What Is Another Name For Shortened Cake?

Shortened cakes, also known as butter, conventional, or creamed cakes, are the most commonly prepared types, especially for birthday and wedding celebrations. (This group also includes oil cakes.)
Shortened cakes basically fall under the umbrella of fat-containing cakes. The ingredients used in the making of shortened cakes include all purpose flour, eggs, sugar, fats, milk, baking powder and salt etc. all these ingredients are mixed up together to form the batter of the cake.

What does it mean to shorten a cake?

Shortening, by definition, is any fat that is solid at room temperature and used in baking. This actually includes a few things that you may have thought were definitely not shortening before–like lard, and margarine, and hydrogenated vegetable oils, for instance.

What is the other term for high fat or shortened cake?

Everything in This Slideshow

There are two main types of cakes: butter cakes (also known as shortened cakes) and foam cakes. The distinction between these two broad categories of cake is in the fat content. Foam cakes have little to no fat, and usually have a larger proportion of egg.

What is the classification of shortened cake?

Cake Types

SHORTENED CAKES: contain fat, frequently in a solid form Three basic types. UNSHORTENED CAKES: contain little or no fat High ratio of eggs to flour and fall into three categories.
Oil cakes and Cake Mixes #3: Oil and Fat in Addition to Egg Yolks Chiffon Genoises
NOTE: Flourless Cakes can be a type of foam cake.

What is butter cake or shortened cake?

Butter cakes, also called shortened cakes or creamed cakes, contain butter, margarine or vegetable shortening, which contribute to a finely textured, tender and moist cake.

What’s another name for shortening?

What is another word for shortening?

margarine butter
fat lard
suet grease
tallow oil
ghee drippings

What are the different types of shortening?

There are four types of shortening: solid, liquid, all-purpose, and cake or icing shortening. Solid is sold in either a can or similar to butter as ‘baking sticks’ and is best used in pie crusts, pastries, and bread recipes.

Is Cheesecake a shortened cake?

Cheesecake is just one of the desserts that falls into the category of having “cake” in the name despite possibly not being a cake at all from a pure definition standpoint. Cheesecake is typically made with a cheese like ricotta, cream cheese, or Neufchatel (a creamy French cheese).

What are the 3 types of cake?

Below is a comprehensive but by no means exhaustive list of the basic types of cakes.

  • Butter Cake. Bake this easy buttermilk-raspberry butter cake into a layer cake, sheet cake, or even a DIY wedding cake.
  • Pound Cake.
  • Sponge Cake.
  • Genoise Cake.
  • Biscuit Cake.
  • Angel Food Cake.
  • Chiffon Cake.
  • Baked Flourless Cake.
  • What are the different methods of mixing shortened cakes?

    Terms in this set (3)

  • Blending method. is a method for mixing shortened cakes that is sometimes called the two-step method.
  • Creaming method. is a method for mixing shortened cakes that is sometimes called the conventional method.
  • Dump method.
  • How are shortened cakes made?

    Shortening produces cakes with a fine texture; butter or margarine contributes flavor and color. Begin by beating the fat with an electric mixer at medium speed until it is smooth and creamy. The sugar should be added gradually (Step 1), beating well until the mixture is light and fluffy, eight to 10 minutes.

    Is pound cake shortened?

    A shortened cake, it has tight grain and elastic crumb. Pound cake is often flavored with citrus fruits or vanilla. Sour cream is another new addition to the recipe. It can be topped with a light icing, glaze or dusted with powdered sugar.

    What is the difference between a shortened cake and a foam cake?

    How does foam Cake differ from shortened Cake? A foam cake is mainly leavened by air trapped in a foam of beaten egg whites, whereas the main leavening agent in a shortened cake is baking powder or baking soda.

    Is a combination of shortened and foam type cake?

    Chiffon cakes combine the lightness of foam-type cakes and the richness of shortening-type cakes. These cakes contain egg yolks, leavening agents, and vegetable oil.

    Is angel food cake shortened?

    Angel food cake is an unshortened cake with no fat, but pound cake uses butter. This is why angel food cake is a tall, delicate pastry with an airy texture and light flavors, while pound cake is shorter and dense.

    What are the different types of shortening used in baking?

    From butter to lard to oil, shortening has many versions. Shortening is any type of solid fat used to prevent the formation of a gluten matrix in baked goods, allowing for the creation of non-elastic pastries like cakes. Lard, hydrogenated (solidified) oils, and even butter can be used as shortening.

    What are the two main types of cakes?

    Two Main Types of Cake. There are two main types of cakes: butter cakes (also known as shortened cakes) and foam cakes. The distinction between these two broad categories of cake is in the fat content. Foam cakes have little to no fat, and usually have a larger proportion of egg.

    What are the different types of vegetable shortening?

    Though it varies by brand, most modern vegetable shortening is made with hydrogenated palm, soybean, and vegetable oils. There are four types of shortening: solid, liquid, all-purpose, and cake or icing shortening.

    Different Types of Cakes (With Pictures)

    CraftyBaking.com is owned and operated by Sarah Phillips.Sarah Phillips is the owner of the copyright for the year 2000.Sarah Phillips, Inc.

    retains ownership of all intellectual property rights.Shortened cakes, also known as butter cakes, conventional cakes, or creamed cakes, are the most regularly created varieties of cakes, especially for birthday and wedding celebrations.Shortened cakes are also known as butter cakes, conventional cakes, or creamed cakes.(This category contains oil cakes as well.) These are butter cakes from the United States, which are known for having a soft, sensitive texture with a fine, even grain.Alternatively, they can be produced from scratch, purchased fully prepared, or baked from a cake mix.If we were asked, I am confident that we would all be able to quickly identify our favorite cake – chocolate, Devil’s food cake, lemon, strawberry, marbled chocolate and vanilla, or even yellow layer cake and, on occasion, white cake – without hesitation.

    • If you hear the words Bundt or loaf cake, it is likely that you are referring to a Pound Cake, which is a form of shorter cake that is denser than the original American one while yet maintaining a sensitive texture.
    • Pound cake may be found in many different forms, including coffee cakes, sour cream cakes, and fruit crumb cakes.
    • Among the things that these cakes have in common is that they all contain some form of fat – usually butter, but occasionally oil – and that they are mainly leavened by baking powder and/or soda and acid as well as steam and air.
    • Creaming is the initial stage in the baking process for many Shortened Cakes, with the exception of Oil Cakes.

