1. Cakes, Cookies and Pies
Unit Review

2. Cakes Types of cakes: Testing cakes for “doneness”
Shortened ex: layer cake, cupcakes
Made by “creaming method”
Unshortened (no fat) ex: Angel Food, jelly roll
Made using “whisking method”
Testing cakes for “doneness”
Use toothpick, comes out clean

3. Tips for cake making Measure accurately, mix correctly
Choose the right size pan for cake batter
Grease pans and use parchment paper
Use preheated oven
Test with toothpick which comes out clean
Cool in pan for about 10 minutes
Cool on cooling rack
Store in airtight container

4. Cake Decorating Decorating bag and coupler
Different tips: star, straight, shell, leaf, petal
Crumb coat, first thin coat to give good, clean frosting surface

5. Cookies Types of cookies and examples: Rolled – sugar cookies
Dropped – choc chip, oatmeal raisin
Pressed – Spritz
Bar – brownies
Rolled - snickerdoodles

6. “cookie” in Dutch meaning little cake used to test oven temperature
koekje
“cookie” in Dutch
meaning little cake
used to test oven temperature

7. Tips for cookie making Use light colored pans
Ungreased baking sheet or parchment paper
Measure ingredients accurately
Preheat oven
Top or middle shelf
Leave to cool on pan for five minutes
Cool on cooling rack, do not stack

8. Pie Begins with Pastry Pastry: The dough used to make piecrusts
Used for dessert pies or meat pies

9. Ingredients of Pastry:
Flour - structure
Fat – tender, inhibits development of gluten
Water - moisture
Salt - flavor

10. Kinds of Pies Fruit Pies Cream Pies Usually one crust pies
Usually two crust pies
May have a lattice top or other decorative top
Filling may be canned, frozen, dried, or fresh fruit
Cream Pies
Usually one crust pies
Use cornstarch thickened pudding to make cream filling
Often have a meringue topping

11. Kinds of Pies cont’d Custard Pies Chiffon Pies
One-crust pies filled with custard
Custard is made from milk, eggs, and sugar (but may contain other ingredients too)
Chiffon Pies
One-crust pie filled with a mix of gelatin and cooked beaten egg whites
Light and airy
Chilled until the chiffon sets

12. Measuring Ingredients
Be Accurate!!
Too much flour will make pastry tough
Too little fat will make pastry tough
Too much liquid will make pastry tough
Too little liquid will make pastry crumbly and hard to roll
Too much handling will make pastry tough – Be Gentle!

13. Desirable Pastry Characteristics
Tender and Flaky
Cuts easily with fork
Melts in your mouth
Light and evenly browned
Filling should neither be too runny or too firm