2.  Surface absorbs heat while moisture evaporates  What forms a crust  Heat activates the leavening agents causing it to rise.  Too hot crust will form to quickly  Too low leavening agents escape

3.  Recipes are developed for certain pans  Substitutions can be made if they have a similar volume  Too deep or shallow can cause similar issues as temperature  Avoid warped pans.  Glass or dark pans retain heat and may cause a thick crust.  Lower the temperature by 10* for dark pans  Lower the temperature by 25* for glass

4.  Common directions  Grease and flour  Solid fat (Crisco)  Flour  Spray with cooking spray  Line with paper  Parchment

5.  Allow 1” space between pans.  1 pan = center of oven  2 pans = separate racks and diagonal from each other  3-4 pans = stagger so that no one is directly above another  Check for doness about 5 minutes before time is up.

6.  Most cakes need to cool partially in the pan  Made with no fat = cooled completely in pan  Use wire cooling racks

7.  To remove  Run a spatula along the sides of the pan, if needed, to eliminate sticking points  Place a wire cooling rack over the top  Holding the pan and rack securely with pot holders, flip them upside down  Lift the pan off the cake  Quickly place another wire rack on the bottom of the baked item  Using both hands, grasp both racks without squeezing and flip the racks so it is right side up  Remove the top rack and allow to cool completely

8.  Cool thoroughly  Can be kept at room temperature in a sealed container or wrap for up to three days.  Products with frostings need to be refrigerated

10.  Two groups: shortened and __________.  Shortened  Contain solid ________.  Also know as butter cakes.  Tender, ________, and velvety  Unshortened  Also know as ______ cakes  Angel food and sponge cakes  Chiffon cakes are a cross between the ______.

11.  Flour, sugar, _______, ________, salt, a leavening agent, and sometimes fat.  Flour gives ___________  Sugar gives sweetness, it also ______________  Eggs improve both the _______ and color, egg protein also adds structure  Liquid provides moisture and helps _____ ingredients.  _______ provides flavoring.  Fat tenderizes the gluten.  Leavening agents are added to most shortened cakes to make cakes ______.

12.  Measuring Ingredients  The correct proportions of each ___________ will produce a cake that is ______ and tender. Too much or too little of one or more ingredients may ________ the finished product.  A cake with too much flour is compact and _____. With too little is coarse and may _______.  A cake with too much ________ or fat will be heavy and ________, and may fall. A cake with too little with be tough.  Too much liquid will make the cake _______ and heavy. Too little will make it dry and _________.  Too many eggs will make the cake __________ and tough.

13.  Mixing Cakes  Over mixing will cause the cake to be __________.  Over mixing an angle food and sponge cakes will cause ____ to be lost from the beaten egg whites.

14.  Baking Cakes  If the pan is too small the batter will __________. If the pan is too big the cake will be too flat and may not dry.  You should grease the pans for most ___________ cakes, you should ______ grease the pans for unshortened cakes. The cake must ______ to the side of the pan during baking to produce it’s shape.  Bake at the right temp. Too long will cause it to _______ and may be dry.

15.  Convention Method  Cream the _____ and ______ together until light and ________. Beat the eggs in. Then add the ______ ingredients alternately with the liquid.  Quick Mix Method  Measure the dry ingredients, beat the fat and part of the _______ with the dry ingredients. Add remaining liquid and _________ _____ last.

16.  Angel food is the most frequently prepared _______________ cake. Ingredients should be at ________ temperature.  For Angel food cake. Beat the egg whites with some _________ until ______. Carefully fold flour and remaining sugar into the beaten egg ________.  For sponge cake. Beat the ______ ingredients into the egg _______. Then ______ the beaten egg whites into the egg yolk mixture.  Pour into ___________ tube pan. Run a ___________ through the batter to release large air bubbles and seal the batter against the side. _______ the cake completely before removing it from the pan.

17.  Combine egg _______, oil, liquid, and flavoring with the dry ingredients. Beat until _________. Beat the egg whites with the sugar and cream of tartar. Then fold the egg white mixture into the other mixture.

18.  Shortened cakes prepared in a microwave come out _______ and _______.  Unshortened cakes require a long cooking period and do ______ microwave well.  Microwave one ________ at a time. Use microwavable round or ring-shaped pans for the most even cooking. Begin cooking at a medium power level. Then _______ the cake and complete the last few minutes on high power.

