1. Under the heading Small Cakes are included numerous varieties of
cakes made of many different kinds of materials and baked in various
shapes and sizes. Some of them, such as meringues and kisses, contain
nothing except eggs and sugar and consequently are almost confections.
On the other hand, many of them, including cookies of all kinds, drop
cakes, ladyfingers, etc., are merely the usual sponge and butter-cake
mixtures altered in such ways as may be desired. In addition, there are
cream puffs and éclairs, the various kinds of cakes made with yeast, and
doughnuts and crullers, all of which, while not exactly cake mixtures,
are similar enough to small cakes in preparation and use to be discussed
in connection with them.
2. NATURE OF MIXTURES FOR SMALL CAKES.--The mixtures used for small
cakes are made into batters and doughs of various thicknesses. For
instance, the batter used for cup cakes is as thin as that for layer
cake; that for drop cakes must be stiff enough to hold its shape when it
is dropped on a flat sheet; while cookies require a dough that is stiff
enough to be rolled out in a thin layer and then cut into various shapes
with cutters. The mixing of cakes of this kind differs in no way from
that of large cakes, the greater thickness being obtained merely by the
addition of flour.
3. BAKING SMALL CAKES.--Small cakes bake more quickly than large ones;
consequently, a hotter oven is required for them. Cookies will bake in
10 to 15 minutes. They should rise and start to brown in 1/2 of this
time, and should finish browning and shrink slightly in the remaining
half. Drop cakes require a little more time than cookies. They should
rise during the first third of the time, brown slightly during the
second, and finish browning and shrink during the last third. Cup cakes
being larger require from 15 to 25 minutes to bake, depending on their
size. They should rise and brown in the same way as drop cakes. The
baking of most of the other varieties demands special attention and is
discussed in connection with the cakes themselves.
When the majority of small cakes, including cookies, are put into the
oven to bake, they should be set on the lower rack. Then, when the
browning has started, they should be changed to the upper rack, where
they will brown more quickly. This transfer may also be necessary in the
case of the larger sized cup cakes.
Small cakes baked in muffin pans should be allowed to stand for several
minutes after being removed from the oven in order to cool. Then a knife
or a spatula should be run around the edge to loosen each cake from the
pan. If the pan is then turned upside down and tapped lightly once or
twice, the cakes will, as a rule, come out in good condition. Cookies
and drop cakes should be taken from their pans or sheets while warm and
then allowed to cool on a cake cooler or on clean towels spread on
a table.
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