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Cakes, Cookies, Pies & Candy It’s a delicious world!

Cakes, Cookies, Pies & Candy It’s a delicious world!

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Page 1: Cakes, Cookies, Pies & Candy It’s a delicious world!

Cakes, Cookies, Pies & Candy

It’s a delicious world!

Page 2: 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

Page 3: Cakes, Cookies, Pies & Candy It’s a delicious world!

Cakes Favorites

among people Shapes

Clowns Dancing dolls “Ace of Cakes”

Special occasions

Page 4: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 5: Cakes, Cookies, Pies & Candy It’s a delicious world!

Another Type of Cake

Chiffon cake Shortened &

unshortened cakes Fats used Whole eggs

Volume Weight

Page 6: Cakes, Cookies, Pies & Candy It’s a delicious world!

Cake Ingredients Flour Sugar Eggs Liquid Salt Cream of tartar (*)

Page 7: Cakes, Cookies, Pies & Candy It’s a delicious world!

Flour Functions Structure Gluten

Moisture Holds gases

Types Cake All-purpose

Page 8: Cakes, Cookies, Pies & Candy It’s a delicious world!

Sugar Functions Sweetness Tenderizes

Gluten Texture

Types Granulated Brown

Page 9: Cakes, Cookies, Pies & Candy It’s a delicious world!

Egg Functions Flavor Color Structure Leavening agents

Steam Evaporation

Page 10: Cakes, Cookies, Pies & Candy It’s a delicious world!

Liquid Functions Moisture Blend ingredients Types

Fresh Buttermilk Sour milk Fruit juice Water Egg whites

Page 11: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 12: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 13: Cakes, Cookies, Pies & Candy It’s a delicious world!

Mixing Cakes Correct proportions

needed Overmixing

Gluten overdeveloped

Tough & rubbery Volume lower Smaller cake

Page 14: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 15: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 16: Cakes, Cookies, Pies & Candy It’s a delicious world!

Angel Food & Sponge Cake

Angel food cake: Egg whites & sugar Folding flour &

sugar Sponge cake:

Dry ingredients with egg yolks

Egg whites Folding

Page 17: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 18: Cakes, Cookies, Pies & Candy It’s a delicious world!

Descriptions of Shortened Cakes

High-quality Light Velvety Interior

Small cells Thin walls

Evenly browned Gently rounded Mild & pleasing

Page 19: Cakes, Cookies, Pies & Candy It’s a delicious world!

Pound Cakes Leaveners

No chemicals Air/steam

Cream fat & sugar Incorporate air Compact Closer grains

Page 20: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 21: Cakes, Cookies, Pies & Candy It’s a delicious world!

Making Unshortened Cakes

Angel food cake Ingredients

Room temperature Egg whites

Remove from pan Pan being used Suspend over

bottle Cool before cutting

Page 22: Cakes, Cookies, Pies & Candy It’s a delicious world!

Characteristics Large volume Interior

Spongy Porous Thin cell walls

Tender Moist Not gummy

Page 23: Cakes, Cookies, Pies & Candy It’s a delicious world!

Sponge Cakes Whole eggs Mixing method

Egg yolks creamy Liquid, sugar &

salt Thick mixture Fold flour Egg whites added

Page 24: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 25: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 26: Cakes, Cookies, Pies & Candy It’s a delicious world!

Reasons for Frosting

Flavor Appearance Shapes

Animals Objects

Glue

Page 27: Cakes, Cookies, Pies & Candy It’s a delicious world!

Tools for Frosting Decorating

Personalization Flowers Borders

Decorator’s tube Cloth Plastic

Coupler Decorating tips

Page 28: Cakes, Cookies, Pies & Candy It’s a delicious world!

INTERMISSION

Page 29: Cakes, Cookies, Pies & Candy It’s a delicious world!

Cookies Flavors

Chocolate chip Peanut butter Oatmeal Sugar

Holidays Easier than cakes

Page 30: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 31: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 32: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 33: Cakes, Cookies, Pies & Candy It’s a delicious world!

Ingredients Same basics as cakes Cookies vs. cakes

Fats Sugars Liquids Proportions

Others Fruits Nuts Chocolate chips

Page 34: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 35: Cakes, Cookies, Pies & Candy It’s a delicious world!

Pans for Baking Flat sheets

Dropped Rolled Refrigerated Pressed Molded

Unevenness Bar cookies

Page 36: Cakes, Cookies, Pies & Candy It’s a delicious world!

Differences in Pans Shiny aluminum

Reflect heat Light, crispy crust

Dark aluminum Absorb heat Dark bottoms

Cool vs. warm Rotate pans

Page 37: Cakes, Cookies, Pies & Candy It’s a delicious world!

