1. Cakes, Pastries, and Desserts
Chapter 23
Cakes, Pastries, and Desserts
Cakes • Mixing Methods • Baking Cakes • Icings • Cookies • Cookie Preparation Methods • Pies • Pie Dough Ingredients • Pie Dough Preparation • Baking Pie Crusts • Pie Fillings • Meringues • Pastries • Specialty Desserts

2. Cakes can be created in many flavors, shapes, and sizes to suit various occasions.
Cakes of many different varieties can be baked using basic cake recipes and many different variations. See Figure Although cake mixes are available, the best cakes are still made from scratch. A good cake recipe has a proper balance of ingredients and has been previously tested. Most bakers have a file of tested recipes obtained from trade publications, other bakers, and from baking-product companies. Most cakes are easy to prepare in quantity and can be stored suc- cessfully for fairly long periods of time.

3. Using a baker’s scale helps to weigh ingredients accurately.
Before mixing a cake, all of the ingredients should be at room temperature. Each ingredient should always be weighed on a baker’s scale for maximum accuracy. See Figure It is important to weigh each ingredient separately before adding it to the batter. Each step of the mixing must carefully follow the recipe directions. The three methods of mixing cake batters are the two-stage (blending) method, the creaming method, and the sponge (whipping) method.

4. In the two-stage mixing method, the dry mixture and the liquid mixture are made separately and then mixed together.
To mix cake batter using the two-stage method, apply the following procedure:
1. Weigh all ingredients carefully.
2. Place all dry ingredients, fat, and part of the milk in the mixing bowl. Blend at slow speed for the required period. See Figure 23-3.
3. In a separate bowl, blend eggs and the remaining milk.
4. Add egg mixture to batter in thirds, mixing well after each addition to ensure a smooth, uniform batter.

5. The creaming method involves mixing fat and sugar together before any other ingredients are added.
To mix cake batter using the creaming method, apply the following procedure:
1. In a stainless-steel mixing bowl, cream the sugar, fat, salt, and spices. See Figure During the mixing, small air cells are formed and incor- porated into the mix. The volume increases and the mix becomes softer in consistency.
2. Add the eggs one at a time while continuing to mix at slow speed. At this stage, the eggs coat the air cells formed during the creaming stage and allow the air cells to expand and hold the liquid (when it is added) without curdling.
3. Add the liquid alternately with the sifted dry ingredients. Mix until a smooth batter is formed. During this stage, the liquid and dry ingredients are added alternately so the batter does not curdle. If all the liquid is added at one time, the cells coated by the eggs cannot hold all the moisture and curdling will occur.
4. Add the flavoring and blend thoroughly.

6. In the sponge (whipping) method, eggs and sugar are whipped to form a light, fluffy batter.
To mix a cake batter using the sponge method, apply the following procedure:
1. Warm the eggs (whites, yolks, or whole eggs, as specified) and sugar to between 100°F and 105°F over a hot water bath while whisking continually. See Figure This softens the eggs and dissolves the sugar, allowing for quicker whipping while adding volume.
2. Remove the mixture from the water bath and place on the mixer.
3. Whip on medium to high speed until the mixture appears to have peaked in volume (is no longer increasing in volume) and has developed a thick foam. Check to ensure that the mixture is thick enough to form a ribbon as it runs off the whip.
4. Slowly add any liquid and flavoring required by the recipe.
5. Gently fold in the sifted dry ingredients to ensure a smooth and uniform batter. Care should be taken to not overmix while folding, as doing so will deflate the batter and cause the resulting cake to be dense. Note: If fat is to be added, it should be done after the dry ingredients have been properly folded in. This will maximize the volume of the final product.

7. Baking time and temperature depend on the size and shape of the cake pan.
The amount of cake batter required for a cake varies depending on the type and size of the cake. Most cake batters can be used to produce cakes in a variety of shapes and sizes. Baking time and temperature can vary depending on the size of the pan. See Figure 23-6.

