Skills USA State Conference 2015
Commercial Baking Contest
Secondary and Post Secondary
Menu
Cake Decoration
Chocolate Buttermilk Bread
Soft Yeast Dinner Rolls
Pie Shell
White Chocolate Raspberry Hand Pies
Chewy Chocolate Chip Cookies
Cake Requirements
 An 8” layer cake and icing will be supplied.
 Cut the cake into three layers
 Fill the layers with butter cream provided
 Ice the cake with an appropriate amount of icing.
 The contestant may decorate as he/she wishes as follows
o The cake must be flat iced, no comb to be used on the top
o An icing comb may be used for the sides
o There must be at least one piped border style (i.e. shells) used in the
decoration.
o The cake must be “scored” for ten portions
o One rosette needs to be piped on each portion
 The cake must be presented on a cardboard cake circle (provided by the committee)
 Cut a slice of cake from the markings previously scored on top
 Put the slice of cake on a plate supplied by the committee
 Display the rest of the cake with one slice removed as for a case in a commercial
bakery.
A cake turntable may be used. (Supplied by the contestant)
CHOCOLATE BUTTERMILK MUFFINS
1/3 cup Vegetable Oil
1 cup Buttermilk
2 Eggs
1 t Vanilla
½ c Granulated Sugar
¼ c Brown Sugar
½ t Salt
1 t Baking Soda
2 t Baking Powder
½ c Cocoa Powder
2 c All Purpose Flour
1 c Chocolate Chips
Method:
1. Preheat oven to 350º
2. Whisk together oil, buttermilk, eggs and vanilla. Add sugars.
3. Sift flour, baking soda, baking powder, cocoa powder, and salt into another large
bowl.
4. Slowly add the flour mixture to the wet mixture.
5. Then add the chocolate chips. Be careful not to over mix.
6. Fill the muffin cups 2/3 full.
7. Bake until a toothpick inserted comes out clean, about 18-20 minutes. Allow to cool
at least 10 minutes before serving and slicing.
SOFT YEAST DINNER ROLLS
Ingredients:
20oz Water, warm
2oz Dry active yeast
2# 12oz Bread flour
1oz Salt
4oz Sugar
2oz Nonfat dry milk powder
2oz Shortening
2oz Butter, softened
2 eggs
Egg wash, as needed
Method:
1. Combine the water and yeast in a small bowl. Combine the remaining ingredients
(except the egg wash) in the bowl of an electric mixer.
2. Add the water-and-yeast mixture to the remaining ingredients; stir to combine.
3. Knead with a dough hook on medium speed for 10 minutes.
4. Transfer the dough to a lightly greased bowl, cover and place in a warm spot.
Ferment until doubled, approximately 1 hour.
5. Punch down the dough. Let it rest a few minutes to allow the gluten to relax. Divide
the dough into 1 1/4oz portions and round. Shape as desired and arrange on paper
lined sheet pans. Proof until doubled in size.
6. Carefully brush the proofed rolls with egg wash. Bake at 400˚F until medium brown,
approximately 12-15 minutes.
PATE SUCREE (PIE CRUST)
Ingredients:
3 egg yolks
¼ cup heavy cream
2 2/3 cup flour
1 cup chilled butter, cut into cubes
¼ cup plus 3 tablespoons sugar
¼ teaspoon kosher salt
Method:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Whisk egg yolks and cream in a small bowl.
Mix flour, butter, sugar and salt until a coarse meal forms
Gradually add cream mixture and blend until just combined
Transfer dough to your work surface and knead until just incorporated.
Divide dough in half and shape into a 1-inch thick disk and wrap and plastic
Refrigerate until firm, at least 2 hours.
Preheat oven to 350°F
Once firm roll dough out in a 12-inch circle on a floured surface, about 1/8” thick.
Carefully place onto a 9-inch pie plate. Gently press the dough down so that it
lines the bottom and sides of the pie plate. Trim and finish the edges.
10. Line the crust with parchment paper and fill two-thirds with pie weights (supplied
by the committee).
11. Bake with weights for 20 minutes.
12. Cool for a few minutes and carefully remove pie weights.
13. Poke small holes in the bottom of the pie crust with a fork and return to the oven,
without the weights and cook for an additional 10 minutes, or until the crust is
golden
14. You are allowed to bake 2 crust, but only display 1 for judging
WHITE CHOCOLATE RASPBERRY HAND PIES
Ingredients:
1 egg
1 tablespoon water
Flour
2 sheets puff pastry
8 ounces cream cheese
2 tablespoons granulated sugar
8 ounces white chocolate, roughly chopped
1 container raspberries
3 tablespoon coarse sugar
Method:
1.
2.
3.
4.
5.
Heat oven to 400ºF. Beat the egg and water in a small bowl
Slightly roll the puff pastry sheet out on a flour surface
Using a round cutter, cut into 12 3-inch circles.
Repeat with remaining puff pastry sheet
Stir the cream cheese and sugar in a medium bowl until the mixture is smooth.
Stir in white chocolate
6. Brush the edges of 12 circles with the egg mixture. Place about 1 tablespoon of
the cream cheese mixture in the center of each. Top each with 3 raspberries.
Place the remaining pastry circles over the filling. Press the edges firmly to seal.
Crimp the edges with a fork. Brush the pastries with the egg mixture and sprinkle
with the coarse sugar. Using a sharp knife, cut small slits in the tops of the filled
pastries. Place the pastries onto a sheet pan.
7. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries
from the baking sheets and let cool on wire racks for 20 minutes.
CHEWY CHOCOLATE CHIP COOKIES
Ingredients:
8 ounces unsalted butter, melted
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 egg
1 egg yolk
1 ounce whole milk
1 ½ teaspoon vanilla extract
1# chocolate chips
Method:
1. Sift together the flour, salt and baking soda into a separate bowl.
2. In a mixing bowl beat the melted butter and sugars on medium speed for 2
minutes
3. In a separate bowl whisk together the whole egg, egg yolk, milk and vanilla
extract.
4. With the mixer still on gradually add the egg mixture and mix until combined,
about 30 seconds
5. Gradually add the dry ingredients, stopping a couple of times to scrape down the
sides of the bowl. Once the flour is worked in, drop the speed to low and add the
chocolate chips
6. Chill the dough for 1 hour
7. Preheat oven to 375°
8. Scoop the dough into 1 ½ ounce portions onto a parchment-lined half sheet pan.
Six cookies per sheet. Bake for 15 minutes, rotating the pans halfway through.
Remove from the oven and cool on a cooling rack.