When Was The First Cake Made?

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. This is due to primarily to advances in technology (more reliable ovens, manufacture/availability of food molds) and ingredient availability (refined sugar).
When did you last bake a cake? Well, about 5 months ago a blood test came back as pre diabetic. I used to make a cake every few weeks before that and since then have only made one, a Pavlova, and this was for a friend who had been sick. I no longer am able to eat sweets like I used to so I now avoid making, or even buying cakes/biscuits.

Who invented the first cake?

However, the ancient Egyptians are thought to have created the first cake. Egyptians often made honey-sweetened dessert breads, which were likely the earliest version of cakes.

When was the first pineapple cake made?

There is no exact date when this cake was created but most signs point to the 1920s. The two earliest printings of this recipe found were in a 1924 Seattle charity cookbook under the name Pineapple Glacé and a 1925 women’s magazine in an full page ad for Gold Medal flour.

When did cake mix come out?

Did You Know? Although packaged cake mixes were first available in the 1920s, General Mills made them popular in the 1940s with the release of its Betty Crocker brand of ‘just add water’ mixes. Who first made cake? It’s unclear who exactly made the world’s first cake.

When did we start celebrating birthdays with cake?

Today, cake is obviously used to celebrate occasions, like weddings, engagements, anniversaries, holidays, and of course birthdays. But, when did we actually start celebrating birthdays with cake, and why? Notably, in Ancient Greece, it was tradition to celebrate the births of their gods.

Who made the first cake ever?

It’s unclear who exactly made the world’s first cake. However, the ancient Egyptians are thought to have created the first cake. Egyptians often made honey-sweetened dessert breads, which were likely the earliest version of cakes.

How was the cake invented?

The first cakes are believed to have been prepared by the Ancient Greeks who baked round or moon shaped cakes or bread sweetened with honey to symbolize the moon. They topped the cakes with candles to please Artemis, the Moon Goddess.

What was cake originally called?

History. The term ‘cake’ has a long history. The word itself is of Viking origin, from the Old Norse word ‘kaka’. The ancient Greeks called cake πλακοῦς (plakous), which was derived from the word for ‘flat’, πλακόεις (plakoeis).

What is the first cake was baked?

Interestingly, the ancient Egyptians were the first culture to exhibit baking skills, and during Ancient Times the cakes were more bread-like in appearance and sweetened with honey. The Greeks also had an early form of cheesecake, while the Romans developed versions of fruitcakes with raisins, nuts and other fruits.

How did they bake cakes in the 1800s?

During the 19th century people used open flames for cooking or stoves. Stoves were gaining popularity in the 1800s, but they were not electric or gas like ours are now. Instead, they had either a wood fire or a coal fire inside. The stove allowed the heat to more uniformly cook and bake food than an open flame.

Who made the first chocolate cake?

The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. A popular Philadelphia cookbook author, Eliza Leslie, published the earliest chocolate cake recipe in 1847 in The Lady’s Receipt Book.

Who invented sponge cake?

Origin. The earliest recorded mention of sponge cakes was from a Renaissance age Italian baked product. Italian cooks baked “biscuits,” which spread through Italy, England and France. However, it was not until 1615 when the first sponge cake recipe was recorded by the English poet and author Gervase Markham.

What are the 3 types of cake?

Below is a comprehensive but by no means exhaustive list of the basic types of cakes.

  • Butter Cake. Bake this easy buttermilk-raspberry butter cake into a layer cake, sheet cake, or even a DIY wedding cake.
  • Pound Cake.
  • Sponge Cake.
  • Genoise Cake.
  • Biscuit Cake.
  • Angel Food Cake.
  • Chiffon Cake.
  • Baked Flourless Cake.
  • Why are birthday cakes round?

    Round cakes would be made in honor of the goddess Artemis, who was the goddess of the moon. Lit candles decorated the cake as a representation of the moon’s glow, while the smoke from the candles carried their prayers and wishes to the Gods who lived in the sky above them.

    Who invented baking?

    Egyptians were pioneers in baking and the traces of their baking are as old as 2600 B.C. (Source Baking Times). Egyptians were the one who started baking bread using yeast.

    Are cheesecakes actually cakes?

    Modern cheesecake is not usually classified as an actual ‘cake’, despite the name (compare with Boston cream ‘pie’). Some people classify it as a torte due to the usage of many eggs, which are the sole source of leavening, as a key factor.

    What is cake slang for?

    A cake is used as slang to refer to a nice ass. It helps convey complex meaning with easy language. The comparison is done due to cakes resembling a woman’s ass and to avoid the use of inappropriate words.

    Did you know about cakes?

    8 fun facts about cakes

  • 1 – The earliest versions of cake were actually flat, compact discs of grain which were dried and compacted together.
  • 2 – Christmas cake is a fairly modern addition to the festive dessert table.
  • 3 – The older a fruit cake is, the richer the flavour becomes.
  • Who made the first cookie?

    The first cookies are thought to be test cakes bakers used to test the oven temperature. They date back as early as 7th Century A.D. Persia which is now Iran. They were one of the first countries to grow and harvest sugar cane.

    What are the oldest cake recipes?

  • Vintage Hot Milk Cake Recipe.
  • Old Fashioned Chocolate Church Cake.
  • Oatmeal Cake.
  • Old-Fashioned Blueberry Buckle Cake.
  • Chocolate Mayonnaise Cupcakes.
  • French Butter Cake with Old Fashioned Fudge Frosting.
  • Great-Great-Grandma’s Dutch Apple Cake.
  • Vintage Cherry Chip Layer Cake.
  • Icebox Cake with Strawberries and Blueberries.
  • When were cupcakes first invented?

  • Cup by Cup. Originally,before there where muffin tins or cupcake pans,cupcakes were baked in small pottery bowls called ramekins.
  • Origins of the Name Cupcake.
  • Cupcake World Records.
  • Commercial Cupcake Liners.
  • Commercial Cupcakes.
  • Historical Cupcake Recipes.
  • When was the first sundae made?

    Melissa Van Dalen Courtesy to The Bellingham Herald If leading the Lynden High School football team to its first Class 2A state title during his five-year tenure was the ice cream sundae more than 11 days at a time, made sure the Christmas snow

    Who Made the First Cake?

