NOTA CAKES

Cakes are major part of almost every celebration there is.
Cake varieties are endless and run the range from light and airy to the very heavy and rich.

DEFINATION
Cake are defined as a sweet, tender, moist baked pastry that is sometimes filled and frosted.
Cake batters can be baked in an endless array of cake pans of various shaped and sizes.
Using just a few basic cake recipes, bakers can create a wide range of cakes.
By varying filling and frosting, a basic cake can be transformed into a spectacular dessert.

CATEGORIES OF CAKES
There are really only two categories of cakes:
Cakes that are high in fat.
Cakes that are low in fats.

CAKES HIGH IN FATS
Cakes high in fat rely on solid and liquid fats to keep gluten development low in order to produce a tender product.
These types of cakes tend to have longer shelf life because of their high fat content which slows the staling process.
They tend to be moisture, richer and have a more tender crumb.
There are three basic methods used to prepare these cakes:
1. Creaming method
2. Two- stage method
3. One- stage method

STALING
Staling refers to the loss of water or moisture from a baked good, resulting in a drier, firmer texture that is accompanied by a flat, of taste. The quality and shelf life of the item is greatly reduced.
Moisture absorption occurs when moisture from the air absorbed by the baked good.
Staling actually starts the moment that the baked goods is removed from the oven and moisture evaporates off the surfaces.
Baked goods, including unfrosted cake layers, cookies, yeast bread, and quick bread like shortcakes and muffins can be stored safely for several week in a freezer if wrapped properly in plastic wrap and keep air thight.

CAKE LOW IN FATS
Cakes low in fat need some other ingredient to tenderize them.
These type of cake tend to be very high in sugar because sugar is tenderize
They include sponge cakes that use the air beaten into eggs to leaven them.
Cakes of this type referred to as egg- foam cakes.
Egg- foam cakes tend to produce a drier, more flexible cake that does not crumble as easily as a cake high in fat.
This can easily be cut crosswise into layers or rolled as for a jelly roll.
Because this cakes are dry, many chefs brush them with sugar syrup in which equal part of sugar and water are brought to a boil and then flavored with a such ingredients as liqueur or extract.
There are three basic methods used to prepare these cakes:
1. Sponge method
2. Chiffon method
3. Angel food method

CAKE BATTERS AS EMULSIONS
With the exception of an angel cake, all cake batters are compromised of fats and water- based ingredients that would normally separate out much like a cup of oil and water.
Even if they are stirred together, eventually they will separate into two layers.
This because fats and water- based ingredients are immiscible liquids, meaning they do not stay mixed together.
They natural tendency is for the two substances to separate into two layers.
The fat is lighter and rise to the top and the water stays on the bottom.
The natural tendency for a fat and water to separate is due to a phenomenon known as surface tension.