Wedding Pastry - Cookies & CakesSweetenershttp://www.weddingpastry.com/

Classes of Cakes

Cakes

Shortened Unshortened Chiffon

Conventional made withbutter or

shortening

Sponge orfoam cakemade with

no added fat

Hybrid ofshortened

and unshortened

Examples of Types of Cakes

Shortened cake:Shortened cake: White (such as wedding cake), White (such as wedding cake),

yellow, chocolate, and spice cakeyellow, chocolate, and spice cake Unshortened cake:Unshortened cake:

Angel food cake Angel food cake Sponge cakesSponge cakes

Chiffon cake:Chiffon cake: Lemon chiffon cakeLemon chiffon cake

Mixing methods

Conventional Conventional Conventional spongeConventional sponge Pastry-blend (Biscuit mixing Pastry-blend (Biscuit mixing

method)method) Single-stage (quick-mix)Single-stage (quick-mix) Muffin mix methodsMuffin mix methods

Preparation of Cakes

IngredientsIngredients Cakes have a higher Cakes have a higher

proportion of sugar, proportion of sugar, milk, and fat to flour milk, and fat to flour than do breads, and than do breads, and the flour used is the flour used is usually cake flour. usually cake flour.

Both flour and eggs Both flour and eggs contain the proteins contain the proteins that contribute that contribute strength and strength and structure to cakes.structure to cakes.

Fat and sugar have Fat and sugar have the opposite effect, the opposite effect, softening the cake’s softening the cake’s structure by structure by providing moisture providing moisture and tenderness.and tenderness.

Shortened Cake Ingredients

Leavening IngredientLeavening Ingredient Contributes volumeContributes volume Baking powder Baking powder

Sugar Sugar Sweetness Sweetness Aids in creaming -- air incorporation Aids in creaming -- air incorporation Texture & volume Texture & volume

Fat Fat Usually shorteningUsually shortening

Shortened cakes cont.

EggEgg Emulsifies fat, contributes to the Emulsifies fat, contributes to the

structure, adds color, contributes structure, adds color, contributes nutritive value nutritive value

MilkMilk HydratesHydrates

Flour Flour Cake flour preferred Cake flour preferred Starch gelatinizes to give structure Starch gelatinizes to give structure Proteins coagulateProteins coagulate

Unshortened & Foam

Angel food (foam) Angel food (foam) Egg white foam used for Egg white foam used for structure structure

No fat or baking powder No fat or baking powder used used

Sponge cake Sponge cake Egg yolk & egg white foam Egg yolk & egg white foam

Chiffon Cake

Uses oil and baking powder Uses oil and baking powder More tender than angel food and More tender than angel food and

sponge cakes because use oil sponge cakes because use oil

Preparation of Cakes

In addition to ingredients and mixing In addition to ingredients and mixing methods, four other factors to consider methods, four other factors to consider when baking cakes are:when baking cakes are: Type of pans to use and their Type of pans to use and their

treatmenttreatment TimingTiming TemperatureTemperature Testing for donenessTesting for doneness

These factors vary depending on These factors vary depending on whether the cake is shortened or whether the cake is shortened or unshortened.unshortened.

Preparation of Cakes

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

Preparation of Cakes

When cakes are When cakes are nearing nearing doneness, they doneness, they start to “wrinkle” start to “wrinkle” at the pan edges. at the pan edges.

They should be They should be removed from the removed from the oven before a oven before a gap forms gap forms between the cake between the cake and the pan.and the pan.

Preparation of Cakes

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

The rack allows even The rack allows even air circulation under air circulation under the cake; this the cake; this prevents prevents condensation and condensation and sogginess.sogginess.

Types of Cookies

The fluidity of The fluidity of the batter or the batter or dough dough determines determines which of the which of the following six following six categories categories cookies fall cookies fall into:into:

Bar Bar DroppedDropped PressedPressed MoldedMolded Rolled Rolled Icebox/Icebox/

refrigeratorrefrigerator

Preparation of Cookies

Mixing MethodsMixing Methods The type of cookie to be prepared determines The type of cookie to be prepared determines

the mixing method, but for most types the the mixing method, but for most types the conventional cake method is used.conventional cake method is used.

Once the ingredients are chosen based on Once the ingredients are chosen based on whether a flat or puffy cookie is desired, they whether a flat or puffy cookie is desired, they are usually just barely mixed together until are usually just barely mixed together until moistened.moistened. Overmixing will cause the cookies to be Overmixing will cause the cookies to be

hard and tough due to the addition of too hard and tough due to the addition of too much air.much air.

Preparation of cookies

Type of Pan & prep Type of Pan & prep Baking Baking Test for doneness Test for doneness Removal from panRemoval from pan

Crispness

decreased moisture and stiff decreased moisture and stiff doughdough

-increased fat and sugar content-increased fat and sugar content

-increased baking time-increased baking time

-small & thin cookie-small & thin cookie

Chewiness

-Increased sugar & moisture -Increased sugar & moisture and lower fatand lower fat

Increased use of eggsIncreased use of eggs

Strong flour increased gluten Strong flour increased gluten developmentdevelopment

Soft cookies

increased moisture & decreased increased moisture & decreased fat/sugar (think of more flour)fat/sugar (think of more flour)

-honey, molasses or corn syrup -honey, molasses or corn syrup added gives increased softnessadded gives increased softness

(Hygroscopic - readily absorbed (Hygroscopic - readily absorbed moisture from air)moisture from air)

decreased baking timedecreased baking time -large and thick dough-large and thick dough

Factors that increase Spread

SUGAR- Increased sugar SUGAR- Increased sugar LEAVENING - Increased soda LEAVENING - Increased soda CREAMING - Increased creaming CREAMING - Increased creaming TEMPERATURE - Decreased temp of TEMPERATURE - Decreased temp of

oven (cookie sets early in hot oven) oven (cookie sets early in hot oven) lower temp of oven gives more lower temp of oven gives more time for cookie to spreadtime for cookie to spread

LIQUID- Increased liquid LIQUID- Increased liquid FLOUR - decreased flour (gluten FLOUR - decreased flour (gluten

development) development) PAN GREASE - Increased greasingPAN GREASE - Increased greasing

Natural Sweeteners

Natural Sweeteners

Sugars Syrups Sugar Alcohols

SucroseGlucoseFructoseLactoseMaltose

Corn syrupHigh fructose

corn syrupHoney

MolassesMaple syrupInvert sugar

SorbitolMaltitol

Mannitol Xylitol

Types of Sugars

GranulatedGranulated PowderedPowdered RawRaw BrownBrown SandingSanding

MolassesMolasses Maple syrupMaple syrup Corn syrupCorn syrup HoneyHoney FructoseFructose High Fructose High Fructose

Corn SyrupCorn Syrup

Alternative SweetenersAlternative Sweeteners

Saccharin

Aspartame

Acesulfame -K

Sucralose

Neotame

Pending sweeteners

Others

Cyclamates Alitame

Functions of Sugar in Foods

Functions of Sugars in Foods

CaramelizationCaramelization: : browningbrowning

Hygroscopic: Hygroscopic: attracts moistureattracts moisture

PreservativePreservative TextureTexture FermentationFermentation

Sugar’s Function in Foods

Functions in Foods

Sweetness Solubility

Crystallization Hygroscopicity

Texture Fermentation

Preservation Browning

Maillard Caramelization

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