Questions for Discussion

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

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  1. Briefly list the steps in each of the five basic cake-mixing methods presented in this chapter.

  2. What are the reasons, in the creaming method, for creaming the butter and sugar until the mixture is light and fluffy?

  3. In both the creaming method and the two-stage method, scraping down the sides of the bowl is emphasized. Why is this necessary?

  4. What might the finished product be like if you tried to mix a low-fat cake by the two-stage method? Explain.

  5. Examine the cake formulas below and indicate which mixing method you would use for each.

  6. What is the most important rule to consider when using fondant?

  7. Compare the keeping qualities of simple buttercreams and meringue-type buttercreams.

  8. List the steps in assembling and icing a three-layer cake.

    Cake 1
    2 lb Cake flour 1 kg
    1 lb 2 oz Emulsified shortening 525 g
    1 oz Salt 30 g
    1 lb 1.5 oz Baking powder 45 g
    2 lb 8 oz Fine granulated sugar 1250 g
    1 lb Skim milk 500 g
    1 lb 5 oz Whole eggs 650 g
    10 oz Skim milk 300 g
    Cake 2
    3 lb Whole eggs 1.5 kg
    1 lb Egg yolks 500 g
    2 lb 4 oz Sugar 1125 g
    2 lb Cake flour 1 kg
    6 oz Cornstarch 175 g
    6 oz Melted butter 175 g
    Cake 3
    1 lb Butter 500 g
    8 oz Shortening 250 g
    4 lb Sugar 2 kg
    1 oz Vanilla 30 g
    1 lb 4 oz Whole eggs 625 g
    3 lb 8 oz Cake flour 1750 g
    10 oz Cocoa powder 300 g
    1.5 oz Baking soda 45 g
    3 lb Buttermilk 1.5 kg
    1 lb 8 oz Water 750 g