as a filling, or it may be used to completely or partially cover the outside of a cake or other
baked product.

Contents

 1History
 2Gallery
 3See also
 4References
History[edit]
Covering cakes with powdered sugar or other materials was introduced in the 17th century.[2] The
icing was applied to the cake then hardened in the oven. The earliest attestation of the verb 'to ice' in
this sense seems to date from around 1600,[3] and the noun 'icing' from 1683.[4] 'Frosting' was first
attested in 1750.[5]

Gallery[edit]

Chocolate cupcakes with icing

Chocolate truffle cake with icing

Ladybug cupcakes

Frosted Christmas cookies

See also[edit]

 Royal icing, egg white and sugar

 Fondant, heated water and sugar, sometimes with stabilizers like gelatin
 Ganache, chocolate and cream
 Marzipan, ground almonds and sugar
 Cake decorating
 Couverture chocolate, a high cocoa butter chocolate
 Powdered sugar
 Buttercream
 Glazing
 Meringue

References[edit]

1. ^ Oxford English Dictionary, Third Edition, s.v. 'frosting' 3.a

2. ^ Lynne Olver. "The Food Timeline: cake history notes". foodtimeline.org.
3. ^ Oxford English Dictionary, 3rd edition, 2012, s.v.
4. ^ Oxford English Dictionary, 3rd edition, 2012, s.v.
5. ^ Oxford English Dictionary, 3rd edition, 2012, s.v.

Wikibooks has a book

on the topic
of: Category:Frosting
and Icing recipes

 Food portal

Frosting or icing, fillings and glazes are typically a sweet, sugar-based soft mixture used to fill,
coat, add flavor, and improve the appearance and texture, They are used on baked recipes such as
cakes, cupcakes, cookies and pastries, or formed and used when decorating as a Crafty Baker,
ranging from simple to elaborate. The filling is applied before the frosting or glaze is applied.

How Much Frosting or Icing Do I Need to Cover and Decorate my Cake With?
Go to my Weddng Cake Charts answering this question!

How much Fondant do I need to cover my cake with? Answer

In addition to sugar, frosting can contain a combination of other ingredients including butter,
milk, water, eggs and various flavorings. It can be cooked (as with boiled icing) or uncooked (as
with buttercream), and can range from thick to thin. There are so many choices. The flavors,
colors and consistencies should compliment what's inside; one should not overpower the
other. Some are cooked, while others can be uncooked, and many can be purchased ready-made
from a baking supply store online. Make sure you understand the storage requirements of each.
The goal in frosting or glazing a cake is to put it on smoothly, while keeping the cake crumbs
out. It also adds a protective shield that preserves freshness in a baked dessert. Usually two
layers of frosting are put on: a crumb coat or a thin layer and a final coat. Sometimes a third
icing coat can be applied, if necessary.

After finishing the cake, it will stay fresh at least a couple of days, depending on the type of icing
and filling used. Once cut, keep the cut edges of the main cake covered with plastic wrap or
waxed or parchment paper. If it contains any perishable items, the cake MUST BE refrigerated,
and can only stay out of refrigeration for no more than two hours for food safety reasons.
SARAH SAYS: I personally think cake is better the next day after serving, but maybe that has
something to do with the "naughty-ness" of cake for breakfast!

If you have additional questions, please post them in our CraftyBaking.com Forum, and we
will be happy to answer them.

QUESTION: Is it an icing or a frosting?

SARAH SAYS: Here, in the United States, we commonly refer to these sugary spreads as
frostings, but it can get confusing because we also call them icings. In other countries, icing is
the more popular term because confectioners' / powdered sugars are known as icing sugars!

A handful of culinary dictionaries state that frosting and icing are one and the same, but most
other sources differentiate the two: They define frostings as relatively thick, sometimes fluffy
recipes that are used to fill and/or are spread over a cake. Icings are considered to be typically
white, have a thinner consistency and are usually poured or drizzled over cakes, forming smooth,
shiny coatings.
The main requirement for frosting or icing is that it be thick enough to adhere to the item being
coated, yet soft enough to spread easily. It has three main functions:

1. Frosting contributes flavor and richness to the cake. It also adds interest and provides a smooth
surface for decorating on;
2. Frosting improves the cake's appearance. Special occasion cakes become more festive with
frosting and decorations; and,
3. Frosting improves the keeping the qualities of the cake by forming a protective coating around
it, sealing in moisture and flavor and allowing it to be eaten over a couple of days.

