Cakes, Cookies and Pies Unit Review

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

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

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

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

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

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

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

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

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

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

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!

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