CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Cakes and Frosting 33

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Equal weights of butter increase in volume when creamed thoroughly (right) and expand very little in volume when creamed insufficiently (left).

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel AMERICAN POUNDCAKE 1.Creaming the butter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel AMERICAN POUNDCAKE 2.Folding in the flour.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel AMERICAN POUNDCAKE 3.Panning the batter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC GENOISE 1.Whipped eggs.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC GENOISE 2.Folding in the flour.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC GENOISE 3. Adding the melted butter, if used.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC GENOISE 4.Panning the batter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC SPONGECAKE 1. The eggs whipped to the ribbon stage.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC SPONGECAKE 2. Folding the flour into the batter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC SPONGECAKE 3. Panning the batter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHOCOLATE ANGEL FOOD CAKE 1.Folding the egg-white-and-cocoa mixture into the whipped egg whites.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHOCOLATE ANGEL FOOD CAKE 2.Folding the flour.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHOCOLATE ANGEL FOOD CAKE 3. Cooling the cake upside down in its pan.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHOCOLATE ANGEL FOOD CAKE 4. Removing the cake from the pan.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel ORANGE CHIFFON CAKE 1.Folding the whipped egg whites into the cake batter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel ORANGE CHIFFON CAKE 2.The glazed orange chiffon cake.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PAN COATING

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SIMPLE BUTTERCREAM

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel ITALIAN BUTTERCREAM 1. Adding the sugar syrup to the whipped egg whites.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel ITALIAN BUTTERCREAM 2. Adding the softened butter to the cooled Italian meringue.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel ITALIAN BUTTERCREAM 3.The finished Italian buttercream.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel FRENCH MOUSSELINE BUTTERCREAM

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Cocoa fudge frosting

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Celebration cake covered with rolled fondant

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BASIC SUGAR GLAZE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel ROYAL ICING

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHOCOLATE GANACHE 1. Pouring the hot cream over the chopped chocolate.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHOCOLATE GANACHE 2. Cool, firm ganache.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DARK CHOCOLATE TRUFFLES 1. Shaping chocolate truffles with a melon ball scoop and coating with cocoa powder.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DARK CHOCOLATE TRUFFLES 2. Alternately, chocolate truffles may be dipped into tempered chocolate using a dipping spoon.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DARK CHOCOLATE TRUFFLES 3. After dipping in tempered chocolate, truffles may also be coated with chopped toasted nuts.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Assembling Cakes

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Assembling Cakes 1. Split the cake horizontally into thin layers if desired. Use cake boards to support each layer as it is removed. Brush away any loose crumbs with a dry pastry brush or your hand.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Assembling Cakes 2. Position the bottom layer on a cake board. Place the layer on a revolving cake stand, if available. Pipe a border of buttercream around the cake, then top the layer with a mound of filling. Use a cake spatula to spread it evenly.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Assembling Cakes 3. Position the next cake layer over the filling and continue layering and filling the cake as desired.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Assembling Cakes 4. Place a mound of frosting in the center of the cake top. Push it to the edge of the cake with a cake spatula. Do not drag the frosting back and forth or lift the spatula off the frosting, as these actions tend to pick up crumbs.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Assembling Cakes 5. Smooth a thin layer of frosting (the crumb coat) over the top of the cake. Cover the sides with excess frosting from the top. Chill the cake.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Assembling Cakes 6. Place another mound of frosting in the center of the cake top. Frost the cake with a second layer of icing. Hold the spatula upright against the side of the cake and, pressing gently, turn the cake stand slowly. This smooths and evens the sides. When the sides and top are smooth, the cake is ready to be decorated as desired.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Simple Decorating Techniques Side masking—coating the sides of a carrot cake with chopped pistachios.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Simple Decorating Techniques Stencils—creating a design with confectioner’s sugar and strips of parchment paper.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Simple Decorating Techniques Cake comb—creating a pattern on a frosted cake.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Simple Decorating Techniques Tip patterns

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR MAKING A PARCHMENT-PAPER CONE 1. Begin with an equilateral triangle of uncreased paper. Shape it into a cone as shown.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR MAKING A PARCHMENT-PAPER CONE 2.Fold the top edges together to hold the shape.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR MAKING A PARCHMENT-PAPER CONE 3. Cut the tip of the filled parchment cone.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR FILLING A PIPING BAG 1. Select the proper size piping bag for your task. Insert the desired tip.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR FILLING A PIPING BAG 2. Fold down the top of the bag, then fill approximately half full with frosting. Do not overfill the bag.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR FILLING A PIPING BAG 3. Be sure to close the open end tightly before you start piping. Hold the bag firmly in your palm and squeeze from the top. Do not squeeze from the bottom or you may force the contents out the wrong end. Use the fingers of your other hand to guide the bag as you work.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PIPED-ON DECORATING TECHNIQUES Applying a vine and leaf border onto a celebration cake.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PIPED-ON DECORATING TECHNIQUES Applying a bead border onto a celebration cake.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PIPED-ON DECORATING TECHNIQUES Applying a basket weave pattern to the sides of a celebration cake.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PIPED-ON DECORATING TECHNIQUES Applying a shell border to a celebration cake.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PIPED-ON DECORATING TECHNIQUES Placing royal icing flowers onto cake portions.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PIPING BUTTERCREAM ROSES 1. Using a #104 tip, pipe a mound of frosting onto a rose nail.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PIPING BUTTERCREAM ROSES 2. Pipe a curve of frosting around the mound to create the center of the rose.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PIPING BUTTERCREAM ROSES 3. Pipe three overlapping petals around the center.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PIPING BUTTERCREAM ROSES 4. Pipe five more overlapping petals around the first three petals.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PIPING BUTTERCREAM ROSES 5. Use a small palette knife or spatula to place a finished rose on the cake.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CARROT CAKE WITH CREAM CHEESE FROSTING

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel MARBLE CAKE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GERMAN CHOCOLATE CAKE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SACHER TORTE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SWEDISH APPLE CAKE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHOCOLATE FLOURLESS CAKE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel LADYFINGERS

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel FUDGE BROWNIES

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHOCOLATE PEANUT BUTTER BROWNIES

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GERMAN CHOCOLATE LAYERED BROWNIES 1. Placing coconut topping on brownie batter spread in the sheet pan.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GERMAN CHOCOLATE LAYERED BROWNIES 2. Spreading topping on layered brownie before baking.