1. Cakes, cookies, Pies, and Candies
Ch. 26

2. Cakes 2 kinds of cakes: shortened and unshortened
Shortened: contain fat
Also called butter cakes
Tender, moist, velvety
Unshortened: contain no fat; called foam cakes
Leavened by air and steam, light and fluffy
Chiffon cakes: cross between shortened and unshortened
Contain fat like shortened cakes and beaten egg whites like unshortened cakes

3. Cakes
Shortened cakes
Unshortened cakes

4. Cake Ingredients Cake contains: flour, sugar, eggs, liquid, and salt
Shortened cakes: contain fat
Flour: gives structure
Can be made with cake flour and ap flour
Sugar: gives sweeteness; granulated or brown sugar
Eggs: improve flavor, and color cakes; also provide structure
Liquid: provide moisture and helps blend ingredients
Salt: provides flavoring
Fat: tenderizes gluten (chiffon cakes contain oil instead of solid fat)

5. Cake Ingredients continued…
Leavening agent: added to most shortened cakes to make cakes rise and become porous (spongy) and light.
Cream of tartar: an acid that makes egg whites whiter and makes the cake grain finer. (stabilizes the egg white proteins, increases volume)
Flavorings: not essential but help make cakes special

6. Measuring Ingredients
Flour, fat, sugar, liquid and eggs affect the development of gluten
To much or little of certain ingredients may affect outcome
To much flour: cake is compact and dry
Too little flour: coarse, and may fall apart
Too much sugar and fat: overtenderizes gluten and weakens it
Too little of “: will be tough
Too much liquid: make a cake soggy and heavy
Too little liquid: make cake dry and heavy
Too many eggs: make cake rubbery and tough

7. Mixing Cakes
Important to add ingredients in the order in which is stated in recipe and mix for the specific time that is stated. Will produce smooth batter and delicate cake.
Overmixing: gluten will overdevelop
Undermixing: could cause cake to be dense and not allow all ingredients to be blended together

8. Baking Cakes Place cakes in preheated ovens
Unshortened cakes: don’t grease pans, batters must cling to sides
Shortened cakes: grease pans
Bake cakes in correct size pans

9. Preparing Shortened Cakes
Can be mixed either by the conventional method or quick mix method.
Conventional method: cream together butter and sugar, then beat in eggs, then add dry ingredients alternating with liquid
Quick mix: also called one-bowl method, takes less time, measure dry ingredient in one bowl, beat fat and part of liquid with dry ingredients, then add remaining liquid and unbeaten eggs.
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10. Preparing a Shortened Cake
Pour batter into prepared pans and smooth batter evenly.
Place pans apart from one another to prevent hot spots.
When done: press fingers on cake and if springs back it is finished.
Let cool for 10 minutes before taking cake out of pan.
Let cool completely before icing cake.

11. Characteristics of a Shortened Cake
High quality: velvety and light
Small fine cells with thin walls
Crusts: are thin and evenly browned
Top crusts: smooth or slightly pebbly and gently rounded.
Flavor: mild and pleasing

12. Pound Cakes Shortened cakes that contain no chemical leavening agent
Rely on air and steam
Fat and sugar are creamed thoroughly
Eggs are then added and creamed till fluffy to incorporate enough air.

13. Preparing Unshortened Cakes
Angel food cake is the most popular unshortened cake made.
Beat the egg whites with some of the sugar until stiff.
Carefully fold the flour and remaining sugar into the beaten egg whites.
Carefully pour the batter into an ungreased pan.
Bake according to directions.
When finished baking suspend the pan upside down so you do not lose volume with the cake.
Cool cake completely before removing.

14. Sponge Cakes Contain whole eggs rather than egg whites.
Egg yolks are beaten until thick and lemon colored
Liquid, sugar, and salt are added to the yolks, continue beating until mixture is thick.
Flour is gently folded into the yolk mixture.
Then stiffly beaten egg whites are folded into flour yolk mixture.

15. Characteristics of Unshortened Cakes
High quality: has large volume and symmetrical shape
Crust: should be thin and golden brown.
Top crust: slightly rough and cracked appearance
Interior: fine, porous texture with thin cell walls
Cake is tender and moist, but not gummy

16. Filling and Frosting Cakes
Ganache: mixture of chocolate and cream that can be poured over a cake to create a glossy glaze.
Cooked frosting: use principles of candy making. Often beaten until fluffy
Fondant: consistency of pliable dough. Rolled into thin layer and placed over a cake.
Uncooked frosting: cream cheese and buttercream are well-liked
Frostings only enhance flavor and appearance.
Frosting is used as glue to hold pieces together.

