Who Made The Cake?

‘Traditional’ Chocolate cake

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 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.

Did the ancient Egyptians make cake?

We do know that the ancient Egyptians were good bakers who made honey-sweetened dessert breads and that cake started as a modified bread product.

Where can I get a custom cake in Houston?

Houston’s premiere custom cake design studio. “Who Made the Cake!” has developed a strong reputation for spectacular custom designed cakes in which flavor and design are equally important. As seen on…

Who discovered cake?

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.

How was the cake invented?

The invention of cake originated in ancient Egypt as round, flat, unleavened breads that were cooked on a hot stone. The Egyptian’s discovery and skill at using natural yeast helped those flat breads to leaven. Note also: The difference between a bread and a cake was almost undistinguishable.

Who made the cake wedding cakes?

The modern wedding cake as we know it now originated at the wedding of Prince Leopold, Duke of Albany, in 1882; his wedding cake was the first to actually be completely edible. Pillars between the cake tiers did not begin to appear until about 20 years later.

When did cake become popular?

Then, in the 19th century, cake, as we know it today, became more popular. However, the treat was considered a luxury as sweet ingredients like sugar and chocolate were very expensive.

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.

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.

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 made the first cake mix?

In 1933, P. Duff and Sons, a Pittsburgh molasses company, patented the first cake mix after blending dehydrated molasses with dehydrated flour, sugar, eggs, and other ingredients.

Who created brownies?

History. One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893, Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition.

What made cake?

Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked.

Cake.

Layer cake
Course	Dessert
Main ingredients	Usually flour, salt, sugar, eggs, and butter or oil
Cookbook: Cake Media: Cake

What is the name of a person who bakes cakes?

If you’re a baker, it’s your job to bake bread, cake, or other baked goods. A baker usually works in a bakery. Professional bakers make pastries, hearty loaves of bread, or cupcakes, depending on their specialty.

Who made bread?

So, what is bread? Basically, it’s a paste of flour and water, cooked over or surrounded by heat. According to history, the earliest bread was made in or around 8000 BC in the Middle East, specifically Egypt.

Who invented biscuits?

The idea of making biscuits goes back to the Romans. However, biscuits, as we know them, were developed in the Middle Ages. People have eaten pancakes since the Middle Ages. (The earliest recipe dates from the 15th century).

Who invented cookies?

Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.

Who made the biggest cake in the world?

Debbie Wingham’s Runaway Cake –$75 million. This is the most expensive cake ever and costs more than your home and car.

The National Gay Wedding Show’s Cake –$52 million. In 2013,this cake surpassed and broke the record that was held by the Pirate’s cake.

Dimuthu Kumarasinghe Pirates Fantasy Cake –$35 million.

Who baked the first cake?

The history of chocolate cake goes back to 1764,when Dr.

A popular Philadelphia cookbook author,Eliza Leslie,published the earliest chocolate cake recipe in 1847 in The Lady’s Receipt Book.

The first boxed cake mix was created by a company called O.

German chocolate cake has nothing to do with Germany.

Who was the first person to make cake?

Cakes in some form have been around since ancient times, and today’s familiar round cakes with frosting can be traced back to the 17th century, made possible by advances in food technology such as: better ovens, metal cake molds and pans, and the refinement of sugar.While it would be impossible to say who actually made the first cupcake, we can look at several firsts surrounding these sweet

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

About Us

• ″Who Made the Cake!″ is Houston’s finest custom cake design studio, and it has earned a stellar reputation for creating exceptional custom made cakes in which flavor and design are both equally significant considerations.
• Nadine Moon is well-known throughout Texas and has even been shown on national television.
• She personally meets with each customer (for cakes with more than three layers) to design and draw your bespoke masterpiece.
• Your only limitation in terms of design and ideas is your own creativity.
• Houston Modern Luxury Magazine chose ″Who Made the Cake!″ as the best wedding cake of the year in their 2019 issue.
• Dessert Professional Magazine named Nadine as one of the Top 10 Cake Artists in North America in 2016, and she received this honor in 2017.

