Cakes, Cookies, Pies & Candy

1. Cakes, Cookies, Pies & Candy It’s a delicious world!

2. Shortened cake Unshortened cake Chiffon cake Conventional method Quick mix method Pastry Crystalline candy Noncrystalline candy Sugar syrup Vocabulary to Know

3. Cakes • Favorites among people • Shapes • Clowns • Dancing dolls • “Ace of Cakes” • Special occasions

4. Shortened cakes Fats Butter Margarine Shortening Batter cakes Baking soda Baking powder Sour milk Unshortened cakes Lack of fats Leavening agents Air Steam Difference Egg whites Whole eggs Types of Cakes

5. Another Type of Cake • Chiffon cake • Shortened & unshortened cakes • Fats used • Whole eggs • Volume • Weight

6. Cake Ingredients • Flour • Sugar • Eggs • Liquid • Salt • Cream of tartar (*)

7. Flour Functions • Structure • Gluten • Moisture • Holds gases • Types • Cake • All-purpose

8. Sugar Functions • Sweetness • Tenderizes • Gluten • Texture • Types • Granulated • Brown

9. Egg Functions • Flavor • Color • Structure • Leavening agents • Steam • Evaporation

10. Liquid Functions • Moisture • Blend ingredients • Types • Fresh • Buttermilk • Sour milk • Fruit juice • Water • Egg whites

11. Salt Flavoring Quick breads vs. yeast breads Fat Tenderize Types Flavorings Spices Nuts Etc. Leavening agents Baking soda Baking powder Sour milk Air/steam Cream of tartar Color Stabilization Other Ingredient Functions

12. Gluten production Too much vs. too little – flour & sugar Compact Dry Weakened gluten Coarse & heavy Tough Fall apart Too much or too little – liquid Soggy Heavy Dry Heavy Rubbery Tough Measuring Ingredients

13. Mixing Cakes • Correct proportions needed • Overmixing • Gluten overdeveloped • Tough & rubbery • Volume lower • Smaller cake

14. Baking the Cake • Pan size • Too small – overflowing • Too large – flat and dry • Starting • Grease & lightly flour • Sides & bottom or just bottom • Temperature • Too high – burn • Too long - dry

15. Conventional method Cream fat and sugar Eggs Dry ingredients alternating Quick mix method One-bowl method Dry ingredients Fats & liquids into dry Liquids & eggs Mixing Methods

16. Angel Food & Sponge Cake • Angel food cake: • Egg whites & sugar • Folding flour & sugar • Sponge cake: • Dry ingredients with egg yolks • Egg whites • Folding

17. Baking Shortened Cake • Heat circulates around each pan • Not touching others • Not touching parts of oven • Hot spots • Doneness • Fingertip • Toothpick • Cooling • 10 minutes in pan • Invert onto cooling rack • Use 2nd cooling rack to flip • Before icing

18. Descriptions of Shortened Cakes • High-quality • Light • Velvety • Interior • Small cells • Thin walls • Evenly browned • Gently rounded • Mild & pleasing

19. Pound Cakes • Leaveners • No chemicals • Air/steam • Cream fat & sugar • Incorporate air • Compact • Closer grains

20. Microwavable Cakes • Outcome • Moist • Tasty • Short cooking time • Not browned • Chocolate • Spice • Dark • Cooking • Single layer • Round or ring-shaped • Medium power • Rotate • Last minutes on high • Toothpick

21. Making Unshortened Cakes • Angel food cake • Ingredients • Room temperature • Egg whites • Remove from pan • Pan being used • Suspend over bottle • Cool before cutting

22. Characteristics • Large volume • Interior • Spongy • Porous • Thin cell walls • Tender • Moist • Not gummy

23. Sponge Cakes • Whole eggs • Mixing method • Egg yolks creamy • Liquid, sugar & salt • Thick mixture • Fold flour • Egg whites added

24. Chiffon Cakes • Preparing • Egg yolks • Oil • Liquid • Flavoring • Dry ingredients • Egg whites • Cream of tartar • Sugar • Fold together • Characteristics • Large volume • High quality • Angel food cake • Interior • Moist • Cells with thin walls • Tender • Flavor

