Cakes, Cookies, Pies & Candy
It’s a delicious world!
Vocabulary to Know Shortened cake Unshortened
cake Chiffon cake Conventional
method Quick mix method
Pastry Crystalline candy Noncrystalline
candy Sugar syrup
Cakes Favorites
among people Shapes
Clowns Dancing dolls “Ace of Cakes”
Special occasions
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
Another Type of Cake
Chiffon cake Shortened &
unshortened cakes Fats used Whole eggs
Volume Weight
Cake Ingredients Flour Sugar Eggs Liquid Salt Cream of tartar (*)
Flour Functions Structure Gluten
Moisture Holds gases
Types Cake All-purpose
Sugar Functions Sweetness Tenderizes
Gluten Texture
Types Granulated Brown
Egg Functions Flavor Color Structure Leavening agents
Steam Evaporation
Liquid Functions Moisture Blend ingredients Types
Fresh Buttermilk Sour milk Fruit juice Water Egg whites
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
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
Mixing Cakes Correct proportions
needed Overmixing
Gluten overdeveloped
Tough & rubbery Volume lower Smaller cake
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
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
Angel Food & Sponge Cake
Angel food cake: Egg whites & sugar Folding flour &
sugar Sponge cake:
Dry ingredients with egg yolks
Egg whites Folding
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
Descriptions of Shortened Cakes
High-quality Light Velvety Interior
Small cells Thin walls
Evenly browned Gently rounded Mild & pleasing
Pound Cakes Leaveners
No chemicals Air/steam
Cream fat & sugar Incorporate air Compact Closer grains
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
Making Unshortened Cakes
Angel food cake Ingredients
Room temperature Egg whites
Remove from pan Pan being used Suspend over
bottle Cool before cutting
Characteristics Large volume Interior
Spongy Porous Thin cell walls
Tender Moist Not gummy
Sponge Cakes Whole eggs Mixing method
Egg yolks creamy Liquid, sugar &
salt Thick mixture Fold flour Egg whites added
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
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
Reasons for Frosting
Flavor Appearance Shapes
Animals Objects
Glue
Tools for Frosting Decorating
Personalization Flowers Borders
Decorator’s tube Cloth Plastic
Coupler Decorating tips
INTERMISSION
Cookies Flavors
Chocolate chip Peanut butter Oatmeal Sugar
Holidays Easier than cakes
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
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
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
Ingredients Same basics as cakes Cookies vs. cakes
Fats Sugars Liquids Proportions
Others Fruits Nuts Chocolate chips
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
Pans for Baking Flat sheets
Dropped Rolled Refrigerated Pressed Molded
Unevenness Bar cookies
Differences in Pans Shiny aluminum
Reflect heat Light, crispy crust
Dark aluminum Absorb heat Dark bottoms
Cool vs. warm Rotate pans
Microwave Cookies Size factor Bar cookies
Square/oblong pan
Foil shields Medium power Toothpick test
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
Freshening Cookies Crisp cookies
Chewy Cookie sheet 300°
Chewy cookies Bread Apple slice Orange slice Replacing
INTERMISSION (AGAIN)
Pies & Pastries Apple pie
Flavor Aroma Eye appeal
Pastry Tarts Turnover Appetizers Shells
Pastry Uses Main dish pies Pies Small foods
Tuna Potpies
Individual desserts Cheese sticks
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
Another Kind Custard
1 crust Custard
Milk Eggs Sugar
Baked Together Separately
Pumpkin
Pastry Ingredients Flour
Structure Pastry vs. all-
purpose Protein content Fat needed Bakers
Fat Tenderize Flakiness Types
Shortening Oil
Also Needed Ingredients
Water Moisture Steam Amounts
Salt Flavor Elimination
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
The Other Ingredient Liquid
Hydrates flour Steam Too much vs. too
little Tough Crumbly Hard to roll
Handling Dough Tough dough
causes Too much flour Too much liquid Too little fat Too much
handling Overdeveloping
of gluten
Rules for Pastry
Do NOT Overmix when
adding liquid Roll too rigorously Stretch when
fitting
Preparing Pastries Mixing method – biscuit/pastry Produces
Tender Flaky
Single layer Fill Fluting edges Pricking times
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
Microwavable Pie Both crusts & pies –
glass dishes Timing Browning
Lack of Cocoa Instant coffee Molasses & yolk
ANOTHER INTERMISSION
Candy Holidays & gifts
Fudge Divinity Peanut brittle Toffee Caramels
FOLLOW DIRECTIONS!
1st Type of Candy Crystalline
candy Sugar crystals Smooth Creamy Fudge
Crystalline Candy Formation of small
sugar crystals Heat to specific
temperature Cool to specific
temperature Beat vigorously
Fudge High-quality
Smooth Creamy Deep brown Satiny sheen
Poor-quality Grainy Large crystals
2nd Type of Candy Noncrystalline
candy No sugar crystals Chewy Brittle Caramels Peanut brittle
Beginnings of Candy
Sugar syrup Sugar Liquid Consistency Successful
candy making
Important Reminders
Temperature Heavy sauce
pan Sugar Burning Scorching
Microwaving Candy Melting
Chocolate Marshmallow Caramel
Advantages Less sticking Less burning
Fresh candy preparation
Chocolates Melting at home Usage
Molds Raisins Nuts Coconut
Dipping sauce
Types of Chocolate Baking
Unsweetened Cocoa Imitation chocolate
Eating Bittersweet Semi-sweet Milk chocolate
White chocolate Imitation chocolate
ComparisonsCocoa Dried chocolate liquor Powder finely ground Considered to be
chocolate
White Chocolate Cocoa butter Sugar Milk solids Flavorings
Imitation/Flavored
Vegetable oils
Lacking cocoa butter
Inexpensive
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
ENDING Questions?
Comments?
Concerns?