    The moment we bring up the subject of cake, we are immediately drawn into a passionate discussion.Cake is used to commemorate significant events in one’s life, such as birthdays, marriages, and holidays.Additionally, some cake variations, such as cheesecake, chocolate cake, angel food cake, and fruitcake, elicit powerful emotions, both positive and negative, from those who eat them.If you enjoy cake in any form, whether with or without icing, chances are that you have a weakness for some kind of this baked treat.Who is it that we owe our appreciation to for this classic dessert?

    No one has a definitive answer.Baking is a fascinating skill, and the process of combining a little of this and a little of that results in unexpected and often thrilling outcomes, which makes it a worthwhile endeavor.

    From Bread to Cake

    History of baking, according to food historians, has progressed over the years as a succession of processes that have overlapping and morphed from one thing into another as new ideas and ingredients have become accessible or fashionable.It’s difficult to pinpoint the exact moment when a flat, unleavened bread transformed into a delicious yeast loaf.Certain findings, according on the available baking techniques and ingredients at the time, may even be considered inevitable, regardless of who happened to be wearing the oven mitt on that fateful day.What we do know is that the ancient Egyptians were skilled bakers who created honey-sweetened dessert loaves, and that cake originated as a bread product that had been changed.Although exquisite sweet breads were produced using a variety of grains and additional components such as dried fruits, seeds, and wine, they were explicitly offered as sweet treats for a long time before the distinction between bread and cake was formed.

    These early cakes were flat and thick, a baked confection that was considerably different from what we think of when we think of the word ″cake.″

    A Leaven in the Lump

    In the traditional sense of the word, cake has a soft, delicate quality.These are not affectionate adjectives, but rather descriptions of the cake itself, which is a low-gluten food that is much softer than bread and spongier than a biscuit in texture and flavor.In order to achieve this, the dough must be evenly lightened by the presence of numerous tiny bubbles throughout the dough.The addition of a leaven allows for the lightness of the dough by incorporating air into the mixture.The method of adding yeast as a leavening agent to cake was probably established by the Romans, and subsequently, in the 16th century, the Italians created the skill of leavening without the use of yeast by incorporating beaten eggs into batter, which is still in use today.

    Both approaches resulted in a lighter cake, but both were time-consuming and potentially difficult to master.It was during the mid-1800s that the advent of bicarbonate of soda and baking powder made it simpler to bake an airy cake in a short amount of time and with consistency.In addition, supply and demand had a role in the development of the contemporary cake.The availability of ingredients like as wheat, eggs, sugar, spices, and fat, as well as the introduction of a dessert course to lunchtime, the delectable point in a multi-part meal where a light, creamy cake might take center stage, were all significant in the evolution of cake baking.

    Changes in ideas regarding mealtime, geographic location, and economic conditions all led to the evolution of cake as a popular dessert throughout history.Although the act of baking a cake is frequently associated with a significant occasion, there is no single event that has defined the history of this time-honored tradition.If you’re a cake enthusiast, you’re probably more interested with the filling and icing than with the history of the cake, so get yourself a glass of milk and cut yourself a big slice.Cake is one of the most widely consumed sweets in the United States, so you’ll be in good company.

    1. This article was originally published on October 5, 2009.

    The History of Pineapple Upside Down Cake

    In contrast to other of the recipes I write about in my history, this is a dessert that my mother did cook quite a bit throughout my and my siblings’ childhood years.That is not unexpected given that my mother grew up in the 1960s and 1970s, when this would have been a fairly familiar and simple meal to put up for small children to enjoy.This is one of my faves since pineapple is one of my favorite fruits, and pairing it with cake makes it even better in my opinion.

    An advertisement for a pineapple upside-down cake from the Pineapple Growers Association from 1955, illustrating how to prepare the cake with different slices of canned pineapple and other ingredients.Who invented the Pineapple Upside Down Cake, and where did they do it?There is no definitive date for the creation of this cake, however the majority of evidence points to the 1920s.One of the earliest known printings of this recipe was in a 1924 Seattle charity cookbook under the title Pineapple Glacé, and another was in a 1925 women’s magazine as part of a full-page advertisement for Gold Medal flour, both in Seattle.

    Hunts advertisement from the 1950s, showcasing peaches instead of pineapple.What exactly are the components in Pineapple Upside Down Cake?This straightforward cake is made by pouring cake batter over pineapple, brown sugar, and butter, which is normally cooked in a pan.

    1. Nuts and maraschino cherries are occasionally used in the recipe.
    2. After that, it is baked and turned out onto a dish so that the bottom becomes the top of the cake.
    3. As a result, the term ″upside down″ was coined.

    Although pineapple is the most well-known flavor of the cake, and the recipe for it will be given later in this piece, you can use any fruit of your choice.This comprises fruits such as apples, plums, peaches, and pears.Pineapple Upside Down Cake first appeared in a Swans Down Cake Mix advertisement in the 1950s, which featured a peanut butter and peach upside down cake named ″Super-Goober.″ When we think of the heyday of this cake, many of us immediately think of the mid-century period, and you would be exactly correct.

    During the 1950s, 1960s, and 1970s, this cake was highly popular among the general public.By this point in history, and even now, it is a dessert that is thought to be cozy and comfortable to many people.This cake, on the other hand, was seen very differently in the 1920s.In the 1920s, pineapple was a very fashionable ingredient (much as avocados are now), and as a result, this cake was deemed sophisticated.They wouldn’t offer it as a basic dessert at the conclusion of a dinner, but rather keep it for a special occasion with high-profile guests.

    In the 1930s, an Omega Flour advertisement featured a free Upside Down Cake Pan offer.By the 1930s, the cake was seen to be less ostentatious, but it was by no means less popular.″No woman can genuinely call herself a finished amateur baker unless she has at some point in her career prepared an upside-down cake,″ according to a 1934 essay on the subject.In the 1930s, there were other recipes for the cake that included various fruits, such as the one featured in a 1932 article.Other fruit upside down cakes, such as pineapple, peach, and apricot, were popular in the past, and the writer suggests that readers try a prune upside down cake as well as the other fruit upside down cakes.