Also in 2017, Who Made the Cake was recognized as one of the Top 10 Wedding Cake Bakeries in America by Delish.com and Wedding Wire, among other accolades.In addition to the Houston A-List – Best Wedding Cakes, the Bridal Extravaganza Show Best Wedding Cakes & Best of Show, the The Knot Hall of Fame, Wedding Wire Couples Choice, the Top 10 Celebrity Cakes in People Magazine, Houston’s Gayest and Greatest, among others, we have received numerous other honors.″Outrageous Wedding Cakes 2″ was filmed with Nadine and her cakes, and she was awarded the coveted Golden Spatula in a wedding cake competition on the Steve Harvey show.The Little Couple, TLC’s The Little Couple: A Wedding on the Small Screen, People Magazine, E Daily News, Great Day Houston, KPRC’s Channel 2 Throws a Wedding, Roseanne Rogers’ The Buzz on Weddings, Southern Bride, ABC 13’s Hometown Live, and many more are among her many other television and radio appearances.Who Made the Cake is pleased to announce that it has received a Zagat rating for 2017.

Cakes are made for a wide range of occasions, including weddings, birthdays, showers, galas, and business celebrations, among others.We regret that our office is closed on Sundays and Mondays, however we may arrange for delivery in the case of a larger event.

Who Invented Cake?

• 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.
• Cakes were first made in ancient Egypt as round, flat, unleavened loaves that were baked on a hot stone until they were cooked through.
• 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.
• The Egyptians’ discovery of natural yeast, as well as their proficiency in employing it, aided in the leavening of those flat breads.
• Please keep in mind that there was practically no discernible difference between the two types of bread.
• The most noticeable change was in the form of the cakes, as well as the fact that they were a little bit sweeter.

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 

• 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.
• They placed candles on top of the pastries in order to honor Artemis, the Moon Goddess.
• 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.
• 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

• The practice of placing candles on a birthday cake dates back centuries.
• Candles were used by the ancient Greeks to make sacrifices to their Gods and Goddesses.
• 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.
• 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.
• These rituals included blowing out the candles after each wish, a practice that has survived until the present day.
• Although, given today’s concerns about health and cleanliness, it would be preferable to avoid blowing out the candles on a cake altogether.

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.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.A large number of WarmOven’s consumers have adopted the new tradition (Visited 2,347 times, 13 visits today)

Wedding Cakes in History

• A wedding cake is the typical dessert that is offered at wedding celebrations after the supper has been served.
• Depending on where you live in England, the wedding cake may be served at the wedding breakfast, which is usually held the morning after the ceremony.
• At a wedding reception in modern Western society, the cake is frequently on display and offered to guests.
• Traditionally, wedding cakes were baked to bring good fortune to all of the visitors as well as the newlyweds.
• In today’s society, however, they are more of a focal point of the wedding, and they are not always provided to the guests.
• Some cakes are constructed with only a single edible tier, which is shared by the bride and groom.

History

• The modern wedding cake is a result of a variety of historical customs.
• When bread was broken over the bride’s head to bring good fortune to the pair, it was one of the first rituals to be established.
• A wedding cake was placed as high as possible in order for the bride and groom to kiss over it.
• If they were successful in kissing over the stack, they were assured a prosperous life together in the following years.
• The Croquembouche was born as a result of this.
• When a pastry maker visited Medieval England, he saw their ritual of putting sweet buns between the bride and groom, which they would strive to kiss over without knocking them all down.

Afterwards, the pastry chef returned to France and constructed the first Croquembouche by stacking sweet rolls together in a tower.It is still usual in France to arrange the croquembouche tower on a bed of cake and make it one of the top layers of a wedding cake, however this is not the case in the United States.Profiteroles are used to construct this classic French wedding cake, which is topped with a halo of spun sugar.In 1703, a man called Thomas Rich, a baker’s apprentice from Ludgate Hill, fell in love with the daughter of his employer and proposed to her.She accepted his proposal.

He wanted to create a lavish cake, so he took inspiration from St Bride’s Church, which is located on Fleet Street in central London.A ring would traditionally be placed into the couple’s part of the cake, symbolizing the acceptance of the proposal.Today, however, this is no longer the case.During the period from the mid-17th century until the beginning of the nineteenth century, the ″bride’s pie″ was served at nearly all marriages in the United Kingdom.Guests were supposed to partake of the bride’s pie out of courtesy, and it was regarded extremely disrespectful and unlucky not to do so.

