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Cakes, Cookies and Pies. Unit Review. 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. Tips for cake making.

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Presentation Transcript
  • 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

tips for cake making
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
cake decorating
Cake Decorating
  • Decorating bag and coupler
  • Different tips: star, straight, shell, leaf, petal
  • Crumb coat, first thin coat to give good, clean frosting surface
  • Types of cookies and examples:
  • Rolled – sugar cookies
  • Dropped – choc chip, oatmeal raisin
  • Pressed – Spritz
  • Bar – brownies
  • Rolled - snickerdoodles


“cookie” in Dutch

meaning little cake

used to test oven temperature

tips for cookie making
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
pie begins with pastry
Pie Begins with Pastry


  • The dough used to make piecrusts
  • Used for dessert pies or meat pies
ingredients of pastry
Flour - structure

Fat – tender, inhibits development of gluten

Water - moisture

Salt - flavor

Ingredients of Pastry:
kinds of pies
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
kinds of pies cont d
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
measuring ingredients
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!
desirable pastry characteristics
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