Baking Reviewer: I. 1. 2. 3. 4. 5. 6. 7. 8. 9. II. 1. 2. 3. 4. 5. 6. 7. 8. 9. III.

Not enough liquid, too much leavening Course Texture Oven too slow, too much shortening Heavy texture Too much flour, over baked Dry Cake Not enough sugar and butter, too much flour Thick, heavy crust Pan too large Undersized cake Too much sugar, under mixed Soggy layer Too much flour, oven too hot Cracking top Too much sugar Moist or Sticky crust Cake not baked long enough, moving pan Cake falling apart Bread-like food but typically a sweet food Cake Oldest form of Cake Yeast Cake Cake from combination of butter and eggs Butter Cake Custards made from cheese Cheese cake Type of flour best used for cakes Cake flour Leavening agent best used for cakes Baking Powder Ingredient you add to melted chocolate Cream The ingredient that forms the structure of the cake Flour Other leavening agent Eggs

CUPCAKE RECIPE A. Ingredients: 1. Butter 2. Flour 3. Sugar 4. Eggs 5. Milk 6. Vanilla 7. Oil 8. Baking Powder B. Procedure: 1. Creaming butter and sugar 2. Add the rest of the liquid ingredients: a. Eggs b. Vanilla c. Milk d. Oil 3. Mixing dry ingredients.

a. Sifting the flour b. Adding baking powder 4. Pour the batter in the cupcake pan. Bake at 350 F.