    ″Cream butter and sugar together until light and fluffy,″ says the recipe, and you’ll know what I’m talking about.After that, the eggs are added, followed by the dry and wet components, which are added in alternate batches.Baking the dough allows you to create practically any size and form that you choose.Flour, eggs, milk, spices, seasoning, and other components are mixed and matched to create a diverse range of products.The fact that creaming is one of the most crucial baking procedures is often overlooked; here, hundreds of small and delicate air bubbles are generated by beating sugar with plastic fat, also known as solid butter, margarine, or processed shortening, and then held in place.(Partially dissolving the sugar is also accomplished during the initial creaming.) The cake is leavened when the air bubbles in the batter are subsequently enlarged during baking as a result of the carbon dioxide gas released by the baking powder and/or baking soda, as well as the steam formed by the liquid components, as described above.

    According to the ingredients used, cakes baked in this manner tend to be light and fluffy with a smooth and velvety texture.In the past, cakes were not usually made with the creaming process; instead, they were all leavened with yeast, which resulted in heavier, more compact cakes.The discovery of baking soda in the 1840s and baking powder in the 1860s, as well as technological advancements in ovens and equipment, improved refrigeration, and access to more refined ingredients, made it feasible to produce the refined cake grain that is accessible today.Oil cakes, such as carrot or zucchini cakes, are made with liquid fats, such as vegetable oil, and are not whipped with sugar before baking.Instead, the Muffin or Two Stage Mixing Method is used to combine the ingredients.Their texture is heavier and more moist than other types of bread because of the leavening agents baking powder, baking soda, and acid, as well as steam and air.

    To produce a unique form of oil cake that is extremely light and fluffy, cake mixes are used in conjunction with oil.Using either the All Ingredient or Single Stage Mixing Method, they are combined.NOTE: The High-Ratio Mixing Method, also known as the Two-Step Mixing Method, is a different mixing technique that may be used with Shortened Cakes instead of the traditional method.

    Whenever you are making a high ratio cake, in which the weight of the sugar in the batter is equal to or higher than the weight of the flour, you should utilize this method.This entails first combining together all of the dry ingredients, followed by incorporating cold, but melted butter.After that, the liquid elements are gradually introduced.This method of mixing ensures a smooth batter that does not separate, resulting in a cake that is light and delicate when finished baking.

    Characteristics of Shortened (Creamed) Cakes:

    Appearance Slightly rounded or flat top, free of cracks Uniform, characteristic color throughout crust and crumb Thin crust High volume
    Texture Soft, velvety crumb Even grain Small, thin-walled air cells Free of tunnels Moist, smooth mouthfeel Not sticky Light — but not crumbly
    Tenderness Handles easily, yet breaks apart without difficulty Seems to “melt in the mouth,” offers no resistance when bitten
    Flavor Delicate, sweet flavor Well blended

    AMERICAN BUTTER CAKE (A.B.C.) Using baking powder and/or baking soda to leaven a cake, such as the American butter cake, is an example of shorter cakes.It is the cake that I used to learn how to bake using for the first time.It has become the typical cake for celebrations such as birthdays, marriages, and graduations, and it is covered with icing.

    Even if we were asked what our favorite butter cake was, I am confident that we could all mention a variety of options such as lemon and orange, strawberry and marble, or chocolate and vanilla swirled together in a single layer.There are an infinite number of taste choices for butter cake!Butter cakes are easy to store and freeze, and they taste great.CAKE BY THE POUND The classic English pound cake is a compact, truncated cake that is leavened solely by air and steam, as opposed to other methods.Because there are many similarities between the original British recipe and the butter cake made in America, it is believed that the butter cake originated in America.However, the butter cake made in America can have a lighter texture.

    • CAKES MADE WITH OIL These moist and thick cakes can be baked in layers, a loaf pan, or even a cupcake pan to get the desired texture and flavor (cup cake).
    • The fat and sugar are not ″creamed,″ but rather oil is added to provide moistness and solidity to the finished product.
    • Examples of this are as follows: Cake mixes are prepared using the Single Stage (One-Bowl) Mixing Method, while carrot cakes are prepared using the Muffin or Two-Stage Mixing Methods, respectively.
    • WHEN A RECIPE SAYS ″prepare the pan″ or ″use a prepared pan,″ what exactly is meant by these instructions?

    SARAH SAYS: It implies that you coat it with some type of coating so that the batter or dough doesn’t adhere to it when it’s cooked, making it easier to remove the baked product once it’s been baked.Information about some other well-known individuals Cakes that have been shortened: SARAH RECOMMENDS: Bundt cakes, coffee cakes, oil cakes, and pound cakes are all wonderful ″keepers.″ SARAH RECOMMENDS: They’re all beautifully-packaged, as well.BUNDT CAKE is a type of cake that is baked in a bundt pan.This truncated cake is cooked in a Bundt pan, and as a result, it was given the name Bundt cake.However, it did not become popular until the late 1960s, when a Bundt cake placed second in a Pillsbury baking competition.BOXES OF CAKE POPS Cake pops are the newest craze in the world of dessert culture.

    They are a type of cake that comes in a variety of shapes, sizes, tastes, and colors, and is formed from cake balls that have been shaped in the shape of a lollipop.Crumbled cake, typically made with shortening or butter or from a cake mix, is combined with (buttercream) icing or chocolate and formed into cake balls or small spheres or cubes, which are then attached to a lollipop stick and coated with icing, chocolate, or candy melts.Crumbled cake is also used to make cake pops.Sprinkles and other embellishments are commonly used to beautify them, as well as other elements.They are often lighthearted and whimsical.CAKES WITH CARROT AND OTHER VEGETABLES This sweet spice oil cake has more in common with a quick-bread than it does with a cake.

