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14-September-2008 18:38:42 - Cake For other uses, see Cake disambiguation. A layered pound cake filled with raspberry jam and lemon curd, and finished with buttercream frosting A layered pound cake filled with raspberry jam and lemon curd, and finished with buttercream frosting Cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent commonly sugar, a binding agent generally egg, though gluten or starch are often used by vegetarians and vegans, fats usually butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat, a liquid milk, water or fruit juice, flavors and some form of leavening agent such as yeast or baking powder, though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise. Cake is often frosted with buttercream or marzipan, and finished with piped borders and crystallized fruit.1 Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes some are bread-like and some rich and elaborate and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making particularly the whisking of egg foams, baking equipment and directions have been simplified that even the most amateur cook may bake a cake. Contents 1 Varieties of cake 2 Cake flour 3 Cake decorating 4 References 5 See also Varieties of cake German chocolate cake. German chocolate cake. Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques. Yeast cakes are the oldest, and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen. Cheesecakes use mostly some form of cheese often cream cheese, mascarpone, ricotta or the like, and have very little to no flour component though it sometimes appears in the form of a often sweetened crust. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece. Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix generally of beaten eggs to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder to provide both lift and a moist texture. A large cake garnished with strawberries A large cake garnished with strawberries Beyond these classifications, cakes can be classified based on their appropriate accompaniment such as coffee cake, contents e.g. fruitcake or flourless chocolate cake, or occasion wedding cake, birthday cake, or Passover plava, a type of Jewish sponge cake sometimes made with matzo meal. Cakes may be small and intended for individual consumption for example madeleines and cupcakes. Larger cakes may be made with the intention of being sliced and served as part of a meal or social function. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake. Particular types of cake may be associated with particular festivals, such as stollen at Christmas, babka and simnel cake at Easter, or mooncake. Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients usually flour, sugar, flavoring, baking powder, and sometimes some form of fat are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. Such mixes are available under a number of brand names, including Betty Crocker, Duncan Hines, and Pillsbury; while the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers. Cake flour A decorated birthday cake A decorated birthday cake Main article: Flour Special cake flour with a high starch:gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture2. Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and or bright white, such as angel cake. However, cake flour is generally not considered mandatory for good results, and its effect on the cake's texture can readily be simulated by adding corn starch and/or baking soda to all-purpose flour3 4 56 7 Some recipes explicitly specify or permit all-purpose flour89, notably where a firmer or denser cake texture is desired. Cake decorating Main article: Cake decorating A cake decorated with chocolate plastic, a fondant rose and chocolate leaves. A cake decorated with chocolate plastic, a fondant rose and chocolate leaves. A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as jimmies in certain parts of the United States and hundreds and thousands in the United Kingdom. Frosting is usually made from powdered icing sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring. In the late 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake. Special tools are needed for more complex cake decorating, such as piping bags or syringes, and various piping tips. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips. Royal icing, marzipan or a less sweet version, known as almond paste, fondant icing also known as sugarpaste and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes also known as whisked or fatless sponge, that are covered with marzipan and either iced using royal icing or sugarpaste. They are finished with piped borders made with royal icing and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets. References ^ Videorecorded conference cake finishing elucidation at 1:21 ^ Types of Flour ^ Make cake flour from regular flour, method 1 ^ Make cake flour from regular flour, method 2 ^ Make cake flour from regular flour, method 3 ^ Cake flour properties and substitutions ^ Is cake flour necessary? ^ Carrot-Ginger cake recipe ^ White chocolate mango cake recipe See also Look up Cake in Wiktionary, the free dictionary. Wikimedia Commons has media related to: Cake Wikibooks Wikibooks Cookbook has an article on Cake List of cakes Pie Torte Turnover Retrieved from http://en..org/wiki/Cake Categories: Cakes Views Article Discussion View source History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Alemannisch Anglo-Saxon العربية Català Cymraeg Dansk Deutsch Español Esperanto Ù?ارسی Français í•œêµì–´ Hrvatski Bahasa Indonesia Ã?slenska Italiano עברית Lietuvių Nederlands 日本語 ‪Norsk bokmÃ¥l‬ ‪Norsk nynorsk‬ Nouormand Polski Português Ripoarisch РуÑ?Ñ?кий Simple English Suomi Svenska ไทย Türkçe УкраїнÑ?ька Walon ייִדיש ä¸æ–‡ This page was last modified on 5 August 2008, at 06:55
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