1. Cakes, Cookies, & Candies

2. Shortened Cake A shortened cake is also called a butter cake It contains a solid fat, flour, salt, sugar, eggs, & liquid The main leavening agent is either baking powder or baking soda The cake will be moist and tender with a fine, even grain, without tunnels

3. Making shortened cake Conventional Method – sift the dry ingredients together, cream the sugar and fat together beat the eggs into the creamed mixture according to recipe directions, mix the liquid ingredients in a separate bowl add the dry ingredients to the creamed mixture alternately with the liquid ingredients

4. Making Shortened Cake One-bowl method – combine the dry ingredients in a large mixing bowl Add the fat, flavoring, and part of the liquid and mix the batter Add the unbeaten eggs and remaining liquid and beat until thick and smooth

5. Test a Shortened Cake for Doneness Insert a wooden pick in the center If it comes out free of moist batter, the cake is done In addition, the sides pull away from the pan and the top feels firm but springy

6. Foam Cake Foam cake has a light, fluffy texture and high volume due to the air trapped in stiffly beaten egg whites Angel food cake Sponge cake

7. Test Foam Cakes for Doneness Touch the top of the foam cake lightly If it is done, the top will spring back

8. Types of Cookies Bar cookies Drop cookies Molded cookies Pressed cookies Rolled cookies Refrigerator cookies

9. Drop Cookies vs. Rolled Cookies Drop cookies – made from a soft dough and dropped onto a cookie sheet A teaspoon is used to portion the dough Rolled cookies – made from a stiff dough that is rolled out and cut into shapes with cookie cutters Chill dough for easier rolling

10. Storing Cookies Store crisp cookies in a container with a loosely fitting lid Store soft cookies with a tight fitting lid For longer storage, cookies can be frozen

11. Cookies made from Cake Mix In order to make cookies from cake mix, reduce the amount of liquid

12. Candy thermometer A candy thermometer allows you to read the temperature at any time so you know exactly when the mixture reaches the right temperature

13. Crystallization Crystallization is the formation of sugar crystals in syrup It occurs because sugar molecules dissolved in the syrup reunite and return to their original form – granulated sugar

14. Making Candy Candy thermometer Heavy deep pan with straight sides Long-handled wooden spoon

15. Process for Making Candy Clip the candy thermometer to the side of the pan Add sugar, liquid, and butter Place pan over low heat and stir constantly until sugar is dissolved Add ingredients and bring to desired temperature Remove pan from heat and stir in extracts/flavorings Let mixture cool undisturbed in pan to desired temperature Beat mixture Drop or pour candy onto baking sheets or pans

16. Kinds of Candy Fondant Fudge Nougat Divinity Caramels taffy