    They are exceptionally moist, dense cakes produced either stacked, in a loaf pan, or as cupcakes (cup cakes) (cup cakes).Grated carrots or zucchini, spices, and nuts are some of the most basic components.Some of the additional components that contribute to the cake’s moistness are oil, applesauce, well-drained crushed pineapple, and dried fruit, such as raisins, among others.

    Cakes are either iced with cream cheese frosting or served unadorned.CAKES WITH CHOCOLATE Cakes with chocolate fudge frosting vs Devil’s Food Cake There isn’t much to discern between a devil’s food cake and a rich chocolate cake, both of which are butter cakes made in the United States.However, when comparing them to conventional chocolate cakes, devil’s food cake contains far more cocoa and fat, resulting in a richer and more sinful dish overall.There is also a red devil’s food cake, which differs from the plain devil’s food cake solely in that it calls for red food coloring, whilst the simple devil’s food cake does not.

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    Because it has a ″reddish″ colour, it is regarded to be the forerunner of the Red Velvet Cake.American-style German Chocolate Cake is a tiered chocolate buttermilk cake with a coconut-pecan icing that is topped and filled with a chocolate buttercream.(Buttermilk chocolate cakes, which are particularly popular in the South, where pecans are widely accessible, have been around for centuries.The original recipe, which was given to a newspaper in Texas in 1957 by a housewife in Dallas, included Baker’s German’s Sweet Chocolate as an ingredient, which was invented for Baker’s Chocolate Co.in 1852 by Sam German and first published in 1957.

    1. As a result, the cake was given this name.
    2. However, in most recipes and products today, the apostrophe and the ″s″ have been omitted, leading many people to believe that the word is German in origin.
    3. Check out our German Chocolate Layer Cake Recipe for more information..
    4. When baked with cocoa powder and buttermilk, Red Velvet Cake gets its rich red color from either beet juice or food coloring.

    It is often covered with cream cheese frosting, and it is popular in the United States.Although the use of vinegar to a cake recipe may seem strange, it aids in the leavening process and results in a cake that is extremely delicate and soft.It is especially popular in the American South, where it originated.American Cookery by James Beard discusses three types of red velvet cake, each with a different amount of shortening and butter than the other two types.However, it is stated that the combination of acidic vinegar and buttermilk causes the chocolate to turn a reddish brown in hue, which is consistent with the rest of the recipes.Furthermore, prior to the widespread availability of more alkaline ″Dutch Processed″ cocoa, the red hue of the chocolate would have been more noticeable.

    • This natural coloring may have been the inspiration for the titles ″Red Velvet,″ ″Devil’s Food,″ and a slew of other names for chocolate desserts that are similar to ″Red Velvet.″ Not many people are aware that there is an art to coloring red velvet cakes.
    • More information may be found here.
    • The employment of red dye to manufacture ″Red Velvet″ cake is said to have begun following the introduction of darker cocoa, in an attempt to recreate the older hue of the cake.
    • It is also noteworthy that, during World War II, when food was rationed, some bakers utilized cooked beets to improve the color of their cakes, which was a rare occurrence at the time.
    • Some red velvet cake recipes still call for boiled shredded beets or beet baby food, which may be bought in some stores.

    Red velvet cakes seems to have found a home in the southern United States, reaching their zenith of popularity in the 1950s, just as a debate erupted about the health consequences of common food colorings.The Waldorf-Astoria Hotel in New York City is associated with the history of red velvet cake, which is most likely a clerical error.According to an early version of the famed ″Neiman-Marcus cookie″ rumor, a woman inquired for the recipe for the delectable red velvet cake she had been given at the hotel restaurant, only to discover that she had been charged $100 (or $250) for the recipe, which she refused to pay.She became enraged and sent it out to all of her pals in the form of a chain letter.This type of tale dates back at least to the 1940s, when a $25 Fudge Cake was delivered to a railroad passenger during the heyday of luxurious rail travel.

    • According to some sources, the 1989 film Steel Magnolias, in which the groom’s cake (another southern tradition) is a red velvet cake in the shape of an armadillo, is partially responsible for this dessert’s current comeback in popularity.
    • CUPCAKES WITH COFFEE Rich coffee cakes (coffeecakes) and breads, which are frequently eaten with coffee and tea, can be leavened in a variety of methods, including as ″creamed butter cakes,″ as fast breads, or with yeast.
    • They may include dried or fresh fruit, nuts, spices, chocolate, jam, streusel, or cream cheese, among other ingredients.
    • CUPCAKES are a type of cake that is baked from scratch (CUP CAKES) An individual cupcake (cup cake) is a tiny cake cooked in a paper-lined, cup-shaped form, such as a muffin pan, and can be created from a variety of cake batters, including American butter cake, pound and oil cakes, and even whipped cream cakes and mousse cakes.
    • Petit Fours (also known as Petit Fours) are little cakes that are similar to Petit Fours.
    • CAKES THAT ARE INSIDE OUT This cake, which is often made with an American butter cake recipe, is baked and then turned upside-down when it has finished baking.
    • A layer of melted butter and brown sugar is spread on the bottom of the pan before the batter is poured over it.
    • Whole or chopped fruit can be used in this recipe.
    • As a result, when the cake is inverted after baking, the bottom layer transforms into a decorative moist topping for the top layer.
    • WHOOPIE PIES are a type of pie that is shaped like a whoopie pie.
    • The whoopie pie, which is regaining popularity, is not actually a pie at all, but rather a dessert that is claimed to have originated in Depression-era New England and Pennsylvania Amish region from leftover cake batter, which was normally chocolate.
    • We, on the other hand, label them as dropped cookies.
    1. After the batter is dropped onto a cookie sheet and distributed into circular circles a few inches in diameter, it bakes into a mound form with a flat surface when it is baked.
    2. Two mounds of cake are matched and sandwiched together with a layer of fluffy white icing or marshmallow fluff in the middle.
    3. CAKES IN YELLOW AND WHITE QUESTION: What’s the difference between a yellow butter cake and a white butter cake, you might wonder.
    4. SARAH EXPLAINS: A yellow cake is made using whole eggs and/or egg yolks, which gives it a yellow colour and a greater fat level, resulting in a somewhat denser texture and a higher fat content.
    5. A white cake, on the other hand, is often made up entirely of egg whites that have been well beaten and incorporated into the main batter, giving it a lighter and fluffier texture.
    6. ADDITIONAL ADVICE AND TECHNIQUES The temperature and the time are important considerations.