8. Problems with baked cakes often involve the size, color, texture, or flavor of the cake.
Defects that occur with baked cakes often involve the size, color, texture, and flavor of the cake. See Figure Common defects include a cake turning out uneven, undersized, too dark or too light in color, tough, soggy, sticky, and too heavy or too light in texture. Many of these defects can be easily avoided by taking steps during the preparation of the recipe. Cakes prepared using either the two-stage or creaming methods may require different solutions than cakes prepared using the sponge method.

9. Defects that occur with baked cakes often involve the size, color, texture, and flavor of the cake. See Figure Common defects include a cake turning out uneven, undersized, too dark or too light in color, tough, soggy, sticky, and too heavy or too light in texture. Many of these defects can be easily avoided by taking steps during the preparation of the recipe. Cakes prepared using either the two-stage or creaming methods may require different solutions than cakes prepared using the sponge method.

10. Icings add eye appeal and flavor to baked goods such as cakes and petit fours.
Like cake recipes, variations of icing recipes are used to obtain different flavors and textures. An icing is a sugar-based coating often spread on the outside or between layers of a baked good. Icings, also known as frostings, have three main functions when applied to a baked product such as a cake. They form a protective coating to seal in moisture and flavor, they improve the taste, and they add eye appeal. See Figure There are seven basic types of icing: buttercream, flat, foam, fudge, fondant, royal, and glaze.

11. A pastry bag can easily be made from a piece of silicon or parchment paper.
To form a paper cone pastry bag, apply the following procedure:
1. Cut a square of parchment paper into a large triangle. See Figure 23-9.
2. With the long edge on top, start to roll the paper by turning one short edge towards the centerline of the triangle.
3. Continue rolling the paper into a cone shape across to the far short edge.
4. Tuck the top corner of the far short edge into an overlapping edge of the cone to secure. Cut off excess paper at the top of the cone.
5. Cut off the bottom tip of the cone so a pastry tip can be inserted. Note: If too much paper is cut away, the resulting hole will be too large to hold the pastry tip inside the cone.

12. Different kinds of pastry tips produce different designs.
In order to create decorative patterns and shapes with icing, a plastic or metal pastry tip is inserted into the pastry bag before it is filled. Many different pastry tips are used to make various designs. See Figure For example, a round pastry tip is used for writing.

13. When filling a pastry bag, care should be taken to eliminate air pockets.
To fill a pastry bag with icing, hold the bag in the left hand (if right-handed) at the middle using a very light grip. Fold the top half of the bag is back (or cuff) over the left hand (if right-handed). Insert icing into the center of the bag using a spatula. As the spatula is withdrawn, the hand holding the bag can gently squeeze the icing off the spatula and into the bag. See Figure After the pastry bag is filled approximately halfway up, it is tightly twisted just above the filling. The twisted portion of the bag is held in the hand as a handle while piping out the icing. As the bag empties, the bag can again be twisted to push the icing to the tip, similar to wringing out a wet rag to expel the water.

14. Using the correct angle and amount of pressure is key when using a pastry bag.
When decorating, the bag is held with the right hand (if right-handed) at the top of the bag and the left hand lightly gripping the lower half. The hand at the top of the bag applies the pressure to cause the icing to flow. The hand on the lower half is used as a guide. In all decorating tasks, the two most important factors are holding the bag at the correct angle and applying the correct pressure to obtain a smooth, even flow of icing. See Figure

15. Cookies can be categorized by preparation method.
Cookies are categorized by the method used in preparation. Six common methods for preparing cookies include icebox, rolled, pressed, sheet, bar, and drop methods. See Figure The method to use is determined by the consistency of the cookie dough or batter.

