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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] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prinzregententorte
Prinzregententorte () is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream. The exterior is covered in a dark chocolate glaze. Prinzregententorte is very popular in Bavaria, Germany, and available in cake shops all year round. Origin The cake is named after Luitpold, Prince Regent of Bavaria, Luitpold, prince regent of Bavaria from 1886. The cake's exact origin remains in dispute; among those claimed as its creators are the prince regent's cook, Johann Rottenhoeffer, the baker Anton Seidl, and the baking firm of Heinrich Georg Erbshäuser. A Prinzregententorte originally had eight layers of both cake and cream, so as to represent the eight districts the Kingdom of Bavaria once had. Since one of those regions, the Palatinate (region), Palatinate, was split off from Bavaria and merged with surrounding lands to form the new federal state of Rhineland-Palatinate by the American Military Government after World ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Butter
Apple butter (Dutch: appelstroop) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Background The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. The product contains no actual dairy butter; the term ''butter'' refers only to the butter-like thick, soft consistency, and apple but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Velvet Cake
Red velvet cake is a red-colored layer cake with cream cheese or ermine icing. The origin of the cake is unknown, although it is popular in the Southern United States and has been served as a dessert at New York City's Waldorf-Astoria hotel since the 1920s. Both the hotel and Eaton's in Canada claim to have developed the recipe. Ingredients of the cake include baking powder, butter, buttermilk or vinegar, cocoa powder, eggs, flour, salt, vanilla extract, and in most modern recipes, red food coloring. The cake lost popularity after Amaranth (dye), Red Dye #2 was linked to cancer in the 1970s. In the late 20th century, the cake regained popularity in the United States to the point that other food products were being made to mimic the flavor and other consumer products were being made to mimic the scent. History Although popular in the Southern United States, it is unknown where the red velvet cake originated. Recipes for "velvet" cakes, designated so because of the f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheet Cake
Sheet or Sheets may refer to: * Bed sheet A bed sheet is a rectangular piece of cloth used either singly or in a pair as bedding, which is larger in length and width than a mattress, and which is placed immediately above a mattress or bed, but below blankets and other bedding (such as ..., a rectangular piece of cloth used as bedding * Sheet of paper, a flat, very thin piece of paper * Sheet metal, a flat thin piece of metal * Sheet (sailing), a line, cable or chain used to control the clew of a sail Places * Sheet, Hampshire, a village and civil parish in East Hampshire, Hampshire, England. * Sheet, Shropshire, a village in Ludford, Shropshire, England. * Sheets Lake, Michigan, United States. * Sheets Site, a prehistoric archaeological site in Fulton County, Illinois, United States. * Sheets Peak, a mountain in the Wisconsin Range, Antarctica. Other uses * Sheets (surname), a surname (including a list of people with the name) * Sheet (computing), a type of dialog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Roll
A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade, Swiss log or swiss cake is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, as were Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas. The spiral shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "Swiss roll" metamaterial in optics, and the term ''jelly roll'' in science, quilting and other fields. History The earliest published reference for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Da Lợn
''Bánh da lợn'' () is a Vietnamese steamed layer cake, mostly popular in South Vietnam, made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin (approximately 1 cm) colored layers alternating with layers of mung bean, durian, or taro filling. A similar type of cake in North Vietnam is ''bánh chín tầng mây'' (). Typical versions of ''bánh da lợn'' may feature the following ingredients: * Pandan leaf (for green color) with mung bean paste filling * Pandan leaf (for green color) with durian filling *''Lá cẩm'' (leaf of the magenta plant, '' Dicliptera tinctoria''; imparts a purple color when boiled) with mashed taro filling In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring. '' Kuih lapis'', which is made in Malaysia and Indonesia, as well as the Thai '' khanom chan'', are similar to ''bánh da lợn''. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wedding Cake
A wedding cake is the traditional cake served at wedding receptions following dinner. In some parts of England, the wedding cake is served at a wedding breakfast; the 'wedding breakfast' does not mean the meal will be held in the morning, but at a time following the ceremony on the same day. In modern Western culture, the cake is usually on display and served to guests at the reception. Traditionally, wedding cakes were made to bring good luck to all guests and the couple. Nowadays, however, they are more of a centerpiece to the wedding and are not always even served to the guests. Some cakes are built with only a single edible tier for the bride and groom to share, but this is rare since the cost difference between fake and real tiers is minimal. Basic information Wedding cakes come in a variety of sizes, depending on the number of guests the cake will serve. Modern pastry chefs and cake designers use various ingredients and tools to create a cake that usually reflects the perso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petits Fours
A petit four (plural: petits fours, also known as mignardises, and in England, fancies) is a small bite-sized confectionery or savory appetiser. The name is French, ''petit four'' (), meaning "small oven". History and etymology In 18th and 19th century France, large brick or stone ovens were used to bake bread. Because the ovens took a long time to cool down after baking bread, bakers often took advantage of their stored heat for baking pastries. This process was called baking ''à petit four'' (literally "at small oven"). Types Petits fours come in three varieties: * ''Glacé'' ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets * ''Salé'' ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets * ''Sec'' ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries In a French pâtisserie, assorted small desserts are usually called ''mignardises'', while hard, buttery ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cupcake
A cupcake ( AmE, CanE), fairy cake ( BrE), or bun ( IrE) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting, icing and various other cake decorations such as fruit and candy may be applied. History The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in ''American Cookery'' by Amelia Simmons. The earliest extant documentation of the term ''cupcake'' itself was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's ''Receipts'' cookbook. In the early 19th century, there were two different uses for the term ''cup cake'' or ''cupcake''. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use that has remained, and ''c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gâteau Basque
Gâteau Basque (; "cake of the house") is a traditional dessert from the North of Pays Basque, a region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the South of Pays Basque, a region of Spain. Description Typically Gâteau Basque is constructed from layers of a butter-sugar wheat flour pastry dough (in this case ''pâte sablée'', not ''brisée'') with a filling of either black cherry jam or almond or vanilla pastry cream. It has been argued that only black Xapata cherries native to the Basque Country should be used. The type of dough used may vary a little. If butter is warmed before mixing with flour the dough will be called ''pâte sucrée''. If it is cold the mixing process will require more work and the dough is called ''pâte sablée'' (it is crumblier). The resulting textures are a little different but mostly for the initiated taster. The flour used is a soft wheat flour with little mineral content ( ... [...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] |
