LISTING :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Cakes:::::::::::::::: Small items::::::::: Chocolate:::::::::::: |
Fillings/Buttercreams:::: Ingredients::::::::::::::: |
Nuts::::::::::::::::::::::: Techniques::::::::::::::: Equipment/Tools::::::::: Green Label:::::::::::::: |
CAKES:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Butter cake
A rich cake that is slightly lighter than pound cakes, but includes the four main ingredients - flour, butter, sugar, and eggs. All of our yellow and chocolate layer cakes are butter cakes.
Crunchy feet
Small pound cakes, baked in traditional brioche molds. At CakeLove, they can be a variety of flavors including LCD, Sassy, Pumpkin, and Stout. CakeLove tarts (Red White & Blue, Lemon Berry, etc) are made with vanilla/LCD crunchy feet.
Jaconde
Jaconde is a thin cake that contains eggs, which are whipped until thickened (“ribbon stage”), nut powders, and sugar. Egg whites are whipped until stiff (“stiff peak”) and folded into the egg mixture at the end. The Jaconde is spread into a thin layer and baked at a high temperature for a short time. Traditionally, Jacondes are used as a decorative border around mousse cakes, but, at CakeLove, Jacondes are spread with cream cheese frosting, rolled, and sliced into Bedrolls.
LCD (Least Common Denominator)
The vanilla pound cake that is used in Strawberry Shortcakes is LCD. LCD is a pound cake which is flavored with vanilla bean and shaped like a traditional bundt cake with the hole in the middle.
Pound cake
Traditional pound cakes had one pound each of butter, sugar, flour, and eggs. This formula creates a rich, buttery, dense cake, which is often baked in a loaf or bundt form. Our LCDs and Crunchy Feet are pound cakes.
Small items:
Buzz Ball
A hand-held pastry made from pate a choux with a round shape. It is filled with lemon curd, mango curd, or any flavor pastry cream. The tops are drizzled with icing or chocolate ganache, based on the flavor.
Éclairs
Traditional, oblong pastry item made with pate a choux paste. CakeLove éclairs are extra large in size, filled with vanilla pastry cream, and the ends are dipped in chocolate ganache.
Pate au choux
A batter made with eggs, flour, water, and butter. With the consistency of a paste, pate a choux can be piped with a piping bag into a variety of shapes and sizes. The high amount of eggs causes a big rise in a high temperature oven, which leaves air pockets in the middle (perfect for filling). At CakeLove, we use pate a choux to make buzz balls and éclairs.
Chocolate::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Cocoa butter
The fat contained in the cacao bean. During processing of the bean into chocolate, the cocoa butter is separated from the beans. Cocoa butter and sugar is then added back to the cocoa in varying amounts, which determines the sweetness and smoothness of the chocolate. 60% chocolate is a high quality chocolate which is used in our chocolate ganache, and contains 60% chocolate mass.
Cocoa powder
The powder that is made by grinding the substance that remains when the cocoa butter is removed from the cacao during processing. Cocoa powder is used in the CakeLove chocolate butter cake, chocolate chip scones, and double chocolate chip cookies. At CakeLove, we use a cocoa powder that contains between 22-24% cocoa fat to help ensure moistness.
Couverture
The term used to describe high quality chocolate. Couverture chocolate must contain 32% cocoa butter. All chocolate used at CakeLove is couverture.
Dark chocolate (aka bittersweet)
Chocolate that contains at least 56% cocoa content, along with cocoa butter, sugar, and vanilla. The high cocoa content leads to a strong chocolate flavor, which is less sweet than a lower content. All of the chocolate used at CakeLove is dark chocolate (except white chocolate).
Fat Bloom
Under certain conditions, a grayish haze or swirls will appear in the chocolate after it sets. This fat bloom is the cocoa butter separating from the chocolate.
Ganache
Ganache is made by heating cream and pouring over chocolate. Stirring the mixture creates a shiny, smooth ganache, which we use on the outside of many cakes, i.e. Neils Hat Trick, and for dipping cupcakes, strawberries, and éclairs.
Semi-sweet Chocolate
Semi-sweet chocolate contains more sugar than dark/bittersweet ch4ocolate, along with cocoa liquor, cocoa butter, vanilla, and sometimes lecithin (acts as an emulsifier). It contains a high percentage (up to 75%) of cocoa solids, and is the most common chocolate used by home bakers. At CakeLove, Semi-sweet chocolate chips are used in our Chocolate Chip Cookies.
Sugar Bloom
When chocolate is refrigerated, it begins to sweat, and the moisture causes sugar bloom. The condensation mixes with the sugar in the chocolate and can leave crystals on the surface.