    In addition, in the 1930s, Omega flour ran an advertisement in which it offered a free upside-down cake pan to everyone who purchased a bag of flour weighing 10 pounds.Pineapple Upside Down Cake is featured in this lively advertisement from 1936.Of course, as previously said, this cake is perhaps most recognized for its links to the mid-century modern era for the majority of people.Cecily Brownstone, a food journalist who worked in the 1950s and 1960s, wrote about upside-down cakes at least twice in her columns.″Pineapple upside down cake, that all-American delicacy, is deliciously adaptable,″ she said in one of her recipes.

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    She continued by describing them as ″always incredibly popular.″ In the other story, she is cited as adding, ″Upside-down cakes are a typical American tradition.″ Our creative cooks create them in a variety of ways, altering both the fruit topping and the cake foundation.″ What are the benefits of making Pineapple Upside Down Cake?In 1955, an article in The Afro-American magazine gave the best description I’ve ever read of this dessert.Author Betty Cook explains the cake perfectly: ″It’s really lovely!When you see the sparkling top of lightly cooked pineapple wedges and the rich brown sugar, you know it’s going to be fantastic.″ I honestly couldn’t have said it any better myself.

    If you don’t like pineapple or are allergic to it, you can substitute another fruit.What is the recipe for Pineapple Upside Down Cake?

    Pineapple Upside Down Cake

    A delicious and simple pineapple upside-down cake recipe!


    • For the cake, combine 1 1/2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 3/4 teaspoon salt, and 1/3 cup unsalted butter, melted in a small saucepan.
    • A third cup of pineapple juice from the pineapple pieces, 1 teaspoon vanilla extract, and 1 egg
    • 1/3 cup butter, melted
    • 1/2 cup packed brown sugar
    • 1 can pineapple slices, liquids kept for the above cake
    • Maraschino cherries
    • To make the pineapple top/bottom: 1/3 cup butter, melted
    • 1/2 cup packed brown sugar


    1. Preheat the oven to 350 degrees.
    2. For the cake batter, combine the following ingredients: To make the cake, combine together the flour, sugar, baking powder and salt in a large mixing basin.
    3. Hand-beat the butter, milk, pineapple juice, and vanilla extract together for a couple of minutes until well combined.
    4. Add the egg and continue to mix for a couple of minutes longer. Remove from consideration
    5. To make the pineapple topping, combine the following ingredients: Melt the butter in a 10 inch heavy skillet or a 9 inch cake pan over low heat until it is completely melted. After that, add the brown sugar and mix well. Lay out the pineapple slices (I used seven) and the maraschino cherries (I used nine) in a circular pattern on the baking sheet
    6. Carefully spread the cake batter on top with a spatula, making sure it is smooth.
    7. Preheat the oven to 400 degrees.
    8. Allow the cake to rest for a couple of minutes before handling it with caution.
    • Notes: If you like a more traditional yellow cake, you may substitute a yellow cake mix. Alternatively, you may use two 9 inch round baking dishes and double the quantity of butter and brown sugar to apply on the bottom before placing the pineapple and cherries on top. Then just pour the prepared cake mix over the fruit and bake at 350 degrees for 30 minutes or until done. Transfer to a big rectangular dish and serve.
    • As well as pineapple and cherries, several mid-century recipes included pecans or walnuts in the mix when assembling the ingredients.

    Anderson, Jean, and others are cited as sources.The American Century Cookbook: The Most Popular Recipes of the Twentieth Century is a collection of the most popular recipes from the twentieth century.Clarkson Potter published their first edition in 1997 in New York.

    Cecily Brownstone is a fictional character created by author Cecily Brownstone.In order to make the pineapple upside down cake, any size pan can be used.The Lewiston Morning Tribune published this article on October 22, 1964.Cecily Brownstone is a fictional character created by author Cecily Brownstone.

    ″This hearty upside-down cake is perfect for serving as a family dessert.″ The Lewiston Morning Tribune published this article on March 24, 1966.Betty, the cook.″Pineapple Cake with ‘Take It Easy’ Baking Instructions.″ The Afro-American, published on July 30, 1955.

    1. Sylvia Lovegren is the author of this work.
    2. Popular Food Through the Years: Seven Decades of Food Temptations.
    3. Published by Macmillan General Reference in New York in 1995.

    The Encyclopedia of American Food and Drink, edited by John F.Mariani.Bloomsbury Publishing Company, New York, 2013.

    A new prune cake that helps to fill the bill.The Evening Independent published an article on November 19, 1932.Advertisement for Omega Flour The Sarasota Herald-Tribune published this article on December 13, 1934.Advertisement for Pineapple Upside Down Cake.The 14th issue of Life magazine was published on February 14, 1955.

    Advertisement for Swan’s Down ‘Super-Goober’ Cake Mix.The 25th issue of Life magazine was published on August 25, 1952.″The Upside Down Cake Making Test is the most difficult to pass.″ The San Jose News published this article on April 8, 1934.Susan Westmoreland is the author of this work.The Great American Classics Cookbook from Good Housekeeping.

    Hearst Books published the book in 2004.

    The History of Cakes

    When it comes to desserts, cake is arguably the most popular choice among those of us who have a soft spot for sweets.It’s the one treat that’s most typically connected with important occasions, and it has the ability to elicit fond memories in certain people.To say nothing of the fact that there is a flavor profile for nearly every taste, including those who do not enjoy chocolate (although we have to respectfully agree to disagree here).

    However, what you may not be aware of is that cake has a history that is just as rich and intricate as the gorgeous cakes we see on television and in our own homes.Let’s brush up on our cake trivia and learn a little about the history of cakes.

    The First Cakes

    In Viking times, the term cake was derived from the Norse word ″kaka,″ which means ″to bake.″ It is truly rather different from the cakes that we consume now to think about the earliest cakes that were ever created.It’s interesting to note that the ancient Egyptians were the first civilization to demonstrate baking abilities, and the cakes made during this period were more bread-like in form and sweetened with honey.Additionally, the Greeks had an early sort of cheesecake, while the Romans had fruitcakes that included raisins, almonds, and other fruits.

    Meanwhile, in Europe around the mid-17th century, cakes were commonly produced as a consequence of advancements in technology and increased availability of ingredients.It has been said that Europe is responsible for the development of contemporary cakes, which were round and covered in icing.In fact, the initial icing was generally a boiling combination of sugar, egg whites, and a few flavorings, which was then chilled.During this historical period, dried fruits such as currants and citrons were still often seen in many cakes.

