Cakes Cookies Candies Chapter 46 Bell work What

Cakes, Cookies, & Candies Chapter 46

Bell work � What is a special memory you have when you think of a particular cake or cookie? › Perhaps a birthday cake or a certain cookie your grandmother always bakes

Objectives � Describe different types of cakes, cookies, and candies � Compare methods for mixing cake batters � Explain the impact of temperature and crystallization in candy � Describe and demonstrate how to make cakes, cookies, and candies

Making Cakes � Two basic kinds › Shortened › Foam

Shortened Cakes � Aka butter cakes � Contain a solid fat as well as flour, salt, sugar, eggs, and liquid › Butter, margarine, or shortening � Main leavening agent is either baking soda or baking powder

What to look for in an excellent shortened cake � Good volume � Moist � Tender texture � Grain is fine and even, without tunnels

Mixing Methods � Conventional › Fat and sugar are combined first �Sugar crystals “grate” against the fat creating holes that fill with air � One Bowl Method › Comines dry ingredients first then adds moist ingredients �Only use if specified in the recipe

Conventional Method 1. 2. 3. 4. 5. Sift the dry ingredients together Cream the solid fat and sugar until the mixture has a light and fluffy consistency Beat the eggs into the creamed mixture Mix the liquid ingredients in a separate bowl Add the dry ingredients alternately with the liquids

One-bowl method Combine the dry ingredients in a large mixing bowl 1. Add the fat, flavoring and part of the liquid. Mix to make batter 2. Add the unbeaten eggs and the remaining liquid and beat until thick and smooth 1.

Baking Cakes * only fill half way * check for doneness in the center with a toothpick

Foam Cakes � Leavened by air trapped in a protein foam of stiffly beaten egg-whites � Three types › Angel food �Fat-free �Egg whites › Sponge cakes �Include egg yolks › Chiffon cakes �Combine three separate mixtures

Baking foam cakes � Airy batter needs support to rise � Bottom separates to remove cake easily

Cookies: 6 basic kinds 1. Bar cookies › Baked in a shallow pan and then cut into bars or squares (brownies) 2. Drop cookies › 3. Made from soft dough & dropped onto cookie sheet (choc chip) Rolled cookies 1. Made from stiff dough that is rolled out and cut into shapes (sugar cookies)

Cookies: 6 basic kinds 4. Molded Cookies › Shaped by hand. Balls of dough may be rolled in powdered sugar, nuts, etc. . 5. Refrigerator Cookies › › › Form the dough into long, even rolls Wrap in wax paper and refrigerate Slice 6. Pressed Cookies 1. Using a cookie press

Baking � Uniform size � Let pan cool in-between � To check for doneness › Press with finger and a slight indent should remain

Candies � Two main concerns › Temperature �Candy thermometer or cold water test › Crystallization �Formation of sugar crystals in syrup �Interfering agents �Keep sugar crystals small �Cream of tartar and corn syrup

Steps in candy making Pre-read recipe and assemble all ingredients and supplies � Clip candy thermometer � Add sugars, liquids, and butter � Place pan over low heat and stir until the sugar is completely dissolved � Add other ingredients and stir as instructed � Remove from eat and add flavorings � Let cool � Beat the mixture and pour or drop candy on baking pans with wax paper �

Cup Cake Wars!!!! � Video � Amazon Off Video: Season 1 Film Festival Face

Recipes � • All cupcakes are to be made from scratch � • No cake mixes. � • Secret ingredient should be incorporated. � • Recipes should yield 24 cupcakes. � • Cupcakes will be of regular size. � • Only white cupcake liners will be provided

Icing � • Made from scratch � • Secret ingredient should be incorporated � • Basic color gels will be provided � • Limited decorations for theme will be provided. � • All other decorations will be at students’ expense if so desired.

Time � One class period to choose a team, recipe, and draw display. � One class period to prepare mix, bake, and cool cupcakes. � One class period to prepare icing and decorate

Displays/Judging � � � 12 cupcakes displayed and will be judged first. Each judge will be presented with a cupcake All entries will be assessed with a rubric. � Score › Display › Use of special ingredient › Flavor of cupcake › Flavor of icing › Presentation � Judges rulings are final.

Spring 2013 Secret Ingredients!!! Cinnamon 2. Banana 3. Peanut Butter 1. THEME!!! Summer

Assignment