Interim 2010: Baking and How it Works Joe Sloan Class Notes for January 19: Cake Recipes
Carrot Cake with Cream Cheese Frosting

General Information:

These recipes will make one cake each.  The two sheet cakes are the simplest. The Boston cream pie and all purpose cakes are the most difficult.  Please judge your skill level and ambitions when selecting a cake.  As always, please read the recipes closely before you come to class!  I'm giving times as "mixer time"/"oven times".  Frosting will need to be done after the cake comes out of the oven and has cooled.  Please keep in mind, until the last team's cake goes into the over, the stand mixers are reserved for make the cake batter.  However, there are two small hand mixer that can be used to make frosting.  A few cakes may take a bit over an hour to bake but I have alternated long and sort bake times so this shouldn't be a problem.  Don't mix your cakes too early.  Check with the team before you to make sure they are on schedule.  All cakes will be completed in one day.  Oven times start around 10:00 and go to about 2:00. We'll reconvene with our guests at 3:30. The Boston cream pie recipe is in Corriher.  The roulade recipes will be distributed. The remaining recipes are all available over the Internet.

 

Recipes:

Team 1: 9:00/10:00 Angel Food Cake (plain tube cake) http://www.cooksillustrated.com/recipes/detail.asp?docid=4663

Team 2: 9:00/10:00 Orange Chiffon Cake (glazed tube cake) http://www.cooksillustrated.com/recipes/detail.asp?docid=6161

Team 3: 10:00/11:00 Boston Cream Pie (glazed/filled layer sponge cake) in Bakewise by Corriher, pages 43, 37, 330, & 98
(I recommend keeping this to two layers rather than three if you aren't comfortable splitting layers.)

Team 4: 10:00/11:00 All Purpose Layer Cake (frosted, filled, and decorated layer cake) http://www.cooksillustrated.com/recipes/detail.asp?docid=5694

Team 5: 11:00/12:00 Pound Cake (tube cake) http://www.cooksillustrated.com/recipes/detail.asp?docid=15113

Team 6: 11:00/12:00 Chocolate Roulade (rolled and filled flourless cake)
(To be distributed. Double this recipe. Use plain whipped cream as filling and dust with powdered sugar.)

Team 7: 12:00/1:00 Root Beer (frosted sheet cake) http://www.saveur.com/article/Recipes/Root-Beer-Cake

Team 8: 12:00/1:00 Carrot Cake (frosted sheet cake/food processor cake) http://www.cooksillustrated.com/recipes/detail.asp?docid=4677

Everyone back for pigout at 3:30

 

Comments

We are just scratching the surface, but you should see many of the fundamentals with these recipes.  We'll do several chocolate cakes on chocolate day.

 

Last modified: January 18, 2010
Contact: Joe Sloan, sloanjd@wofford.edu
© Joe Sloan