PPT-Cakes

Ms Cilurzo 2 Types of Cakes 1 Shortened or Butter Cakes 2 Foam Cakes Chiffon Cakes Angel Food Cakes Sponge Cakes Shortened or Butter Cakes Made with butter or vegetable shortening. 00 2800 3800 6500 11500 16500 SPECIALTY 2200 3400 4800 8000 13500 18000 SERVES 2x2 2025 4050 80100 SERVES 2x3 1518 30 35 6070 PLAIN 1600 2000 3600 4800 CLASSICS 6000 10000 20000 CLASSICS ONLY 3600 7000 13000 FLAVORED 2000 2600 4000 5600 SPECIALTY 700 brPage 1br Four Layered Cakes The Classics brPage 2br Mousse Cakes Gluten Free Seasonal Brownies Cookies Baby Cakes Cheesecakes coukfood Chocolate crispy cakes Ingredients 5 Mars bars chopped 150g5oz butter chopped plus extra for greasing 100g3oz Rice Krispies or other puffed rice cereal 75g3oz plain chocolate Preparation method 1 Grea Personalised. Bracelets & Tasty Jelly. Personalised. Hand Made Bracelets - £1. Jelly (Assorted . Flavours. ) 50p. Giant lollipops . £1.00. Small lollipops . 50p. Request your favourite song for 50P. Ingredients. Each ingredient performs a specific function and must be combined in proper balance. Too much flour: cake is DRY. Too much egg: cake is TOUGH and HARD. Cake Ingredient Classifications. Tougheners. By: . Sarandan. Abernathy. Fillings and Frostings. Fluffy whipped cream, creamy puddings, and sweet fruits are popular fillings for cakes. . Spread the fillings between layers of cake or roll them into the center of a jelly roll. You can also spoon them into a cavity dug into the middle of the cake.. TYPES of cakes. Shortened Cakes: Contain butter, margarine or shortening.. Chiffon Cake: A cross between a shortened cake and an . unshortened. cake.. . Unshortened. Cake: Leavened from air that is whipped into the batter . APRIL 3. RD. AND 4. TH. , 2016. Atlantic City, New Jersey. www.atlanticbakeryexpo.com. OFFICIAL ENTRY FORM. Cake Decorating. Extravaganza . Sponsored by . . REGISTRATION INFORMATION. Applications MUST be fully completed to be accepted. Choosing Oven Temperature. Surface absorbs heat while moisture evaporates. What forms a crust. Heat activates the leavening agents causing it to rise.. Too hot crust will form to quickly. Too low leavening agents escape. Cakes and Icing. Cake Ingredients. Fat. Butter, margarine, and shortening.. (Shortening holds more air than other types of fat which improves creaming qualities and tenderizes bakes products). Cake flour. 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. Table d’hote menu. A fixed or set price menu with a limited selection of dishes (usually 3) for every course.. A la carte menu. All dishes are individually priced. Usually a la carte dishes contain more expensive ingredients.. Chiffon Cake: A cross between a shortened cake and an . unshortened. cake.. . Unshortened. Cake: Leavened from air that is whipped into the batter . . baking powder: . leavens. butter/shortening: tenderizes, flavor. Leavened by baking powder or baking soda and sour milk.. Pound cakes are a type of shortened cake that are leavened by air or steam.. They are tender, moist, and velvety.. Unshortened. Cakes. Sometimes called foam cakes, contain no fat..