Certificate in Cake Making

It is an accurate record of the quantities of the raw materials necessary to make a particular type of cake. In other words………..it is an accurate recipe. If the recipe is correct, it will produce a good cake. As important as the recipe is the correct temperature, time and packing of the product. A good cake is one showing no faults, either in appearance, texture or while eating. It should be of good flavor and aroma and if it contains fruits, they must be evenly distributed. Bakery being the science that it is, we refer to the recipe as a formula. In the bakery, the range of ingredients that are used and which are essential is limited. There is Flour, Fat, Sweetening and Moistening. Each of these has a specific role to play and must be in Balance with each other.