Cakes, Cookies, Pies

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Cakes, Cookies, Pies Candy

• Its a delicious world!

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Vocabulary to Know

• Shortened cake
• Unshortened cake
• Chiffon cake
• Conventional method
• Quick mix method

• Pastry
• Crystalline candy
• Noncrystalline candy
• Sugar syrup

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Cakes

• Favorites among people
• Shapes
• Clowns
• Dancing dolls
• Ace of Cakes
• Special occasions

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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

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Another Type of Cake

• Chiffon cake
• Shortened unshortened cakes
• Fats used
• Whole eggs
• Volume
• Weight

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Cake Ingredients

• Flour
• Sugar
• Eggs
• Liquid
• Salt
• Cream of tartar ()

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Flour Functions

• Structure
• Gluten
• Moisture
• Holds gases
• Types
• Cake
• All-purpose

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Sugar Functions

• Sweetness
• Tenderizes
• Gluten
• Texture
• Types
• Granulated
• Brown

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Egg Functions

• Flavor
• Color
• Structure
• Leavening agents
• Steam
• Evaporation

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Liquid Functions

• Moisture
• Blend ingredients
• Types
• Fresh
• Buttermilk
• Sour milk
• Fruit juice
• Water
• Egg whites

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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

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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

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Mixing Cakes

• Correct proportions needed
• Overmixing
• Gluten overdeveloped
• Tough rubbery
• Volume lower
• Smaller cake

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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

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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

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Angel Food Sponge Cake

• Angel food cake
• Egg whites sugar
• Folding flour sugar
• Sponge cake
• Dry ingredients with egg yolks
• Egg whites
• Folding

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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

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Descriptions of Shortened Cakes

• High-quality
• Light
• Velvety
• Interior
• Small cells
• Thin walls
• Evenly browned
• Gently rounded
• Mild pleasing

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Pound Cakes

• Leaveners
• No chemicals
• Air/steam
• Cream fat sugar
• Incorporate air
• Compact
• Closer grains

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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

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Making Unshortened Cakes

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

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Characteristics

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

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Sponge Cakes

• Whole eggs
• Mixing method
• Egg yolks creamy
• Liquid, sugar salt
• Thick mixture
• Fold flour
• Egg whites added

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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

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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

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Reasons for Frosting

• Flavor
• Appearance
• Shapes
• Animals
• Objects
• Glue

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Tools for Frosting

• Decorating
• Personalization
• Flowers
• Borders
• Decorators tube
• Cloth
• Plastic
• Coupler
• Decorating tips

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INTERMISSION
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Cookies

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

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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

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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

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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

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Ingredients

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

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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

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Pans for Baking

• Flat sheets
• Dropped
• Rolled
• Refrigerated
• Pressed
• Molded
• Unevenness
• Bar cookies

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Differences in Pans

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

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Microwave Cookies

• Size factor
• Bar cookies
• Square/oblong pan
• Foil shields
• Medium power
• Toothpick test

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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

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Freshening Cookies

• Crisp cookies
• Chewy
• Cookie sheet 300
• Chewy cookies
• Bread
• Apple slice
• Orange slice
• Replacing

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INTERMISSION (AGAIN)
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Pies Pastries

• Apple pie
• Flavor
• Aroma
• Eye appeal
• Pastry
• Tarts
• Turnover
• Appetizers
• Shells

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Pastry Uses

• Main dish pies
• Pies
• Small foods
• Tuna
• Potpies
• Individual desserts
• Cheese sticks

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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

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Another Kind

• Custard
• 1 crust
• Custard
• Milk
• Eggs
• Sugar
• Baked
• Together
• Separately
• Pumpkin

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Pastry Ingredients

• Flour
• Structure
• Pastry vs. all-purpose
• Protein content
• Fat needed
• Bakers

• Fat
• Tenderize
• Flakiness
• Types
• Shortening
• Oil

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Also Needed Ingredients

• Water
• Moisture
• Steam
• Amounts
• Salt
• Flavor
• Elimination

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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

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The Other Ingredient

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

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Handling Dough

• Tough dough causes
• Too much flour
• Too much liquid
• Too little fat
• Too much handling
• Overdeveloping of gluten

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Rules for Pastry

• Do NOT
• Overmix when adding liquid
• Roll too rigorously
• Stretch when fitting

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Preparing Pastries

• Mixing method biscuit/pastry
• Produces
• Tender
• Flaky
• Single layer
• Fill
• Fluting edges
• Pricking times

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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

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Microwavable Pie

• Both crusts pies glass dishes
• Timing
• Browning
• Lack of
• Cocoa
• Instant coffee
• Molasses yolk

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ANOTHER INTERMISSION
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Candy

• Holidays gifts
• Fudge
• Divinity
• Peanut brittle
• Toffee
• Caramels
• FOLLOW DIRECTIONS!

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1st Type of Candy

• Crystalline candy
• Sugar crystals
• Smooth
• Creamy
• Fudge

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Crystalline Candy

• Formation of small sugar crystals
• Heat to specific temperature
• Cool to specific temperature
• Beat vigorously

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Fudge

• High-quality
• Smooth
• Creamy
• Deep brown
• Satiny sheen
• Poor-quality
• Grainy
• Large crystals

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2nd Type of Candy

• Noncrystalline candy
• No sugar crystals
• Chewy
• Brittle
• Caramels
• Peanut brittle

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Beginnings of Candy

• Sugar syrup
• Sugar
• Liquid
• Consistency
• Successful candy making

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Important Reminders

• Temperature
• Heavy sauce pan
• Sugar
• Burning
• Scorching

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Microwaving Candy

• Melting
• Chocolate
• Marshmallow
• Caramel
• Advantages
• Less sticking
• Less burning
• Fresh candy preparation

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Chocolates

• Melting at home
• Usage
• Molds
• Raisins
• Nuts
• Coconut
• Dipping sauce

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Types of Chocolate

• Baking
• Unsweetened
• Cocoa
• Imitation chocolate
• Eating
• Bittersweet
• Semi-sweet
• Milk chocolate
• White chocolate
• Imitation chocolate

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Comparisons

• Cocoa

• White Chocolate

• Dried chocolate liquor
• Powder finely ground
• Considered to be chocolate

• Cocoa butter
• Sugar
• Milk solids
• Flavorings

Imitation/Flavored

• Vegetable oils
• Lacking cocoa butter
• Inexpensive

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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

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ENDING

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• Comments?
• Concerns?