16. Cookies are cut out with a cookie cutter when prepared with the rolled method.
The rolled method of cookie preparation is most often used when a specific shape of cookie is desired. The cookies are prepared from stiff, dry dough. The dough is refrigerated until chilled thoroughly and then rolled out on a floured piece of canvas to a thickness of approximately 1/8″. Cookies are cut into desired shapes and sizes with a cookie cutter or knife, placed on sheet pans cov- ered with parchment paper, and then baked. See Figure

17. Icebox cookies chilled overnight and then cut to desired thickness.
The icebox method of cookie preparation involves refrigerating the dough overnight and then cutting the cookies to desired size. The cookies are prepared from stiff, fairly dry dough. The dough is scaled into units of 1 lb to 1 1/2 lb, rolled into lengths of approximately 16″, wrapped in parchment paper, and refrigerated overnight. The next day, the dough is sliced into units typically 1/4″ thick (or as desired), placed on sheet pans covered with parchment paper, and then baked. Thinner slices produce crispier cookies. See Figure

18. Using the bar preparation method, dough is formed into flat lengths, baked, and then cut to size.
In the bar method of cookie preparation, dough is formed into flat lengths, baked, and then cut to size. The cookies are prepared from stiff, fairly dry dough. The dough is scaled into 1-lb units, refrigerated until thoroughly chilled, and rolled into round strips the length of a sheet pan. Three strips are placed on each parchment-lined pan, leaving a space between each strip. The strips are flattened by hand, brushed with egg wash, baked, and cut into bars. See Figure

19. Dough can be pressed through a die or pastry tip to produce a cookie with a three-dimensional shape.
In the pressed method of cookie preparation, dough is pressed through a die or pastry tube tip to produce a cookie with a three-dimensional shape. Traditional cookie press dies form cookies in the shape of a leaf, snowflake, or tree depending on the die. The cookies are prepared from moist, soft dough. The dough is placed in a cookie press or a pastry bag, squeezed or piped onto sheet pans covered with parchment paper, and then baked. See Figure

20. Drop cookies are formed by dropping consistent-size balls of dough from a portion scoop.
In the drop method of cookie preparation, dough is formed into consistent-size balls with a spoon. The cookies are prepared from a moist, soft batter. The batter should be at room temperature, and is dropped by uniform spoonfuls onto parchment-covered sheet pans and then baked. See Figure

21. Pies are either single crust or double crust.
Pie is one of the most popular types of dessert. The two basic types of pies are single-crust and double-crust. A single-crust pie consists of one crust on the bottom and a filling. A double-crust pie consists of two crusts, one on the bottom and one on the top, and a filling. See Figure

22. Two basic types of pie dough are mealy pie dough and flaky pie dough.
Pie doughs are classified into two basic types: mealy pie dough and flaky pie dough. Flaky pie dough can be made to produce a short- or long-flake dough. See Figure The basic difference between these two types of dough is how the fat is combined with the flour. The type of filling to be added determines which type of dough is the best choice.

23. Weighing ingredients accurately, following proper mixing procedures, and having the correct oven temperature help to produce a successful pie crust.
Most faults develop as the pie dough is being mixed. First, the flour should be sifted before the fat is rubbed or cut in. It is difficult to make pie dough in a mixer because the flour usually becomes coated with fat too quickly. Too much gluten can develop when mixing pie dough with a mixer, resulting in dough that is not as tender as desired. Another mistake is adding extra flour or water to pie dough, as doing so causes overmixing and results in toughness. See Figure

24. Pie dough should be rolled out on a floured surface.
When the pie dough is firm, it is removed it from the refrigerator and divided into 8-oz units. Each 8-oz unit provides enough dough for one bottom or one top crust for an 8″ or 9″ pie. Only one unit of dough should be rolled out at a time. The rolling should be done on a bench dusted with pastry flour. In some cases, bakers roll pie dough on a floured piece of canvas to keep the dough from sticking to the bench. After the dough is rolled and the bottom or top crust is formed, any remaining scraps can be pressed together and reused. See Figure

25. Blind baking is a term for baking pie shells before a filling is added.
To blind bake a pie shell, apply the following procedure:
1. Roll dough out to desired size and thickness and place in the bottom of pie pan. See Figure
2. Dock the dough with a fork or dough docker by pricking small holes into the pie dough to allow steam to escape. Docking prevents the dough from rising in the oven.
3. Cover the dough with parchment paper and press the paper down against the edges and sides of the dough.
4. Fill the pan with pie weights or dried beans to prevent the crust from rising in the pan.
5. Bake the crust at 350°F for 10 min to 15 min, or until light golden brown.
6. Cool and fill with desired filling.

