Cake

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Cake is a form of sweet dessert that is usually baked. In its oldest form, the cake is a modification of bread, but the cake now includes a variety of preparations that can be simple or elaborate, and share features with other desserts such as pastries, meringue, custard, and pie.

Typical pastry ingredients are flour, sugar, eggs, butter or oil or margarine, liquids, and yeast substances, such as baking soda or baking powder. Additional supplemental ingredients and flavors include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with substitutes for the main ingredients. Cakes can also be filled with fruit preservatives, peanuts or dessert sauce (like cream pastry), ice with buttercream or other icing, and decorated with marzipan, piped border, or candied fruit.

Cakes are often served as celebratory dishes at ceremonial occasions, such as weddings, birthdays, and birthdays. There are many cake recipes; some bread like, some rich and elaborate, and many are centuries old. Cooking is no longer a complicated procedure; while at one time there was a lot of work done to make cookies (especially egg foam), cooking equipment and guidance has been simplified so that even the most amateur cook can make cookies.

Video Cake

Histori

The term "cake" has a long history. The word itself comes from the Vikings, from the Old Norse word "kaka".

The ancient Greeks called the cake ??????? ( plakous ), derived from the word "flat", ???????? ( plakoeis ). It is baked using flour mixed with eggs, milk, beans and honey. They also have a cake called "satura", which is a heavy, flat cake. During the Roman period, the name of the cake became "placenta" derived from the Greek term. The placenta is baked in a cake base or in a pastry box.

The Greeks created beer as frying fly, frying in olive oil, and cheesecake using goat's milk. In ancient Rome, bread dough was sometimes enriched with butter, eggs, and honey, which produced sweet cakes and baked cookies. The Latin poet Ovid referred to his birthday party and his brother's cake in his first book of exile, Tristia .

Early cakes in England are also basically bread: the most obvious distinction between "cake" and "bread" is the round, flat cake, and cooking method, which changes the cake once while cooking, while the bread is left erect throughout the roasting process.

The sponge cake, which was soaked with beaten eggs, dates from the Renaissance, probably in Spain.

Cake mix

During the Great Depression, there was a molasses surplus and the need to provide easily made food to the millions of economically depressed people in the United States. One company patented a mixture of bread-cakes to deal with this economic situation, and thus formed the first line of cake in a box. Thus, the cake as it is known today becomes a mass-produced item and not specifically home-made or bread.

Then, during the postwar boom, other American companies (especially General Mills) developed this idea further, marketing the cake mixture in the principle of comfort, especially for housewives. When sales declined drastically in the 1950s, marketers discovered that the cakes in the box made the housewife cake function relatively desperate. This is the time when women, who retired from the war-time labor force, and in a critical ideological period in American history, are confined to domestic spheres and are oriented toward newly blooming consumerism in the United States. To compensate for this situation, marketing psychologist Ernest Dichter ushered in a solution to the cake mix problem: frosting. Because making the cake is so simple, housewives and cake makers in other homes can expend their creative energy to decorate cakes inspired by, among other things, photographs in elaborately decorated cake magazines.

Since that time, the cake in the box has become a supermarket staple, and comes with frosting in a can.

Maps Cake

Variety

Cakes are broadly divided into several categories, mainly based on mixing materials and techniques.

Although a clear example of the difference between cake and bread is easy to find, the exact classification is always elusive. For example, banana bread can be considered good as quick bread or cake.

• Butter cakes are made from butter cream, sugar, eggs, and flour. They depend on a combination of butter and sugar being beaten for a long time to put air into the dough. Classic pound cake is made with each pound of butter, sugar, eggs, and flour. Baking powder in many butter cakes, like a Victorian sponge. The ingredients are sometimes mixed without butter, using recipes for simple and quick cakes.
• Sponge cake (or foam cake) is made from beaten eggs, sugar, and flour. They depend primarily on the air trapped in the protein matrix (generally beaten eggs) to provide yeast, sometimes with a bit of baking powder or other chemical yeast added as insurance. Sponge cake is considered the oldest cake made without yeast. Angel food cake is a white sponge cake that only uses egg whites and is traditionally baked in a tube pot. French noise gene is a sponge cake that includes butter. Sponge cake is very decorated with luxurious toppings sometimes called gateau ; the French word for the cake.
• The chiffon cake is a sponge cake with vegetable oil, which adds moisture.
• The chocolate cake is a butter cake, sponge cake, or other cake flavored with melted chocolate or cocoa powder. The German chocolate cake is a variety of chocolate cake. Fudge cake is a chocolate cake containing fudge.
• Coffee cakes are generally considered to be cakes served with coffee or tea at breakfast or during coffee breaks. Some types use yeast as a yeast agent while others use baking soda or baking powder. These cakes often have crusts called streusel or glaze drizzle.
• Flourless baked cakes include baked cheese cake and flourless chocolate cake. Cheesecake, regardless of their name, is not a cake at all. Cheesecakes are actually custard pudding, by filling most forms of cheese (often cream cheese, mascarpone, ricotta, or the like), and having a little flour added, although a starch-based crust or graham cracker can be used. The cheesecake was also very old, with evidence of a sweet cake dating from ancient Greece.
• Butter or oil coating cake covers most of the traditional cakes used as birthday cakes, etc., and are sold as packaged cakes. Baking powder or bicarbonate soda is used to provide a damp elevator and texture. Many flavors and ingredients can be added; examples include satanic food cakes, carrot cake, and banana bread.
• The yeast cake is the oldest and very similar to yeast bread. Such cakes are often very traditional in shape, and include pastries such as babka and stollen.