19.  Shortened cake. Stick a toothpick in the middle if it comes out clean the cake is done.  Unshortened cake. Gently touch the cracks, they should feel dry and no imprint should remain.

20.  Fluffy whipped cream, creamy puddings, and sweet fruits are __________ fillings.  Frostings can be cooked or uncooked. Popular uncooked frostings are cream cheese and ___________________.

21.  Ingredients  1 cup white sugar  1/2 cup butter  2 eggs  2 teaspoons vanilla extract  1 1/2 cups all-purpose flour  1 3/4 teaspoons baking powder  1/2 cup milk  Directions  Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.  In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.  Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

22.  Ingredients  1/2 cup butter  1/4 cup shortening  1/3 cup unsweetened cocoa powder  2 cups confectioners' sugar  2 tablespoons milk  1 cup hot fudge topping  1 teaspoon vanilla extract  Directions  Cream together the butter or margarine with the shortening.  Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.  Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

23.  Ingredients  1/2 cup butter  1 1/2 cups white sugar  2 eggs  1 cup buttermilk  1 fluid ounce red food coloring  1 teaspoon vanilla extract  1 1/2 teaspoons baking soda  1 tablespoon distilled white vinegar  2 cups all-purpose flour  1/3 cup unsweetened cocoa powder  1 teaspoon salt  Directions  Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.  In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.  Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

24.  Ingredients  2 (8 ounce) packages cream cheese, softened  1/2 cup butter, softened  2 cups sifted confectioners' sugar  1 teaspoon vanilla extract  Directions  In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

25.  Ingredients  2 cups white sugar  1 3/4 cups all-purpose flour  3/4 cup unsweetened cocoa powder  1 1/2 teaspoons baking soda  1 1/2 teaspoons baking powder  1 teaspoon salt  2 eggs  1 cup milk  1/2 cup vegetable oil  2 teaspoons vanilla extract  1 cup boiling water   3/4 cup butter  1 1/2 cups unsweetened cocoa powder  5 1/3 cups confectioners' sugar  2/3 cup milk  1 teaspoon vanilla extract  Directions  Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.  Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.  Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.  To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.  Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

26.  Ingredients  1 cup vegetable oil  3 eggs  1 (15 ounce) can pumpkin puree  1 teaspoon vanilla extract  2 1/2 cups white sugar  2 1/2 cups all-purpose flour  1 teaspoon baking soda  1 teaspoon ground nutmeg  1 teaspoon ground allspice  1 teaspoon ground cinnamon  1 teaspoon ground cloves  1/4 teaspoon salt  Directions  Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.  Cream oil, beaten eggs, pumpkin and vanilla together.  Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.  Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

27.  Ingredients  2 (8 ounce) packages cream cheese, softened  1/2 cup butter, softened  2 cups sifted confectioners' sugar  1 teaspoon vanilla extract  Directions  In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

29.  Crystalline or noncrystalline  Crystalline contain _______ sugar crystals. They taste _________ and creamy. Fudge, fondant, and divinity are crystalline candies.  Noncrystalline candies ___________contain sugar crystals. They can be _________ or ______. Caramels, peanut brittle, and toffee are noncrystalline candies.

30.  All cooked candies begin with sugar ________. This is a mixture of sugar and ________ that is cooked to a thick consistency.  _______ is one of the most popular crystalline candies. High quality fudge tastes smooth and creamy because it contains _________ sugar crystals. Poor quality fudge tastes _________ because it contains large sugar crystals.

31.  Peanut brittle is a popular noncrystalline candy. High quality is golden color and looks _________.  You do not want the sugar syrup to form __________. To prevent crystals from forming _______ to a very high temp. and/or add substances like corn syrup, milk, cream, or butter.  A candy __________ is the most accurate method of testing the temperature of sugar syrups.  You also want to use a heavy ________ to cook candy. It will help prevent scorching.

32.  Microwaves work well for _________ chocolate, caramels, and marshmallows. You can make both types of _______ using a microwave.

33.  You can pour melted chocolate into _______, make clusters of raisins, nuts, or coconut. You can also dip fondant or caramels in a ________ of melted chocolate.