This beautiful German
Chocolate Cake has three moist layers of chocolate cake, with a sweet
and gooey caramel frosting, laced with coconut and pecans.
This Carrot Cake is moist and
flavorful with grated carrots and is covered with a delicious cream cheese
This Vanilla Cake has a sweet buttery flavor
a moist velvety texture. The buttercream frosting
used to both fill and frost the cake has a sweet and buttery flavor with
a light and fluffy texture. more
These cute Petit
Fours consists of three layers of Almond Cake sandwiched
together with a layer of apricot preserves and raspberry
preserves. Then these little cakes are covered in a white
chocolate glaze. more
This Southern cake
does contain Coca-Cola both in the cake and frosting. It consists of a
moist chocolate cake covered with a fudgy frosting and chopped pecans.
This cake consists of layers
of moist coconut-flavored butter cake that are filled with a tangy lemon
curd and then the entire cake is frosted with a smooth and shiny
7-Minute Frosting and sweetened coconut. more
This American Sponge Cake
has a sweet and lemony flavor and while its texture is moist, it is also
wonderfully light and spongy. It does not contain solid fat. This cake
can be eaten plain, or with whipped cream and fresh fruit.
Try this American
classic. It's dense and moist with a soft and tender crumb. It's made
even more chocolately with a delicious chocolate fudge frosting.
A simple pound-like
cake that has a wonderful citrus flavor that comes from adding both
lemon zest and juice to the batter. A lemon glaze finishes this cake off
This Cream Cheese Pound Cake
has a wonderful rich and buttery flavor, moist texture, and a golden
brown crust that is both sweet and crisp.
The constrast of a buttery
sweet lemon pound cake covered with a tangy lemon glaze is irresistible.
This White Butter Cake
has a sweet and buttery flavor and a light and fluffy texture. A layer
of jam is placed between the cake layers and it is also filled and
frosted with a delicious cream cheese frosting. more
A Chocolate Pavlova is
similar to a regular Pavlova only it has cocoa powder and chunks of semi
sweet chocolate. This gives it a wonderful chocolate flavor and color.
Lovely served with whipped cream and fresh raspberries.
Paris Brest is a
dessert consisting of a large baked ring of choux pastry that is cut in
half and filled with softly whipped cream. The ring shape of the pastry
is meant to resemble a bicycle wheel. more
This Chocolate Genoise
gets its chocolate flavor from cocoa powder and it also contains melted
butter which produces a tender and flavorful sponge cake.more
Royal Icing is a pure white
icing that dries to a smooth, hard, matte finish. Besides its lovely
finish it also colors beautifully and it is used as a frosting for cakes
and cookies and also for intricate piping of decorations.
chocolate cake is like making your own chocolate bar. Besides its
wonderful taste, this recipe is appealing because there is no baking
involved and it contains only four ingredients; chocolate, butter, nuts,
and digestive biscuits. more
Ground almonds are used
instead of flour, which adds a subtle almond flavor to this dense and moist
Chocolate Almond Torte that has an intense chocolate
A delicious Fruit Cake with a
delicate almond flavor that is full of candied and dried fruit..
Lamingtons are very popular in Australia and consist of a small square
of white cake that is dipped in a sweet chocolate frosting and then
rolled in coconut. more
has two layers, with each
layer having a golden brown meringue baked directly on top of a yellow
butter cake. Once baked and cooled the two layers are sandwiched
together with whipped cream and fresh strawberriesmore
cake is the traditional British Christmas Cake that is full of fruit
and nuts, laced with alcohol (usually brandy), and sometimes covered with
marzipan and royal icing. more
This Easy (Boiled) Fruit Cake is a
much simpler version of the traditional British fruit cake. It contains
all the necessary ingredients, like candied and dried fruits, yet it is
so very easy to make.
Bite into a slice of
Panforte and you may be surprised to find how chewy it is. This chewy
texture comes from mixing the fruit, nuts, spices, and flour with a
boiled syrup made from sugar and honey. more
Chocolate is about pleasure
and what could be more pleasurable than a chocolate chiffon cake that is
filled with chocolate whipped cream and then covered with a layer of
shiny chocolate ganache. more
Angel Food Cake has a sweet
golden brown crust and a soft and spongy, snowy white interior.
Boston Cream Pie consists of
either a white sponge cake that has been split in half and filled
with pastry cream. A chocolate glaze is then poured over the top of the
cake and allowed to drip down the sides. more
A cake that's sure to
please. Four layers of chocolate cake sandwiched together and frosted with
both a peanut butter frosting and chocolate ganache. Yum.
Moist and chocolately this
Chocolate Chiffon Cake is filled with a mocha cream and frosted with a
rich and glossy chocolate glaze.
Cakes began in
ancient Egypt as
unleavened breads that
were cooked on a hot stone. Their evolution from crude cakes to what
we enjoy today was possible, over many centuries, through the introduction of
new ingredients and technology. The Egyptian's discovery and
subsequent skill at using natural yeast helped leaven those once flat cakes. When butter and eggs made their way into the cake dough, their consistency
became the precursor for today's cakes.
Cake making continued to improve especially with the new ingredients such as
chocolate and vanilla, and eventually sugar, that came to Europe with the
discovery of the New World.
By the 18th century cakes were beginning to
be made without yeast. Some yeast risen cakes survived, such as the
Alsatian Kugelhopf, but the new cakes got their lightness from beaten eggs. But not only did some recipes call for an astounding number of eggs (upwards of
30) but they required long hours of beating. Unfortunately, this
went on until technology caught up with the invention of baking soda (1840s)
followed closely by baking powder (1860s).The quality of baked
goods would continue to improve over time as
ingredients became more refined and of a consistent quality.
Many centuries would pass from the baking of
a cake on a hot stone to baking in a hot electric/gas oven. One step along
the way to the modern oven was the placement of an oven (box) inside the
fireplace that sometimes had a door. Obviously it was quite an art to
control the temperature and items were placed in the oven according to their
baking times. Even the early replicas of modern ovens we have today did
not have temperature controls. Some women as late as the early 1900s were
still measuring an oven's temperature by sticking a piece of paper into the oven
and waiting to see how long it took to brown. Or worse yet, they stuck
their hand in the hot oven judging the temperature by how long they could leave
their hand in the oven.
The lines between a bread and a cake
were once almost indistinguishable. The main difference was their shape
and that cakes had a sweetener, usually honey. But over time their
differences grew to the point where bread remains a staple food and cakes are
now considered desserts .........More on Cake Making
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