1. Cookies and Cakes

2. Cookies

3. Texture of Cookies
There are three main categories of cookies based upon texture.
They are:
Crisp
Soft
Chewy
The shape of the final product depends upon the texture of the cookie.

4. Crisp Have very little moisture
Made from a stiff dough without much liquid.
Have a high ratio of sugar and will spread or expand farther than other cookies.
Are very thin and dry fast during baking.

5. Soft
Have low amounts of sugar and fat and a high proportion of liquid and eggs.
Often uses syrup, molasses, or honey in addition to the sugar.
This keeps the cookies soft and moist.
Are finished baking when the edges and bottoms are golden brown.

6. Chewy
Need a high ratio of eggs, sugar, and liquid, but a low amount of fat.
Needs to have gluten developed to provide the chewy texture for the cookie.
The gluten is developed during the mixing process.

7. Types of Cookies There are many different types of cookies
Drop – soft and dropped onto the cookie sheet
Rolled – stiff are rolled and cut into different shapes
Refrigerator – chilled to set the fat and cut when hard then baked
Molded – stiffer than rolled or drop; the dough is shaped by hand then baked
Bar or slice – made in a pan; baked; then sliced
Pressed – a rich stiff dough that is chilled then pressed through a special cookie press

8. Preparing the Dough
With very few exceptions, creaming the butter and sugar together is the first step when making cookies.
Very little moisture is added to the dough – generally only eggs are the only liquid ingredient and helps hold the fat-sugar-flour mixture together.
Other ingredients such as fruit, nuts, chocolate or cereal are added to enhance the flavour.
Substitutions can be made easily to improve nutritive value.
For example: wheat germ can be added or raisins can be substituted for chocolate chips.

9. Baking and Cooling Cookies
Always use clean, unwarped cookie sheets.
Lining with parchment paper will help with clean up, keep the cookies from sticking and allows for even browning.
It is better to slightly under bake cookies to prevent burning the bottoms.
Cookies are done when the edges and bottoms turn a golden brown.
Allow the cookies to cool enough to be firm enough to handle before removing from the pan onto a cooling rack.

10. Storing Cookies
Ensure that cookies are completely cooled before storing.
Are best kept in air-tight containers away from moisture.
Do not refrigerate unless it is written in the instructions.
Cookies have the best flavour and texture for only a few days, so wrap them well to ensure freshness.
Cookies can be frozen for up to 3 months; ensure they are well wrapped to keep them from drying out.
Use heavy-duty freezer bags, aluminium foil, or plastic freezer containers.

11. Cakes

12. Types of Cakes There are 2 main types of cakes:
Butter: are made with fat. Such examples would be chocolate, white, pound, fruit, and spice. These are baked as a loaf, in layers or as cupcakes.
Foam: are made without fat. These cakes use only air as a leavening agent and are baked in tube pans or can be made as a jelly roll. Examples are: angle food, sponge, and chiffon cakes.

13. Baking Butter Cakes
Prepare your pans according to the recipe directions – but usually greasing the pan or lining the bottom with waxed or parchment paper.
Use the conventional cake method which involves creaming the sugar, butter, and eggs together. To this you alternately add the dry and wet ingredients; starting and ending with the dry. Pour into your prepared pans and bake the specified time.

14. Characteristics of a Butter Cake
Exterior: good volume a flat or slightly rounded top
smooth surface and uniform thikness
a uniform golden brown on all surfaces
Interior: an even, fine-textured grain
A velvety moist crumb
A good flavour of well blended
ingredients.

15. Baking Foam Cakes
To obtain the best volume, have the eggs at room temperature. Ensure all of your equipment is clean and grease free to ensure the cake rises to its full height. Beat the egg whites, gradually adding the sugar until you get very stiff peaks. If making a sponge cake you will beat the egg yolks next, then add to the egg whites and beat with the mixer again. Finally, using a rubber spatula gently fold in the sifted flour a bit a time until all is incorporated. When bake, invert the tube pan over a bottle, jar or glass and remove the cake when it is completely cooled.

16. Characteristics of a Good Foam Cake
Exterior: a large volume which fills the baking pan.
A flat or slightly rounded surface.
A uniform delicate brown on all surfaces.
Interior: a fine texture of uniformly small cells.
A very light, slightly moist crumb.
A pleasing delicate flavour.