    Then, in the nineteenth century, cake, as we know it now, began to gain in prominence.However, because sweet components like as sugar and chocolate were extremely expensive, the dish was seen as a luxurious indulgence.Cakes were cooked without the use of yeast during this period, using extremely refined white flour and baking powder instead.

    1. Buttercream frostings began to take the place of conventional boiled icings as well.
    2. Additionally, because to developments in temperature controlled ovens, the life of a baker has been significantly easier.
    3. Baked goods no longer required the bakers to keep an eye on the oven and wait for the cake to finish baking.

    To make matters worse, the Industrial Revolution made ingredients more readily available, which resulted in their becoming cheaper, allowing more people to bake with them or even purchase them from a store.

    The Birthday Cake

    We can’t talk about the history of cakes without bringing up the subject of birthday cakes, can we?Nowadays, cake is unquestionably used to commemorate special occasions such as weddings, engagements, anniversaries, holidays, and, of course, birthdays and other celebrations.But, when exactly did we begin to celebrate birthdays with cake, and why did we do so?

    It is noteworthy that in Ancient Greece, it was customary to commemorate the births of their gods.In addition, to commemorate the goddess Artemis’ birth, people would prepare a spherical cake in her honor, which was meant to represent the moon.Theories indicate that the cake was adorned with lighted candles to give it the appearance of being illuminated by the moon.Then, during the 13th century, German children began to celebrate their birthdays (known as Kinderfest) with cakes that were also illuminated with candles, a tradition that continues today.

    Candles represented the light of life, with one candle representing each year and one extra candle representing the continuation of life.However, in contrast to today, the candles remained lit throughout the day and were frequently refilled when the flame was out.Finally, before the cake was consumed, the candles were extinguished and the youngster was asked to make a wish on the cake.

    1. The notion was that the smoke would transport the request to a higher place in heaven.
    2. And, in keeping with current convention, the birthday girl or boy would not reveal their wish to anybody in order for it to come true.

    Why are Cakes Round?

    We can’t talk about the history of cakes without bringing up the topic of birthday cakes, can we?Cake is now widely used to commemorate special occasions such as weddings, engagements, anniversaries, festivals, and, of course, birthdays, among others.How did we begin to commemorate birthdays with cake, and why did we do so in the first place?

    Notably, it was customary in Ancient Greece to commemorate the birthdays of their gods.A circular cake in goddess Artemis’ honor was baked in her honor for the celebration of her birth, which was meant to represent the moon.It has been speculated that the cake was adorned with lighted candles in order for it to appear to be glowing like the night sky.Later, in the 13th century, German children began to celebrate their birthdays (known as Kinderfest) with cakes that were also lit with candles, a tradition that has continued to the present day.

    With one candle for each year and one additional candle to represent ongoing life, candles symbolized the illumination of the world.To be sure, the candles did not burn all day like they do now, and they were frequently changed when the flame went out.Before the cake was consumed, the candles were extinguished and the youngster was invited to express a wish.

    1. Traditionally, it was believed that smoking would transport one’s wishes to paradise.
    2. The birthday girl or boy would keep their wish a secret from everyone else in order for it to come true, following current practice.

    The History Of King Cakes – New Orleans, LA – Caluda’s King Cake

    Although Caluda’s King Cake offers a variety of festive selections for holidays such as Christmas, New Year’s, and Halloween, the classic Mardi Gras King Cake remains a staple of our bakery’s repertoire of offerings. Here’s some background information on our favorite dessert.

    What Is King Cake?

    The king cake is a cross between a French pastry and a coffee cake in texture and flavor.Due to its distinctive oval form and lively colors, it has a distinct appeal.Originally, the royal hues of gold, purple, and green were used in the design of the piece.

    Gold symbolizes authority, purple represents justice, and green represents faith, according to the symbolism.The cake’s form represents the coming together of many religions.

    How Is King Cake Made?

    The cinnamon dough used to make the king cake’s base is braided together to form the cake’s base.The dough is topped with sugar that has been put on top and with colorful sugar sprinkles.Fillings like cream cheese, strawberry, lemon, and other tastes may even be included in some of the more elaborate variants.

    Caluda’s makes all of its own dough braids and color sugars, which are all made by hand.It’s crucial to remember that there are many different king cake variations available, each with a different combination of ingredients.The colorful sugar or frosting, cinnamon dough, and oval form, on the other hand, are constant throughout the majority of recipes.

    Where Did King Cake Come From?

    Historically, it is thought that the king cake custom began in France and was brought to New Orleans around 1870 by French immigrants.French puff pastry is used to create the French version of this local delicacy, which has a flaky texture due to the almond filling in the crust.Furthermore, it has a beautiful pattern and is occasionally crowned with an elaborately designed paper crown.

    The Spanish or Latin variant of the New Orleans style cake, which is ring-shaped and covered with frosting and candied fruit, is more comparable in appearance to the New Orleans style cake.

    What Is Its Religious Significance?

    The feast of the Epiphany commemorates the day on which Jesus appeared to the three wise men for the first time, according to Roman Catholic tradition. The beginning of the King Cake season is marked by the celebration of this holy day, which is held on January 6th and finishes on Mardi Gras day.

    Why Is There a Baby in the King Cake?

    Each cake is decorated with a little plastic baby, which represents Jesus as an infant, to commemorate the Feast of the Three Kings.The person who receives the slice that includes the baby is referred to as the king of the slice.There is an expectation that they will bring a King Cake to the next event on the schedule.

    From families to employees, this exchange takes place during the whole Mardi Gras season and is loved by people of all ages.Call Caluda’s King Cake at (504) 218-5655 today to get a bit of Mardi Gras delivered right to your home.Online ordering is also available.You may register and place your order at your leisure.

    Pound Cake History, Whats Cooking America

    A Brief History of Pound Cake – The term (Pound Cake) stems from the fact that the first pound cakes were made with one pound of each of the following ingredients: butter; sugar; eggs; and flour.There were no leaveners used in this recipe other than the air that was beaten into the batter.During a time when many people were illiterate, this basic practice made it easy to recall cooking instructions and ingredients.

    A cake created with 1 pound of each of the following ingredients: butter, sugar, eggs, and flour would have been extremely enormous and might have been shared by several households.As time went on, the proportions of the components used in the cake were reduced, resulting in a smaller, lighter cake.The name of the cake, on the other hand, stayed.

