PPT-Cakes and Frostings Unless otherwise noted, all images are available on

wwwgooglecom with a Creative Commons 0 License Shortened tender moist and velvety Unshortened Light and fluffy Angel food Sponge Chiffon Types of Cakes Flour Gives structure Allpurpose Flour and Cake Flour. brPage 1br Four Layered Cakes The Classics brPage 2br Mousse Cakes Gluten Free Seasonal Brownies Cookies Baby Cakes Cheesecakes Some would say that chiffon cakes are daunting but really all it takes is a light hand and careful folding This Earl Grey lemon version adds elegance to the otherwise plain loo king chiffon And the taste bsolutely divine COOKING TIME 1 hour SERVES 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.. 7 S T B Contents1. 22.Historical development Traditional and replacement bricks 125.Mortar types for Scottish brickwork Tools for the correct repair of brickwork 207.R Your daily challenge Keeping cakes freshReducing crumblinessDelivering indulgencefor your customers TASE & Your gains and bene�ts Your business gainsYour product benefitsOur proven solutio 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. 3x4 Filler Cards www.beckyhiggins.com Noted Theme Pack Noted 3x4 Journaling Cards 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. Cakes Types . 1. .. Shortened . – a types of fat that helps create a smooth consistency throughout the mixture . . 2.. . Unshortened. - . . contain a large proportion of foamed eggs and/ or egg whites to lesser proportion of sugar. . Objectives. Describe. the functions of basic ingredients used in cakes.. Identify. six types of cookies.. Explain. principles of pastry preparation.. Compare. characteristics of crystalline and . 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. Beautifaux. Cakes!. What its all about… . With today's rising wedding industry prices, more couples are  . seeking cost effective ways to have the wedding of their dreams. A wonderful wedding cake is a key part of the dream wedding, but can be very costly.. To make a successful cake, you must know how to scale and pan it properly.. Section 29.2 Cakes. Cakes are made of eggs, flour, sugar, fat, leavening, and flavorings.. Cakes can be . high-fat. or . low-fat. 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..