1. Cakes, Cookies, & Candies
Chapter 46

2. Bell work
What is a special memory you have when you think of a particular cake or cookie?
Perhaps a birthday cake or a certain cookie your grandmother always bakes

3. Objectives Describe different types of cakes, cookies, and candies
Compare methods for mixing cake batters
Explain the impact of temperature and crystallization in candy
Describe and demonstrate how to make cakes, cookies, and candies

4. Making Cakes
Two basic kinds
Shortened
Foam

5. Shortened Cakes Aka butter cakes
Contain a solid fat as well as flour, salt, sugar, eggs, and liquid
Butter, margarine, or shortening
Main leavening agent is either baking soda or baking powder

6. What to look for in an excellent shortened cake
Good volume
Moist
Tender texture
Grain is fine and even, without tunnels

7. Mixing Methods Conventional One Bowl Method
Fat and sugar are combined first
Sugar crystals “grate” against the fat creating holes that fill with air
One Bowl Method
Comines dry ingredients first then adds moist ingredients
Only use if specified in the recipe

8. Conventional Method Sift the dry ingredients together
Cream the solid fat and sugar until the mixture has a light and fluffy consistency
Beat the eggs into the creamed mixture
Mix the liquid ingredients in a separate bowl
Add the dry ingredients alternately with the liquids

9. One-bowl method Combine the dry ingredients in a large mixing bowl
Add the fat, flavoring and part of the liquid. Mix to make batter
Add the unbeaten eggs and the remaining liquid and beat until thick and smooth

10. Baking Cakes. only fill half way
Baking Cakes * only fill half way * check for doneness in the center with a toothpick

11. Foam Cakes
Leavened by air trapped in a protein foam of stiffly beaten egg-whites
Three types
Angel food
Fat-free
Egg whites
Sponge cakes
Include egg yolks
Chiffon cakes
Combine three separate mixtures

12. Baking foam cakes Airy batter needs support to rise
Bottom separates to remove cake easily

13. Cookies: 6 basic kinds Bar cookies Drop cookies Rolled cookies
Baked in a shallow pan and then cut into bars or squares (brownies)
Drop cookies
Made from soft dough & dropped onto cookie sheet (choc chip)
Rolled cookies
Made from stiff dough that is rolled out and cut into shapes (sugar cookies)

14. Cookies: 6 basic kinds 4. Molded Cookies 5. Refrigerator Cookies
Shaped by hand. Balls of dough may be rolled in powdered sugar, nuts, etc..
5. Refrigerator Cookies
Form the dough into long, even rolls
Wrap in wax paper and refrigerate
Slice
6. Pressed Cookies
Using a cookie press

15. Baking Uniform size Let pan cool in-between To check for doneness
Press with finger and a slight indent should remain

16. Candies Two main concerns Temperature Crystallization
Candy thermometer or cold water test
Crystallization
Formation of sugar crystals in syrup
Interfering agents
Keep sugar crystals small
Cream of tartar and corn syrup

17. Steps in candy making
Pre-read recipe and assemble all ingredients and supplies
Clip candy thermometer
Add sugars, liquids, and butter
Place pan over low heat and stir until the sugar is completely dissolved
Add other ingredients and stir as instructed
Remove from eat and add flavorings
Let cool
Beat the mixture and pour or drop candy on baking pans with wax paper

18. Cup Cake Wars!!!!
Video
Amazon Video: Season 1 Film Festival Face Off

19. Recipes •All cupcakes are to be made from scratch •No cake mixes.
•Secret ingredient should be incorporated.
•Recipes should yield 24 cupcakes.
•Cupcakes will be of regular size.
•Only white cupcake liners will be provided

20. Icing •Made from scratch •Secret ingredient should be incorporated
•Basic color gels will be provided
•Limited decorations for theme will be provided.
•All other decorations will be at students’ expense if so desired.

21. Time One class period to choose a team, recipe, and draw display.
One class period to prepare mix, bake, and cool cupcakes.
One class period to prepare icing and decorate

22. Displays/Judging Score Judges rulings are final.
12 cupcakes displayed and will be judged first.
Each judge will be presented with a cupcake
All entries will be assessed with a rubric.
Score
Display
Use of special ingredient
Flavor of cupcake
Flavor of icing
Presentation
Judges rulings are final.

23. Spring 2013 Secret Ingredients!!!
Cinnamon
Banana
Peanut Butter
THEME!!!
Summer

24. Ideas
Secret Ingredient
•Be creative!
•Chocolate
•Coconut
•Fruits
•Meats
•Vegetables
•Various nuts ( be wary of allergies)
Themes
•Athletic events
•Birthdays
•Cinco de Mayo
•Earth day
•Graduation
•Holidays
•Mother’s Day
•Spring Break

25. Assignment