25. Fillings & Frostings • Variety • Fruit • Pudding • Whipped cream • Places • Layers • Cavities in center • Rolled • Canned • Mixes • Scratch • Cooked • Candy making • Crystallization • Uncooked • Textures • Easy to make • Cream cheese • Butter cream

26. Reasons for Frosting • Flavor • Appearance • Shapes • Animals • Objects • Glue

27. Tools for Frosting • Decorating • Personalization • Flowers • Borders • Decorator’s tube • Cloth • Plastic • Coupler • Decorating tips

28. INTERMISSION

29. Cookies • Flavors • Chocolate chip • Peanut butter • Oatmeal • Sugar • Holidays • Easier than cakes

30. Kinds of Cookies • Groups • Rolled • Dropped • Bar • Refrigerator • Pressed • Molded • Ingredients • Consistency • Shape • Rolled • Stiff dough • Cookie cutters • Cookie sheets • Sugar cookies • Dropped • Soft dough • Spoons • Spread farther • Chocolate chip

31. More on Dough • Bar cookies • Soft dough • Jelly roll pan • Thickness • Chewy • Cakelike • Cutting into shapes • Brownies • Refrigerator • High fat • Wrap in foil or plastic until firm • Cut into slices • Lightly greased sheets • Pinwheel cookies

32. Last Types of Dough • Pressed cookies • Cookie press • Perforated disks • Cookie sheets • Shape • Size • Swedish spritz cookies • Molded cookies • Stiff dough • Small pieces • Shaping techniques • Crescents/balls

33. Ingredients • Same basics as cakes • Cookies vs. cakes • Fats • Sugars • Liquids • Proportions • Others • Fruits • Nuts • Chocolate chips

34. Methods of Mixing • Conventional method – same as shortened cakes • Crisp or chewy/light & delicate • Macaroons, meringues, kisses • Angel food cakes • Sponge cakes • Scottish shortbread – biscuit method

35. Pans for Baking • Flat sheets • Dropped • Rolled • Refrigerated • Pressed • Molded • Unevenness • Bar cookies

36. Differences in Pans • Shiny aluminum • Reflect heat • Light, crispy crust • Dark aluminum • Absorb heat • Dark bottoms • Cool vs. warm • Rotate pans

37. Microwave Cookies • Size factor • Bar cookies • Square/oblong pan • Foil shields • Medium power • Toothpick test

38. Crisp cookies Loose cover Need to remain dry Soft cookies Tight cover Exposure to air Bar cookies Original pan Coverings Freezing Doughs Cookies Cookie sheets Containers Tight lids Wax paper Plastic wrap Foil Storing Cookies

39. Freshening Cookies • Crisp cookies • Chewy • Cookie sheet 300° • Chewy cookies • Bread • Apple slice • Orange slice • Replacing

40. INTERMISSION (AGAIN)

41. Pies & Pastries • Apple pie • Flavor • Aroma • Eye appeal • Pastry • Tarts • Turnover • Appetizers • Shells

42. Pastry Uses • Main dish pies • Pies • Small foods • Tuna • Potpies • Individual desserts • Cheese sticks

43. Fruit 2 crusts Solid Decorative Lattice Canned Frozen Dried Fresh Cream 1 crust Cornstarch-thickened pudding Meringue topping Chiffon 1 crust Gelatin & beaten cooked egg whites Whipped cream Kinds of Pie

44. Another Kind • Custard • 1 crust • Custard • Milk • Eggs • Sugar • Baked • Together • Separately • Pumpkin

45. Flour Structure Pastry vs. all-purpose Protein content Fat needed Bakers Fat Tenderize Flakiness Types Shortening Oil Pastry Ingredients

46. Also Needed Ingredients • Water • Moisture • Steam • Amounts • Salt • Flavor • Elimination

47. Flour Framework Air/steam Flakiness Too much vs. too little Tender Flaky Tough Fat “Waterproofing” Development of gluten Too much vs. too little Tender Flaky Touch Crumbly Measuring Ingredients

48. The Other Ingredient • Liquid • Hydrates flour • Steam • Too much vs. too little • Tough • Crumbly • Hard to roll

49. Handling Dough • Tough dough causes • Too much flour • Too much liquid • Too little fat • Too much handling • Overdeveloping of gluten

50. Rules for Pastry • Do NOT • Overmix when adding liquid • Roll too rigorously • Stretch when fitting