Wedding Pastry Cakes and Cookies

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Wedding Pastry - Cookies Cakes Sweeteners http/
/www.weddingpastry.com/
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Classes of Cakes
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Examples of Types of Cakes

• Shortened cake
• White (such as wedding cake), yellow, chocolate,
  and spice cake
• Unshortened cake
• Angel food cake
• Sponge cakes
• Chiffon cake
• Lemon chiffon cake

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Mixing methods

• Conventional
• Conventional sponge
• Pastry-blend (Biscuit mixing method)
• Single-stage (quick-mix)
• Muffin mix methods

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Preparation of Cakes

• Ingredients
• Cakes have a higher proportion of sugar, milk,
  and fat to flour than do breads, and the flour
  used is usually cake flour.
• Both flour and eggs contain the proteins that
  contribute strength and structure to cakes.

• Fat and sugar have the opposite effect, softening
  the cakes structure by providing moisture and
  tenderness.

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Shortened Cake Ingredients

• Leavening Ingredient
• Contributes volume
• Baking powder
• Sugar
• Sweetness
• Aids in creaming -- air incorporation
• Texture volume
• Fat
• Usually shortening

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Shortened cakes cont.

• Egg
• Emulsifies fat, contributes to the structure,
  adds color, contributes nutritive value
• Milk
• Hydrates
• Flour
• Cake flour preferred
• Starch gelatinizes to give structure
• Proteins coagulate

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Unshortened Foam

• Angel food (foam)
• Egg white foam used for structure
• No fat or baking powder used
• Sponge cake
• Egg yolk egg white foam

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Chiffon Cake

• Uses oil and baking powder
• More tender than angel food and sponge cakes
  because use oil

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Preparation of Cakes

• In addition to ingredients and mixing methods,
  four other factors to consider when baking cakes
  are
• Type of pans to use and their treatment
• Timing
• Temperature
• Testing for doneness
• These factors vary depending on whether the cake
  is shortened or unshortened.

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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.

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Preparation of Cakes

• When cakes are nearing doneness, they start to
  wrinkle at the pan edges.
• They should be removed from the oven before a gap
  forms between the cake and the pan.

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Preparation of Cakes

• Once the cake is done, it should be removed
  gently from the oven and allowed to cool on a
  rack for 5 or 10 minutes.
• The rack allows even air circulation under the
  cake this prevents condensation and sogginess.

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Types of Cookies

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

• Bar
• Dropped
• Pressed
• Molded
• Rolled
• Icebox/refrigerator

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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.
• Overmixing will cause the cookies to be hard and
  tough due to the addition of too much air.

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Preparation of cookies

• Type of Pan prep
• Baking
• Test for doneness
• Removal from pan

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Crispness

• decreased moisture and stiff dough
• -increased fat and sugar content
• -increased baking time
• -small thin cookie

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Chewiness

• -Increased sugar moisture and lower fat
• Increased use of eggs
• Strong flour increased gluten development

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Soft cookies

• increased moisture decreased fat/sugar (think
  of more flour)
• -honey, molasses or corn syrup added gives
  increased softness
• (Hygroscopic - readily absorbed moisture from
  air)
• decreased baking time
• -large and thick dough

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Factors that increase Spread

• SUGAR- Increased sugar
• LEAVENING - Increased soda
• CREAMING - Increased creaming
• TEMPERATURE - Decreased temp of oven (cookie sets
  early in hot oven) lower temp of oven gives more
  time for cookie to spread
• LIQUID- Increased liquid
• FLOUR - decreased flour (gluten development)
• PAN GREASE - Increased greasing

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Natural Sweeteners
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Types of Sugars

• Granulated
• Powdered
• Raw
• Brown
• Sanding

• Molasses
• Maple syrup
• Corn syrup
• Honey
• Fructose
• High Fructose Corn Syrup

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Alternative Sweeteners
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Functions of Sugar in Foods
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Functions of Sugars in Foods

• Caramelization
• browning
• Hygroscopic
• attracts moisture
• Preservative
• Texture
• Fermentation

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Sugars Function in Foods
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Thank you Wedding Pastry http//www.weddingpastry
.com/