    Photo from Kraft Foods’ website.

    A British invention dating back to the early 1700s, the Pound Cake is a type of cake that has been around since the 1700s.The year is 1796, and Amelia Simmons’ cookbook American Cookery: or, The Art of Dressing Viands, Fish, Poultry, and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custard, Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake, contains two recipes for apricot pies.This cookbook was the first to be written by an American and published in the United States of America.

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    Please keep in mind that the spelling in the recipe below corresponds to how the words were written in the original recipe.The letter ″F″ was substituted for the letter ″S.″ POUND CAKE – one pound of sugar, one pound of butter, one pound of flour, ten eggs, one gill of rofe water, and spices to our taste; bake in a flow oven for 15 minutes at 350 degrees.Another (called) POUND CAKE – Cream three-quarters of a pound butter and one pound of good fugar until very white, then whip ten egg whites to a foam, fold in the yolks, and add one cup of hot water and two tablespoons of brandy, mixing well.Pour the mixture into one and a quarter pounds flour, and bake until golden brown.

    the mid-nineteenth century, pound cake recipes began to change significantly from their original formulation in order to produce a lighter cake.Originally published in 1881, the Pound Cake has long been a favourite dessert in the southern United States.Abby Fisher wrote the first known cookbook, What Mrs.

    1. Fisher Knows About Old Southern Cooking, which is the first known cookbook authored by an African-American.
    2. Mrs.
    3. Fisher, who was born a slave, managed to make her way to San Francisco just after the Civil War, where she established a life and business, producing and selling ″pickles, preserves, brandies, fruits, and other foods.″ Mrs.

    Fisher was illiterate and could not read or write.It is reported that her friends recorded her recipes and assisted her in the publication of her cookbook.Two Pound Cake recipes are included in her cookbook.

    The introduction of artificial leaveners (baking powder/soda) in the 1900s.Today’s pound cakes are made using altered proportions of the same components as the original recipe, resulting in a lighter cake than the original.

    A History of the Cake Mix, the Invention That Redefined ‘Baking’

    1. If your mother offers to bring a box of cake mix to your house the next time she comes to visit, think about how this much-maligned time-saver came to be in the first place before you dismiss her offer.
    2. Although the conventional wisdom is that the cake mix was invented during World War II and manufactured by corporate mills with an excess of flour on their hands, the truth is that it dates back much farther, to at least the 1930s, when a surplus of molasses led to its creation.
    3. We owe our thanks to a Pittsburgh-based corporation called P.
    4. Duff and Sons.
    1. A patent application for a dehydrated flour for use in pastry goods was submitted by the company’s John D.
    2. Duff on December 10, 1930.
    3. The invention ″relates to a dehydrated flour for use in pastry items and to a technique of preparing the same.″ Duff’s mix for gingerbread, according to the application, consisted of the preparation of a powdered mixture of wheat flour, molasses, sugar, shortening, salt, baking soda, powdered whole egg, ginger, and cinnamon that could be rehydrated with water and then baked by the home chef.
    4. ″What it was really about was using up molasses,″ explains Laura Shapiro, culinary historian and author of Something from the Oven: Reinventing Dinner in the 1950s.
    5. ″It was truly about using up molasses,″ she adds.
    6. America, the land of cake mixes, and the queen of cake-mix historians.

    ″People were eating in a different way, and both the food and the way it was prepared had changed dramatically.So Duff devised a method for drying it and incorporating it into a flour mixture.″ And the Duff recipe wasn’t generous with the molasses—each batch called for 100 pounds of wheat flour and 100 pounds of molasses, which is a lot of molasses.According to Shapiro, ″They realized they had a terrific product on their hands at that point.″ Indeed, the corporation appears to have felt it had discovered the key to the future of baking, and it finally applied the process it had patented to cakes, resulting in what appears to be the world’s first cake batter mixes.When it comes to the routine manufacturing of pastry items, there are a big and varied number of components that must be employed, which entails having an adequate supply of materials on hand, as Duff stated in what would become U.S.

    patent no, 1,931,892 in the United States.″This is not only costly and cumbersome, but it also needs precise measurements and mixing, necessitating the supply of appropriate gear to facilitate these operations.In addition to the foregoing, poor outcomes or failure occur far too frequently, resulting in a significant waste of time, money, resources, and energy.″ For lack of a better expression, several of the impoverished families of the early 1930s just want a piece of cake on the table.The Duff’s mixes, according to a surviving booklet estimated to date from 1933 or 1934, came in a variety of flavors, some of which were more like bread than cake, such as nut bread, bran muffin, and fruit cake.

    The Devil’s Food Cake and the Spice Cake, on the other hand, would be readily identifiable to any Duncan Hines enthusiast.The 14-ounce cans of the mixtures were offered for 21 cents each.Despite the fact that the first Duff baking-mix patent was obtained on October 24, 1933, the Duff firm had already been working on improving the recipe.On June 13, 1933, the business notified the United States Patent and Trademark Office that it had produced a significant advance, probably the most significant in the history of cake mixes—a cake mix that needed the home baker to use fresh eggs.

    • In addition, ″the housewife and the purchasing public in general appear to prefer fresh eggs, and the use of dried or powdered eggs is somewhat of a handicap from a psychological aspect,″ according to the study’s findings.
    • Duff included a written statement in his application.
    • This is significant because it definitively dispels the most well-known myth about the development of the cake mix—that it took psychologist Ernest Dichter, who coined the term ″focus group,″ to turn around the tepid sales of cake mixes with his revelation that American women wanted to feel more involved in the cake-baking process, and that cake mixes that required them to add eggs were unappealing to them.
    • The date of the patent application (it was granted on Oct.

    8, 1935, patent no.2,01 Dichter did collaborate with General Mills on the Betty Crocker brand, but it wasn’t until the 1950s that this occurred.It’s a story that even Michael Pollan is taken in by.It is true, however, that cake mixes did not truly take off until after World War II, when the great flour firms, which had spent the war years ″revving up″ for the postwar market, as Shapiro puts it, went into the cake-mix business once the G.I.s returned home from their tours of duty in Europe.

