cakes, cookies, pies & candy

Cakes, Cookies, Pies & Candy

It’s a delicious world!

Vocabulary to Know Shortened cake Unshortened

cake Chiffon cake Conventional

method Quick mix method

Pastry Crystalline candy Noncrystalline

candy Sugar syrup

Cakes Favorites

among people Shapes

Clowns Dancing dolls “Ace of Cakes”

Special occasions

Types of Cakes 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

Another Type of Cake

Chiffon cake Shortened &

unshortened cakes Fats used Whole eggs

Volume Weight

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

Flour Functions Structure Gluten

Moisture Holds gases

Types Cake All-purpose

Sugar Functions Sweetness Tenderizes

Gluten Texture

Types Granulated Brown

Egg Functions Flavor Color Structure Leavening agents

Steam Evaporation

Liquid Functions Moisture Blend ingredients Types

Fresh Buttermilk Sour milk Fruit juice Water Egg whites

Other Ingredient Functions 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

Measuring Ingredients

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

Mixing Cakes Correct proportions

needed Overmixing

Gluten overdeveloped

Tough & rubbery Volume lower Smaller cake

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

Mixing Methods Conventional

method Cream fat and

sugar Eggs Dry ingredients

alternating

Quick mix method One-bowl

method Dry ingredients Fats & liquids

into dry Liquids & eggs

Angel Food & Sponge Cake

Angel food cake: Egg whites & sugar Folding flour &

sugar Sponge cake:

Dry ingredients with egg yolks

Egg whites Folding

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

Descriptions of Shortened Cakes

High-quality Light Velvety Interior

Small cells Thin walls

Evenly browned Gently rounded Mild & pleasing

Pound Cakes Leaveners

No chemicals Air/steam

Cream fat & sugar Incorporate air Compact Closer grains

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

Making Unshortened Cakes

Angel food cake Ingredients

Room temperature Egg whites

Remove from pan Pan being used Suspend over

bottle Cool before cutting

Characteristics Large volume Interior

Spongy Porous Thin cell walls

Tender Moist Not gummy

Sponge Cakes Whole eggs Mixing method

Egg yolks creamy Liquid, sugar &

salt Thick mixture Fold flour Egg whites added

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

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

Reasons for Frosting

Flavor Appearance Shapes

Animals Objects

Glue

Tools for Frosting Decorating

Personalization Flowers Borders

Decorator’s tube Cloth Plastic

Coupler Decorating tips

INTERMISSION

Cookies Flavors

Chocolate chip Peanut butter Oatmeal Sugar

Holidays Easier than cakes

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

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

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

Ingredients Same basics as cakes Cookies vs. cakes

Fats Sugars Liquids Proportions

Others Fruits Nuts Chocolate chips

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

Pans for Baking Flat sheets

Dropped Rolled Refrigerated Pressed Molded

Unevenness Bar cookies

Differences in Pans Shiny aluminum

Reflect heat Light, crispy crust

Dark aluminum Absorb heat Dark bottoms

Cool vs. warm Rotate pans

Microwave Cookies Size factor Bar cookies

Square/oblong pan

Foil shields Medium power Toothpick test

Storing Cookies 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

Freshening Cookies Crisp cookies

Chewy Cookie sheet 300°

Chewy cookies Bread Apple slice Orange slice Replacing

INTERMISSION (AGAIN)

Pies & Pastries Apple pie

Flavor Aroma Eye appeal

Pastry Tarts Turnover Appetizers Shells

Pastry Uses Main dish pies Pies Small foods

Tuna Potpies

Individual desserts Cheese sticks

Kinds of Pie 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

Another Kind Custard

1 crust Custard

Milk Eggs Sugar

Baked Together Separately

Pumpkin

Pastry Ingredients Flour

Structure Pastry vs. all-

purpose Protein content Fat needed Bakers

Fat Tenderize Flakiness Types

Shortening Oil

Also Needed Ingredients

Water Moisture Steam Amounts

Salt Flavor Elimination

Measuring Ingredients

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

The Other Ingredient Liquid

Hydrates flour Steam Too much vs. too

little Tough Crumbly Hard to roll

Handling Dough Tough dough

causes Too much flour Too much liquid Too little fat Too much

handling Overdeveloping

of gluten

Rules for Pastry

Do NOT Overmix when

adding liquid Roll too rigorously Stretch when

fitting

Preparing Pastries Mixing method – biscuit/pastry Produces

Tender Flaky

Single layer Fill Fluting edges Pricking times

Characteristics Gluten formation

Tenderness Flakiness

High-quality Gluten Layers of fat –

steam Flaky, tender

Tender “Melt in mouth” Layers seen Fork-friendly

Pie Browning Pleasing flavor Filling structures

Microwavable Pie Both crusts & pies –

glass dishes Timing Browning

Lack of Cocoa Instant coffee Molasses & yolk

ANOTHER INTERMISSION

Candy Holidays & gifts

Fudge Divinity Peanut brittle Toffee Caramels

FOLLOW DIRECTIONS!

1st Type of Candy Crystalline

candy Sugar crystals Smooth Creamy Fudge

Crystalline Candy Formation of small

sugar crystals Heat to specific

temperature Cool to specific

temperature Beat vigorously

Fudge High-quality

Smooth Creamy Deep brown Satiny sheen

Poor-quality Grainy Large crystals

2nd Type of Candy Noncrystalline

candy No sugar crystals Chewy Brittle Caramels Peanut brittle

Beginnings of Candy

Sugar syrup Sugar Liquid Consistency Successful

candy making

Important Reminders

Temperature Heavy sauce

pan Sugar Burning Scorching

Microwaving Candy Melting

Chocolate Marshmallow Caramel

Advantages Less sticking Less burning

Fresh candy preparation

Chocolates Melting at home Usage

Molds Raisins Nuts Coconut

Dipping sauce

Types of Chocolate Baking

Unsweetened Cocoa Imitation chocolate

Eating Bittersweet Semi-sweet Milk chocolate

White chocolate Imitation chocolate

ComparisonsCocoa Dried chocolate liquor Powder finely ground Considered to be

chocolate

White Chocolate Cocoa butter Sugar Milk solids Flavorings

Imitation/Flavored

Vegetable oils

Lacking cocoa butter

Inexpensive

Melting Chocolate Chopped bars or

chocolate chips Double boiler

Stir constantly Remove

immediately Scorching

Microwaving Glass bowl High heat for 30

seconds at a time Stir after each

period

Burning: beware

ENDING Questions?

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