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Cake Template Powerpoint

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CAKE CAKE CAKE

Transcript: but let me tell you why Cake can be sweet it can be bad and so can I Different on the outside than the inside just like me It's also seen at birthday parties sitting happy as can be But unlike a cake people don't eat me because if they did Bad things would happen and I would probably slap them I'm not edible as you can see Am I a cake or maybe not

cake

Transcript: round 8. is require for 14 to 18 ounces of high fat batter. do not tap the pan on the counter to remove air bubbles for filling pans for an unshortened cake. aspartame will lower the sugar content of the cake. peach puree cake filling will add the fewest calories and fat grams. keep the frosting bowl covered is a good technique to frost a cake. expensive equipment and training needed are neccesary to implement design trend to be false. fondant/marzipan cake filling/frosting should not be refrigerated. margarine keeps the fat content of a recipe the same. a high quality shortened cake will have a rounded top,with thin,evenly brown crust. omit baking powder and salt the yellow cake recipe above be altered if self rising flour is substituted for the cake flour. chiffon cake has the lowest saturated fat content. dip the spatula in warm water so it can have a smooth finish to be created on a frosted cake. chiffon bread knife using a sawing action should be used to cut an un-shortened cake. 60 is the unit cost in cents of each servings fo a wedding cake cost 60.00, and the cake will serve 100 guests. un-shortened cakes are the lowest in fat. beaten egg yolks are used in french butter cream. cake flour affects the yellow cake recipe by making it more delicate and tender. single servings of cake to be packaged for sale,should be placed in an air tight container. a shortened cake should be cooled in a pan for 10 minutes,then remove and place on a wire rack. steady the bag when decorating a cake with a bag. a well made angel food cake should be have a large volume with a tender, moist interior appliyng even pressure best linear effect achieved when decorating a cake carbs will be increased if substituting fruit puree for the fat in a recipe. the writing tip is used to make flower stems. fruit sauce is a lowfat frosting alternative. shortened cake whipped cream is a high fat alternative to frosting. 117,2"*2" servings of cake can be cut from an 18"*26" cake. a well-made shortened cake will have a rounded top, with smooth crust. the recommended technique for frosting a two- layer cake is frost top of first layer,stack,frost sides, and frost top, cooked frostings are prepared using principles of candy making. to brush crumbs from the cake as it is frosted is incorrect. swiss meringue and butter are combined to prepare swiss butter cream. all cooked frostings contain heated sugar syrup. chiffon cakes are different from unshortened cakes because they contain fat. insert a toothpick or cake tester to test cake for doneness . use one design, with color variations will not help the decorator adapt to current decorating trends. pound cakes are different from other shortened cakes because they contain no chemical leavener. standard mixing method is used if the recipe says to cream the sugar and fat. dip the knife into water between each slice prevents frosting from sticking to the knife as a cake is being sliced. shortened cakes that are cooked in the microwave should be cooked in a round pan. german butter cream is a combination of butter, emulsified shortening, and fondant. when a foam cake is done,it will cling to the sides of the pan. ingredients other unshortened cakes foam cakes are not removed from the pan for cooling. frosting if the layer of the cake has a hump in the center: remove the hump from both layers with bread knife. lower the oven temp 25 degrees if a layer cake has a hump in the center, when baking the next cake. wrap the cake with plastic, and place it in an airtight plastic bag for freezer storage. bake for stated time recommenced method to determine cake doness. if the cake will be sold with a 50% mark-up of .40 cents,the retail price will be how many 60 cents. beaten egg whites makes angel food cake rise, brush off loose crumbs before applying frosting to cake. not well browned is a characteristic of a cake made with a sugar substitute. microwave is inappropriate for un-shotened cakes. frosting

Cake? What cake?