26. Fruit fillings can be made from fresh, dried, frozen, or canned fruits.
The most popular type of pie filling is fruit filling. See Figure Fruit used in fruit fillings can be frozen, canned, fresh, or dried. Each form of fruit requires different preparation for use in a pie filling. A fruit filling recipe used should state whether the fruit is frozen, canned, dried, or fresh.

27. The cooked fruit method is recommended for rhubarb, apple, and cranberry-apple pies.
To prepare a fruit filling using the cooked-fruit method, apply the following procedure:
1. Place fruit, sugar, and a small amount of juice in saucepan with the desired or required spices. Bring to a boil. See Figure
2. Dissolve starch in cold water and pour slowly into the boiling fruit and juice mixture while stirring constantly.
3. Bring the mixture back to a boil and cook until clear.
4. Add salt, and color (if desired), and stir until thoroughly blended.
5. Cool slightly and pour the filling into unbaked pie shells.

28. The cooked juice method is recommended for cherry, blueberry, peach, apricot, and blackberry pies.
To prepare a berry fruit filling using the cooked-juice method for fresh berries, apply the following procedure:
1. Clean and remove leaves and stems from berries.
2. Separate about 20% of the berries and purée until smooth.
3. Place the puréed berries in a saucepan and bring to a simmer. See Figure
4. Mix the starch, sugar, and salt with the appropriate amount of water to result in the desired volume of filling. Slowly add the starch mixture to the simmering fruit purée.
5. Continue to simmer and stir until the mixture thickens.
6. Carefully pour the thickened mixture over the remainder of the fresh berries and stir gently to avoid crushing or breaking the fruit.

29. Cream fillings are poured into baked pie shells and topped with meringue.
To prepare a cream filling, apply the following procedure:
1. Place milk in the top of a double boiler and heat. See Figure
2. In a separate container, beat eggs and add sugar, salt, and starch or flour. Add cold milk while stirring constantly until a thin paste forms.
3. Add the scalding milk to the thin paste, whipping constantly until the mixture thickens and becomes smooth. Note: It is important to beat the filling vigorously once the starch or flour starts to thicken. Not doing so will cause the filling to become lumpy.
4. Cook until starch or flour is completely incorporated. Remove from heat. Note: Undercooking will cause a cream filling to have a floury or starchy taste.
5. Add flavoring and butter or shortening.
6. Pour into prebaked pie shells and let cool.
7. Top with meringue or whipped topping and serve.

30. Chiffon filling is a gently folded mixture of fruit or cream filling and meringue.
To prepare a chiffon filling, apply the following procedure:
1. Prepare either a fruit or cream filling. See Figure
2. Soak plain gelatin for 5 min in cold water. Add gelatin to the hot fruit or cream filling, stirring until the gelatin is thoroughly dissolved.
3. Place the filling in a fairly shallow pan and let cool. Refrigerate until the filling begins to set. Note: If the filling starts to set completely it will be difficult to fold in the egg whites uniformly. Stir the filling occasionally while cooling so it cools uniformly.
4. Prepare a meringue by whipping egg whites and sugar together until the mixture forms stiff peaks.
5. Fold the meringue into the jellied fruit or cream mixture gently, preserving as many of the air cells as possible. This step should be done quickly so that the gelatin does not set before the folding is finished.
6. Pour the chiffon filling into a baked pie shell and refrigerate until set.
7. Top with whipped cream or whipped topping.

31. Three common types of meringue include common (French), Swiss, and Italian.
Three common types of meringue are common (French) meringue, Swiss meringue, and Italian meringue. See Figure These three types of meringue are used in a variety of desserts. A common (French) meringue is made simply by whipping egg whites with a bit of acid (lemon juice or cream of tartar) and gradually adding sugar until desired stiffness is achieved.

