دسته: Cakes

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shirinbaharBirthday Cakes,Cakes

A bakery (aka, baker’s shop or bake shop) is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies. Some retail bakeries are also cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises.

Baked goods have been around for thousands of years. The art of baking was developed early during the Roman Empire. It was a highly famous art as Roman citizens loved baked goods and demanded for them frequently for important occasions such as feasts and weddings etc. Due to the fame and desire that the art of baking received, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. The bakers began to prepare bread at home in an oven, using mills to grind grain into the flour for their breads. The oncoming demand for baked goods vigorously continued and the first bakers’ guild was established in 168 BC in Rome. This drastic appeal for baked goods promoted baking all throughout Europe and expanded into the eastern parts of Asia. Bakers started baking breads and goods at home and selling them out on the streets.

This trend became common and soon, baked products were getting sold in streets of Rome, Germany, London and many more. This resulted in a system of delivering the goods to households, as the demand for baked breads and goods significantly increased. This provoked the bakers to establish a place where people could purchase baked goods for themselves. Therefore, in Paris, the first open-air bakery of baked goods was developed and since then, bakeries became a common place to purchase delicious goods and get together around the world. By the colonial era, bakeries were commonly viewed as places to gather and socialize.[2] World War II directly affected bread industries in the UK. Baking schools closed during this time so when the war did eventually end there was an absence of skilled bakers. This resulted in new methods being developed to satisfy the world’s desire for bread. Methods like: adding chemicals to dough, premixes and specialised machinery. Unfortunately these old methods of baking were almost completely eradicated when these new methods were introduced and became industrialised. The old methods were seen as unnecessary and financially unsound, during this period there were not many traditional bakeries left.

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shirinbaharBirthday Cakes,Cakes

Strawberry cake is a cake that uses strawberry as a primary ingredient.[1] Strawberries may be used in the cake batter, atop cakes and in a strawberry cake’s frosting. Some are served chilled or partially frozen, and they are sometimes served as a Valentine’s Day dish. The cake has been served as part of the events at the Strawberry Festival in the La Trinidad, Benguet municipality of the Philippines.
Strawberry cakes may be prepared with strawberries in the batter, with strawberries atop them, with strawberries or a strawberry filling in between the layers of a layer cake,and in any combination thereof. Some are prepared with strawberries incorporated into a frosting. Fresh or frozen strawberries may be used. Some may utilize strawberry-flavored gelatin as an ingredient, which can give the cake a pink color when it is mixed in with the batter. A garnish of strawberries is used on some strawberry cakes. Strawberry cake may be prepared as a gluten-free dish.

Some versions are served chilled,and some are frozen and then served in a partially frozen state. Ricotta cheese is sometimes used as an ingredient in the cake batter or as a topping. Strawberry cake is sometimes prepared using a prepared cake mix as a base, such as a white cake mix, upon which additional ingredients are added to the batter or atop the cake. It is sometimes prepared and served as a dish on Valentine’s Day.

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shirinbaharBirthday Cakes,Cakes

Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during preparation. This cookie is especially popular during the holiday season.
Typical Danish rum balls with different kinds of sprinkles
Rum balls are a popular Christmas treat in England, Australia, Canada, New Zealand, the United States, Austria, Slovenia, Hungary, the Czech Republic, and Denmark (where they are called romkugler and enjoyed all the year round).

There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.

To make rum balls, the cake (or biscuit) material is crushed and mixed with cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.

Strawberry Cake

shirinbaharCakes

Strawberry Cake is a live album and 53rd overall album by country singer Johnny Cash, released on Columbia Records in 1976. The album includes numerous pieces of between-song stage banter. The album includes several of Cash’s most well-known early songs, such as “Big River”, “I Still Miss Someone” and “Rock Island Line”, as well as a number of more obscure compositions, some of which were performed by Cash for the first time; this includes “Strawberry Cake” and “Navajo”. The title track was released as a single, but did poorly on the charts, peaking at No. 54.

The concert was held and recorded at the London Palladium on September 21, 1975. An IRA bomb threat warning given as June Carter Cash started to sing “The Church in the Wildwood” meant the theatre had to be evacuated but the show continued after the building was searched.

The bomb threat announcement and subsequent evacuation order is included on the recording and is in fact a “hidden” track and is not listed on the record sleeve or CD cover. Later, prior to the performance of “Destination Victoria Station,” June Carter Cash is heard joking that the threat might have been made because she was about to sing.

Track 7 is mislabelled on the sleeve as “Dialogue” but is in fact a comedic a capella duet performance by Cash and June Carter Cash of “Another Man Done Gone”, a song Cash had recorded for Blood, Sweat and Tears. Prior to performing “Rock Island Line”, a song Cash recorded for Sun Records, singer Lonnie Donegan, who had a major US hit with the song, is introduced in the audience.

“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”
— Audrey Hepburn

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. One company patented a cake-bread mix in order 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.

Later, during the post-war boom, other American companies  developed this idea further, marketing cake mix on the principle of convenience, especially to housewives. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting. This was a time when women, retired from the war-time labor force, and in a critical ideological period in American history, were confined to the domestic sphere and oriented towards the freshly blossoming consumerism in the US. In order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem: frosting.

Deprived of the creativity involved in making their own cake, within consumerist culture, housewives and other in-home cake makers could compensate by cake decoration inspired by, among other things, photographs in magazines of elaborately decorated cakes.

Chocolate Cakes

shirinbaharCakes

Chocolate cake is made with chocolate; it can be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.

In 1828, Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was “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 1879 by Rodolphe Lindt and made it easier to bake with chocolate as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for drinks.

“Nobody gets everything in this life. You decide your priorities and you make your choices. I’d decided long ago that any cake I had would be eaten.”
— Donald E. Westlake (Two Much)

The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil’s food chocolate cake mixes in the mid-1930s, but introduction was put on hold during World War II. Duncan Hines introduced a “Three Star Special” (so called because a white, yellow or chocolate cake could be made from the same mix) was introduced three years after cake mixes from General Mills and Duncan Hines, and took over 48 percent of the market.

In the U.S., “chocolate decadence” cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s. Rich, flourless, all-but-flourless chocolate cakes are “now standard in the modern pâtisserie,” according to The New Taste of Chocolate.