1. According to one of the traditions of the bride’s pie, the next bride would be chosen from among those who found a glass ring hidden in the midst of dessert, similar to the current ritual of capturing the Flower bouquet.
2. It was finally decided that the bride’s pie would be transformed into the bride’s cake.
3. As a result, the dish was no longer in the shape of a pie, and it was also far sweeter than its predecessor.
4. Tradition dictated that the bride’s cake be a plum or fruit cake, and the notion that eating the pie would bring good luck was still prevalent.
5. However, the glass ring soon faded away, and it was the capturing of the flower bouquet that took on that significance.
6. The act of tossing a bouquet has its origins in the Ancient Greek tale of the Apple of Discord, which inspired the custom.

Fruit cakes were seen as a symbol of fertility and affluence, which contributed to their widespread acceptance because all married men desired a large number of children.The bride’s cake gradually evolved into the current wedding cake that we are all familiar with nowadays.In the 17th century, two cakes were baked for a wedding: one for the bride and one for the husband, to be shared by both.

The groom’s cake gradually went out of style, and the bride’s cake was designated as the major dessert for the occasion.When the two cakes were presented together, the groom’s cake was normally the darker-colored, richer fruit cake that was also significantly smaller than the bride’s cake, according to tradition.Traditionally, the bride’s cake was a simple pound cake with white frosting, as white was considered to be a symbol of virginity and purity.Sugar was becoming more readily available at the same time as bride’s cakes were becoming more popular in the early nineteenth century, which was a happy coincidence.

Because more refined and whiter sugars were still prohibitively expensive, only the wealthiest households could afford to decorate their cakes with a very pure white icing, which demonstrated the family’s riches as well as social standing.As a result of Queen Victoria’s usage of white icing on her cake, it was given the term ″royal icing.″ The contemporary wedding cake as we know it today got its start during the wedding of Prince Leopold, Duke of Albany, in 1882; his wedding cake was the world’s first to be totally edible, since it was the world’s first completely edible wedding cake.The first appearance of pillars between the cake layers did not occur until around 20 years later.The pillars, which were built of broomsticks wrapped in icing, were of low quality.

Because only affluent families could afford to put them in the cake, the layers reflected prosperity and served as a status symbol.The wedding cake for Prince Leopold was made out of several layers of frosting that was quite rich.When the icing had solidified, the tiers were stacked on top of one another; this procedure had never been done before and was considered a groundbreaking invention in the world of wedding cakes at the time of its introduction.Modern wedding cakes are still made in this manner, but due to the larger size of today’s cakes, internal support in the shape of dowels is added to each tier of the cake.

Symbolism

• Wedding cakes have been a tradition at wedding receptions for hundreds of years.
• They were not necessarily the main attraction at the celebration and were frequently served in a variety of formats, such as pies or bread.
• When it comes to wedding cakes, there has always been a great deal of meaning attached to them.
• The Banbury cake, which was first made famous in 1655, is considered to be the world’s oldest known sweet wedding dessert.
• Unsweetened barley bread was served as wedding meal during the Roman Empire, and the husband would break a slice of bread in two over the bride’s head, signifying ″the shattering of the bride’s virginal status and the ensuing supremacy of the groom over her.″ One of the most prominent symbolic traditions is the use of the color white to represent virginity and purity in the baking process.
• Since the Victorian era, when Queen Victoria opted to wear a white wedding dress for her wedding to Prince Albert in 1840, the color white has been associated with wedding rituals.

The color white, which is commonly linked with virginity and purity, was emphasized by Queen Victoria to emphasize an already existing sign.Due to the fact that the wedding cake was initially known as the bride’s cake, the color white became popular since the cake required to represent the bride’s appearance.The cutting of the cake is a ritual that is rich with meaning.The cake was originally supposed to be distributed to the guests by just the bride, as it was believed that ingesting the cake would ensure fertility in the future.As weddings got more popular and the number of visitors increased, this duty became more of a cooperative effort, with the groom assisting in the cutting of the increasing cake and distributing it among their guests as the number of attendees climbed.

It was becoming increasingly difficult for one person to cut through the layers of cakes since the frosting would have to sustain the weight of the cake.The husband would be there to help the bride throughout this process.In order to officially start this practice, the bride and groom would share a slice of cake before distributing it to the guests, as a symbol of their union and their vow to provide for one another for the rest of their lives.