Fillings/Buttercreams:::::::::::::::::::::::::::::::::::::::::::::::::::::
Curds
Curds are soft, thick, cooked creams that contain eggs, sugar, corn starch, and butter. Lemon curd is tart and tangy and contains lemon juice and/or lemon zest. At CakeLove, lemon curd is used to fill Buzz Balls and the Lemon Swirl cake. Mango curd is also used to fill Buzz Balls.
Italian Meringue Buttercream
Frosting that is made by stabilizing whipped egg whites with a sugar syrup brought to 245-250°F, and finishing by adding room temperature butter. This type of buttercream has a smooth mouthfeel due to the use of butter instead of shortening, and also is silky since it does not use confectionary sugar. The majority of buttercreams at CakeLove are Italian Meringue Buttercreams. Flavors include: raspberry, strawberry, lemon, orange, lime, chocolate, and peanut butter.
Meringues
Meringues are small sweets made by whipping egg whites until stiff (known as “stiff peak”) and adding sugar to stabilize the whites. CakeLove meringues also include dry ingredients, such as hazelnut powder for the Hazy Meringues or cocoa powder for the chocolate meringues, which are folded by hand into the meringue. The mixture is piped in the shape of Hershey’s kisses and then baked. Our meringues have a crunchy outside with a chewy center and go on the Heavenly Hazy and Chocolate Knockout cakes.
Pastry cream
One of the most basic creams, similar to an egg custard, which is thickened with a starch, such as flour, potato starch, or corn starch. Pastry cream can be flavored with vanilla bean, chocolate, coffee, or more unusual flavors. CakeLove éclairs are filled with vanilla pastry cream.
Ingredients:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All-Purpose flour
The only wheat flour used in CakeLove products, including all cakes, cookies, muffins, scones, etc. The flour is sifted to incorporate air, which lightens the finished product and is essential with cakes. The GMAP is unbleached, reducing its environmental impact, and therefore has a tan color.
Potato starch
A finely ground starch derived from evaporating the water used to boil potatoes. Potato starch can be used as a thickener for pastry creams and fillings. Also, when used in a cake, it keeps the crumb moist and light. Many of the cakes at CakeLove contain potato starch.
Baking powder
Chemical leavener which contains baking soda and an acid (cream of tartar). Baking powder creates carbon dioxide in batter, which aides in rising the cake, and is used in most CakeLove cakes.
Baking soda
Sodium bicarbonate. Chemical leavener which creates a spread in baked goods, and is therefore used in cookies.
Butter
Butter is made by removing the cream from whole milk and then churning the cream. Butter contains at least 80% butterfat, plus water and minerals. Butter can be salted or unsalted. When baking, unsalted is preferred so that the baker can control the amount of salt added to the product. At CakeLove, butter is the only fat used in all baked goods, except Green Label products.
Eggs
Fresh eggs are a key ingredient used in baking and add moisture, strength, and leavening to the final product. Overall, eggs contain 70% moisture and are made of a yolk, white, and shell:
- Yolks are 30% of the total egg weight and are 30% fat. They trap air well, create volume, and act as a thickener in creams, such as CakeLove’s lemon curd and pastry cream.
- Whites are 70% of the egg weight, contain minimal fat, and are a strong source of protein. The proteins in whites enable them to hold together and trap air. They can be whipped to 8 times their volume, and are used in CakeLove’s Meringues and Italian Meringue buttercream.
Muscovado
Muscovado is a variety of brown sugar which is natural and unrefined and comes from the African island of Mauritius. All unrefined brown sugar has some amount of molasses left in, giving the darker color and richer flavor. Common brown sugar at the grocery store is actually white sugar with molasses added back in.
- Dark Muscovado - Has a fine, moist texture, high molasses content, and a strong lingering flavor. Dark muscovado is used in CakeLove’s NGC and Hazelnut Crunch buttercreams.
- Light Muscovado - An even finer, more subtle and versatile molasses sugar than the Dark Muscovado with a rich aroma and delicate flavor. Light muscovado is used in CakeLove’s cookies, cinnamon roll jaconde, and stout crunchy feet.
Salt
Salt is used in baking to add flavor and also brings out the flavor of the other ingredients.
- Kosher - Kosher salt has larger flakes than iodized salt and is used in the oatmeal cookies at CakeLove.
- Iodized - The most common table salt with very fine crystals. Iodized salt is sodium chloride plus iodine, which is added to prevent iodide deficiency. It is also more concentrated than kosher salt. Iodized salt is used in almost all CakeLove products.
Extra Fine Granulated Sugar
Several grain sizes are available, and at CakeLove, we use extra fine sugar, which is refined to a much smaller size than common granulated sugar. The smaller grain size facilitates the dissolving and absorption of the sugar during the creaming or whipping stage of any cake batter.