    1. After studying the Duff playbook, the great wheat mills concluded that the most effective approach to sell their products was to create fresh demand in an overburdened contemporary society.
    2. They were no longer in the flour-selling business; instead, they were in the convenience-selling industry.
    3. By the end of the 1940s, there were more than 200 businesses producing cake mixes, with the majority of them being owned by Betty Crocker or Pillsbury Corporation.
    1. Interestingly, while General Mills and Duncan Hines adopted the egg-adding approach, Pillsbury steadfastly adhered to the just-add-water method, eventually abandoning it.
    2. Adelaide Hawley Cumming cooed in character as the fictitious Betty Crocker in an early 1950s advertisement, saying, ″Just add water and two of your own fresh eggs.″ It’s moist and soft until the last crumb, which isn’t to say that you’ll ever have any crumbs!″ The results of a recent poll, however, revealed that while consumers said they were more inclined to purchase mixes that required eggs, they were really more likely to purchase mixes that did not require eggs.
    3. However, cake mixes, whether they contained eggs or not, were driving headlong into the vast open field of postwar affluence.
    4. And suddenly they came to a grinding halt.
    5. When cake mix sales began to flatten in the 1950s, firms were forced to close their doors, and executives at the companies that did survive racked their brains to figure out where they went wrong.
    6. Dichter made an appearance and stated that housewives needed to feel like they were a more vital part of the creative process in order to feel fulfilled.
    • He was absolutely correct.
    • The egg, on the other hand, was not the breakthrough that saved the cake mix; rather, it was the frosting on the cake.
    • Not just a thin covering of white icing, either.

    On the covers of box covers, recipes, and the covers of home-making publications, intricate cake structures that looked like tiny football fields, European castles, and three-ring circuses were shown, among other things.Women pored through pages of directions on how to make their own wedding cakes from scratch using boxed cake mixes and tubs of icing, which were written for males.In order to make up for the fact that you aren’t actually creating a cake, Shapiro describes a display of ″fake inventiveness.″ I sold the concept that you’re making this cake yours because of your decorating hobby by doing it this way.

    • And it didn’t hurt that slathering a cake mix cake with rich, creamy icing helped hide the off-putting chemical overtones that lingered in the background of every box of cake mix cake.
    • It was successful.
    • The typical American kitchen had already been invaded by the time the over-the-top cake-decorating craze had passed.
    • Cake mixes have been there ever since.
    1. ″One of the most dramatic things that ever occurred to me was discovering, when working as a reporter in the 1990s, that ladies usually claimed to bake from scratch when in fact they used a mix,″ Shapiro recalls.
    2. ″Cake mixes completely rewrote the definition of what it meant to be a baker.″ So go ahead and make a cup of coffee and bake that angel food cake your mother brought over for you.
    3. Cut up a slice for her as well as for yourselves to share.
    1. While enjoying your cake-mix cake for the first time, realize that it is more than simply a sweet treat; it is also a piece of American history.

    Who Invented Cake?

    1. On Quora, Neville Fogarty provided the following response: It appears that the first cake was created by the Ancient Egyptians, who are credited with inventing the concept.
    2. Cakes were first made in ancient Egypt as round, flat, unleavened loaves that were baked on a hot stone until they were cooked through.
    3. The introduction of new ingredients and the discovery of new baking procedures allowed the evolution of baked goods to continue for many hundreds of years and even centuries.
    4. The Egyptians’ discovery of natural yeast, as well as their proficiency in employing it, aided in the leavening of those flat breads.
    1. Please keep in mind that there was practically no discernible difference between the two types of bread.
    2. The most noticeable change was in the form of the cakes, as well as the fact that they were a little bit sweeter.
    3. However, as time has passed, the distinction has grown more apparent – bread is now regarded a basic food, whilst cakes are generally considered sweets.

    Early Cakes & Evolution of Birthday Cakes 

    1. Historically, it is thought that the earliest cakes were created by the Ancient Greeks, who baked round or moon-shaped cakes or bread that was sweetened with honey to represent the moon.
    2. They placed candles on top of the pastries in order to honor Artemis, the Moon Goddess.
    3. But it was not until the 15th century that the Germans observed the first modern-day birthday celebration for children, which included the cutting of a cake.
    4. Cakes during this historical period were still gritty and bread-like in texture, and they were not as sweet as modern-day cakes.

    Blowing Out Birthday Candles on a Cake

    1. The practice of placing candles on a birthday cake dates back centuries.
    2. Candles were used by the ancient Greeks to make sacrifices to their Gods and Goddesses.
    3. When they decorated the cakes, they set lit candles on top of them to depict the reflected moonlight, as well as their belief that smoke from the flames would transport their petitions to the Gods.
    4. One candle was placed on top of each year of the child’s life, plus one more candle in the hope that the kid would live another year.
    1. These rituals included blowing out the candles after each wish, a practice that has survived until the present day.
    2. Although, given today’s concerns about health and cleanliness, it would be preferable to avoid blowing out the candles on a cake altogether.
    3. According to research, when we blow out the candles on a cake, the bacteria on the cake’s surface multiply an average of 14 times.
    4. This is entirely preventable if we simply use other methods to spread the warmth on our birthdays, such as rubbing our palms together, a new ritual launched by WarmOven in the pandemic year 2020.
    5. A large number of WarmOven’s consumers have adopted the new tradition (Visited 2,415 times, 4 visits today)

    Baking in the 1800s — The Battle of Franklin Trust

    1. Have you been experimenting with bread making while in quarantine?
    2. I know I have, without a doubt.
    3. Working from home, striving to teach my children anything valuable, and attempting to perform chores around the house have all resulted in my spending a lot of time in my kitchen.
    4. I adore baking, but I never seem to find the time to do so.
    1. (I have plenty of free time at home right now!) My baking endeavors over the previous several weeks have featured a variety of different items, but my most recent creation is my first-ever Freeform bread loaf!
    2. I made advantage of a fantastic no-knead yeast recipe.
    3. It was really easy to make and quite tasty.
    4. This is something that looks extremely close to something that would have been created in the nineteenth century.


