Mysteries cakes

Jan 10, 200834 min read

Deviation Actions

Published: Jan 10, 2008

2.6K Views

_{Sweet cakes

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Some short informations about cakes
Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays

History
The history of cake dates back to ancient times. The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse word. Medieval European bakers often made fruitcakes and gingerbread. These foods could last for many months.

According to the food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century.

Cake, gateau and torte
Gateaux is a French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made (gateaux des roi). Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties. When tortes are multilayerd and fancifully decorated they are closer to gateaux EXCEPT for the fact they can last quite nicely for several days.

Ingredients
Cakes normally combine some kind of flour, a sweetening agent(sugar), a binding agent(egg), fats(butter or margarine), 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.

Varieties
- 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. 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.

Some types of cake: Birthday cake, Carrot cake, Chocolate cake, Christmas cake, Apple cake, Cupcake, Fruit cake, Ice cream cake, Pancake, Queen Elizabeth cake, Sachertorte, St. Honoré Cake, Tiramisu, Victoria Sponge, Wedding Cake, Linzertorte and many others. (en.wikipedia.org, www.foodtimeline.org/)

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And here they are - CAKES

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Cupcakes

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Stamps

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-Take Care-}