1. CAKES

2. Preparing pans Prepare pans before mixing Greasing and flouring
Some cakes you can use paper liners

3. 3 Most Common Mixing Methods
Creaming Method
Warm Foam Method
Cold Foam Method

4. ICINGS American Buttercream Easiest to make
Butter that is creamed with powder sugar
Denser and richer than others
Italian Buttercream
Butter and meringue
Very rich

5. Icings cont…… German Buttercream French Buttercream
Egg yolks that are whipped and then sugar and butter added
Yellow color
German Buttercream
Base whipped pastry cream
Then butter is added
Very rich
Good for fillings

6. PIES, TARTS & PASTRIES
“Plated desserts challene the pastry chef to go beyound the standard baked item and find ways to showcase its shapes, colors, and textures”

7. Pie and Tart Dough Used for pies Made with flour, water and butter
Fat is cut into the dry ingredients and left in small pieces before adding water

8. Cookie Dough
Sugar cookie type dough made from flour, sugar, fat and eggs using the creaming method

9. Crumbly Dough Rich in fat and sugar Flour, sugar, fat and eggs
Delicate to work with

10. Fillings Raw fruit filling Cooked Fruit Filling
Mixing cut-up fruit with
sugar and flavorings and
either flour or cornstarch
Cooked Fruit Filling
Fruit cooked on stove
with flavoring and sugar

11. Cream Filling Custard Filling Preparing boiled custard Prebaked shells
Liquid combined with eggs
Raw or pre-baked shell

12. Rolling Dough Should be well chilled Use plenty of flour
1/8 inch thick
Larger than pan
Decorative edge
fluting

13. Blind Baking Pre-baked pie shell Cooked fruit filling
Filling does not have to be cooked
Line shell with parchment paper
Fill with weights

14. TOPPINGS
Top Crust
Large piece of pastry dough that is rolled out and placed on top
Rim should
be brushed
with water
before adding
top crust

15. Lattice Rolled out and cut into strips
Lay across the top of the filling to create a cross-hatch

16. Streusel or Crumb mixture Flour, sugar, nuts, oatmeal or other dry
ingredients and
butter to create
large chunks

17. Fresh Fruit
After pie has been baked and cooled add fresh fruit to the top

18. Meringue and Whipped Cream
Cream filled pies

19. Pastries Made with Choux Paste
Versatile dough or batter
Most commonly known
Éclairs and cream puffs

20. Choux Paste Basic ingredients Liquid Fat Flour Eggs Water or milk
Always consider the taste of the fat
Flour
Gives structure
Eggs
Flavor and moisture

21. Plating Desserts Three elements
Flavor
Texture
Temperature
Never garnish just for looks always consider the flavor combinations

22. Plated Desserts Major Component Sauces Contrast
Tart, pastry, cake or other sweet
Sauces
Cream or fruit
Contrast
Adding ice cream to warm apple pie
Adding a small cookie for textural contrast

23. 19.4 Assessment Answer the questions in your notes
What are the three types of dough used for pies and tarts?
What are the four types of pie fillings?
What are the three elements of a plated dessert?
What is the difference between a custard filling and a cream filling
If your major component is a brownie, what might you do to make a memorable plated dessert?