Superstitions

• The wedding cake is shrouded in a cloud of superstition.
• In a traditional American wedding, the bridesmaids would be invited to pluck ribbons from the bottom layer of the wedding cake, which would be linked to the top tier.
• Only one of the ribbons holds a charm or a ring, and the person who receives the charm will be the next person to be married, if the charm is found.
• When a wedding cake is smashed over the bride’s head in other cultures, it is believed that it will assure fertility and bring luck to the pair.
• In addition, some people believe that eating the crumbs from a wedding cake will bring them good fortune because the wedding cake represents happiness and a prosperous life for the newlywed couple.
• There are also certain fallacies that most bridesmaids believe about dreaming about their future husbands that they should be aware of.

Wedding guests were encouraged to take a slice of cake home with them and lay it under their pillows.Others would sleep with the pieces of cake in their left stocking, while the remainder would sleep with them beneath their pillows after passing the pieces of cake through the bride’s wedding ring on their right hand.Wedding cakes were traditionally fashioned from of rolls and buns that were stacked on top of one another in the medieval times.The groom and bride would strive to share a passionate kiss on top of the stack of rolls in order to ensure fertility and good fortune for themselves and their families.To avoid future marital difficulties in the nineteenth century, married couples would strive to save their wedding cake until their first anniversary.

The fact that cakes were made from fruits and blended with wine in the 18th century is one of the reasons for this.

Modern adaptations

• Wedding cake toppers are tiny models that are placed on top of the cake and are often depictions of the bride and groom dressed in formal wedding clothing.
• This tradition was prevalent in weddings in the United States throughout the 1950s, and it signified the sense of oneness.
• When figures are utilized as wedding toppers today, they are frequently representations of shared hobbies or other passions, if they are used at all.
• Some may be funny in their treatment of strange subjects.
• Wedding cakes can also be embellished with floral arrangements.
• Wedding cakes are traditionally prepared from rich fruitcake in the United Kingdom, while many modern cakes are made from vanilla sponge, chocolate sponge, or carrot cake instead of fruitcake.

In most cases, the cakes are between three and five levels high.The Royal Wedding cakes, which are among of the most extravagant cakes one can find in the United Kingdom, are among the most impressive.For more than three decades, Edible Art Bakery & Dessert Cafe has been wowing couples with its exquisite desserts.Our scrumptious Southern-style pound cakes are prepared from scratch and are the highlight of wedding celebrations all throughout the state every week of the year.Click here to book a free consultation with one of our representatives..

You may learn more about the pound cake’s heritage and history by visiting this page.Source: Wikipedia Edible Art, Neil Boyd, and Alexa Stutts are some of the images used in this post.

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.Buttercream frostings began to take the place of conventional boiled icings as well.Additionally, because to developments in temperature controlled ovens, the life of a baker has been significantly easier.

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.The notion was that the smoke would transport the request to a higher place in heaven.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?

However, although cakes may be made in nearly any form that can be imagined, there are various hypotheses as to why the majority of cakes are often round in shape.In most cases, the round cakes that we enjoy today were created by hand and shaped into round balls of cake batter.During the baking process, the bread spontaneously softened and took on rounder forms.Cakes are now frequently baked in hoops and pans, which give them their unique circular form.However, there is another idea that Gods favor round cakes, which is supported by evidence.

Some cultures in antiquity cooked cakes as a nice gesture for their gods and spirits, and this practice continues today.In addition to representing the cyclical essence of life, a round cake was intended to represent the sun and the moon.As a side note, this hypothesis might explain why we offer cakes on important occasions such as birthdays, as a way of symbolizing the life cycle.

We’re not sure about you, but all of that cake history has us hankering for a slice of something sweet.We are fortunate in that we do not know of a better baker than our pastry chef, Natalie.Take a peek at Natalie’s Facebook page for quick-motion baking videos to watch her in action.Also, make sure to check out the Bakery Menu to sample some of Natalie’s delectable creations.

On March 23, 2018 / Dessert, Games, and other fun stuff

What is Baking?

