Hello my dear steemians. I am very happy to be here again, showing you once again part of my work and knowledge.

Price of the mini chocolate cake:

Mini chocolate cake 12 cm wide and 10 cm high. Filled with Arequipe, oreo cookies and covered with chocolate ganache.

7$	SBD 0.935	10.98

This time I want to talk to you about the function of each of the ingredients that make up a cake.

The cakes have some fundamental or main ingredients and they are:

✤Eggs.
✤Milk.
✤Butter or oil.
✤Flour.
✤ Sugar.
✤ Raising poder.

It is important for a pastry chef to understand what the main ingredients of a cake are, and how they work. The confectionery is exact, and it can be said that it is pure chemistry, because each of these ingredients fulfill a specific function, and this process is what helps make the cake excellent.

Importance of each of the ingredients in a cake:

A cake must meet some basic characteristics, which are essential to be delicious on the palate. They are:

Structure, fluffiness, humidity and air.

These characteristics are acquired of course that its main ingredients.

A cake needs all these ingredients to be balanced, so that it is tasty, firm, fluffy, soft and does not fall apart.

Function of each ingredient:

Wheat flour:

For me personally, the best flour on the market for making pastries is Doña María. Wheat flour is responsible for providing structure to the cake, that is why it is important to work with a quality flour, because otherwise we run the risk that our cake will be very weak.

When the mixture is beating, we develop the gluten, this gluten is what will give the mixture consistency and hardness. In other words, the more you beat, the more the gluten develops. Less shake out of the mix means less gluten.

For this reason, it is said that when a cake is made, it should not be beaten much, because if it is not hard.

Another important fact is that when you go to buy wheat flour it is important to see the nutritional picture of it, we must look at the amount of protein it contains.
The amount must be less than or equal to 7, otherwise it will be very heavy.

The sugar:

I always but always work with the strawberry sugar. Sugar gives the cake: ~Structure, flavor and fluffiness.~

Sugar is essential when making a cake, with a heavy mixture. When it is mixed with the fat, which can be margarine, butter or oil, a more airy mixture is created, which makes it lighter and therefore more fluffy.

The eggs:

Eggs have multiple functions: Among them are to give moisture, texture, structure and good crumb.

• The egg whites add air.

• The yolks help to unite and mix everything very well.These help to mix ingredients that do not come together easily like water and oil.

The fats:

The fats that can be butter, margarine or oil, provide moisture, flavor and the most important is that they prevent the development of gluten.

The difference between making cakes with oil and butter or margarine. It is that when they are made with oil, with the passing of the days it remains just as soft.

Milk or liquids:

These add flavor and moisture. Milk in particular is rich in fat and protein, so it provides a lot of moisture and also gives it a delicious flavor.

Those responsible for the growth of our cake are:

❶The air that we incorporate with the egg whites beaten to the point of snow and.

❷Two The rising powders.
What are baking soda and baking powder.

I wanted to share with you this valuable information, about how each of the ingredients of a cake work. Each ingredient is important, and fulfills a specific function, they cannot be altered, but we must follow the recipes to the letter so that we have good results. I hope it is very useful for you.

"The knowledge of man is the knowledge of his passions." (Benjamín Disraeli.)

Business name:	@jessiescake
Owner's name:	@felyess
Business address:	Puerto La Cruz, Anzoátegui, Venezuela
About us:	My presentation

We accept payments in SBD and STEEM.

Without more than attaching to this post, I say goodbye, wishing that you and your business are abundantly prosperous. See you soon.