Microwave Cookies Size factor Bar cookies

Square/oblong pan

Foil shields Medium power Toothpick test

Page 38: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 39: Cakes, Cookies, Pies & Candy It’s a delicious world!

Freshening Cookies Crisp cookies

Chewy Cookie sheet 300°

Chewy cookies Bread Apple slice Orange slice Replacing

Page 40: Cakes, Cookies, Pies & Candy It’s a delicious world!

INTERMISSION (AGAIN)

Page 41: Cakes, Cookies, Pies & Candy It’s a delicious world!

Pies & Pastries Apple pie

Flavor Aroma Eye appeal

Pastry Tarts Turnover Appetizers Shells

Page 42: Cakes, Cookies, Pies & Candy It’s a delicious world!

Pastry Uses Main dish pies Pies Small foods

Tuna Potpies

Individual desserts Cheese sticks

Page 43: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 44: Cakes, Cookies, Pies & Candy It’s a delicious world!

Another Kind Custard

1 crust Custard

Milk Eggs Sugar

Baked Together Separately

Pumpkin

Page 45: Cakes, Cookies, Pies & Candy It’s a delicious world!

Pastry Ingredients Flour

Structure Pastry vs. all-

purpose Protein content Fat needed Bakers

Fat Tenderize Flakiness Types

Shortening Oil

Page 46: Cakes, Cookies, Pies & Candy It’s a delicious world!

Also Needed Ingredients

Water Moisture Steam Amounts

Salt Flavor Elimination

Page 47: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 48: Cakes, Cookies, Pies & Candy It’s a delicious world!

The Other Ingredient Liquid

Hydrates flour Steam Too much vs. too

little Tough Crumbly Hard to roll

Page 49: Cakes, Cookies, Pies & Candy It’s a delicious world!

Handling Dough Tough dough

causes Too much flour Too much liquid Too little fat Too much

handling Overdeveloping

of gluten

Page 50: Cakes, Cookies, Pies & Candy It’s a delicious world!

Rules for Pastry

Do NOT Overmix when

adding liquid Roll too rigorously Stretch when

fitting

Page 51: Cakes, Cookies, Pies & Candy It’s a delicious world!

Preparing Pastries Mixing method – biscuit/pastry Produces

Tender Flaky

Single layer Fill Fluting edges Pricking times

Page 52: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 53: Cakes, Cookies, Pies & Candy It’s a delicious world!

Microwavable Pie Both crusts & pies –

glass dishes Timing Browning

Lack of Cocoa Instant coffee Molasses & yolk

Page 54: Cakes, Cookies, Pies & Candy It’s a delicious world!

ANOTHER INTERMISSION

Page 55: Cakes, Cookies, Pies & Candy It’s a delicious world!

Candy Holidays & gifts

Fudge Divinity Peanut brittle Toffee Caramels

FOLLOW DIRECTIONS!

Page 56: Cakes, Cookies, Pies & Candy It’s a delicious world!

1st Type of Candy Crystalline

candy Sugar crystals Smooth Creamy Fudge

Page 57: Cakes, Cookies, Pies & Candy It’s a delicious world!

Crystalline Candy Formation of small

sugar crystals Heat to specific

temperature Cool to specific

temperature Beat vigorously

Page 58: Cakes, Cookies, Pies & Candy It’s a delicious world!

Fudge High-quality

Smooth Creamy Deep brown Satiny sheen

Poor-quality Grainy Large crystals

Page 59: Cakes, Cookies, Pies & Candy It’s a delicious world!

2nd Type of Candy Noncrystalline

candy No sugar crystals Chewy Brittle Caramels Peanut brittle

Page 60: Cakes, Cookies, Pies & Candy It’s a delicious world!

Beginnings of Candy

Sugar syrup Sugar Liquid Consistency Successful

candy making

Page 61: Cakes, Cookies, Pies & Candy It’s a delicious world!

Important Reminders

Temperature Heavy sauce

pan Sugar Burning Scorching

Page 62: Cakes, Cookies, Pies & Candy It’s a delicious world!

Microwaving Candy Melting

Chocolate Marshmallow Caramel

Advantages Less sticking Less burning

Fresh candy preparation

Page 63: Cakes, Cookies, Pies & Candy It’s a delicious world!

Chocolates Melting at home Usage

Molds Raisins Nuts Coconut

Dipping sauce

Page 64: Cakes, Cookies, Pies & Candy It’s a delicious world!

Types of Chocolate Baking

Unsweetened Cocoa Imitation chocolate

Eating Bittersweet Semi-sweet Milk chocolate

White chocolate Imitation chocolate

Page 65: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 66: Cakes, Cookies, Pies & Candy It’s a delicious world!

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

Page 67: Cakes, Cookies, Pies & Candy It’s a delicious world!

ENDING Questions?

Comments?

Concerns?