1. Cookies, Cakes, Pies and Candies
Chapter 24
Cookies, Cakes, Pies and Candies

2. Terms to Know Shortened Cakes Unshortened Cakes Chiffon Cake Pastry
Crystalline Candy
Noncrystalline Candy
Sugar Syrup

3. Objectives
Describe the function of the basic ingredients used in cakes
Identify six types of cookies
Explain principles of pastry preparation
Compare characteristics of crystalline and non crystalline candies
Prepare cakes and cookies

4. Cakes
Two Groups
Shortened Cakes (butter cakes): contain fat and most contain leavening agents.
Tender, Moist and Velvety
Unshortened Cakes (Foam Cakes): contain no fat, leavened by air and steam
Angel food and Sponge Cakes
Chiffon Cakes: cross between shortened and unshortened. Contain fat(shortened cakes) and beaten egg whites (unshortened cakes)
Large volume, but not as light as shortened cake

5. Ingredients Flour, sugar, eggs, liquid and salt.
Shortened cakes: fat and leavening agent
Unshortened cakes: cream of tartar
Flour: gives structure
Sugar: gives sweetness
Eggs: improve flavor and color
Liquid: provides moisture
Salt: provides flavoring
Fat: tenderizes the gluten
Leavening Agents: make cakes rise and become porous and moist
Cream of Tartar: makes egg whites whiter and cake grain finer, stabilizes egg whites
Flavorings: help make cake special

6. Measuring Ingredients
Flour, Fat, Sugar and Eggs affect the development of gluten
Correct proportions will create a cake that is light and tender
Flour:
A cake made with too much flour is compact and dry
A cake made with too little is coarse and may fall
Fat and Sugar
Too much fat or sugar over tenderize the gluten and weaken the cake. It will be heavy and coarse and may fall
A cake made with too little fat or sugar will be tough
Liquid:
Too much liquid will cause the cake to be heavy and soggy
Too little will cause the cake to be dry and heavy
Too many eggs will make the cake rubbery and tough

7. Mixing Must mix the correct proportions
Should be neither over mixed or under mixed
Overmixing causes gluten to overdevelop
The cake will be tough
Overmixing Angel Food Cake will cause air to be lost
The volume of the cake will be smaller

8. Baking Make sure pans are the correct size
If they are too small: batter will overflow
If they are too large: cake will be flat and may be dry
Correct size: creates cake with a gently rounded top
Grease pans for shortened cakes and flour them lightly

9. Baking Continued
Do NOT grease pans for unshortened cakes, because they must cling to the pan during baking
Place cake in preheated oven at the correct temperature
Bake them until they test done
TEST: Place a toothpick in the middle, if it comes out clean the cake is done OR lightly touch the center with your fingertip, if it springs back, it's done
If temp. is too high: cake may burn, If cake is baked too long, it may be dry

10. Preparing Shortened Cakes
Conventional Method: Cream the fat and sugar together until light and fluffy. Beat the eggs into the creamed fat and sugar. Then add the dry ingredients alternately with the liquid
Quick-mix Method or One Bowl Method: measure the dry ingredients into the mixing bowl. Beat the and part of the liquid with the dry ingredients. Add the remaining liquid and unbeaten eggs last.

11. Preparing Shortened Cakes
Pour cake batter into pans
Arrange pans in the oven so that they are not touching each other or any part of the oven
Hot spots may form and the cake may bake unevenly
Test cake for doneness
Let cake cool for about 10 minutes

12. Characteristics High Quality Shortened Cakes: Velvety and Light
Interior has small fine cells with thin walls
Crusts are thin and evenly browned
Top crust is smooth or slightly pebbly and gently rounded
Flavor is mild and pleasing

13. Pound Cakes Shortened Cakes that contain no chemical leavening agents
Pound cakes rely on air and steam for leavening
Pound cakes are more compact than other shortened cakes and have a close grain

14. Unshortened Cakes Ingredients should be at room temperature
Cold eggs will not achieve maximum volume
Different mixing methods
Angel food: Beat egg whites with some of the sugar until stiff. Carefully fold the flour and remaining sugar into the beaten egg whites
Sponge cake: Beat dry ingredients into the egg yolk. Then fold beaten egg whites into the egg yolk mixture

15. Preparing Unshortened Cakes
Pour batter into ungreased tube pan. Run spatula through batter to release air bubbles and seal batter against the sides of the pan
Bake in preheated oven for recommended period of time
Test for doneness: touch the cracks. They should feel dry and no imprint should remain
When you remove it from the oven, immediately suspend the pan upside down to prevent loss of volume during cooling
Cool cake completely before removing

