61-612: Carrot cake (also known as passion cake ) is cake that contains carrots mixed into the batter . The origins of carrot cake is disputed. Published in 1591, there is an English recipe for " pudding in a Carret [ sic ] root" that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening , cream , eggs, raisins , sweetener ( dates and sugar), spices ( clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in
122-444: A wedding cake , birthday cake , or Halloween . The chocolate company Cadbury (under the guidance of Richard Cadbury ) was the first to commercialize the connection between romance and confectionery, producing a heart-shaped box of chocolates for Valentine's Day in 1868. Tourists commonly eat confections as part of their travels. The indulgence in rich, sugary foods is seen as a special treat, and choosing local specialties
183-452: A "Gâteau de Carottes", which was popular enough to be copied verbatim in competitors' cookbooks. In 1824, Beauvilliers had published in London an English version of his cookbook which includes a recipe for "Carrot Cakes" in a literal translation of his earlier recipe. Another 19th-century recipe comes from the housekeeping school of Kaiseraugst ( Canton of Aargau , Switzerland). According to
244-607: A "staple food" for tax purposes requires that the sugar or fat content be no more than 2% of the weight of the flour, so some products sold as bread in the US would be treated as confectionery there. Cakes have a somewhat bread-like texture, and many earlier cakes, such as the centuries-old stollen (fruit cake), or the even older king cake , were rich yeast breads. The variety of styles and presentations extends from simple to elaborate. Major categories include butter cakes , tortes , and foam cakes . Confusingly, some confections that have
305-452: A cake-bread mix to deal with this economic situation and thereby established the first line of cake in a box. In doing so, 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 (notably General Mills ) developed this idea further, marketing cake mix on the principle of convenience, especially to housewives. When sales dropped heavily in
366-544: A fiancée for her betrothed. The cake has been described as "somewhere between a firm sponge – with a greater proportion of flour to fat and eggs than a Victoria sponge cake – and a shortbread base and was proof of the bride-to-be's baking skills". Traditionally it is a two-layer cake filled and topped with strawberries or raspberries and whipped cream. Cakes are frequently described according to their physical form. Cakes may be small and intended for individual consumption. Larger cakes may be made to be sliced and served as part of
427-566: A hazard if consumed. Flour confections Confectionery is the art of making confections , or sweet foods. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections . Bakers' confectionery, also called flour confections , includes principally sweet pastries, cakes, and similar baked goods . Baker's confectionery excludes everyday breads , and thus
488-530: A high-moisture environment into a low-moisture candy, rendering it rubbery, or the loss of desirable water from a high-moisture candy into a dry environment, rendering the candy dry and brittle. Another factor, affecting only non-crystalline amorphous candies, is the glass transition process. This can cause amorphous candies to lose their intended texture. Both bakers' and sugar confections are used to offer hospitality to guests. Confections are used to mark celebrations or events, such as Christmas , Easter ,
549-500: A leavening agent, while others use baking soda or baking powder. These cakes often have a crumb topping called streusel or a light glaze drizzle. Baked flourless cakes include clementine cakes , baked cheesecakes , and flourless chocolate cakes . Layer cakes are cakes made with layers of sponge or butter cake filled with cream, jam, or other filling to hold the layers together. One-egg cakes are made with one egg. They can be made with butter or vegetable shortening. One egg cake
610-518: A less sweet version, known as almond paste ), fondant icing (also known as sugar paste), and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes , that are covered with marzipan and iced using royal icing or sugar-paste. They are finished with piped borders (made with royal icing) and adorned with
671-441: A meal or social function. Common shapes include: 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. 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
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#1732780961836732-797: A piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets . The shelf life of cakes packages for commercial sale depends on several factors. Cakes are intermediate moisture products prone to mold growth. Commercial cakes are frequently and commonly exposed to different mold varieties before they are packaged for sale, including Aspergillus flavus and various penicillins , and Aspergillus niger . Preservatives and oxygen absorbents are currently used to control and inhibit mold growth. The CDC has recommended not to eat raw cake batter because it can contain pathogens like Salmonella and E. coli . Cake batter uses raw flour which can contain live bacteria and present
793-489: A protein matrix (generally beaten eggs) to provide leavening , sometimes with a bit of baking powder or other chemical leaven added. Egg-leavened sponge cakes are thought to be the oldest cakes made without yeast. Angel food cake is a white cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter . Highly decorated sponge cakes with lavish toppings are sometimes called gateau ,
854-413: A rolled fondant icing . Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine , or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring . In the late 20th century, new cake decorating products became available to
915-465: A soft, cake-like texture. Others are crisp or hard. Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food . This includes sugar candies , chocolates , candied fruits and nuts, chewing gum , and sometimes ice cream . In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. Different dialects of English use regional terms for sugar confections: In
976-795: A solution to the cake mix problem in the frosting . Since making the cake was so simple, housewives and other in-home cake makers could expend their creative energy on cake decorating inspired by, among other things, photographs in magazines of elaborately decorated cakes. Ever since boxed cake mix has become a staple of supermarkets, it is often complemented with frosting in a can. Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques. There are about hundreds of different types of cakes, but there are two broad categories, that culinary divide them into: shortened, and unshorted cakes. Unshortened cakes contain no fat while shortened cakes do. These types may be combined in baking. Although clear examples of