Baking is a type of cookery in which you cook flour-based foods over a lengthy period of time at a high temperature.In most cases, baking is done in an oven, however there are a few other ways for baking that do not require the use of an oven.Homestead Honey provides a few suggestions for baking without the use of an oven.Baking cookies in the absence of an oven was my first attempt at baking without an oven.Baking bread is the first thing that comes to mind when you think of the word ″baking.″ Cookies, cakes, muffins, and a wide variety of other delicacies are also popular in the baking industry.

The history of Baking

Croatian archaeologists uncovered the world’s oldest oven in 2014, which they believe to be about 6500 years old.Ancient Greece was the first civilization to bake bread, circa 600 BC.(Image courtesy of Wikipedia) It is believed that the Egyptians were the first to bake, and there are signs of their baking dating back to 2600 B.C.(Image courtesy of Baking Times.) The Egyptians were the first people to use yeast in their bread baking.

Baking and its Importance

Baking was historically done at home by women, usually for the benefit of the household.Men used to work as bakers in bakeries and restaurants for a living.Baked goods, particularly bread, are one of the most significant components of our daily diet.Humans have been baking for thousands of years.Baking has a long and illustrious history, which should entice you to try your hand at it.

The importance of baking in European and American cuisines cannot be overstated.Bread, cakes, and pastries, among other things, appear to be missing from the cuisine, which constitutes a significant portion of their diet.When it comes to bread, Chapati is the most frequent type in Asian countries.

Chapati is one of the simplest kinds of baking that does not require the use of an oven.

Advantages of Baking

Baked goods have a more intense flavor and scent than unbaked goods.Those who have baked at home will understand what I’m talking about when I mention the scent of baking.Baking has the potential to broaden the range of options for making meals healthier.People are shifting away from deep-fried foods and toward baked goods.Baking is no longer limited to the simple combination of all-purpose flour, white sugar, and butter.

Baking has been elevated to an entirely new level by health-conscious individuals.Millets, whole wheat flour, and multigrain flour are increasingly commonly used in baking.They stay away from sugar and instead extract sweetness from natural sources.

This recipe for Ragi cookies with Jaggery is a perfect illustration of what I’m talking about.

History of  Baking Cake

The history of cakes can be traced back thousands of years.The first cakes were far too different from the exotic pastries of today.Cakes made in ancient times were more bread-like in texture, with sugar or honey added to sweeten them.The term cake comes from the Old Norse word ″kaka,″ which means ″to bake.″ The word ″cake,″ according to the Oxford Dictionary, dates back to the 13th century.According to historians, Europeans were the first to bake a modern round cake with icing on top in the 1500s.

Cakes are created using a variety of ingredients, including flour, butter, shortening, eggs, sugar, honey, baking powder, baking soda, and flavoring agents, among other ingredients.Cake recipes may be found in abundance on the Internet.Why do individuals bake at home, they wonder?

This is a subject that has been questioned time and time again.For them, purchasing bread from the market is more cost-effective and convenient than making it at home.The first part in this lesson will assist you in understanding why it is vital for you to bake at home.If you have any questions, concerns, or suggestions, please share them in the comments section.

We’ll see you in the next installment.

Sponge Cake

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Also known as Swiss Roll

What is Sponge Cake?

Sponge cake is one of the most ancient sweet treats that has been discovered.It is included in the category of ″foam cakes,″ which also includes angel food cake.It’s quite popular all across the world, which is possibly due to the fact that the components are limited.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.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

Origin

An Italian baked good from the Renaissance era is the source of the oldest known reference of sponge cakes.Cookies were invented by Italian chefs and spread around the world, particularly in the United Kingdom and France.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.Nonetheless, the cake was more like a cookie in texture and crispness—thin and crunchy.When bakers began to use beaten eggs as a leavening agent in the mid-18th century, sponge cakes gained widespread popularity as a result.

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

Sponge cake is made using beaten eggs, which gives it its characteristic light texture.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.The trapped air and water vapor that expand throughout the baking process are responsible for the volume rise.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.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

If you want to use pastry flour, you may do so by mixing it with starch.It is necessary to make modifications to the base formulation to accommodate different product standards and target markets.If the necessary formula balancing is done, small components like as sugar, water, milk solids, baking powder, and other minor ingredients can be added.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
4. The flour’s weight should be smaller than the weight of the sugar or the weight of the eggs.
5. The total weight of the eggs and the flour should be greater than the total weight of the sugar and liquids, and vice versa.

