TLE CAKES

• Cookies comes from dutch word "coekjie" meaning "small cake", they are available in varied shapes & sizes, popular snack items & gifts during bdays of christmas
• Drop cookies -cookie batter is dropped by a teaspoonful on the course sheet
• Bar cookies -Cookie batter is spread evenly in a shallow square or rectangular pans before baking After baking they are cut into bars or squares
• Rolled cookies- made by rolling the dough and cutting it into several shapes using a cookie cutter before baking, for easier handling, the dough is chilled.
• Molded cookies. -cookie dough is shaped by hand after chilling or pressed into cookie molds
• Pressed cookies -prepared by pressing dough through a cookie pressed or pastry bag on the baking sheet to form desired shapes
• Refrigerator cookies -cookie dough is formed into long rolls, wrapped and chilled the chilled dough is then sliced and baked.
• cakes - can make any celebration or special occasion more special and festive, some can be elegant and unique
• Gateaux -French word referring to a light cake with fruits, custard or nuts as fillings.
• Tortes -A rich, multilayered cake with whipped cream, butter cream, mousses, fruits, or jams as fillings. It uses sweet icing and made with little or no flour, bread crumbs, sugar, eggs, ground nuls, and flavorings.
• Shortened cake or Butter cake -Batter type of cake with high percentage of fat. Its form and texture depends on the proportions of flour. eggs and milk.
• Baking Powder -adds volume to the cake
• Chiffon-type cakes or Hybrid cakes -combination of shortened and unshortened type of cakes
• Sifting - separating coarse particles of dry ingredients like flour and sugar by using a strainer. it breaks up lumps in dry ingredients and aerates them,
• creaming -Butter and sugar are creamed until fluffy.Eggs are added gradually, one at a time, creaming until light or lemon culured. -Flour is added first and last, alternately with the liquid, mixing thoroughly till smooth.
• Beating -incorporating air in a mixture using an electric mixer, whip, fork, or egg beater.
• Stirring -combining all the needed ingredients thoroughly by using a wooden spoon.
• Folding -needed to maintain air in the mixture using a rubber scrapper or whisk
• cut and Fold -cutting vertically and turning often by gently sliding the rubber scrapper / whisk across the bottom of the mixing bowl.
• Whipping -beating rapidly to incorporate air needed for volume of finished product.
• Flour - makes up the structure of the cake and the chief ingredient in baking cakes
• Liquid Ingredients -such as water, milk, melted chocolate honey, syrup and juices, can provide moisture to the cake
• Eggs -give flavor, nutrients, color, volume lightness, and richness to the cake.
• Sugar -provides flavor, moisture, and tenderness to the cake.
• Baking powder and baking soda -responsible for the volume and tenderness of the cake.
• Shortening - gives color, flavor, and nutrients to the cake. It makes the cake render and prolongs its storage life.
• oil -serves as the shortening for chiffon cakes.
• Flavorings -such as vanilla spices, and extracts, are responsible for the flavor of the cakes.
• Salt -highlights the flavor of the ingredients.
• Icing -also called frosting, refers to a sweet, creamy glaze usually made of sugar with water or milk, enriched by adding butter, egg whites, cream cheese, or flavorings
• Powdered sugar -used in the preparation of flat icing and butter cream. Gives smooth icing without guilty texture of other sugar.
• Granulated sugar - widely used in making fondant
• cooked icing - icing prepared by heat
• Chocolate Frosting -prepared by cooking chocolate & condensed milk until thick.
• Boiled white lcing -prepared by cooking syrup from sugar and water until thread-like consistency, then poured little by little into beaten egg white.
• uncooked icing - icing without the use of heat
• Royal icing - used in making sugar flowers as decorations.
• Butter icing -prepared by creaming butter before adding milk and sugar graduany until smooth and flufty
• Fondant - In French, the word fondant means "melting" coming from the same root as "foundry
• Marshmallow icing -variation of boiled ring using gelatin w/ powdered sugar as stabilizer