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|Cake, cake recipes, birthday cakes, cake decorating, wedding cake, cake recipes, homemade cakes, cake decoration, cake baking, cake frosting, cake ingredients, cake recipies, novelty cakes, cake receipe, cake ideas, pudding cake, cake recipe, cake bakery, cake supplies, betty crocker cake, cake making, cake decorating ideas, sugar free cake, recipe for cake, birthday cake recipe, wedding cake recipes, cake pictures, cake designs, cake shops, cake photos, cake videos, cake art, cake fillings, how to bake a cake, diabetic cake, cake receipes, recipes, baking, gourmet cakes|
is a form of food that is usually sweet and often baked.
normally combine some kind of flour, a sweetening agent (commonly sugar),
a binding agent (generally egg, though gluten or starch are often used by
vegetarians and vegans), fats (usually butter, shortening, or margarine,
although a fruit purée such as apple sauce is sometimes substituted to
avoid using fat), a liquid (milk, water or fruit juice), flavors and some
form of leavening agent (such as yeast or baking powder), though many
cakes lack these ingredients and instead rely on air bubbles in the dough
to expand and cause the cake to rise.
Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old.
Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.
INDEX - CAKES ARTICLES
LADYFINGERS & SPONGE DROPS
The mixture used for ladyfingers is in reality a sponge-cake mixture, but it is baked in a certain oblong shape known as a ladyfinger shape. Shallow pans that will bake the mixture in the required shape can be purchased, but these need not be secured, for much more satisfactory results can be obtained with a pastry bag and tube after a little practice.
The same mixture may be dropped by spoonfuls and baked in small round cakes known as sponge drops. Both ladyfingers and sponge drops, after being baked, are put together in twos by means of a simple sugar icing. Care should be exercised in their baking to prevent them from burning.
Small cakes of these varieties are very satisfactory to serve with a rich gelatine or cream dessert. Then, again, such cakes, especially ladyfingers, are sometimes molded into a frozen dessert or placed in a mold in which a gelatine dessert is solidified.
Often they are served with sweetened and flavored whipped cream; in fact, no matter how stale or fresh they may be, they help to make very delicious desserts.
LADYFINGERS No. 1
(Sufficient for 1-1/2 Dozen Cakes)
Beat the egg
whites until they are stiff and dry.
When all the
spaces have been filled, set the pan containing the sheet in a slow oven
and bake until dry.
TYPES OF CAKES
|Chocolate cake, carrot cake, sugar cake, strawberry cake, vanilla cake, coconut cake, pumpkin cake, banana cake, lemon cake, almond cake, fudge cake, pudding cake, coffee cake, orange cake, fruit cake, sponge cake, vegan cake, pineapple cake, caramel cake, raspberry cake, cream cheese cake, blueberry cake, red velvet cake, layer cake, black cake, butter cream cake, mandarin orange cake, white chocolate cake, cheese cake.|
How to Make Chocolate Lava Cakes
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