CONTEMPORARY AND CLASSIC CAKES

October 9, 2013

Today we made cakes and cupcakes using different mixing methods and started working on molding Rice Krispies treats for a cake topper.  

We made sponge cakes using three different mixing methods: warm, cold, and separated.  Each mixing method gives a different result in the volume and texture of the cake.

The warm method produces a sturdier cake that is thick and dense.  In this method the eggs are heated and this will make it tougher.  This type of cake is used for heavier fillings such as a mousse.

The cold method produces a drier, less sturdy cake that will crumb.  In this method the ingredients are added a room temperature.  This cake is used for a lighter filling such as a Bavarian cream.

The separated method produces an airy sponge cake with more volume and lighter in color.  In this method, the egg whites and egg yolks are separated and whipped individually with sugar before folding together with each other and the remaining ingredients.