    1. As is the case now, kitchens in the nineteenth century were the focal point of the home, regardless of where they were placed in the house.
    2. They were brimming with implements and equipment designed to make living simpler.
    3. A biscuit box is a huge instrument that may be found at both Carnton and the Carter House, and it is used for a variety of tasks.
    4. The name of this device is deceptive since it is neither a box nor was it used primarily for the production of biscuits as the name implies.
    1. Regional folklore, on the other hand, teaches us otherwise.
    2. Enslaved laborers in the South were frequently employed to construct these modest tables with lids.
    3. The biscuit box was used by the chef of a family during the weekly task of preparing biscuits for the family.
    4. When possible, the lid and support were constructed from local wood, with the tabletop being either limestone or marble in appearance.
    5. The biscuit box was a wonderful development for workers who had to stand for lengthy periods of time while kneading, beating, and cutting dough.
    6. The preparation of battered biscuits was one of the most time-consuming operations.
    See also:  How Big Is A Smash Cake?

    Depending on the season, the dough might next be baked and consumed right once or kept for later use.It is likely that early types of furniture were helpful for baking bread, biscuits, pastries, crackers and cakes as well as confectionery around the time of the Civil War.Questions:

    1. Take a look at the image on the wall in the Carter House kitchen. For cooking and baking, what source of heat did they employ?
    2. Based on your understanding of living in the 1800s, who performed the majority of the cooking in many Southern families before the Civil War?
    3. The Carter Home kitchen was constructed in a separate building from the main house. What makes you believe that is the case?
    4. Do you have any idea why the cookie box has a lid?
    5. Cooking and baking aids have long been popular, and many different types have been developed. Can you think of some of the most ingenious kitchen ideas that have occurred throughout the years, as well as why they are significant?


    1. During the nineteenth century, open fires or stoves were employed for cooking. Stoves were becoming increasingly popular in the 1800s, but they were not powered by electricity or gas, as they are today. A wood or coal fire warmed the interior of the house instead. In comparison to an open flame, the stove provided more uniform cooking and baking results
    2. in many Southern houses, enslaved persons were responsible for the cooking and baking. Not every home had slaves, and not every household that had slaves had them cook for them. Enslaved women worked in the kitchens of mansions such as Carnton and Carter House, however
    3. one of the frequent fallacies is that kitchens were built separate from the main house because cooking fires were common. People did not want their entire house to be destroyed by a fire. Fires were more common in the 1800s than they are now (remember, they utilized open fires more frequently than we do), but the major cause for this was the extreme temperatures. The flames are blazing. It was much cooler in the summer when you could have your kitchen fire outside your house
    4. yeast must often be allowed to rise before baking anything like bread, cake, or biscuits, or anything else that contains yeast. Cooking and baking were made much easier with the introduction of the stove, which became even more useful when electricity replaced gas. The microwave is yet another excellent example. Although the microwave oven was introduced in 1946, it wasn’t until the 1990s that the great majority of individuals in the United States had one in their kitchen or dining room. The number of culinary inventions, on the other hand, is virtually limitless. For example, there is the refrigerator (which allowed people to store food in their kitchen), the blender, and the dishwater.. Most innovations help people save time and energy
    5. almost all of them are time-saving devices.
    1. Dictionary Definitions:19th Century – The period spanning the years 1800 to 1899.
    2. Because the years 0-99 comprised the first century, each group of 100 years is designated by the number immediately after it.
    3. We are currently living in the twenty-first century, but the 1700s (when America was formed) are considered the eighteenth century.
    4. They both refer to the same era of time.
    1. Folklore is a collection of traditional beliefs and stories about a community that have been passed down from one generation to another.
    2. Beaten Biscuits – Harder, denser biscuits that don’t crumble when you bite into them.
    3. They were frequently served with ham.

    Interesting facts about chocolate cakes

    1. Chocolate cake is a type of cake that is flavored with melted chocolate, cocoa powder, or a combination of the two.
    2. For a variety of reasons, including its wonderful flavor and rich texture, chocolate cake is often regarded as one of the world’s greatest sweets.
    3. Chocolate cake is a dessert that is created using chocolate.
    4. Other components like as fudge, vanilla cream, and other sweeteners can be included to make it a complete dessert.
    1. When Dr.
    2. James Baker discovered how to create chocolate by grinding cocoa beans between two large circular millstones in 1764, it was the beginning of the history of chocolate cake.
    3. It was Eliza Leslie, a well-known cookbook author from Philadelphia, who published the world’s first chocolate cake recipe in 1847 in her book The Lady’s Receipt Book.
    4. In contrast to the chocolate cakes we are familiar with today, this recipe calls for chopped chocolate.
    5. Chefs of pastry, particularly in France and Austria, created complex chocolate treats for the affluent upper classes to enjoy during the nineteenth century.
    6. The rest of the population considered chocolate to be an indulgence, something to be saved for for exceptional occasions.

    It wasn’t until the twentieth century, when cacao costs began to become more inexpensive, that chocolate cake became widely available.Today, there are a plethora of various varieties of chocolate cake available, each with its own unique recipe and a distinct type of chocolate to utilize.Chocolate cakes are made in a variety of ways in different parts of the world.Sachertorte is a classic Viennese cake that has been around for centuries.

    In the realm of chocolate cake, it is known as the ″World’s Most Famous Chocolate Cake.″ The Sachertorte was created in Vienna, Austria, in 1832 by Austrian chef Franz Sacher for Prince Wenzel von Metternich, and is named after him.3 layers of chocolate sponge cake are sandwiched together and topped with apricot jam that has been liberally distributed between the layers and on top.Icing made of dark chocolate is used to cover the entire cake.In traditional servings, it is accompanied by unsweetened whipped cream on the side.

    German chocolate cake is not the same as German chocolate cake.German Chocolate Cake gets its name from an English-American chocolate producer named Samuel German, who came up with a recipe for dark baking chocolate that was eventually employed in the cake’s creation.German chocolate cake is a tiered chocolate cake that is filled with a coconut-pecan frosting and topped with more chocolate.In honor of a visit by French Marshal Joseph Joffre to Bucharest’s Casa Capșa restaurant shortly after World War I, the Joffre cake is a chocolate buttermilk layer cake filled with chocolate ganache and frosted with chocolate buttercream.

    • The Joffre cake originated at Casa Capșa restaurant in Bucharest and was first served in 1919.
    • In Germany, the dessert Schwarzwälder Kirschtorte, which translates as ″Black Forest Cherry-torte,″ is a chocolate sponge cake with a rich cherry filling that is similar to the Black Forest gâteau or Black Forest cake.
    • In its most basic form, a Black Forest gateau is a cake made of many layers of chocolate sponge cake sandwiched together with whipped cream and cherries.
    • It is a popular delicacy that blends the features of a flourless chocolate cake and a soufflé into a single dessert.