32. Pastries are baked goods made with light, flaky crust.
Pastries are commonly thought of as something sweet made with a light, flaky bread or crust. However, pastries can also be savory dishes depending on the ingredients used. Once a chef understands the procedure for making pastry items, many different sweets, hors d’oeuvres, and savory dishes can be prepared. The word pastry comes from the word “paste,” which means a mixture of flour, liquid, and fat, and typically refers to different types of products made from pastes. The most common types of pastries include basic puff pastry (pâte feuilletée), éclair paste (pâte à choux), strudel, and phyllo. See Figure

33. Éclair paste is used to make cream puffs, éclairs, beignets, and profiteroles.
To make éclair paste, apply the following procedure:
1. Combine the liquid, fat, salt, and sugar (if desired) and bring to a boil. Note: Ensure the liquid reaches a rapid boil in order for the fat to disperse properly. See Figure
2. Add flour and stir until the paste pulls away from the sides of the pan and forms a ball.
3. Allow the paste to rest and cool for a few minutes. This ensures the eggs do not immediately cook when added to the paste.
4. Add the eggs one at a time, vigorously beating after each addition. If the eggs are added too quickly, the batter may not be as smooth as desired. Note: The eggs might not all be used, depending upon the moisture content of the flour and the size of each egg. Stop adding eggs when the dough begins to fall away from the beaters.
5. Fill a pasty bag with paste and pipe the paste into desired shapes onto parchment-lined pans.
…Complete procedural list on page 915.

34. Crème caramel (flan) is served upside down so the caramel sauce can run down over the baked custard.
Crème caramel, also called flan, is a baked custard in which a small amount of hot caramelized sugar is poured into a small serving dish. The sweet, uncooked custard is poured into the dish on top of the caramelized sugar. It is then baked in a water bath and removed when set. To serve, the custard is unmolded and served upside down on a plate so that the caramel sauce runs down over the baked custard. See Figure

35. Soufflés are delicate desserts that must be served before they collapse.
Although soufflés are baked in the oven, they are quite different from other baked custards. Sweet soufflés are prepared by using a cooked custard base (pastry cream) that is combined with different flavors such as chocolate, vanilla, or fruit. This base is then lightened with egg whites that have been whipped with a portion of sugar and carefully folded in. This light and fluffy soufflé base is then put into straight-side ramekins that have been buttered and coated with granulated sugar all the way to the rim. As they bake, soufflés grow tall from the air expansion in the egg foam when heated, similar to cakes. However, soufflés are not stable like cakes and easily collapse once removed from the oven. For this reason, soufflés can only be made to order and served immediately. See Figure

36. Pie slices are often served à la mode (with a scoop of ice cream).
Ice cream can be the main attraction for a dessert course or can be a wonderful dessert accompaniment, as with pie à la mode (served with a scoop of ice cream). See Figure There are many different flavors of ice cream available commercially, but the range of flavors that a chef can produce is limited only by his or her imagination. Many chefs are combining flavors such as pistachio and white chocolate, ginger and lemongrass, or banana and coconut. Many ice creams also contain sweet or savory additions such as chocolate chips, peanut butter, nuts, pretzels, or caramel. Whatever the flavor, it is important that the chef has an understanding of how the ingredients of an ice cream base interact with each other.

37. Parfaits are served in parfait glasses to highlight the layers of ice cream and toppings.
A parfait is a dessert prepared by alternating layers of ice cream and toppings, such as a sauce or fruit, and is topped with whipped cream. See Figure Parfaits are often served in a fairly narrow glass. Parfaits can be served immediately or frozen and held for service at a later date. Preparing parfaits in advance is helpful for large group service.

38. Sundaes can be made with a number of fruits, syrups, and nuts to suit individual tastes.
Coupe is the French word for the dessert commonly known as a sundae. A sundae is a dessert made with one or more scoops of ice cream or sherbet, along with one or more liqueurs, sauces, or pieces of fruit. See Figure They are often topped with whipped cream, chopped nuts, and a maraschino cherry. Sundaes can be topped with hot fudge, caramel, butterscotch, or any sort of fruit sauce, and quickly made to order.