- CAKE MAKING DETAILS
🔸 Basic Cake Types
Sponge Cake – Light, airy texture made with eggs. - Butter Cake – Rich with butter, soft and moist.
- Chocolate Cake – Made with cocoa or melted chocolate.
- Fruit Cake – Dense with dried fruits and nuts.
- Cheesecake – Creamy texture with a biscuit base.
- Cupcakes – Mini versions of cakes, easy to serve.
- Eggless Cake – Made without eggs, using curd, vinegar, or condensed milk.
- 🔸 Common Ingredients
Flour (usually all-purpose or cake flour) - Sugar (granulated or powdered)
- Eggs (or substitutes like yogurt/condensed milk)
- Butter or Oil
- Milk or Buttermilk
- Baking Powder & Baking Soda
- Flavoring: Vanilla essence, cocoa, coffee, etc.
- Frosting: Whipped cream, buttercream, fondant, or ganache
- 🔸 Tools Required
Mixing bowls - Electric mixer or hand whisk
- Measuring cups & spoons
- Spatula
- Cake tins or moulds
- Oven or microwave (convection)
- Cooling rack
- Cake stand and knife (for decoration)
- 🔸 Basic Cake Making Process
Preheat Oven - Usually to 160–180°C (325–350°F)
- Grease the Cake Tin
- Use butter or oil, line with parchment paper.
- Mix Dry Ingredients
- Sift flour, baking powder, baking soda, cocoa (if using).
- Cream Butter and Sugar
- Beat until light and fluffy.
- Add Eggs One by One
- Or use yogurt/condensed milk for eggless version.
- Fold in Dry Ingredients & Milk Alternately
- Mix gently until smooth.
- Pour into Tin and Bake
- Bake for 25–40 minutes (depends on size and type).
- Cool Before Frosting
- Let cake cool fully before applying cream or decoration.
- 🔸 Decoration Options
Whipped cream frosting - Buttercream icing
- Chocolate ganache
- Fondant shapes and figures
- Sprinkles, nuts, fruit toppings
- 🔸 Tips for Perfect Cake
Measure ingredients accurately. - Do not overmix the batter.
- Always preheat oven
- Cool completely before cutting or decorating