    It is customary for the oven rack to be positioned in the center of the oven, and the oven should be warmed prior to mixing the batter.The majority of shorter cakes are cooked at temperatures ranging from 325 degrees to 350 degrees Fahrenheit (163 degrees to 177 degrees C).In average, American butter layered cakes (8- or 9-inch round pans with a 2-inch circular bottom) bake in 20 to 30 minutes in the oven.Thicker and denser cakes, such as Pound Cakes and Oil Cakes, will take around three quarters to an hour to bake instead.

    Because of their tiny size, cupcakes typically take roughly 20 minutes to prepare.WHAT HAPPENS WHEN A BUTTER CAKE COOKS OUT?3.

    1. Carbon dioxide is produced by the leaveners and steam is produced by the moisture in the cake, both of which help to fill the air pockets created by the creaming technique.
    2. 4.
    3. Substances soluble in hot water begin to dissolve.

    5.The creaming process creates air pockets in the batter.The cake begins to rise; 4.As the temperature of the batter rises, the protein in the flour and eggs begins to coagulate and form a gel.5.Eventually, the steam evaporates and the baking soda and/or baking powder lose their leavening properties; 6.

    Evaporation of water from the surface slows and the surface becomes hot enough for the Maillard Reaction or the cake begins to brown and the resulting flavors become more pronounced; 7.The cake begins to brown and the resulting flavors become more pronounced.

    What Is Shortening?

    The term ″shortening″ refers to any fat that is solid at room temperature and is commonly used in baking recipes.This also includes a few substances that you may have previously assumed were unquestionably not shortening–for example, lard, margarine, and hydrogenated vegetable oils–but are actually shortening.Shortening contributes to the delicate and crumbly texture of baked products.

    A term that my deep South Carolinian grandmother frequently used when she was baking, and I am sure that many other grandmothers in the South used as well.This phrase is sometimes used to refer to Crisco® or another mass-produced brand of shortening that may be found in grocery stores, although this is not the true definition of the term shortening.In reality, you’ve most likely been abusing the phrase ″shortening″ for the better part of your adult life.After 30-40 years of using it in her extravagantly decorated baked products and pies, I am very certain that even my grandma was erring on the side of caution.This means that if you have been abusing the phrase as well, or if we have just completely shattered all you thought you understood about shortening in these first few sentences, you are not alone.Fortunately, we have discovered the correct definition of the phrase shortening, as well as the ins and outs of utilizing it in your kitchen environment.

    • More information on what shortening is and how to make the most of it may be found in the following sections.

    Is Crisco® the Same as Shortening?

    To be honest, referring to Crisco® as shortening isn’t entirely incorrect.However, it falls short of what is necessary in terms of inclusion.The problem with referring simply to Crisco® as shortening is that the term shortening really embraces a wide range of other products as well (and maybe some you thought were opposites of shortening).

    In spite of the fact that butter technically meets the criterion, being solid at room temperature and being used in baking, most people do not consider butter to be a member of the shortening family.When it comes down to it, shortening is a class of substance rather than a specific component.

    How Did We Get So Mixed Up?

    This is a good one to play!It used to be that the term shortening was reserved solely for lard, owing to the fact that alternative fat products such as Crisco and margarine did not exist at the time.It was in 1869 that a French scientist came up with the idea for margarine, which later became recognized by that name.

    Scientists also developed hydrogenated vegetable oils in the early twentieth century, believing that they would make an excellent soap substitute.It really grew more popular as a lard alternative, and was given the moniker ″Crisco″ as a shortened (literally) form of ″crystallized cottonseed oil,″ which means ″crystallized cottonseed oil.″ Crisco is no longer made from cottonseed oil; now, it is made from a blend of hydrogenated soybean and palm oils; yet, it remains the most popular brand in the United States.The fact that hydrogenated vegetable oils are incredibly cost-effective to produce and do not require refrigeration, unlike lard or margarine, is one of the reasons they gained popularity so fast.With the rise of the food industry in the early 1900s, this became a popular low-cost option, and Crisco and other hydrogenated vegetable oils took off quickly and enthusiastically.Before long, everyone was confusing shortening with Crisco, not realizing that shortening had been around much longer than Crisco!

    What Is Shortening Used For?

    Basically, (and I couldn’t resist saying this), shortening has a unique function when it comes to baking with doughs.A dough is termed ″long″ if it stretches and has elasticity (think pizza dough), whereas a dough is deemed ″short″ if it is more crumbly, mealy, or even flaky in texture (think biscuit dough).When comparing apple crumble dough to ″long″ dough, which may be stretched, rolled, and shaped in a variety of ways, ″short″ dough makes more sense.

    Some recipes just work better with a shorter dough that holds its shape a little better and does not have much elasticity to begin with.Desserts such as crisps or crumbles, as well as cake and some biscuits, benefit from this technique.So, exactly, how does it function?It turns out that the process of shortening is based on some intriguing scientific principles.In the previous few years, we’ve written a lot about gluten, and we’re sure you’ve heard a lot about gluten as well.But in order to truly comprehend shortening, you must first grasp what gluten does to a dough.

    • During the kneading, shaping, and baking processes, gluten is formed in the wheat (usually the flour) that you use in your dough.
    • Gluten is a protein that develops and creates a matrix as the dough is kneaded, formed, and baked.
    • This gluten matrix then acts as a trap for the gasses that are generated throughout the dough-making process, resulting in the formation of small gas pockets.
    • During baking, the gas escapes, but the gluten matrix remains its form, resulting in a baked item that is delightfully elastic and pleasantly textured, as shown in the photo.

    If you think about how certain varieties of bread seem to have more ″holes″ in them than others, this begins to make a bit more sense.Gluten is entirely (or entirely and completely) responsible for the texture of these baked goods, as well as for ensuring that they maintain their form during the baking process.I was under the impression that we were discussing shortening, not gluten!Shortening is used in recipes to prevent the creation of these gluten matrices, and you are accurate in that this is the goal.You will want different amounts of gluten formation in your dough depending on the recipe.If you like a dough that is extremely elastic and chewy, you will probably not need much shortening, if any at all.