Processing

• 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

Application

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.The heat guarantees that carbohydrates are dissolved, and it aids in the denaturement of proteins as well as the more effective incorporation of air.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.When wrinkles begin to appear and are sluggish to close, the whipping is deemed complete.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.

Cold processing is a method of preparing food.This procedure entails beating eggs that have been chilled or allowed to come to room temperature before mixing the remaining components into the mixture.Aeration of the foam is achieved by the use of emulsifiers and baking powder in the cold process.

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.The cold process offers for more processing tolerance due to its lower temperature.

References

″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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Interesting facts about chocolate cakes

Chocolate cake is a type of cake that is flavored with melted chocolate, cocoa powder, or a combination of the two.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.Chocolate cake is a dessert that is created using chocolate.Other components like as fudge, vanilla cream, and other sweeteners can be included to make it a complete dessert.When Dr.

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.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.In contrast to the chocolate cakes we are familiar with today, this recipe calls for chopped chocolate.

Chefs of pastry, particularly in France and Austria, created complex chocolate treats for the affluent upper classes to enjoy during the nineteenth century.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 layered 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.Since 1967, the Ding Dong has been in production on a regular basis.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.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.

Betty Crocker Cake Mix

Despite the fact that General Mills did not originate cake mix, Betty Crocker was instrumental in popularizing it as a staple of every American household in the early 1950s.It was in 1933 when P.Duff and Sons (a Pittsburgh molasses firm) developed the first cake mix by combining dried molasses with other components such as dehydrated flour, sugar, eggs, and buttermilk.To make gingerbread, all that was needed was water and a baking sheet.By 1947, more than 200 businesses were producing cake mixes for regional distribution, but customers remained suspicious of the new product line.

Packaging was frequently insufficient, resulting in a reduction in the mix’s quality.Prices remained high, and outcomes were inconclusive.In addition, flavors were lacking.

Some firms used soap to soften the consistency, which was not uncommon.After World War II, many of the women who had taken over for troops in industrial jobs during the war returned to their homes and started families of their own.Gender roles in the United States, on the other hand, had irreversibly transformed.In 1950, one out of every four married women was in the workforce.

Women turned to goods such as Minute Rice and Reddi-Whip as a result of the return of domesticity and the resulting shortage of free time.Contrary to what the food industry predicted, women adopted convenience foods only grudgingly, substituting them for fresh ingredients in homemade meals.General Mills introduced their Betty Crocker Ginger Cake mix in 1947, following four years of research and development.It was because flour sales had been decreasing since the 1920s that General Mills decided to join the convenience-food revolution.Families were able to purchase bread rather than bake it as a result of higher postwar salaries.

These improved wages, along with increased nutritional knowledge, resulted in a shift away from potato and bread-based diets and toward diets rich in fruits, vegetables, and meats, according to the USDA.General Mills thought that by selling mixes, it would be able to make up for the flour losses.Devil’s Food and Party Cake mixes were introduced by General Mills in 1949.It was possible for consumers to make a variety of different cakes based on the eggs and spices they choose to include in their recipes.Throughout the 1950s and 1960s, Betty Crocker introduced additional varieties, including yellow cake and white cake in 1952, Honey Spice and Angel Food cake in 1953, marble cake in 1954, and chocolate cake in 1955.For many women, cakes represented femininity and domestic bliss, in contrast to other ″convenience″ meals such as cookies and crackers.

Women felt under pressure to make the best handmade cake possible.According to a Gallup poll conducted in 1953, cake was regarded as the second ″true test of a woman’s skill to cook,″ after only apple pie.American women were divided by their domestic ideas; some embraced mixtures, while others held to traditional recipes.Despite the fact that cake mix sales increased by threefold between January 1947 and August 1948, they quickly reached a plateau.

General Mills enlisted the help of marketing expert Ernest Dichter to determine the reason.Dichter came to this conclusion after interviewing groups of women and discovering that the simplicity of the blends made them feel excessively indulgent.As a result, General Mills discontinued the use of dried eggs, requiring women to substitute their own.Sales have increased.In 1954, Betty Crocker introduced Answer Cake, a cake and icing mix that came pre-packaged in a pan and was targeted for middle- and lower-income families.Answer Cake was reintroduced as a Stir ‘n Frost mix in 1976, despite having been previously discontinued.