17. Cookies
6 basic groups: rolled, drop, bar, refrigerator, pressed, or molded
Rolled: stiff dough is used. Roll to a thickness of 1/8” to 1/4” Ex: sugar
Drop: soft dough is used. Drop or pus the dough from a spoon. (leave 2” apart)Ex: chocolate chip cookie
Bar: soft dough is used. Spread dough evenly in a jelly roll, square, or oblong pan. Ex: brownies
Refrigerator: contain high proportion of fat. Form stiff dough into long roll about 2 inches. Wrap in wax paper and refrigerate until firm. Ex: pinwheel cookies
Pressed: stiff dough. Pack stiff dough into cookie press. Ex: Swedish spritz cookies
Molded: stiff dough. Small pieces of dough are shaped with the fingers. Ex: Mexican wedding cookies and almond crescents.

18. Cookies
Rolled
Drop

19. Cookies
Bar
Refrigerator

20. Cookies
Pressed
Molded

21. Cookie Ingredients
Cookies contain the same basic ingredients as cakes.
Most cookies contain more fat and sugar and less liquid than cakes.
Many cookies call for ingredients such as spices, nuts, coconut, chocolate chips and dried fruits.

22. Preparing Cookies
Many cookies are made using the conventional mixing method.
Blend sugar and fat until smooth. Then add eggs, liquid, and flavorings. Followed by the dry ingredients.
Most cookies are crisp or chewy rather than light and delicate.
Fat and sugar do not need to be creamed as thoroughly.
Macaroons, meringues, and kisses contain beaten egg whites.
They are mixed like angel food cake and sponge cakes.
The recipe will specify which method to use.

23. Pans for Baking Cookies
Bake drop, rolled, refrigerator, pressed and molded cookies on flat baking pans or cookie sheets.
Cookie sheets should not have high sides= uneven baking
Bar cookies: baked in pans with sides
Baking pans with bright, shiny aluminum= reflect heat=light, delicate brown color.
Dark pans: absorb heat=dark cookies

24. Storing Cookies Cookies should be cooled completely before storing.
More exposure to air will dry out cookies.
Cookies should be stored in air-tight containers.
For best quality, cookies should be eaten within a few days.
Frozen dough should be used within 3 months.

25. Pies Most pies begin with pastry.
Pastry: dough used to make piecrusts.
Not only is pastry used for dessert pies but also for savory pies.

26. Kinds of Pies 4 kinds of Pies:
Fruit pies: usually 2 crust pies. May have solid or decorative top crust.
Cream Pies: usually 1 crust pies. Filling for cream pie is a cornstarch- thickened pudding mixture. Often have meringue on top.
Custard Pies: 1 crust pies filled with custard made from milk, eggs, and sugar. Ex: pumpkin pie
Chiffon Pies: light and airy. 1 crust pies filled with a mixture containing gelatin and cooked beaten egg whites. Must be chilled until filling sets.

27. Pastry Ingredients 4 basic ingredients: flour, fat, water, salt
Flour: gives structure
Fat: makes pastry tender
Water: provided moisture (only small amount needed)
Salt: contributes to flavor to pastry

28. Preparing Pastry Biscuit method (sometimes called pastry method)
Combining flour and salt and then cutting in the fat.
Then water is added, a tbsp. at a time, just until mixture is moist enough to form a mass when pressed together.
Blind baking: baking the crust before adding the filling
Docking: press fork or a docker on the bottom of the dough before blind baking.
Pie weights: used on top of dough while blind baking to prevent the dough from puffing up.

29. Pies
Video on making pie dough

30. Candy
Candies must be mixed correctly and cooked to the exact temperature specified in the recipe.
Fudge, divinity, peanut brittle, toffee, and caramels are examples of candies.

31. Kinds of Candy Crystalline noncrystalline Cooked candy
Contain fine sugar crystals
Smooth and creamy
Fudge, fondant, and divinity
Cooked candy
Do not contain sugar crystals.
Can be chewy or brittle
Caramels, peanut brittle, and toffee

32. Food Science Principles of Candy Making
All cooked candies begin with sugar syrup.
Mixture of sugar and liquid that is cooked to a thick consistency.
Crystalline candies: sugar syrup should form crystals (need to be very small and fine)
Sugar syrup should be heated to a certain temp and then be cooled to a specific temp and then beaten vigorously.
Noncrystalline candies: sugar syrup should not form sugar crystals.
Can be prevented by heating the syrup very high temps and interfering substances like milk, cream, butter, etc….
Use candy thermometer! Temperature is important!

33. Candy
Divinity
Fondant

34. Candy
Peanut brittle
Toffee

35. Chocolate To melt: chop bars into small pieces or use chocolate chips.
Place chocolate over a double boiler over hot water and stir constantly. (microwave: heat in 30 second intervals and stir between each interval)
Do not get any water in the chocolate: can cause chocolate to seize up.
Overheating chocolate can cause the chocolate to seize as well.