    The use of shortening in your recipe is likely to be necessary if you want a shorter dough that is crumbly, crisp, and holds its form well.A physical barrier between all of the gluten molecules is created by the fat in shortening melting above room temperature and seeping into the dough, causing the gluten molecules to not expand as much.It is also possible to use shortening to keep your baked products soft after they have been baked.When shortening is melted, the fats in the shortening remain intact and reform into a semi-solid structure, which allows baked items to retain their softness for a longer time.Butter is unique in that it splits into oil and milk solids when it melts, which might make your dish a little oilier and cause it to stiffen after it has been baked, respectively.Whatever the reason for include shortening in your recipes, make sure you incorporate it into your dough in the appropriate manner based on the recipe’s instructions—there are a few different ways to go about it!

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    Cutting the Shortening

    It’s possible that you’ll come across a recipe that instructs you to ″cut″ the shortening into your batter.This is the most effective method of getting the most out of the shortening while also creating the ″shortest″ dough.It is normally chopped into a dry mixture, along with your flour and any other dry ingredients you may be included in your recipe.

    You’ll want to pay close attention to the exact size you want for the shortening, since this will impact the final outcome of the process.Like an end goal, use pea-sized bits of shortening to get a flakier crust (as on a well cooked pie), or if you prefer a crumblier texture (think streusel), you will want your pieces of shortening to be chopped into coarse grain size.For the most part, you will just cut the shortening into smaller and smaller pieces, covering each piece with the flour and other dry ingredients in between cuts, to include it into your mixture.You can do this with a pair of knives, actually chopping it in half, or you can use a food processor to do it for you.To begin, chop the shortening into cubes that will fit into the food processor and stir the flour around them until everything is well combined.The blades of the processor will complete the cutting considerably more quickly, but be careful not to over-process your flour in the process.

    • Although the recipe can serve as a guide, the size of the shortening bits in the final combination will have a significant impact on the overall texture of your cake, so pay close attention to this!
    • It should be noted that the friction created by the blades of the food processor might cause some fat to be melted.
    • When utilizing this procedure, it’s ideal to start with shortening that’s been frozen.

    Shortening vs. Butter

    The most frequently asked question about shortening is how it compares to butter, although there are some significant distinctions.Shortening is 100 percent fat, which means it has no water.This is in contrast to butter, which in the United States must have at least 80 percent fat and can contain up to 16 percent water, depending on the recipe.

    When shortening is used in baking, no steam will be formed; but, when butter is used, steam will be produced, resulting in a somewhat different impact.Baked cookies prepared with shortening will most likely be more delicate and softer than those made with butter, but both will almost certainly be excellent, especially when served warm from the oven.One notable distinction between butter and shortening is that shortening has a tendency to be bland in comparison to butter.Even if there are flavored shortenings available on the market, the fundamental hydrogenated vegetable oil shortenings do not have a lot of taste.In most baked products, the flavor of butter is extremely excellent, and my Southern grandmother would certainly agree.However, if you are trying to cut back on butter or simply like your baked goods to be flavorless, we highly advocate using shortening as an alternative fat.

    • It doesn’t matter if you’re on Team Butter, Team Shortening, or any other team; we can all agree that baking fats are tasty and essential!
    • Remember to pay close attention to the recipe directions as well as anticipate what you want the finished result to look like before you begin.
    • In order to make a flaky or crumbly dessert, shortening is most likely the best option, and your family will be grateful as soon as they taste the results of your labor of love!

    Cake Types

    CraftyBaking.com is owned and operated by Sarah Phillips.Despite the fact that there are many different varieties of cake recipes and many different ways of categorizing them into various categories, most cake recipes are classed according to whether or not they contain fat, commonly known as shortening (not the be confused soley with just processed shortening).As a result, cakes can be divided into two categories: SHORTENED (BUTTER OR OIL) CAKES and UNSHORTENED (FOAM).

    Chiffon cakes are included in the third type, although they are included together with unshortened(foam) cakes in this instance.

    The classification of cake recipes:

    SHORTENED CAKES: contain fat, frequently in a solid form Three basic types. UNSHORTENED CAKES: contain little or no fat High ratio of eggs to flour and fall into three categories.
    American Butter cakes 1: No Fat Angel food cakes Meringues
    Pound cakes 2: Only Fat is Egg Yolk Sponge Jelly Roll Cakes or Biscuit Roulades
    Oil cakes and Cake Mixes 3: Oil and Fat in Addition to Egg Yolks Chiffon Genoises
      NOTE: Flourless Cakes can be a type of foam cake. 
      MORE CAKES:

    What is another word for shortening?

    Contexts (noun) Noun The act or outcome of condensing or reducing the length of a text.A kind of fat used in cooking that is either liquid or viscous in viscosity.Noun…