1. Betty Crocker’s Chiffon cake mixes first appeared on the market in 1958.
2. Chiffon cake, invented by legendary chef Harry Baker, blended the richness of butter cake with the lightness of sponge cake to produce a delicious dessert.
3. During the postwar boom, items crowded supermarket shelves, pushing firms to come up with new ways to market their products in order to remain competitive.
4. Betty Crocker, General Mills’ fictitious housewife mascot, epitomized quality and value in affluent postwar America.

Crocker’s picture was utilized by General Mills to dispel the prevalent impression that mixes are ″shortcuts.″ Some Crocker enthusiasts were taken aback by the marketing strategies she employed.Female customers were drawn to General Mills by the use of ″high impact″ colors, such as the red package.It marketed through television advertisements and even advocated a fourth meal consisting of Betty Crocker cake as part of their marketing strategy.Advertisers bombarded women with reminders of their franticly packed schedules in order to offer ″shortcuts″ such as mixes.

It also attempted to divert attention away from the simplicity with which the mix could be prepared by marketing extravagant frosting patterns on boxes and in cookbooks.The bar for success has shifted from flavor and texture to appearance, which has surpassed both.It is the popularity of Betty Crocker’s Picture Cookbook that demonstrates the significance of looks.It was initially published in 1950 and sold more than one million copies in its first year of publication.By the 1950s, General Mills, Duncan Hines, and Pillsbury had consolidated their dominance in the cake mix industry.General Mills, influenced by Pillsbury, began adding pudding to its baking mixes in 1977 in order to make them more moist.

As a result, General Mills has developed and marketed a variety of cake mix formulations and flavors, including Stir’n Streusel and Light Style, which has one-third fewer calories than the original.Betty Crocker cake mix continues to be popular in the twenty-first century.

Chocolate brownie – Wikipedia

See Brownie for a list of other possible meanings of the word ″brownie.″

• Brownie with chocolate ganache A chocolate brownie cooked from scratch either a square or a bar The country of origin is the United States. Ingredients that are essential Flour, butter, eggs, chocolate and/or cocoa powder, and sugar are the main ingredients. Variations Chocolate brownie from the Blondie Cookbook
• chocolate brownie from the Blondie Cookbook

• A chocolate brownie, often known as a brownie, is a baked chocolate delicacy that is either square or rectangular in shape.
• Brownies are available in a range of shapes and textures, and depending on their density, they can be either fudgy or cakey.
• Brownies frequently have a glossy ″skin″ on the top crust, however this is not always the case.
• They may also contain other components like as almonds, icing, cream cheese, chocolate chips, and so on.
• A blond brownie or blondie is a type of brownie that is created using brown sugar and vanilla instead of chocolate in the batter.
• The brownie was invented in the United States around the end of the nineteenth century and became popular in the country during the first part of the twentieth century, according to Wikipedia.

• They are often eaten with one’s hands, and are frequently served with milk.
• They are commonly served warm with ice cream (a la mode), topped with whipped cream, or coated with powdered sugar and fudge before being eaten.
• The sweets are prevalent in North America, where they may be found as handmade delicacies as well as being served in restaurants and coffee shops.

History

• Bertha Palmer, a renowned Chicago socialite whose husband owned the Palmer House Hotel, is credited with the invention of brownies, according to a popular urban legend.
• Palmer commissioned a pastry chef to create a dessert fit for the women visiting the Chicago World’s Columbian Exposition, which took place in 1893.
• This customer desired an edible dessert that was smaller than a slice of cake and could be included in packaged lunches.
• The Palmer House Brownie, which had walnuts and an apricot frosting, was the outcome.
• The current Palmer House Hotel provides a dessert to its guests that is produced from the same recipe as the traditional Palmer House.
• The dish was given this name sometime around 1893, however it was not mentioned in any cookbooks or culinary periodicals at the time.

• It was Fannie Farmer who first used the term ″brownie″ to describe a dessert in the Boston Cooking-School Cook Book in 1896.
• She was referring to molasses cakes prepared individually in tin molds, which were baked in tin molds.
• Farmer’s brownies, on the other hand, were devoid of chocolate.

