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Dobash Cake
Dobash cake (or Dobosh), is a layered chocolate cake filled and topped with a chocolate pudding-like frosting originating in Hawaii, adapted by local baker Robert Taira from the Hungarian Dobos torte. The cake is made of two to three layers of chocolate chiffon cake alternating with dessert pudding, sometimes dusted with crumbs. History According to the Honolulu Advertiser, Robert Taira had discovered the Dobos torte on a trip to Europe. Taira, the original owner of the bakery and founder of King's Bakery, adapted a recipe and created this variation. Dobash cake is made with chiffon cake instead of genoise, and a frosting made of chocolate pudding instead of chocolate buttercream. In addition, Dobash has very few layers, typically under three layers instead of seven. Many home recipes use devil's food cake, instant pudding, and lemon-lime soda in the cake mix, while the frosting is a cornstarch Cornflour, cornstarch, maize starch, or corn starch (American English) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Layer Cake
A layer cake (US English) or sandwich cake (UK English) is a cake consisting of multiple stacked sheets of cake, held together by a filling such as frosting, jam, or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible. Popular flavor combinations include German chocolate cake, red velvet cake, Black Forest cake, and carrot cake with cream cheese icing. Many wedding cakes are decorated layer cakes. In the mid-19th century, modern cakes were first described in English. Maria Parloa's ''Appledore Cook Book'', published in Boston in 1872, contained one of the first layer cake recipes. Another early recipe for layer cake was published in ''Cassell's New Universal Cookery Book'', published in London in 1894. Older forms Whereas in modern layer cakes, layers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttercream
Buttercream, also referred to as butter icing (food), icing or butter frosting, is used for either filling (cooking), filling, coating or cake decorating, decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts. Food coloring is commonly added if the buttercream is being used as decoration. Buttercream can be piped or spread in decorative patterns and shapes. Varieties American buttercream or mock cream American buttercream or mock cream is a simple buttercream made by Creaming (food)#Blending, creaming together butter and powdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced with margarine, or shortening. A small amount of milk or cream is added to adjust the texture. Usually twice as much sugar as butter by weight is used. Some recipes also call for powdered milk or meringue powder. Compared to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard Desserts
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins setting at . A bain marie water bath slows heat transfer and makes it ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Layer Cakes
A layer cake (US English) or sandwich cake (UK English) is a cake consisting of multiple stacked sheets of cake, held together by a filling such as icing (food), frosting, jam, or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is cake decorating, covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible. Popular flavor combinations include German chocolate cake, red velvet cake, Black Forest cake, and carrot cake with cream cheese icing. Many wedding cakes are decorated layer cakes. In the mid-19th century, modern cakes were first described in English. Maria Parloa, Maria Parloa's ''Appledore Cook Book'', published in Boston in 1872, contained one of the first layer cake recipes. Another early recipe for layer cake was published in ''Cassell's New Universal Cookery Book'', published in London in 1894. Older forms Wherea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Cakes
American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, people who self-identify their ancestry as "American" ** American English, the set of varieties of the English language native to the United States ** Native Americans in the United States, indigenous peoples of the United States * American, something of, from, or related to the Americas, also known as "America" ** Indigenous peoples of the Americas * American (word), for analysis and history of the meanings in various contexts Organizations * American Airlines, U.S.-based airline headquartered in Fort Worth, Texas * American Athletic Conference, an American college athletic conference * American Recordings (record label), a record label that was previously known as Def American * American University, in Washington, D.C. Sports teams S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Desserts
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients such as vegetable oils, emulsifier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornstarch
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixtur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon-lime Drink
A lemon-lime soft drink or lemon-lime soda (also known as lemonade in the United Kingdom, Australia and New Zealand and as cider in Japan and South Korea) is a carbonated soft drink with lemon and lime flavoring. Description Lemon-lime soft drinks are typically colourless; however, coloured varieties such as Limca are also available. Similar in appearance and flavor to the clear varieties of lemonade found in the UK and Australia, lemon-lime soft drinks are often packaged in green bottles to better distinguish them from soda water. Brands Global * Sprite * 7 Up India * Arora Lemon * Citra – a clear lemon and lime flavored soda sold in India in the 1980s and early 1990s. * Banta – packaged in a codd-neck bottle * Limca * Nimbooz Japan * Mitsuya Cider * Ramune (First Lemon-Lime Soda) South Korea * Chilsung Cider Brazil * Soda Limonada Antarctica Mexico * Yoli Sri Lanka * Elephant House Lemonade Denmark * Faxe Kondi Sweden * Fruktsoda Ukraine *Premyera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Instant Pudding
Instant pudding is an instant food product that is manufactured in a powder form and used to create puddings and pie filling. It is produced using sugar, flavoring agents and Thickening agent, thickeners as primary ingredients. Instant pudding can be used in some baked goods. Manufacturing Many flavors of instant pudding are produced. Sugar, a flavoring agent, and thickeners are primary ingredients. Instant chocolate pudding mix is manufactured using cocoa. A key ingredient in instant pudding is Starch gelatinization, gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include Natural gum, gums that are soluble in cold water, such as carrageenans and alginates. Phosphate salts are sometimes used, which contribute to the gelling of the finished product. Some Jell-O brand instant puddings are Veganism, vegan, such as those in vanilla, lemon, banana crème ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Devil's Food Cake
Devil's food cake is a moist, rich chocolate layer cake. Because of differing recipes and changing ingredient availability over the 20th century, it is difficult to precisely qualify what distinguishes devil's food from the more standard chocolate cake. However, it traditionally has more chocolate than a regular chocolate cake, making it darker in color and with a heavier texture. Devil's food cake was invented in the United States in the early 20th century. Ingredients Devil's food cake traditionally uses unsweetened chocolate baking squares in lieu of unsweetened cocoa powder. However, contemporary recipes typically use cocoa powder for its convenience over the more traditional chocolate baking squares. Also, because of its reduced amount of cocoa butter, cocoa powder has a more intense chocolate flavor than unsweetened chocolate. Moreover, coffee is frequently added as a liquid to enhance the chocolate flavor. Some recipes use hot or boiling water as the cake's main liqu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genoise
A génoise (, , ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. Genoise should not be confused with '' pain de Gênes'' (), which is made from almond paste, but it is similar to ' (). It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately, such as Pão de Ló. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as the "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking. Use and preparation Genoise is a basic building block of much French pâtisserie and is used for making several different types of cake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Cake
Chocolate cake or chocolate gâteau (from ) is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. History The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes. In 1828, Coenraad van Houten of the Netherlands developed a mechanical method for extracting the fat from cacao liquor, resulting in cacao butter and the partly defatted Cocoa solids, cacao, a compacted mass of solids that could be sold as "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate, called conching, was developed in Switzerland in 1879 by Rodolphe Lindt. This made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until the 1890s, chocolate recipes were mostly fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