    more about the verb The act or outcome of condensing or reducing the length of a text.abridgementUK abridgment Abbreviation used in the United States contraction restriction of operations retrenchment condensation digest summary and overview of cutting abstract truncation clippings that are diminishing conspectus compendium is an abbreviation for conspectus compendium.precision pruning is being reduced reducing the length of the epitome overview précis sketch cropping for brevity bowdlerization diminution of diminution trimming reducing the number of words, shortening the length of time, and decreasing abstraction abbreviation for telescoping shrinkage of the breviary ellipsis constraint restriction on the number of cuts lowering the abbreviation trim shearing in abbreviated form summarization encapsulation initialism cutback on the essentials a review of compression rundown rundown recap summing up recapitulation rundown recapitulation docking reduction in boiling point résumé curbing the escalation guillotine variant with a shorter length constricting discounting and abbreviation compressing reducing the length of time spent dieting downsizing decreasing contracting a shortcut to the syllabus version in a nutshell shortened version of the original crop putting a stop to Snipping snipped from shear clipped shape shrivelling in the United Kingdom shriveling in the United States deflation shaving away withering away withering away shrinkage in physical size compend wrapping up and going over everything one more time sum-up a total of the inventory capsule totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality totality total overview of the aperçu extract survey in a nutshell amount and substance in the pandect the short and the long of it report on the prospectus analysis skeleton summarizing the main points reiterating the main points succinct summary gist snapshot Notes on the capitulation case version in the final analysis version in shortened form sense of blurb a brief overview a sketchy concept outline a rough drawing of the account view draft of the United States breakdown plan scheme briefing record draughtUK argument thumbnail sketch low-down round-up potted version major points draughtUK argument thumbnail sketch the minimal essentials basic essentials a condensed version a concise summary of the description the most important characteristics Elimination, expurgation, and restatement are all terms used to describe the process of eliminating, expurgating, and restatement.collection study scrutiny examination enumeration compilation gestalt inspection indication inquiryUS delineation assessment thumbnail comment storyboard repetition collection study scrutiny examination enumeration compilation storyline comments on treatise audit blueprint analysis criticism anthology of evaluations manual of the treasury bones enquiryUK overall image capsulization diagram instruction companion write-up a bird’s-eye view of the situation a first draft a short concept short explanation approach to writing a description vade mecum is curtailed by sylloge, resulting in additional abridging.The term ″fat″ refers to fat used in cooking that is often liquid or sticky in viscosity.margarine butter fat lard suet grease margarine butter fat lard suet grease oil drippings from tallow or ghee oleo animal fat butterfat churned cream blubber spread oleo animal fat oleo animal fat cooking oil, cheese, and heavy cream veggie fat oozing with delectableness unctuosity oil derived from plants cutting reducing abbreviating is the present participle of the verb to reduce or shorten in extent or length, which is a verb.

    • trimming condensing curtailment truncating are all examples of trimming.
    • pruning clipping contracting pruning clipping contracting cropping docking decreasing cropping docking diminishing shrinking compressing snipping lopping chopping bobbing downsizing are all examples of compression.
    • the act of slicing, eliding, syncopating, telescoping, and shrinking UK minimising is a verb that means ″to reduce to the bare minimum.″ US retrenchment is being excerpted cutting back cutting down cutting short boiling down paring down shortening growing shorter cutting back cutting down cutting short taking up the challenge of cutting to the bone bringing up the abridging summarizingUS abstracting synopsizing summarizingUK epitomizingUS digesting epitomisingUK summarizingUS abstracting synopsizing summarizingUK editing pollarding mowing concentrating chopping off recapitulating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating consolidating Repetition of briefing detaching capsulizing slimming down axing inventorying are some of the techniques used.
    • taking care of business wrapping up tightening curbing skimming pencil dropping moderating slicing skiving closing in getting to the meat of the matter getting to the heart of the matter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter shorter bringing down shaving off offering the key points of snipping off de-escalating giving a summary of trimming off evening up cutting back on foreshortening slimming bringing down shaving off deflating dispensing with throwing a blow to bowdlerizingUS expurgating conflating wasting away hacking checking deflating dispensing with bowdlerizing economizing in the United States economizing in the United Kingdom bowdlerisingUK creating a rough sketch of thinning reaming stopping short excising taking out cutting out compiling giving major points shaping neatening marking off decapitating sawing dissevering collapsing capturing collapsing capturing running down running through giving an overview of grooming creaming slicing off clipping off expressing recording sketching squeezing withering nutshelling coppicing deleting eliminating omitting confining tidying up assembling chopping down giving the gist of annotating cramping inhibiting controlling halting cutting to bone thinning out trimming down decrementing making reductions in whittling away butchering splicing giving a precis of giving an overview of giving a downgrading notching downgrading notching downgrading notching downgrading notching separating narrowing down growing smaller tightening up shedding breaking off shedding reining back putting the brakes on abating stepping down letting up tailing off depressing depleting cutting into weakening putting down impairing weakening putting down impairing weakening putting down impairing weakening putting down lowering significantly denting diluting removing tonsuring disengaging turning down making less toning down making fewer cutting down on winding down knocking down modifying gathering taking in cutting into a bob more removing tonsuring disengaging turning down making less toning down making fewer ″The Ministry will reduce the existing permit processing time of 16 days to fewer than seven working days,″ says the statement.

    abridging digesting abstracting outlining editing sketching abridging digesting abstracting outlining editing sketching abridging digesting abstracting outlining editing sketching summing up giving a summary of giving an outline of giving a precis of giving a synopsis of putting in a nutshell giving an abstract of bluing pencil giving a digest of making a long story short recapitulating encapsulating epitomizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summarizing summar Condensing in the United States taking a look at the briefing reprising pruning compiling paring are all terms that can be used to describe the process of pruning.retrograding skimming snipping trimming skimming inventorying epitomisingUK summarizing ciphering rehashing summing cutting inventorying epitomisingUK wrapping up, boiling down, going over, getting to the meat, chopping down, and stating the essential points making a summary of cutting back on giving a rundown of giving the gist of giving the main points of running through running down abbreviating describing delineating characterizingUS indicating drafting adumbrating capsulizing characterizingUK abbreviating describing delineating characterizingUK abbreviating describing delineating characterizingUK explaining about the process of skeletonizing producing an outline for skeletonizing providing a fast overview on giving a rough notion of offering a thumbnail sketch of giving a thumbnail sketch of more ″The next task will be to condense the paper so that it may be focused on the passages that are most important to the central subject.″ shrinking contracting compressing downsizing becoming shorter growing shorter shrivellingUK is a present participle for the verb to make or become shorter.US shriveling, telescoping, condensing, constricting, narrowing, deflating, compressing, withering, truncating, slimming, vanishing, growing smaller, wasting away, slimming down, becoming smaller, paring down, becoming smaller, ″A third option is to shorten the tree by removing a portion of its trunk,″ says the author.commuting curtailing cutting mitigating modifying lowering attenuating diminishing lightening limiting adjusting relieving moderating remitting decreasing commuting curtailment cutting mitigating modifying reducing attenuating lessening lightening limiting adjusting lowering the level of softening and minimizing punishment Making intelligible or understandable by simplifying, abridging, or making straightforward is the present participle of the verb.reducing things to their minimal essentials reducing complexity streamlining interpreting explaining elucidating clarifying showing illuminating untangling simplifying clarifying elucidating elucidating expounding demystifying demonstrating making perfectly clear chastening making easy unscrambling making clear cutting the frills facilitating cleaning up letting sunlight in cleaning up ordering drawing a picture clearing up spelling out getting across getting to the meat of the matter deciphering analyzingUS cutting down breaking it down putting it in a nutshell breaking it down making perfectly clear chastening making easy unscrambling making clear setting out, hitting the high points, and putting one straight are all disinvolving.analysingUK cutting down to the bare essentials boiling it down reducing it to a bare minimum making it obvious unraveling the United States unraveling the United Kingdom unraveling explaining defining illuminating exposing resolving decoding translating getting it straightening it out glossing annotating delineating telling comments on straightening it out working it out going into detail putting it across solving edifying expanding on it making an example of creating enucleating clearing specifying characterizingUS detailing illuminating teaching diagramming diagramming uncovering exposing characterizingUS defining characterizing UK teaching making explicit puzzling out playing with running over throwing light on offering insight into building a picture of figuring out fleshing out making evident experimenting with running over giving insight into disentangling the nuances of expressing them in simple English getting to the heart of the matter of rendering the disembroiling discourse of the rationalizing one’s comments United States summarizing, United Kingdom rationalizing, United Kingdom expressing, United Kingdom setting forth, and United Kingdom emphasizing US Incorporating a discussion about providing a commentary on expanding on the importance of the UK announcing the use of allegory explaining in simple terms bringing it all together bringing it home bringing it all together guiding briefing spelling it out declaring reporting shedding light expressing in words teaching painting a picture putting it into words laying it out enunciating exhibiting putting it in plain words defogging giving an explanation of communicating expatiating getting over the hump The United States has criticized the United Kingdom.

