Cakes and Cookies Types of Cakes The majority

Cakes and Cookies

Types of Cakes • The majority of cakes are: • Shortened • Unshortened • Chiffon

Types of Cakes • Shortened cake: A cake made with fat.

Types of Cakes • Unshortened cake: A cake made without added fat.

Types of Cakes • Chiffon cake: A cake made by combining the characteristics found in both shortened and unshortened cakes.

Mixing Techniques • “Mixing” is a general term that includes beating, blending, binding, creaming, whipping, and folding. • In mixing, two or more ingredients are evenly dispersed in one another until they become one product.

Mixing Techniques • Beat: • Blend: • Bind: • Cream: • Whip: • Fold:

Mixing Techniques • There are many methods for combining the ingredients of cakes and other baked products, but the most commonly used are the conventional creaming), conventional sponge, single-stage (quick-mix), pastry-blend, biscuit, and muffin methods.

Mixing Techniques • Conventional (Creaming) Method • The most time consuming, and is the method most frequently used for mixing cake ingredients. • It produces a fine-grained, velvety texture. • The three basic steps are: • 1. ) Creaming • 2. ) Egg incorporation • 3. ) Alternate addition of the dry and moist ingredients

Mixing Techniques • Conventional Sponge Method • Identical to the creaming method except that a portion of the sugar is mixed in with the beaten egg or egg white, and the egg foam is folded into the batter in the end.

• Single-Stage Method • Also known as the quick-mix, onebowl, or dump method. • All the dry and liquid ingredients are mixed together at once. • Packaged mixes for cakes, biscuits, and other baked goods rely on this method.

Mixing Techniques • Pastry-Blend Method • Fat is first cut into flour with a pastry blender, or with two knives crisscrossed against each other in a scissor-like fashion, to form a mealy fat-flour mixture. • Half the milk and all of the sugar, baking powder, and salt are then blended into the fatflour mixture. • Lastly, eggs and more milk may then be blended into the mixture.

Mixing Techniques • Muffin Method • This is a simple, two-stage mixing method. • The dry and moist ingredients are mixed separately and then blended until the dry ingredients just become moist. • Over-mixing will result in a tough baked product riddled with tunnels.

Preparation of Cakes • • Ingredients proportion differ from bread Flour Sugar Fat Eggs Milk Leavening

Type of pans • Unshortened • Shortened

Preparation of Cakes • The timing of pouring the cake batter and getting it into a properly heated oven is another important factor in cake quality.

Preparation of Cakes • When shortened cakes are nearing doneness, they start to “wrinkle” at the pan edges.

Preparation of Cakes • When unshortened cakes are done the surface is lightly brown and springs back when touched

Preparation of Cakes • Once the shortened cake is done, it should be removed gently from the oven and allowed to cool on a rack for 5 or 10 minutes.

Preparation of Cakes • As in bread preparation, cake ingredients must be modified at altitudes higher than 3, 000 feet.

Baking adjustments, pre and post

Storage of Cakes • The amount and type of sweetener used in the preparation of a cake affects its ability to be stored. • Cakes stale fairly quickly.

Types of Cookies • Not all fit neatly into one classification. • The fluidity of the batter or dough determines which of the following six categories cookies fall into: • Bar • Dropped • Pressed • Molded • Rolled • Icebox/refrigerator

Types of Cookies • Dropped cookie batter is literally dropped onto the baking sheet. • The batter contains just enough flour so the cookie will not spread out like a pancake when it is dropped on the baking sheet.

Preparation of Cookies Mixing Methods • The type of cookie to be prepared determines the mixing method, but for most types the conventional cake method is used. • Once the ingredients are chosen based on whether a flat or puffy cookie is desired, they are usually just barely mixed together until moistened.

Storage of Cookies • Airtight containers are best for maintaining cookie freshness. • As soon as the cookies are cooled they are transferred to a flat dish or plate and covered with plastic wrap or metal foil.