Title: Prepare an assortment of cakes.
Course: Culinary Arts II (16052-II) > Section: Performing Baking Techniques

Preparation should include

- identifying the type of cake to be prepared
- selecting the ingredients
- assembling mise en place
- scaling the ingredients
- mixing the ingredients
- portioning the batter
- panning the batter
- baking the batter
- cooling the product
- decorating the product, using cake-decorating techniques
- storing the product.

Process/Skill Questions:

Thinking

- What are types of cakes?
- What are ways of preparing the pan?
- What are mixing methods for cakes?
- What does cooling in the pan do?
- Why is an angel food cake cooled upside down?
- What are types of icing?
- What are the types of buttercream?

Communication

- What is the difference between a high-fat cake and a low-fat cake?
- What is the difference between the creaming and blending mixing methods?
- What are the differences among the mixing methods for sponge, angel food, and chiffon cakes?

Leadership

- What are ways to finish a cake?
- What is the difference in quality between from-scratch and cake-mix cakes? Why are most cake-mix cakes inferior?

Management

- How is a cake checked for doneness?
- How does one prevent a cake from falling?
- What effect does proper cooling and storage have on labor and food cost?