Foundations: Batter Cakes

Foundations: Batter Cakes

Go from the classroom to the real world with this cake batter education seminar

Our cake baking seminars will teach, inspire, and motivate you to dive deeper into baking science. In AIB’s 5-day Batter Cakes seminar, you’ll add ingredient functions, temperature control, mixing, and processing to your batter cake toolkit. You’ll also hone your problem-solving skills, which is essential for an up-and-coming baking professional.

Experience Level

The AIB Foundations: All About Baking seminar will help prepare you to take the more in-depth Batter Cakes seminar. That said, there is no prerequisite for taking the Foundations: Batter Cakes course. Those looking to enhance their professional cake-baking skills are welcome to attend.

After this course, you’ll know how to:

  • Use baker’s percent to calculate perfect amounts of major and minor ingredients
  • Consider the effects of specific gravity and pH on your final products
  • Detect and evaluate quality differences in baked goods

Upon successful completion of this course you will receive 3.4 IACET continuing education units.

Time Activity
8:00 a.m. Welcome

Introduction to Batter Cakes
Discuss what Baker's Math is and how to use it; Explain product definitions and categories

Cake Mixing and Processing
Explore how to use different methods to get the results you need; Identify process steps from scaling through cooling; Describe how to control batter temperature and specific gravity

Flour and Flour Quality
Discuss why the composition of flour is important; on the fundamentals of flour and flour quality; Identify the major and minor parts of wheat; Explain the differences in flour types and their options treatments
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab 1 - Mixing and Flour Variations
5:00 p.m. Adjourn
Time Activity
8:00 a.m.

Review of previous day's lesson

Function of Ingredients
Define and explore the effects of major and minor ingredients on the process and finished products

12:00 p.m. Lunch (On your own)
1:00 p.m. Lab 2 - Major and Minor Ingredient Functionality
5:00 p.m. Adjourn
Time Activity
8:00 a.m.

Review of previous day's lessons

Layer Cake Formula Balance Principles 
Define the basics of balancing moisture, structure, and texture in your formulations and learn how to calculate a basic formula from scratch

Pound Cakes
Define pound cakes and examine the differences from layer cake products

Muffins and Quick Breads
Define muffin categories and explore how formulations and process provide these unique characteristics

12:00 p.m. Lunch (On your own)
1:00 p.m. Lab 3 - Pound Cakes and Muffins, Layer Cake Formula Balance
Balance formulations for yellow and Devils Food layer cakes and troubleshoot product faults.
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Review

Kill Step Validation Lab Demonstration

Muffins and Quick Breads (continued)
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab 4 - Troubleshooting Batter Cakes
5:00 p.m. Adjourn
Time Activity
8:00 a.m.

Review Previous Day's Lessons

Troubleshotting Discussions

11:00 a.m. Course Exam and Wrap Up

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online by adding to cart below

Taxes will be added to stated seminar fees as applicable.

Date & Location

For seminars accepting enrollments, click on the city and state below for hotel information and a location map.

This course is currently offered as private training. To schedule for your facility, email info@aibonline.org or call 800-633-5137.
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