All About Cake: A Milk Bar Cookbook

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The history of the Courting Cake, a Lancashire tradition". Lancashire Life. 1 June 2011 . Retrieved 9 October 2015. Particular types of cake may be associated with particular festivals, such as stollen or chocolate log (at Christmas), babka and simnel cake (at Easter), or mooncake. There has been a long tradition of decorating an iced cake at Christmas time; other cakes associated with Christmas include chocolate log and mince pies. 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. Choosing the right colors for your project is a crucial part of successful design. Spend some time researching colors and how they affect people’s emotions, and choose a palette that best fits your project. You can also use a color wheel to help you create harmonious color combinations – Facile Web Graphic. Use the Rule of Thirds

The ancient Greeks called cake πλακοῦς ( plakous), which was derived from the word for "flat", πλακόεις ( plakoeis). It was baked using flour mixed with eggs, milk, nuts, and honey. They also had a cake called "satura", which was a flat, heavy cake. During the Roman period, the name for cake became "placenta", which was derived from the Greek term. A placenta was baked on a pastry base or inside a pastry case. [3] Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are 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 so that even the most amateur of cooks may bake a cake. Unless yeast is used in a recipe (eg, hot cross buns) ordinary soft flour is always best for cake recipes requiring plain flour. This has a lower protein content than strong flour, and therefore produces that finer, shorter texture suitable for cakes, biscuits and scones. Self-raising flour

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Main article: Cake decorating Cake decoration – buttercream swirls being piped onto the sides of this cake with a pastry bag Please note that this review is an excerpt of a review that was posted to www.shipshapeeatworthy.wordpress.com Cakes made with different fats (L-R, classic, butter/oil/, 50% less butter, double butter, margarine, veg oil)

Good web design is essential for creating a pleasant user experience. Webmasters should understand the principles of design, including the use of color, typography, and space. They should also be familiar with the most up-to-date design trends, such as responsive design and mobile optimization – A Plus Webmasters. SEO 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.Layer cakes are cakes made with layers of sponge or butter cake filled with cream, jam, or other filling to hold the layers together. Do you want to make your own blog? Here’s a step-by-step guide for setting up your own blog and starting to publish content. Step 1: Choose a Platform

We'll make our way through each of these in detail now and finish up by applying all we’ve learnt for an *ultimate* sponge. Eggs have two parts - the white and the yolk. The white is 90% water, with the rest being made up of proteins that float around doing their thing. The yolk is 50% water - the other 50% is a mixture of fat and protein. In their raw state, egg whites stay watery thanks to the bonds between proteins and water that repel each other. Thanks to the fat, which coats the proteins and helps prevent the repelling behaviour of the protein and water, egg yolks appear a bit more together, even in the raw state. Unless testing an alternative method, the standard mixing method was creaming butter and sugar, then adding eggs, followed by the dries.

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Bureau of Medicine And Surgery, United States. Navy Dept (1944). "Fallen+cake" The Hospital Corps Quarterly: Supplement to the United States Naval Medical Bulletin. p.128.

These are normally a mixture of bicarbonate of soda and another acid-acting chemical, like cream of tartar. Very often, though, one needs far less raising power than these mixtures give – which explains why some recipes require bicarbonate of soda on its own. Fats Alfred Bird's 1843 baking powder was a single-acting baking powder, a combination of bicarbonate of soda and tartaric acid. As soon as these two ingredients are hydrated, they react to create carbon dioxide, and this means the reaction happens only one time. The problem with creaming is that it looks different for everyone and will change depending on your environment. Everything makes a difference: From the warmth of your kitchen to the butter's temperature when you begin. Butter is best at holding air between 18c - 22c. Find sources: "Cake"– news · newspapers · books · scholar · JSTOR ( August 2015) ( Learn how and when to remove this template message)

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