QUESTION: I have heard the term "crusting" when it comes to icing or frosting. When
does it mean?
SARAH SAYS: Crusting means "a hard crisp covering or surface". When an icing has a higher
ration of sugar to fat, as it dries, it develops a sugar-crust on the outside. This can happen after
the cake is frosted or when the icing sits in the mixing bowl if it isn't covered.

If the icing crusts after applying a "crumb coat" (a thin layer of icing to seal in the crumbs), this
will make it easier to apply the finish coating of icing to the cake.

When the icing crusts after coating the cake - I have more control in the borders I choose to
finish the cake with, especially borders that requires me to slightly drag the tip to the surface of
the cake. If this was an icing that didn't crust - then I must be extremely careful in piping and not
make too many mistakes. When an icing crusts, I can easily remove a piped error on the cake.

If I don't cover the bowl with an icing that crusts, then I get hard pieces of icing in the bowl
when I stir the icing. Some of this may not smooth-out and thus clog-up my pastry tips. Also,
with hard pieces in my finished icing, I won't get a smooth surface when I ice additional cake
layers.

It's important to discuss crusting as it can affect the way your icing performs. Also, if I use an
icing that crusts, then it has more stability, especially in warm weather. Also, if I am using an
icing that crusts, then I can lightly touch the cake without creating a disturbance to the finished
look.

SARAH SAYS: Make sure the frosting you use spreads easily because it is soft enough to go on
the cake. A stiff frosting will not go on smoothly and you may tear the cake while doing so,
creating a lot of unnecessary crumbs and uneven surfaces. It may be too cold to spread, so let it
warm to room temperature. Some can be thinned with 3 - 4 tablespoons of corn syrup or milk to
thin it down, so it spreads easier. Others may need the addition of more liquid. Also, make sure
the icing is SMOOTH (not full of air pockets) or LIGHT (fluffy) for icing the cake.

QUESTION: My icing is starting to thin on the cake. What's causing this?

SARAH SAYS: You may be "playing" with the icing too much and trying to make it too smooth
on the cake. Try not and make the cake perfect because you'll start to pop the air bubbles
previously beaten into the frosting and it will start to thin and bleed water. That's where you'll
start seeing your cake showing through both the frosting and crumb coat layer. To fix, apple a
patch of icing with your icing spatula flat against the cake. Let it set a few minutes.

FILLINGS
Anything that goes between the layers of a cake is called the filling. A filling can be inside the cake, if it's
rolled up such as for a Jelly Roll Cake, placed inside of a cupcake or sandwiched in between two
cookies. Some recipes, such as cakes, use more than one type of filling, such as whipped cream and
berries between two layers, or alternating fillings between different layers, such as ganache between
some and buttercream between others. Some fillings can also be used to cover the outside of the cake,
such as Buttercream.
GLAZES
A coating, as of syrup, applied to food is called a glaze. Glaze can be poured, drizzled or brushed on with
a pastry brush on the outside of cakes or cookies or in between cake layers for different looks, called
glazing. Once applied, the glaze sets up very quickly, so you only have a small window of time in which
to use it.

SAUCES OR DESSERT SAUCES

Several dessert sauces, including salted caramel, rum raisin, bourbon, or butterscotch sauce, roasted
balsamic strawberries or raspberry puree, are just some of the sauce recipes that are great to serve over
cake, ice cream, pies, and other desserts. They add flavor, color, and texture to baking recipes. We have
an abundance of recipes that you can mix and match as your heart desires.

Other Recipes
What’s the Difference Between
Icing and Frosting, Anyway?
July 21, 2015

By

Milagros Cruz
The Daily Meal is here to tell you which should be used
for what type of dessert
 Flickr / Stuart Webster / CC BY 4.0

Is there really a difference between icing and frosting? Yes.

Is that icing on my bananas Foster cupcake, or is it frosting? Was I eating
chocolate frosting on that cake I tried yesterday, or was it icing? Which do I
like more? Is there really a difference between icing and frosting? While the
two are basically interchangeable, there are slight differences between them.
We’re here to tell you what those are.

Click here for 101 Best Cupcakes in America.

Frosting is usually used to coat the outside of cake. It has a buttercream-like
texture and a more buttery taste. Icing is generally used to glaze pastries or
cakes, and tastes more sugary than frosting. The Williams-Sonoma
cookbook Cake states that “icing is generally thinner and glossier,” while its
counterpart frosting is “a thick, fluffy mixture, used to coat the outside of a
cake.”