ACKP 2 Journeyman Practice Exam 2025 - Free Journeyman Practice Questions and Study Guide

A high-fat cake is considered done baking when it exhibits a pale color. This is primarily due to the nature of high-fat cakes, which often contain ingredients such as butter or oil that contribute to a rich, moist texture. During the baking process, as the cake cooks, the outer layer will take on a pale golden hue rather than a dark brown. This lighter color indicates that the structure of the cake has set properly without over-baking, which could lead to a drier texture.

The darker color associated with other baked goods, such as certain pastries or loaves of bread, would suggest a different baking process and ingredient composition. Heavy texture often indicates under-baking or an improper balance of ingredients. An oily surface may be a sign of excess fat or insufficient mixing, which can negatively impact the cake's final texture, making it undesirable. Monitoring the cake's color is crucial for achieving the right doneness indicator with high-fat cakes, ensuring they remain tender and moist.