All About Cake: A Milk Bar Cookbook

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Park, Michael (2013). "A History of the Cake Mix, the Invention That Redefined 'Baking' ". bonappetit.com. Bon Appétit. Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies. Liquid fat, whether in the form of melted butter or oil, resulted in a higher rise. This deviated from my expectation. I have struggled to find any resources on this. Still, I wonder if it is to do with the mobile liquid fat keeping the hardening gluten network more elastic and flexible for longer, allowing for more significant rises. Cakes made with different fats (L-R, classic, butter/oil/, 50% less butter, double butter, margarine, veg oil)

This week I'm curious to go deeper, to delve past the 1:1 ratio. Sure, you can make a wonderful cake using equal parts butter, sugar, flour and eggs, but… can we do better?! And what does this ratio actually mean? I've always thought that the key to being a more confident baker is understanding what happens when you break down each ingredient. This gives you the power to tweak, adapt and change your recipes, as well as help you know what to expect from your bakes (and, of course, troubleshoot. We love a good troubleshoot.) You can also do funky things to the eggs - separating the whites, whisking, and then folding in. But I wanted to focus on simple mixing techniques this week. For the final touches, I am partial to a crispy sugar top - the victoria sponge is a marvel in its simplicity, so this is a fun way to top the cake with a bit of flair. The filling, I'm afraid, is non-negotiable: It HAS to be jam, fresh cream, and fresh berries. Icing sugar dusting is up to you. For me, the decor is strictly rustic - splurging cream is so inviting. Early cakes in England were also essentially bread: the most obvious differences between a "cake" and "bread" were the round, flat shape of the cakes and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. [5] The area is also home to the Tri-Cities Water Follies, a popular hydroplane race that takes place on the Columbia River each summer. Other popular attractions in the area include the Country Mercantile, a family-friendly store featuring unique gifts, and the Three Rivers Convention Center, which hosts a variety of events throughout the year – Emerging Tri Cities.The history of the Courting Cake, a Lancashire tradition". Lancashire Life. 1 June 2011 . Retrieved 9 October 2015. As I was taught, the Victoria Sponge is usually two buttery sponge cakes that sandwich jam, fruit and cream, or buttercream. It is a strictly rustic affair - cream and jam spilling over the edges, sugar going everywhere. The victoria sponge, strictly speaking, is not really a sponge at all and should be thought of as a pound cake. Sponge cakes, in a traditional sense, refer to cakes that are leavened solely by the expansion of air trapped by whisking eggs. Before baking powder, cakes were either leavened with eggs or yeast - think genoise or kugelhopf. The invention, in 1843 by Alfred Bird, changed the game for cakes.

CraftyBaking.com gives you a complete understanding of how baking works and what to look for as you when making a cake, by type, no matter what the recipe instructs. Plus, we give you foolproof step-by-step recipes, with color photos, with an understanding of WHY and HOW something works the way it does, so you can’t and won’t fail! Cloake, Felicity (16 May 2013). "How to make the perfect Victoria sponge cake". Guardian . Retrieved 6 December 2015. [Victoria sponge] is a misnomer, because a true sponge, of the kind used in Swiss rolls, is made from a whisked mixture of eggs, sugar and flour. SUNY Cortland is located in the beautiful Finger Lakes region of upstate New York, nestled among the rolling hills and lush forests. With its picturesque scenery and historic landmarks, Cortland is the perfect destination for your next getaway. Whether you’re looking for outdoor adventures, cultural attractions, or simply a peaceful retreat, SUNY Cortland has it all. Experience the Rich History of Cortland

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Main article: Cake decorating Cake decoration – buttercream swirls being piped onto the sides of this cake with a pastry bag Every type of cake baker seems to have his or her own taste preference and cake-texture expectation. The cake-mix lovers often do not like bake-from-scratch cakes because they find them denser, often taking more chewy bites to complete, or they bake flatter, without a dome, if properly formulated, and wonder what they did wrong with the recipe when it happens. Ever since cake in a box has become a staple of supermarkets and is complemented with frosting in a can. During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. [8] One company patented a cake-bread mix to deal with this economic situation and thereby established the first line of cake in a box. In so doing, cake, as it is known today, became a mass-produced good rather than a home- or bakery-made specialty. At the heart of any cake recipe is the mixing method. There are three traditional methods: Creaming (as above), Reverse-creaming and the all-in-one. I also tested out incorporating melted butter, where I simply whisked the eggs and sugar into the melted fat, then folded in the flour at the end, much like an olive oil cake. Rather appealingly, the all-in-one method has you put everything into the mixer at once and hit 'go'.

Even without being beaten to a foam, Eggs implicitly aid leavening - they provide hydration. As well as this, the proteins coagulate (harden) as they are heated and form a strong network with gluten, so they effectively 'support' themselves during a bake. Also, with Tosi's recipes, it helps to plan out your recipes for each cake so you don't feel tired and overwhelmed. Ex: make the crumb or other filling on day 1, then cake and frosting on day 2, assemble and freeze to serve on day 3. The results are absolutely worth it. Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture. [21] Therefore, it is frequently specified or preferred in cakes meant to be soft, light or bright white, such as angel food cake. However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. [22] [23] [24] Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired. Experience the great outdoors with a visit to SUNY Cortland. With its miles of trails, rivers and lakes, you’ll find plenty of opportunities for adventure. Explore the beautiful Finger Lakes region by canoe, hike the rolling hills, or take a leisurely bike ride through the countryside. Whatever your pleasure, SUNY Cortland has something for everyone. Experience the Local Culture at SUNY CortlandThere is also a section on warm cakes including those cooked in a mug or in a slow cooker. Several interesting cupcake recipes like key lime or chocolate hazelnut banana. Layer cakes and cake truffles (chocolate chip passion fruit is one example) are included. The get fancy layer cake section includes cakes with 6-7 different separate recipes.

Raising agents react either with themselves (baking powder) or acidic ingredients (baking soda) to release carbon dioxide. These bubbles get trapped within the network of the cake, making it rise and giving the cake its fluffy crumb. Cream the soft butter with salt and sugar for 2 minutes on medium speed using a kitchen aid. This is enough for the butter and sugar to aerate slightly and become a little paler, but not so much that it is whipped. It is better to err on the side of caution. To really put butter cake through its paces, I made a list of all the factors that could affect the outcome of a sponge, from mixing method to level of creaming and more. We’ll go through those in detail, but here are the controls:

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Delia describes which flours to use in cakes, the importance of keeping your eggs at room temperature, and the value of an ingredient that is absolutely free! Plain flour Publishers Text Milk Bar is ready to become the voice of all things cake, with 100 delicious and creative recipes, plus 100 photographs. Start your boat naming journey by looking to the natural world. Take inspiration from the sea, sky, and land by finding names from plants, flowers, birds, trees, and more – Mighty Boat. Look to Your Own Interests The term "cake" has a long history. The word itself is of Viking origin, from the Old Norse word "kaka". [2]