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Cakes, Cookies, Pies & Candy
It’s 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 Special occasions Clowns
Dancing dolls “Ace of Cakes” Special occasions
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Types of Cakes Shortened cakes Fats Batter cakes Unshortened cakes
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 Volume
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 Types Moisture Holds gases Cake
All-purpose
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Sugar Functions Sweetness Tenderizes Types Gluten Texture 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 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 Starting Temperature 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 Quick mix 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 Doneness Cooling
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 Cream fat & sugar Incorporate air Compact
No chemicals Air/steam Cream fat & sugar Incorporate air Compact Closer grains
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Microwavable Cakes Outcome Short cooking time Not browned Cooking
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 Tender Moist Not gummy 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 Characteristics 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 Places Canned Mixes Scratch 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 Decorator’s tube Coupler Decorating tips
Personalization Flowers Borders Decorator’s tube Cloth Plastic Coupler Decorating tips
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INTERMISSION
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Cookies Flavors Holidays Easier than cakes Chocolate chip
Peanut butter Oatmeal Sugar Holidays Easier than cakes
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Kinds of Cookies Groups Ingredients Consistency Shape 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 Refrigerator 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 Molded 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 Others 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 Unevenness Bar cookies Dropped Rolled
Refrigerated Pressed Molded Unevenness Bar cookies
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Differences in Pans Shiny aluminum Dark aluminum Cool vs. warm
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 Soft cookies Bar cookies Freezing
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 cookies Chewy Cookie sheet 300°
Bread Apple slice Orange slice Replacing
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INTERMISSION (AGAIN)
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Pies & Pastries Apple pie Pastry Flavor Aroma Eye appeal Tarts
Turnover Appetizers Shells
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Pastry Uses Main dish pies Pies Small foods Individual desserts
Tuna Potpies Individual desserts Cheese sticks
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Kinds of Pie Fruit Cream Chiffon 2 crusts Canned Frozen Dried Fresh
Solid Decorative Lattice Canned Frozen Dried Fresh Cream 1 crust Cornstarch-thickened pudding Meringue topping Chiffon Gelatin & beaten cooked egg whites Whipped cream
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Another Kind Custard 1 crust Baked Pumpkin Milk Eggs Sugar Together
Separately Pumpkin
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Pastry Ingredients Flour Fat 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 Overdeveloping of gluten
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 High-quality Tender Pie 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 FOLLOW DIRECTIONS! 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 Poor-quality Smooth Creamy Deep brown Satiny sheen
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 Advantages Fresh candy preparation Chocolate
Marshmallow Caramel Advantages Less sticking Less burning Fresh candy preparation
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Chocolates Melting at home Usage Dipping sauce Molds Raisins Nuts
Coconut Dipping sauce
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Types of Chocolate Baking Eating White chocolate Unsweetened Cocoa
Imitation chocolate Eating Bittersweet Semi-sweet Milk chocolate White chocolate
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Comparisons Cocoa White Chocolate Imitation/Flavored
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 Questions? Comments? Concerns?
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