    See also:  When Was Cake First Made?

    giving the big picture after settling formulating, explicitlyizing, highlighting, and enlarging upon running down translating into plain English and explaining why shedding light on the subject of clearing the air about getting something straight the process of making simple clear air cracking answers fathoming seeing daylight straightening up expounding on understanding making it easier to understand finding a solution to removing the complexities from making head or tail of sussing out finding the key to finding the solution to making more comprehensible piecing together finding the answer to making more intelligible making plainer finding an answer to more finding an answer to more Verb to shorten is the present participle of the verb shorten (clothes or fabric) taking up the craft of hemming pinning up and putting together The verb to draw together in order to wrinkle contraction is a present participle.wrinkling in knitting tightening purse narrowing puckering tightening corrugating, creasing, crinkling, crumpling, furrowing, gathering, rumpling, drawing together, corrugating, creasing, crinkling, crumpling squinching up and squinching up

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    Shortly shorten shortage shortness shortened shorter shorter shortest shortest shorts shortest shortsy shortnesses shortened shorter shortest shortest shortsy shortnesses shortened shorter shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortest shortens shortenings shorties shortenings shortenings shortenings

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    What is the polar opposite of the term ″shortening″?Sentences containing the term shortening are shortened sentences.rhyming words with the word ″shortening What is the plural form of the word ″shortening″?

    What is the adverbial form of the word ″shortening″?How do you describe shortening with an adjective?What is the word for the process of shortening?What is a synonym for the term shorten?Translations for the purpose of condensing Use our Synonym Finder to find the right word for you.Words that are close by shortenings shortens shortens shorter shorter-haul shorter-lived shorter-term shortened version shortened form shortened short ends of the stick short ends of the stick short end of the stick short end of the stick short end of the stick Words Beginning with the letter s sh sho shor short shorte shorteni shortenin shortenin shortenin

    Learn About Each Variety of Shortening to Use in Baking

    The term ″shortening″ refers to any form of fat that is solid at room temperature; lard, hydrogenated solidified oils, margarine, and even butter can all be used as shortening substitutes.However, in the modern kitchen, the term ″shortening″ refers to hydrogenated oils, such as vegetable shortening, which are used mostly in baking.Vegetable shortening, like lard, is a semisolid fat that has a high smoke point and a low water content, making it a safe choice for frying applications.

    It is also used in baking to produce outcomes that are delicate.In addition, shortening is 100 percent fat, has no odor or flavor, and does not need to be stored in the refrigerator.

    Fast Facts

    • The oil is derived from soybean, palm, or cottonseed.
    • Storage is provided in the pantry.
    • Cooking oil may be found in the grocery aisle.
    • Butter, lard, and vegetable oil are all acceptable substitutes.

    What Is Shortening?

    Vegetable shortening, also known as hydrogenated vegetable oil, was first developed as a soap product in the early 1900s before being discovered to be beneficial in cooking.Prior to this, lard was the major fat that was referred to as ″shortening,″ which was given this term because of the way it ″shortens″ or slices through the dough when baked.Many popular brands, such as Crisco (short for ″crystallized cottonseed oil″), quickly became a kitchen staple as a low-cost substitute for lard and butter.

    In fact, for some Americans, the word Crisco is now synonymous with the term ″shortening.″ Most current vegetable shortenings are manufactured from hydrogenated palm, soybean, and vegetable oils, while the exact composition varies from brand to brand.

    Varieties

    There are four forms of shortening: solid, liquid, all-purpose, and cake or icing shortening.Solid shortening is the most common variety.In pie crusts, pastries, and bread recipes, solid is best used in pie crusts, pastries, and bread recipes.

    Solid is offered in either a can or as ″baking sticks,″ which are comparable to butter.The use of liquid shortening is particularly useful for baking or deep-frying recipes that call for melted shortening, such as cakes.Liquid shortening is often manufactured from soybean oil, and it is available in boxes or plastic bottles.All-purpose shortenings, as well as cake and frosting shortenings, are primarily intended for professional use.When compared to the all-purpose flour, cake shortening contains emulsifiers, which aid in the retention of moisture in the finished cake product.Some varieties of shortening are available with butter taste, and organic shortening is also available.

    Shortening Uses

    Shortening may be found in a variety of recipes, both for cooking and baking.Shortening is used in baking, therefore it is important to understand how gluten works in order to understand how shortening works in baking.Gluten results in a gummy or chewy final product, which is desirable in elastic ″long″ doughs, such as pizza crust, but not in flaky or crumbly ″short″ doughs, such as pie crust, since gluten makes the dough elastic and long.

