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Cake Making - 14164_193
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Decorating Techniques - 14164_195
before turning on the blower. Or, if the fan has two speeds,  use  the  lower  speed. Check the cakes in about one-half the cooking time specified in the convection oven owner’s manual. If the cakes are baking too quickly (cooked around the edges, but not done in the middle), reduce the heat 15°F to 25°F and use this lower temperature for each successive load. The oven vent should be open when baking cakes. If the vent is closed, the moisture in the oven will keep the cakes  from  rising.  A  fully  loaded  convection  oven  will bake cakes more slowly than a partially loaded oven. TESTING FOR DONENESS.— To determine if the cake is done, touch the center of the cake lightly. If an impression remains, return the cake to the oven for 3 to 5 minutes more and then retest. A toothpick or wire cake tester may be inserted into the cake. If no batter clings when it is removed, the cake is done. Batter cakes will shrink slightly from the sides of the pans when done. COOLING.—  If space is limited, cakes may be cooled, frosted, and served in the baking pan. If the cake is to be removed from the pan for icing, decorating, and service,  allow  it  to  cool  for  about  15  minutes  or  as directed  in  the  specific  recipe.  Remove  jelly  rolls  from pans while they are hot. Paper liners should be removed while the cake is still hot. If allowed to cool, the paper will cause the cake to pull apart and tear. Generally, however, for most cake items use a spatula to gently loosen the cake around the sides of the pan. Cover the cake with the bottom side of a clean pan of the same size and invert both pans. The cake should drop easily onto the  clean  pan. Cakes baked in loaf pans should be cooled completely in an upright position before they are removed. Cut around the sides, tilt the pan, and slide the cake out gently. CAKE CUTTING.— To prevent breaking, cakes should be completely cooled before icing and cutting. Cakes baked in standard-size sheet pans are usually cut into 54 square pieces, 6 across and 9 down. For other cake shapes consult the AFRS guideline cards. To cut a cake use a knife with a sharp, straight edge and a thin blade. Dip the knife in hot water before cutting and repeat as necessary to keep crumbs and frosting from clinging to the knife. Cut with a light, even motion. A loaf cake or fruitcake should be cut with a slow  sawing  motion.  Fruitcakes  cut  easier  if  they  are chilled  first. STORING CAKES.— Cover    cakes    with moistureproof paper and place them in a clean area with a temperature range of 75°F to 95°F where they will not absorb odors. Cakes should be served within 1 to 2 days for best quality. CAKE  DECORATING Cake decorating does not have to be limited to holidays  and  special  events,  such  as  a  change  of command  or  a  retirement.  Some  commands  honor  the birthdays of crew members weekly with a decorated cake.  This  gives  the  MSs  frequent  opportunities  to practice  and  develop  their  skills  at  cake  decorating. The first important step in cake decorating is to have a frosting of the type and consistency required to make  the  desired  shapes.  Decorators’  frosting  and cream   frostings   are   suitable.   Frostings   used   for decorating  should  be  stiffer  than  those  used  for spreading. Decorating  Equipment The second important step in cake decorating is to have the equipment needed: cones, tips, tubes, and coloring. CONES.— The cones used for cake decorating may be either pastry bags purchased to fit commercial tubes, or they maybe made from paper. Paper cones are easily made, are disposable, and are sanitary. The best paper used to make a cone is parchment paper. Heavy waxed paper also can be used, although it is less rigid and, therefore,  more  difficult  to  handle.  Several  cones  can be  filled  with  different  frosting  colors  to  be  used alternatively  in  decoration. TUBES.— There are many kinds and sizes of metal tubes (tips) available. They can be selected from those in  standard  stock  or  purchased  to  fit  individual requirements. By varying the colors of the frosting and the sizes of the metal tips, a wide variety of decorations can  be  made. Borders  can  be  plain  or  elaborate, depending on the tube used. Writing should be carefully planned before starting so it will be well centered. An open star metal tip is used to make shell, rope, and heavier ridged borders or small flowers. Examples of various tips and the designs they make are shown in the NAVSUP P-421. FOOD   COLORINGS.—   Food   colorings   are available in paste and liquid forms. A little coloring goes a long way. Food coloring paste will give dark shades when desired, but will not thin the frosting. Liquid colorings  will  thin  icings  and  will  provide  only  pastel shades. 8-18

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