Transcript: Unbiased Results: 1,1,1,1,1,1,1, 5,5,3,5,5,4, 5,5,5,5,4,3, 3,1,5,3,5,2, 5 Number Summary For Unbiased Box & Whisker Plot Biased Results: 1,1,3,4,4,5,5, 1,5,5,1,4,4,5, 5,5,5,5,5,4,5, 5,3,2,5, Stem & Leaf 1111 2 33 44444 5555555555555 5 Number Summary For Biased Box & Whisker Plot QUESTIONS ABOUT...CAKE! Stem & Leaf Mean = 3.88 Mode = 5 (13) SX = 1.51 n = 25 AP Statistics 1 2 3 4 5 95% Confidence Interval alpha = .05 Min. = 1 Q1 = 3 Med. = 5 Q3 = 5 Max. = 5 t = -1.466 p = .1493 d.f. = 46.92 3rd Block Project Strongly Disagree meu = meu Likert Scale In conclusion I do not reject my null hypothesis that my biased and unbiased are the same due to my p value being greater than alpha. 1 Mean = 3.2 Mode = 5 (10) SX = 1.76 n = 25 11111111 2 3333 44 5555555555 2 Sample T - Test Neutral Marilyn Tran Conclusion 2 Unbiased: I prefer chocolate cake over vanilla cake. Biased: I prefer scrumptious, delicious, moist, chocolate cake over the subtle vanilla cake. Strongly Agree / Min. = 1 Q1 = 1 Med. = 3 Q3 = 5 Max. = 5 3 1 2 4 5 3 1 2 4 5

CAKE

Transcript: What's important? Enhanced Opportunity "the purpose of a liberal arts education is to give people an enhanced OPPORTUNITY to DECIDE how to LIVE their lives."-Mark Edmundson Main part of my childhood “Curiosity is one of the most certain characteristics of a vigorous intellect” – Samuel Johnson, The Rambler Something my mother and I bond over. Decorate Baking A Cake and the Choices We Make. Knowing what you do not know. Creative outlet. 3 1 CAKE and my LIFE Always been a part of my childhood Cake is an essential building block in my life for 3 reasons 2 ? 1. Desired Outcome Baking the Cake Final Product

cake cake and more cake

Transcript: CAKE CHOCLATE cream staniforths birthday cake Icing adition is good thorntons cake Research Notes Results (cc) photo by Metro Centric on Flickr Budapest San Francisco Stockholm (cc) photo by jimmyharris on Flickr (cc) photo by Franco Folini on Flickr Double click to crop it if necessary Place your own picture behind this frame! (cc) photo by Metro Centric on Flickr Important Details Brainstorm

PowerPoint Portrayal Template

Transcript: huddle Mrs. Rossi huddle to crowd together crowd huddle separate

Cake Cake Cake Cake Birthday Cake

Transcript: Hypothesis Get two of the same types of cake with the same type of frosting. The only difference is that one is frosted neatly and the other is frosted very sloppily. We used the orchestra class as our subjects. Results Our hypothesis was proven because the large majority of people took pieces from the more carefully decorated cake. The majority of people took pieces from the better looking cake, and nothing went wrong If we had to do something differently we would have decorated the cakes more dramatically. Whether people do not like this certain kind or cake or cake in general Ohla, K. (2012, January 1). The Power of Visual Appeal: The Sight of Food Impacts Taste. . Retrieved January 1, 2014, from http://www.research.nestle.com/newscenter/news/thepowerofvisualappeal The Visually Appealing Cake Procedure Sources Cited Laboratory Observation If people chose the pretty cake, we'll know if visual appearance affects the choice of cake Independent Variable: appearance of cake Dependent Variable: choice of cake Our findings in the study agree with previous research concluding that humans are more likely to eat foods that are visually appealing to them. When one cake is visually appealing and another cake is not, people will take the more visually appealing cake. Conclusion People took cake from the attractive cake until that cake looked worse than the originally more unattractive cake. Our Study

Mexican Weding Cake Powerpoint

Transcript: First appeared in American cookbooks in 1950s First introduced in the 16th century The name was made in the 1960s Where do they get there name? traced back to midieval Arab Powdered sugar Butter Solid vegtable shortening Salt Vanilla extract Flour Chopped pecans Cover with Powder sugar Enjoy!!!!!!! History Forming the cookies Mexican Wedding Cakes By:Angie Kaul Different Names The country it is from Use high quality ingredients Different ways of recipe around the world Not only served at weddings Ingredients cream sugar,butter,and shortening add Vanilla salt , flour, and pecans shape into logs or balls Place on ungreased cookie sheet Bake in oven at 350 for 14 min. THE END! FUN FACTS After Baking How Do You Make it? Making the Dough

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