    When shortening is included into a dough, it acts as a barrier between gluten molecules, limiting the synthesis of new gluten.The use of vegetable shortening in baked products helps to keep them soft after they have been cooked; when shortening is cooled, it retains its integrity and returns to a soft, semisolid condition.As a result, cookies and other baked products prepared with shortening have a softer texture than those made with butter, which has a crispier texture.Vegetable shortening is also a popular frying fat because of its versatility.A higher smoke point and lack of water content make it less likely to splatter or explode under high temperatures, making it a safer alternative.Food may also be cooked fast at high temperatures without the oil being burned, which results in an unpleasant flavor when the oil is burned.

    • When creating frosting, it can also be used in place of butter to save time.
    • It produces a frosting with a snowy white hue and a fluffy texture, as well as a frosting that is more resistant to heat exposure.
    • Some recipes merely ask for shortening to be used to grease the pan before baking.

    How to Cook and Bake With Shortening

    Solid fat is ″cut″ into flour or a dry flour combination in order to get the shortening effect in the finished dough product.A pastry cutter, two knives, a food processor, or even your hands can be used to do this.The fat is sliced into smaller pieces and covered with flour on a recurrent basis.

    The ultimate size of the pieces will decide how the baked item will turn out in terms of texture.Flaky products, such as pie crusts and croissants, are often made with fat chunks the size of little pearls (pea-sized).Crumbley combinations, such as streusel, are created by using a texture that mimics gritty sand or cornmeal.To cook using shortening, pour the needed quantity in a heavy, high-sided frying pan and allow it to melt until it reaches the proper temperature, around 10 minutes.Add the food to be fried to the pan, making sure not to crowd it, and cook until golden brown.

    What Does It Taste Like?

    Vegetable shortening, in contrast to butter or lard, has a neutral flavor, unless butter-flavored shortening is employed in its preparation. In this way, it can be used in applications where heavy fat tastes are not required, such as baking.

    Shortening Substitutes

    Shortening can be replaced with a variety of other ingredients.If you want flaky results, lard, which was originally shortening before hydrogenated vegetable shortening was produced, is the finest option for you.It should be used in smaller proportions, with 2 tablespoons being removed from every cup of shortening for every cup of shortening.

    Shortening substitutes such as butter and margarine can be used in the same proportions as shortening in a recipe.One thing to keep in mind is that butter includes water, which results in a denser dough (since the liquid activates the gluten) and the production of steam during baking, resulting in a flatter and crispier cookie when finished.When it comes to frying, cooking oils are a natural substitute for shortening.The finest oils to use are vegetable and peanut oils, which may be substituted for shortening in an equivalent amount.Coconut oil is another solid fat, but it has a distinct taste that makes it stand out.

    Shortening Recipes

    • Shortening is frequently included in several classic Southern dishes, such as fried chicken and flaky biscuits, and it is essential in the preparation of flaky pie crust and delicate sugar cookies, among other things. Recipes for Nevaditos include: Spanish Powdered Sugar Cookies, Easy Cornmeal Biscuits, Brown Sugar Pecan Pie, and many more.

    Where to Buy Shortening

    When shopping for vegetable shortening, look for it among the cooking oils at the grocery store. If you’re looking for specific organic brands, a health food shop or the internet is your best chance.

    Storage

    With its low moisture content, shortening has a long shelf life and improves the stability of the fat, allowing it to be used more than once without degrading.Vegetable shortening may survive for up to two years if kept refrigerated; once opened, it will keep its freshness for around one year.Store it in a cool, dark location away from direct sunlight; it does not require refrigeration.

    When shortening acquires an unpleasant odor, flavor, or look, it is considered to be spoiled.

    Is ″Cheesecake″ Really A Cake?

    Published on the 2nd of December, 2020 A cake can transform any ordinary meeting into a festive occasion.Simply providing cake may transform a gathering into a celebration, and the term ″cake″ elicits positive memories of birthdays, weddings, and other celebrations (albeit the phrase ″let them eat cake″ has a far different connotation than let them eat cake).What you should anticipate to see when someone says there will be cake, on the other hand, is rather up in the air…

    even if the dish is named ″cake.″ Because there are so many distinct sorts of cakes—some of which go beyond the strict definition of what a cake may be—it is difficult to keep track of them all.Let the cake-eating contest commence!

    What is a cake?

    A cake is defined as ″a sweet, baked, breadlike item that may be produced with or without shortening and that typically contains flour, sugar, baking powder or soda, eggs, and liquid flavoring.″ It can be made with or without shortening.It can be as thin and flat as a plate or as fluffy as a cloud depending on how it is formed.The term ″cake″ dates back to around 1200—50.

    Because of its origins in Middle English, it is closely linked to the German term for cake: kuchen.We all know and enjoy cake, but the sweetened breads that make up the cake (the part that is hidden behind the icing) may take on many different flavors.Depending on the individual’s tastes, flavors such as vanilla, strawberry, and chocolate are frequently included in the mix.Cakes may be made in any shape or size as long as they include the fundamental ingredients and are baked in a sweetened loaf pan.For the most part, sweets that belong under the wide category of cake are plentiful and delicious.Additionally, there are several desserts that are referred to be ″cake″ in a rather contentious manner.

    Is cheesecake a cake?

    It’s simple to fall in love with cheesecake.This dessert contains all of the proper ingredients: cream cheese and graham cracker crust; cheese, sugar, butter, vanilla; and vanilla bean paste.The question then becomes, is it really a cake as the name suggests?

    Cheesecake is only one of the sweets that come within the category of desserts that include the word ″cake″ in the name despite the fact that they are not really cakes according to the definition.In order to make cheesecake, ricotta, cream cheese, or Neufchatel cheese are commonly used in the process of baking (a creamy French cheese).Sugar, an egg, and a graham cracker are among the other components.Ancient Greece was the first civilization to produce a baked cheesecake that used wheat, sugar, and sometimes honey as the primary ingredients.The ancient Romans had a similar recipe as well, which they referred

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