Turbinado
Also known as “raw sugar’, Turbinado is sugar that has not been refined to remove all the molasses. As a result, it has a tan color and larger crystals, similar in size to kosher salt. Turbinado is also known for its high melting point when exposed to heat. This means that it will hold its shape during the baking process, adding a crunch to our Sunrise and Pumpkin Crunchy Feet and on top of scones and muffins.
Vanilla
Is the only fruit-bearing orchid, cultivated for trade in Madagascar, Mexico, Tahiti, and Indonesia. At CakeLove, we use only Madagascar Bourbon Vanilla. Vanilla is used for baking in four forms:
- Beans - Whole pods, which contain the seeds used in flavoring ice cream, pastry cream, and the LCD pound cake. Vanilla beans give the end product small, black specs.
- Extract - Liquid made from soaking vanilla beans in alcohol.
Powder - Powder form used in CakeLove scones and vanilla pound cakes - Paste - A sweet concentrated vanilla extract that has the vanilla bean seeds included in the mix. It is used when you don't want to add much additional liquid.
Nuts:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Nut powders
At CakeLove, nut powders are made with toasted, ground nuts (almonds, hazelnuts, pecans, or walnuts) and powdered sugar. These nut powders add great flavor withouth weighing down a cake batter or meringue.
Roasting nuts
Nuts are always roasted before using in baked goods. Roasting releases the natural oils and brings out the flavor.
Green Label::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Gluten-free
Gluten Free products contain no wheat gluten, which means no wheat flour has been used. Alternatively, other flours, such as rice flour, garbanzo bean flour, and tapioca flour are used. These products are for people with a gluten allergy, known as Celiac’s disease, which causes extreme nausea and long-term health risks when wheat/gluten is eaten.
Vegan
Vegan products contain no ingredients that come from animals, which means no eggs, milk, cream, butter, etc. Alternatively, vegan shortening, soy butter, organic sugar, and a powder egg replacer are used. Vegan products are for people that choose a vegan diet, where they do not eat any animal products.
Techniques:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Creaming
The process of mixing room temperature butter and sugar until the mixture becomes light and fluffy. Creaming incorporates air into the mixture, which lightens the crumb of the final product. All CakeLove butter and pound cakes begin by creaming butter and sugar.
Lava bubbles
In making pastry cream and curds, the mixture of eggs, sugar, and starch (corn starch or flour) thickens when heated on the stove. As it comes to a boil, large, steam-venting, thick, bubbles begin to form, and these “lava bubbles” indicate that the mixture can be removed from heat.
Steeping
Steeping is heating a liquid with an added ingredient to a simmer and then removing it from heat. The liquid rests for 15-30 minutes to draw flavor into the liquid. The heat and time lapse flavor the liquid, which is then used to make a finished product. For CakeLove’s NGC buttercream, milk is steeped with coconut, sugar, and vanilla bean before incorporating the other ingredients to make the finished buttercream. For CakeLove’s Coffee Buttercream, the milk is steeped with coffee grinds.
Tempering
The process of gradually pouring a hot liquid over eggs and mixing quickly. For example, with pastry cream, the milk comes to a boil and then is tempered into the eggs gradually while whisking continuously to prevent the eggs from cooking under the heat of the liquid.
Equipment/Tools:::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Convection oven
Convection ovens have a fan that circulates the air and promotes even heating throughout the oven. As a result, convection ovens run hotter and the baking temperature and baking times may need to be lowered for some recipes. Convection ovens can be gas or electric, and at CakeLove, we have both.
Parchment Paper
Parchment paper is used to line all cake pans and sheet trays when baking cookies, scones, and cakes. It prevents sticking on the pan and reduces the washing necessary with these pans.
Tami
A large, round device with a metal screen that acts as a large sifter or sieve. At CakeLove, tamis are used to filter out the seeds from raspberry puree and the lemon pulp from lemon curd.
Bowl scraper
Plastic, hand-held tool that is flat on one side and rounded on the other. As such, it perfectly forms to the bowl when scraping batter out of the bottom of a mixing bowl.
Bench/Dough scraper
Rectangular, metal blade with a handle along one edge. Bench scrapers can be used to cut dough, i.e. cutting scones into a triangle or scrape the top of a table.
Offset spatula
A hand-held tool with a wooden or plastic handle, a metal blade with dull edges, and a rounded tip. With offsets, the blade is approximately 1” lower than the handle, making it suited for frosting cakes and smoothing Jaconde cake batter in sheet pans.
Bibliography::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
- Alford, Jeffrey and Naomi Duguid
HomeBaking: The Artful Mix of Flour and Tradition Around the World. - Burdick, L.A.
Cocoa Journey 2006-2007 - Johnson & Wales University
Baking & Pastry Fundamentals. - Malgieri, Nick
"Perfect Cakes." - www.indiatree.com
- www.nielsenmassey.com