After reafing this chapter, you should be able to:
1. Demonstrate the five basic cake mixing methods.
2. Describe the characteristics of high-fat cakes and low-fat cakes.
3. Prepare high-fat, or shortened cakes and low -fat, or foam-type cakes.
4. Prepare the six basic types of icings.
5. Assemble and ice layered cakes, small cakes, and sheet cakes.