    It is also known as chocolate moelleux (from the French word for ″soft″), chocolate lava cake, or simply lava cake.The dessert’s name comes from the dessert’s liquid chocolate core, and it is also known as lava cake.Known as King Dons in Canada, a Ding Dong is a chocolate cake that is manufactured and marketed by Hostess Brands in the United States and Vachon Inc.in the United Kingdom.

    1. Since 1967, the Ding Dong has been in production on a regular basis.
    2. When you look at it, it is spherical with flat top and bottom, approximately three inches in diameter, and slightly taller than an inch in height; it is comparable in form and size to a hockey puck.
    3. A white creamy filling is injected into the middle of the cake, and a thin layer of chocolate glaze is applied to the top and sides of the cake.
    1. This 36-centimeter (14-inch) tall chocolate cake, which was encrusted with 50-carat diamonds, was showcased at an Osaka department shop and is considered to be the most costly chocolate cake in the world.
    2. It cost a total of one billion yen (about $9,500,000).
    3. The 27th of January is National Chocolate Cake Day in the United States.

    Sponge Cake

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    Also known as Swiss Roll

    What is Sponge Cake?

    1. Sponge cake is one of the most ancient sweet treats that has been discovered.
    2. It is included in the category of ″foam cakes,″ which also includes angel food cake.
    3. It’s quite popular all across the world, which is possibly due to the fact that the components are limited.
    4. It is common to utilize this sort of cake as the foundation for various delicacies such as snack cakes, jelly rolls, Swiss rolls, and Tres Leches cakes.
    1. A simple sponge cake is made out of only four components that are absolutely necessary:
    1. Cake flour
    2. Eggs (whole or yolks)
    3. Granulated sugar
    4. Salt


    1. An Italian baked good from the Renaissance era is the source of the oldest known reference of sponge cakes.
    2. Cookies were invented by Italian chefs and spread around the world, particularly in the United Kingdom and France.
    3. However, it was not until 1615 that the first sponge cake recipe was written by Gervase Markham, an English poet and playwright who lived in the 16th century.
    4. Nonetheless, the cake was more like a cookie in texture and crispness—thin and crunchy.
    1. When bakers began to use beaten eggs as a leavening agent in the mid-18th century, sponge cakes gained widespread popularity as a result.
    2. It was common for the batter to be put into complex molds, but it may also be poured into two tin hoops, which served as a predecessor to current cake pans.

    How it is made

    1. Sponge cake is made using beaten eggs, which gives it its characteristic light texture.
    2. It’s similar to angel food cake in that it relies on the leavening action of air whipped into and caught by egg protein to rise and bake properly.
    3. The trapped air and water vapor that expand throughout the baking process are responsible for the volume rise.
    4. Baking powder and/or baking soda are occasionally used in the preparation of sponge cakes in order to increase the rise of the cake by causing the formation of CO2.
    1. Cakes of this type are often large in volume and have a light, fluffy feel to them.

    Base formulation

    Ingredient Baker’s % (based on flour weight)
    Cake flour (short patent cake flour)* 100.0
    Granulated sugar 80.0–175.0
    Whole eggs + egg yolks 50.0–175.0
    Salt 2.0–3.0
    Water / liquid milk (optional) Varies depending on target specific gravity
    Milk solids (optional) 0.0–6.0
    Baking powder (optional) 0.0–6.0
    Melted butter / shortening 0.0–10.0
    Corn syrup 0.0–20.0
    Emulsifier Varies
    1. If you want to use pastry flour, you may do so by mixing it with starch.
    2. It is necessary to make modifications to the base formulation to accommodate different product standards and target markets.
    3. If the necessary formula balancing is done, small components like as sugar, water, milk solids, baking powder, and other minor ingredients can be added.
    4. In sponge cakes, eggs serve as structure builders that must be balanced against sugar, which serves as a tenderizer and has a tendency to undermine the crumb structure when used in excess.

    Guidelines for balancing sponge cake formulas:1

    1. The weight of sugar should be equal to or more than the weight of eggs.
    2. Ideally, the total weight of liquids (including eggs) should be higher than the total weight of sugar
    3. The flour’s weight should be smaller than the weight of the sugar or the weight of the eggs.
    4. The overall weight of the eggs and the flour should be more than the total weight of the sugar and liquids, and vice versa.


    • Scaling the ingredients
    • mixing (hot / cold procedure)
    • depositing
    • and baking are all included. Preheat the oven to 360–425°F (182–218°C) and bake until the internal temperature reaches 204°F (95°C). Baking time should be reduced if the batter is hot after processing. Cold-processed batter should be cooked for a longer period of time
    • Deppaning While the cakes are still warm, remove them from the oven and place them on a cooling rack to cool. Before slicing and packing, allow the product to cool to an internal loaf temperature of 95–105°F (35–40°C).
    • Chopping, slicing, packaging, and serving


    1. Processes that are carried out quickly Before whipping, the sugar and eggs are heated to 110°F (43°C) in equal portions before being whipped together again.
    2. The heat guarantees that carbohydrates are dissolved, and it aids in the denaturement of proteins as well as the more effective incorporation of air.
    3. When eggs are heated, both whole eggs and egg yolks form lighter and more stable foams at a faster pace than when they are chilled.
    4. When wrinkles begin to appear and are sluggish to close, the whipping is deemed complete.
    1. For the hot process technique, the target batter temperature is 90–94°F (32–34°C) at a specific gravity of 0.4–0.6, and the intended specific gravity is 0.4–0.6.
    2. Cold processing is a method of preparing food.
    3. This procedure entails beating eggs that have been chilled or allowed to come to room temperature before mixing the remaining components into the mixture.
    4. Aeration of the foam is achieved by the use of emulsifiers and baking powder in the cold process.
    5. Baking temperature should be between 68 and 72 degrees Fahrenheit (20 and 22 degrees Celsius), with a specific gravity of 0.6 to 0.9.
    6. The cold process offers for more processing tolerance due to its lower temperature.


    ″Cake Mixing and Baking,″ written by W. Gisslen. In Professional Baking, 7th edition, pp. 373–413, published by John Wiley & Sons, Ltd., 2017.

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