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A birthday cake decorated with fruit, shaved chocolate, and candles. The text "Happy Birthday" is a pre-manufactured plastic decoration. Based on the number of candles on the cake, it appears the birthday cake's recipient was fifteen years old.
A cake is a form of food, usually sweet, often baked. Cakes normally combine some kind of wheat byproduct, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavours and some form of leavening agent (such as yeast or baking powder). Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings or birthday parties. In some traditions the bride and bridegroom are the first to eat their wedding cake, often serving each other a piece in their fingers. For birthdays, a frosted (iced) cake, often with inscriptions in frosting and figural decorations, is covered with candles, which are blown out after the celebrant makes a wish. Cake is considered delicious in many cultures.
Creating a cake
Since cakes are often iced or frosted, the term cake usually refers to the entire finished object: the cake and its frosting (topping). However, cake also refers to the part that is typically made from flour. Cake making ingredients and methodsGenerally, cakes are meant to be edible. Most cakes are made with wheat flour and therefore gluten, which means special care needs to be taken to ensure cakes don't have a chewy texture. The cake ingredients are mixed as little as possible once the flour has been added. This differs markedly from sturdy food items made with flour such as bread, where the goal is to agitate the gluten as much as possible. Cakes often rely on beating eggs and addition of leavening agents such as baking powder to produce the air bubbles in the cake. This is what makes a traditional cake fluffy and spongy. Typical ingredients are wheat flour, eggs, oil, water, baking powder, vanilla extract, and sugar. Soft flour/cake flour is often used, as it has less gluten than either hard flour/bread flour or regular flour. Cocoa powder or chocolate is added to make a chocolate cake. Butter or light-tasting oils such as canola oil are used. Strong-tasting oils such as olive oil are usually not used as they can overwhelm and contradicts the taste of other ingredients. There are several methods to combine cake ingredients:
When all the cake ingredients are mixed, the mixture is called cake batter or mix. The cake batter is usually poured into one or two baking pans. Baking pans can be rectangular, circular, square, or some other specialized shape. Sometimes flouring the baking pan is required to prevent the cake from sticking to the pan after it is baked. To flour a baking pan:
Most cakes are baked in an oven at a low temperature. Other cakes require refrigeration to make them set and stay firm. Cake mixesCake mix is usually packaged inside plastic bags and often comes with icing mixCake mixes are often used at home because they are convenient. Most cake mixes simply require adding the package contents to eggs and oil in a bowl and mixing for two to three minutes. The mixture is then ready to be poured into pans and baked. The powder mix requires the addition of ingredients before baking. Typically, a modern cake mix contains flour, sugar, shortening, leavening agents, and appropriate flavorings, and instructs the user to add egg, oil and/or some form of water to the mix before baking. Some mixes do not require eggs or oil. Prepackaged cake mixes were first introduced to American grocery store shelves in the 1940s by companies including Betty Crocker and General Mills, who touted the use of their product as more convenient and resistant to human error than the process of baking a cake from scratch. The original Betty Crocker Cake Mix, requiring only water to be added, sold poorly. The company conducted a survey to find out why, and discovered that housewives felt guilty, believing that by making something so easy bake, they were cheating their families. The company responded by changing the recipe to require an egg to be mixed in, and sales turned sharply upward.[1] Cake decorating methodsA cake decorated with a message is often used to celebrate a special event.A finished cake is often enhanced by frosting (icing) and toppings such as sprinkles. Frosting is usually made from a fat of some sort, powdered (icing) sugar, sometimes milk, and often flavourings such as vanilla extract or cocoa powder. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food colouring. In the late 20th century, new cake decorating products became available to the public. These included several specialized sprinkles and even methods to print pictures and transfer the image onto a cake. Cake decorating classes are popular. Special tools are needed for fancy cake decorating, such as piping bags and various piping tips. To use a piping bag, a piping tip is attached to the piping bag. The bag is filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. A cake iced in the shape of a basket, with marzipan flowersPopular icing types include buttercream icing, which is made from butter, or cream cheese icing, which is typically made by substituting half the butter of an icing recipe with regular cream cheese. Layered cakes are cakes with more than one cake or ingredient stacked on top of one another. Layered cakes can consist of cake along with fruits and other fillings such as custard or icing, or several thin cakes with icing in between the layers. The latter type is produced by either baking several thin cakes, or baking a thick cake and carefully cutting the cake horizontally. Cake storageCakes that are not eaten right away should be wrapped in plastic wrap or an airtight or semi-airtight container to prevent drying out. Some cakes and/or icing require the cake to be refrigerated, and many can be frozen for eating later. Wikimedia Commons has media related to: Cake Look up Cake in Wiktionary, the free dictionarySee also
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