[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=”” min_height=””][fusion_title size=”1″ content_align=”left” style_type=”default” sep_color=”” margin_top=”” margin_bottom=”” class=”” id=””]Cake[/fusion_title][/fusion_builder_column][fusion_builder_column type=”1_1″ layout=”1_1″ last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=”” min_height=””][fusion_imageframe lightbox=”no” gallery_id=”” lightbox_image=”” style_type=”none” hover_type=”none” bordercolor=”#cfcfcf” bordersize=”0px” borderradius=”0″ stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ animation_offset=”” hide_on_mobile=”no” class=”” id=””] [/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none” last=”no” hover_type=”none” link=”” border_position=”all”][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
Cake is obtained from a chemically leavened batter that results in a spongy and airy texture. There are thousands of cake recipes and variations, but there are some consistencies in defining cake. Cakes are typically circle in shape, however many cakes are also rectangular, or cut into specific shapes in order to be decorated. Cake is almost always sweet, which differentiates cake products from bread, which is typically not sweet. Additionally, cake is often made from a batter, which is much more liquid than dough. Cakes are often named based on their primary ingredients, such as butter cakes, or their shapes, such as Bundt cakes and layer cakes.
Cakes have a long history that starts with cheesecakes in ancient Greece. Cheesecake in Greece resembled more of a modern day pie, but it is the first mention of a type of cake. These types of disk-shaped cakes were often made as offerings to the gods. The romans continued this practice, and also introduced fruitcake. These dense cakes became popular during the rule of the Roman Empire. Early cakes such as these were more like what is called bread in modern day. This is especially true because any leavening would have been done with yeast. A key distinction between cakes and bread from the Romans and during the dark ages is that cakes were sweet and round, while bread could be many shapes, and was often savory and larger.
In the renaissance, Spain introduced a type of sponge cake by whipping egg whites. This was a substantially lighter and airier form of cake than had been previously known. However, this process was time intensive and difficult. The industrial revolution changed this by introducing chemical leavener to the baking industry. With the addition of baking powder and baking soda, cake baking became simplified and brought into the common household.
Cakes are typically made with some combination of flour, eggs, butter or oil, leavening, salt, and sugar. There are literally thousands of variations on this including additions of ingredients such as fruit, nuts, and spices. Cake is commonly used as a celebration for birthdays and weddings in the United States. These sorts of cakes are often decorated with icing and fresh fruits, as well as sprinkles and candies.
[/fusion_text][/fusion_builder_column][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none” last=”no” hover_type=”none” link=”” border_position=”all”][fusion_title size=”2″ content_align=”left” style_type=”default” sep_color=”#cfcfcf” margin_top=”” margin_bottom=”” class=”” id=””]Cake Related Articles[/fusion_title][fusion_text]
A
- Acacia Gum
- Acetylated Monoglycerides (AMG)
- Acids
- Acrylamide
- Agave
- Aged Flour
- All-Purpose Flour
- Amaranth Flour
- Ammonium Sulfate
- Angel Food Cake
- Anhydrous Monocalcium Phosphate (AMCP)
- Antioxidants
- Artificial Sweeteners
- Ascorbates
- Ascorbyl Palmitate
B
- Baker's Percent
- Baking
- Baking Soda
- Bases
- Batter Mixing
- Beet Sugar
- Beta Glucans
- Biscuits
- Brix
- Brown Rice Syrup
- Brown Sugar
- Butter
- Butter Cake
- Buttermilk
- Butylated Hydroxyanisole (BHA)
C
- Cake
- Cake Flour
- Cakes
- Calcium Phosphate
- Cane Sugar
- Caramelization
- Carboxymethyl Cellulose (CMC)
- Carob Powder
- Carrageenan Gum
- Cellulose Fiber
- Cheesecake
- Chelating Agents
- Chemical Leavening Formulation
- Chicory Root Fiber
- Chocolate Liquor
- Cinnamon
- Clean In Place (CIP)
- Clean Label
- Cocoa Powder
- Condensed Milk
- Cookie Flour
- Corn Starch
- Cornmeal
- Cream
- Cream Cheese
- Cream of Tartar
- Crumb Analysis
D
- Diastatic Malt
- Dicalcium Phosphate Dihydrate (DCPD)
- Dutched Cocoa Powder
E
- Egg
- Egg Yolk
- Enzyme
- Ethlenediaminetetraacetic acid (EDTA)
F
- Fat
- Fat Substitutes
- Fiber
- Fish Allergy
- Flaxseed
- Flaxseed Flour
- Flour
- Flour Enrichment
- Frosting
G
- Garbanzo Bean Flour
- Gingerbread
- Glucono Delta Lactone (GDL)
- Glucose
- Granulated Sugar
- Guar Gum
- Gums
H
- Heat Treated Flour
- High Fiber
- High Fructose Corn Syrup
- Honey
- How to Determine Bakery Product Process Costs
- Hydrogen Peroxide
I
- Inclusions
- Insoluble Fiber
- Inulin
- Invert Sugar
L
- Lard
- Leavening Acids
- Lemon Cake
M
- Maillard Reaction
- Manufacturing Execution Systems for Millers and Bakers
- Maraschino Cherries
- Meringue
- Milk
- Moisture
- Molasses
- Mold
- Mono And Diglycerides
- Monocalcium Phosphate (MCP)
N
- Natamycin
- Non-Fat Dried Milk (NFDM)
O
- Oil
- Olestra
- Organic Suppliers
P
- Pea Protein
- pH
- Polyunsaturated Fat (PUFA)
- Potassium Bicarbonate
- Potassium Chloride
- Potassium Sorbate
- Pound Cake
- Powdered sugar
- Prebiotics
- Probiotics
- Product Lifecycle Management (PLM)
- Protein
Q
- Quinoa Flour
R
- Rheology
S
- Salt
- Sodium Acid Pyrophosphate (SAPP)
- Sodium Aluminium Sulfate (SAS)
- Sodium Benzoate
- Sodium Phosphate
- Sodium Reduction
- Soluble Fiber
- Sorbic Acid
- Sorghum Flour
- Specific Gravity For Cakes
- Sponge Cake
- Sprouting
- Sugar
- Surfactant
- Sweeteners
T
- Trans Fat
V
- Vanillin
- Victoria Sponge Cake
- Vital Wheat Gluten
W
- Water
- Wheat
- Wheat Kernel
- Wheat Starch Pre-Gel
- Whey Protein
- White Cake
- White Sorghum Flour
- White Whole Wheat Flour
Y
- Yellow Cake