16. Characteristics High Quality Large volume
Interior is spongy and porous
Has thin cell walls
Cake is tender and moist

17. Sponge Cakes Contain whole eggs rather than just egg whites
Mixing method: Beat egg yolks until they are thick and lemon colored.
Add liquid, sugar and salt to the yolks.
Continue beating until the mixture is thick.
Gently fold flour into the yolk mixture.
Then fold stiffly beaten egg whites into the flour- yolk mixture

18. Chiffon Cakes Mixing Method Characteristics
Mix egg yolks, oil, liquid and flavoring with dry ingredients
Beat mixture until smooth
Beat in egg whites with the sugar and cream of tartar
Fold egg white mixture into other mixture
Characteristics
Large Volume
Interior is moist and has cells with thin walls
Tender and has a pleasing flavor

19. Microwaving Cakes Shortened Cakes can be cooked in the microwave
They will not have the same browning as cakes cooked in the oven
Microwave cakes one layer at a time
Use round or ring shaped pans for even cooking
Begin at medium power level, then rotate the cake and continue cooking on high power
Test for doneness with a toothpick

20. Cookies Six basic groups
Rolled: Stiff doughs
Drop: Soft dough
Bar: Soft dough
Refrigerator: High proportion of Fat, Stiff Dough
Pressed: Rich,Stiff Dough
Molded: Stiff Dough
Doughs differ in consistency and you shape them differently

21. Cookies Rolled: Stiff doughs
Roll the dough, cut cookies from the dough with a cookie cutter.
Sugar cookies are popular rolled cookies
Drop: Soft dough
Drop or press the cookies from a spoon onto the cookie sheet. Spread more than rolled cookies.
Chocolate chip cookies are popular drop cookies
Bar: Soft dough
Spread dough evenly in a jelly roll pan or square cake pan and bake it.
May be chewy or cake like, Can be cut into different shapes
Brownies are popular bar cookies

22. Cookies Refrigerator: High proportion of Fat, Stiff Dough
Form dough into a long roll, wrap roll in plastic wrap and refrigerate it until firm. Cut dough into thin slices and place on lightly greased cookie sheet
Pinwheel cookies are popular refrigerator cookies
Pressed: Rich,Stiff Dough
Pack dough into a cookie press(utensil has perforated disks through which you push the dough) cookies will vary in shape and size
Swedish spritz cookies are popular pressed cookies
Molded: Stiff Dough
Break off small pieces of dough and shape them with your fingers.
Crescents and small balls are popular molded cookies

23. Cookie Ingredients Flour, sugar,liquid, fat, salt and leavening.
Most contain more fat and sugar and less liquid than cakes
Rolled cookies contain no liquid
Proportion of ingredients and the way you shape them determine whether cookies are crisp or soft

24. Cookie Mixing Methods
Conventional mixing method used for shortened cakes
Blend sugar and fat until soft and fluffy
Add the eggs. Liquid and flavorings, followed by the dry ingredients.
Cookies are crisp and chewy
Macaroons, meringues and kisses contain beaten egg whites
Mix them like angel food cakes
You mix some cookies using the biscuit method

25. Microwaving Cookies Bar Cookies work well in the microwave
Because the whole pan cooks at once
Use foil shields to keep side from burning in square or oblong pans
Microwaved on medium power
Checked for doneness with a toothpick

26. Storing Cookies
Store crisp cookies in a container with a loose fitting cover
Crisp cookies need to remain dry
Store dry cookies in a container with a tight fitting container
Store bar cookies in the original pan if you cover them
You can freeze cookies in dough form or after baking

27. Freshening Cookies If crisp cookies have become soft
Place cookies on a cookies sheet in a 300 degree oven for a few minutes
If soft cookies become hard
Place a piece of bread, an apple slice or an orange section in the container

28. Pies
4 Kinds:
Fruit: 2 crust pies May have solid or lattice or decorative top. May use commercially prepared filling or make your own
Cream: 1 crust pies. Use corn-starch thickened pudding mixture to make filling. Meringue topping is often used
Custard: 1 crust pies. Filled with custard made from milk, eggs and sugar. Custard may or may not contain other ingredients
Chiffon: light and airy one crust pies. Filled with a mixture of gelatin and cooked beaten egg whites. Some contain whip cream. They need to be chilled until filling sets

29. Candy Most will be cooked
A few with special recipes do not need to be cooked
Cooked candies are either crystalline or noncrystalline
Crystalline Candies: Contain fine sugar crystals. Taste smooth and creamy
Fudge, Fondant, Divinity
Noncrystalline candies: do not contain sugar crystals, Can be chewy or brittle.
Peanut Brittle, Toffee and caramels

30. Other Pastry: the dough used to make pie crusts
Not difficult to make, but requires patience and practice
Sugar Syrup: mixture of sugar and liquid that is cooked to a thick consistency
All candies begin with this