Cakes: Basic Techniques (1981)

This film outlines basic cake-making techniques, including historical context, ingredient ratios, mixing methods, and types of cakes. It details the processes for both shortened cakes (like chocolate layer cake) and fat-free cakes (like angel food cake), emphasizing the importance of ingredient temperature, mixing techniques, and baking times. Additionally, it covers frosting types and decorating tips, highlighting the significance of texture and flavor in cake quality.