Cakes, Cookies and Pies

1. Cakes, Cookies and Pies Unit Review

2. Cakes • Types of cakes: • Shortened ex: layer cake, cupcakes Made by “creaming method” • Unshortened (no fat) ex: Angel Food, jelly roll Made using “whisking method” • Testing cakes for “doneness” Use toothpick, comes out clean

3. Tips for cake making • Measure accurately, mix correctly • Choose the right size pan for cake batter • Grease pans and use parchment paper • Use preheated oven • Test with toothpick which comes out clean • Cool in pan for about 10 minutes • Cool on cooling rack • Store in airtight container

4. Cake Decorating • Decorating bag and coupler • Different tips: star, straight, shell, leaf, petal • Crumb coat, first thin coat to give good, clean frosting surface

5. Cookies • Types of cookies and examples: • Rolled – sugar cookies • Dropped – choc chip, oatmeal raisin • Pressed – Spritz • Bar – brownies • Rolled - snickerdoodles

6. koekje “cookie” in Dutch meaning little cake used to test oven temperature

7. Tips for cookie making • Use light colored pans • Ungreased baking sheet or parchment paper • Measure ingredients accurately • Preheat oven • Top or middle shelf • Leave to cool on pan for five minutes • Cool on cooling rack, do not stack

8. Pie Begins with Pastry Pastry: • The dough used to make piecrusts • Used for dessert pies or meat pies

9. Flour - structure Fat – tender, inhibits development of gluten Water - moisture Salt - flavor Ingredients of Pastry:

10. Kinds of Pies • Fruit Pies • Usually two crust pies • May have a lattice top or other decorative top • Filling may be canned, frozen, dried, or fresh fruit • Cream Pies • Usually one crust pies • Use cornstarch thickened pudding to make cream filling • Often have a meringue topping

11. Kinds of Pies cont’d • Custard Pies • One-crust pies filled with custard • Custard is made from milk, eggs, and sugar(but may contain other ingredients too) • Chiffon Pies • One-crust pie filled with a mix of gelatin and cooked beaten egg whites • Light and airy • Chilled until the chiffon sets

12. Measuring Ingredients Be Accurate!! • Too muchflour will make pastry tough • Too littlefat will make pastry tough • Too muchliquid will make pastry tough • Too littleliquid will make pastry crumbly and hard to roll • Too muchhandling will make pastry tough – Be Gentle!

13. Desirable Pastry Characteristics • Tender and Flaky • Cuts easily with fork • Melts in your mouth • Light and evenly browned • Filling should neither be too runny or too firm