Some types of cakes are widely available in the form of cake mixtures, in which some ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some forms of fat) are compacted, and the cooking needs only add some additional ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of the styles represented is limited, cake mixes do provide easy and available homemade options for chefs who are not bakers.

• Cake varieties

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Custom destination cookies

Cakes can be classified according to the intended occasion. For example, wedding cakes, birthday cakes, pastries for the first communion, Christmas cakes, Halloween cakes, and Easter Plava (all of which are specially made in accordance with the celebrations that are meant to be accompanied. Cutting a wedding cake is a social ceremony in some cultures. The ancient Roman wedding rituals of confiaria come from sharing the cake.

Certain types of cakes can be attributed to certain festivals, such as stollen or chocolate log (christmas), babka and simnel cakes (at Easter), or moon cakes. There's been a long tradition of decorating ice cakes at Christmas; Other Christmas-related pastries include chocolate and pie mince.

A Lancashire Courting Cake is a cake filled with fruit baked by a fiancee for her engaged. The cake has been described as "somewhere between a hard sponge - with a larger proportion of wheat flour and egg than a Victorian sponge cake - and a short cake base and a testament to the bride's cooking skills." Traditionally it is a two-layer cake filled and topped with strawberries or raspberries and whipped cream.

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Shape

Cakes are often depicted according to their physical form. Cakes may be small and intended for individual consumption. Larger cakes can be made with the purpose of being sliced ​​and served as part of a meal or social function. Common forms include:

• A round cake
• Cookie balls
• Cones, like Kransekake
• Cupcakes and madeleines, both of which are for one person
• Layer cake, often baked in a spring-shaped pot and decorated
• Sheet cake, simple, flat, baked rectangle cake on a baking sheet
• Swiss Rolls

• Snacks by shape

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Cake flour

Special cake flour with high starch-to-gluten ratio is made from fine textured, soft, and low-protein wheat. It is very bleached, and compared to versatile flour, cake flour tends to produce cakes with a lighter and less dense texture. Therefore, it is often determined or preferred in a cake intended to be soft, light, and/or bright white, like an angel food cake. However, if cake flour is needed, a substitute can be made by substituting a small portion of a versatile flour with corn flour or removing two tablespoons of each cup of versatile flour. Some recipes explicitly determine or permit versatile flour, especially where stronger or more dense cake textures are desirable.

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Cooking

A cake may fall, where parts are drowned or flat, when baked at too low or too hot, when it is damaged and when placed in an oven that overheats at the beginning of the roasting process. The use of sugar, flour, fat, or excessive yeast can also cause the cake to fall. Cakes can also fall when exposed to the cool air that enters the oven when the oven door is opened during the cooking process.

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Cake Decoration

Finished cakes are often enhanced by covering them with icing, or frosting, and toppings such as sprinkles, also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the UK. Frosting is usually made from powdered sugar (icing), sometimes fat of some kind, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant coating. Commercial bakeries tend to use lard for fat, and often whip fat to introduce air bubbles. It makes the ice glow and spread. Home bakers either use lard, butter, margarine, or some combination thereof. Splashing is a small piece of sugar and oil colored with food coloring. At the end of the 20th century, new cake decoration products became publicly available. This includes some special sprinkling and even methods for printing images and transferring images to the cake.

Special tools are needed to decorate more complex cakes, such as piping bags and various piping tips, syringes and embossed mats. To use a pipe or syringe bag, the tip of the pipe is attached to a bag or syringe using a coupler. The bag or syringe is partially filled with an occasionally colored ice sheet. Using different piping tips and different techniques, cake decorator can make many different designs. Basic decoration tips include open star, star covered, bone basket, round, drop flowers, leaves, multi, petals, and special tips. An embossing mat is used to create an arising effect. A turntable cake that is a rotating cake can be used in cake decorations.

Royal icing, marzipan (or less sweetened versions, known as almond paste), fondant icing (also known as sugarpaste), and buttercream are used as cover coatings and for decorating. Sugar flower or sugar wire flower is an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are rich traditional fruit cakes or Madeira pastries, which are coated with marzipan and ice using royal icing or sticky-paste. They are finished with pipe borders (made with royal icing) and decorated with piped messages, cable sugar flowers, handmade fondant flowers, marzipan fruits, flattened flowers, or fruits or crystallized flowers such as grapes or violets.

• Decorated cakes

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See also

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References

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External links

• Definition of cookie dictionary in Wiktionary
• Media related to Cake in Wikimedia Commons

Source of the article : Wikipedia