The first known recipe was published in the Machias Cookbook in 1899, and it is still in use today.They were referred to as ″Brownie’s Food.″ The cake recipe may be found on page 23 of the book, under the section titled ″Cake.″ The dish was developed by Marie Kelley, who lives in Whitewater, Wisconsin.The Home Cookery (1904, Laconia, NH), the Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905, p.34), and the 1906 edition of Fannie Farmer’s cookbook all contain recipes for modern-style chocolate brownies.The earliest known published recipes for a modern-style chocolate brownie appear in the Home Cookery (1904, Laconia, NH), the Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 These recipes resulted in a brownie that was moderate and cake-like in texture.

By 1907, the brownie had established itself in a recognizable shape, with a recipe for a ″Bangor Brownie″ appearing in Lowney’s Cook Book by Maria Willet Howard (published by the Walter M.Lowney Company, Boston) as an adaptation of a recipe for a ″Bangor Brownie″ from the Boston Cooking School.In addition, it used an extra egg and an additional square of chocolate to make the dish richer and fudgier.This appears to have been originated from the town of Bangor, Maine, which according to an apocryphal myth was the hometown of the housewife who invented the first brownie recipe.Mildred Brown Schrumpf, a culinary educator and journalist from Maine, was a leading proponent of the claim that brownies were first made in Bangor in the early 1900s.The Oxford Companion to American Food and Drink (2007) rejected Schrumpf’s claim that ″Bangor housewives″ invented the brownie, citing a brownie recipe published in a 1905 Fannie Farmer cookbook in its second edition.

However, The Oxford Encyclopedia of Food and Drink in America (2013) claimed to have discovered evidence to support Schrumpf’s claim, in the form of several 1904 cookbooks that contained a recipe for ″Bangor Brownies.″ Food science writer and home cooking YouTuber Adam Ragusea undertook a series of tests in 2021 to determine why modern brownies tend to produce a desirable glossy ″skin″ on their upper crust, which he dubbed the ″glossy skin effect.″ Ragusea said in a video describing his results that the ″skin″ was the consequence of generating a batter with a high viscosity, low moisture content, and sugar that was well dissolved in the batter.

See also

• List of baked goods
• Hash brownie

Notes

Schrumpf herself has been incorrectly credited as the inventor in a number of publications.

References

Sources

• Jo-Ann Clegg is a writer and editor (27 February 1998). ″The Brownie connection just doesn’t seem to work out.″ The Virginian-Pilot is a newspaper in Virginia. The original version of this article was published on February 20, 2016. Gage, Mary E., et al., eds., retrieved on February 7, 2016. (February 2010). ″History of Brownies (Chocolate)″. ″Nothing beats a brownie,″ says the author on the 13th of March, 2010. The Age newspaper published an article on June 21, 2005, titled Retrieved 7 February 2016
• \s Saekel, Karola. ″Panel Gives Baking Mixes a High Score″. Mimi Sheraton of the San Francisco Chronicle and the San Francisco Chronicle (2015). 1,000 Foods To Eat Before You Die: A Food Lover’s Life List. Workman Publishing. ISBN 978-0761183068
• \s Snow, Jane (30 April 2003). (30 April 2003). ″Seeking the ultimate brownies″. Akron Beacon Journal. The original version of this article was published on February 20, 2016. Retrieved 7 February 2016
• \s Smith, Andrew F., ed. (2007). (2007). The Oxford Companion to American Food and Drink. Oxford University Press. ISBN 978-0199885763
• \s Smith, Andrew F., ed. (2013). (2013). The Oxford Encyclopedia of Food and Drink in America. Vol. 2. OUP USA. ISBN 978-0199734962
• \s ″The History of Brownies″. The Nibble. Lifestyle Direct. Retrieved 13 March 2013
• \s ″The Palmer House Hilton Brownie″ (PDF) (PDF). Palmer House Hilton Hotel. Retrieved 2017-08-05

The Origin of Bread

The History of Bread bread bred/ noun noun: bread; plural noun: breads; the origin of bread

Food prepared by mixing flour, water and yeast (or another leavening agent) together and baking the resultant product ″a loaf of bread″ is a slang term for a loaf of bread.

• The bread or wafer that is used in the celebration of the Eucharist. In the Bible, ″altar bread″ refers to t