1037-495: A wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries , meringues , custards , and pies . The most common ingredients include flour, sugar, eggs, fat (such as butter , oil , or margarine ), a liquid, and a leavening agent , such as baking soda or baking powder . Common additional ingredients include dried , candied , or fresh fruit, nuts , cocoa , and extracts such as vanilla, with numerous substitutions for
1098-485: Is table sugar , which is chemically a disaccharide containing both glucose and fructose . Hydrolysis of sucrose gives a mixture called invert sugar , which is sweeter and is also a common commercial ingredient. Finally, confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch . These sweeteners include all types of corn syrup . Bakers' confectionery includes sweet baked goods, especially those that are served for
1159-433: Is a cookie prepared with ingredients that provide a flavor and texture similar to carrot cake. Typical ingredients include grated carrot, flour, sugar or brown sugar, cooking oil, spices and baking soda. Additional ingredients may include shredded coconut, raisins, molasses and nuts. Many variations exist, such as carrot cake whoopie pies , cookie sandwiches , and those prepared in the style of an energy bar . Cream cheese
1220-700: Is a fluffy and moist cake that is commonly served with a chocolate ganache topping. As opposed to other Brazilian desserts that originated with the Portuguese, Bolo de cenoura is much more recent and only began appearing in Brazilian cookbooks in the 1960s. The inspiration behind Bolo de cenoura comes from the American recipe for carrot cake. February 3 is National carrot cake day in Brazil. Swiss Rüeblitorte features almonds and hazelnuts and
1281-592: Is a subset of products produced by a baker . Sugar confectionery includes candies (also called sweets , short for sweetmeats , in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage , and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words candy (Canada and US), sweets (UK, Ireland, and others), and lollies (Australia and New Zealand) are common words for some of
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#17327809618361342-419: 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. Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired. A cake can fail to bake properly, which is called "falling". In a cake that "falls", parts may sink or flatten, because it
1403-477: 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. The term "cake" has a long history. The word itself is of Viking origin, from the Old Norse word "kaka". The ancient Greeks called cake πλακοῦς ( plakous ), which
1464-531: Is often covered in glacé icing containing kirsch and topped with decorative carrots made from marzipan . Modern UK and US recipes typically feature a white cream cheese frosting . Sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon , ginger and ground mixed spice. Toasting pecans and using brown sugar can add extra flavor and moisture. Fruit including pineapple , raisins and shredded coconut can also be used to add sweetness. A carrot cake cookie
1525-535: Is often enhanced by covering it with icing , or frosting, and toppings such as sprinkles , which are also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the United Kingdom. The frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as a vanilla extract or cocoa powder . Some decorators use
1586-609: Is popular. For example, visitors to Vienna eat Sachertorte and visitors to seaside resorts in the UK eat Blackpool rock candy. Transportable confections like fudges and tablet may be purchased as souvenirs . Generally, confections are low in micronutrients and protein but high in calories . They may be fat-free foods , although some confections, especially fried doughs and chocolate, are high-fat foods. Many confections are considered empty calories and ultra-processed foods . Specially formulated chocolate has been manufactured in
1647-411: Is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips. An embossing mat is used to create embossed effects. A cake turntable that cakes are spun upon may be used in cake decoration. Royal icing , marzipan (or
1708-444: Is sometimes used as a topping or a filling in cookie sandwich varieties. Vegan versions may use vegan cream cheese as a substitute for dairy-based cream cheese. From the 2020s, versions of the cookie were produced by Oreo, Subway, and Aldi. Cake 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
1769-597: The Culinary Heritage of Switzerland , it is one of the most popular cakes in Switzerland , especially for the birthdays of children. The popularity of carrot cake was revived in the United Kingdom because of the rationing during the Second World War and also because of the promotion of carrot consumption by the government. Brazilian Bolo de cenoura ( lit. ' carrot cake ' )
1830-592: The Middle Ages and into the modern era. The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage " Ambre , muske , frankencense , gallia muscata and confection nere ", thus in the sense of "things made or sold by a confectioner". Also according to the OED,
1891-409: The Middle Ages , when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie ), steamed with a sauce, or molded in pans (as plum pudding ) with icing . In volume two of L'art du cuisinier (1814), Antoine Beauvilliers , former chef to Louis XVI , included a recipe for
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1952-474: The dessert course. Bakers' confections are sweet foods that feature flour as a main ingredient and are baked . Major categories include cakes , sweet pastries , doughnuts , scones , and cookies . In the Middle East and Asia, flour-based confections predominate. The definition of which foods are "confectionery" vs "bread" can vary based on cultures and laws. In Ireland, the definition of "bread" as
2013-511: The 16th century, a cumfit was more specifically a seed, nut or small piece of spice enclosed in a round or ovoid mass of sugar. The production of comfits was a core skill of the early confectioner , who was known more commonly in 16th and 17th century England as a comfitmaker. Reflecting their original medicinal purpose, however, comfits were also produced by apothecaries and directions on how to make them appear in dispensatories as well as cookery texts. An early medieval Latin name for an apothecary
2074-399: The 1950s, marketers discovered that baking cakes, once a task at which housewives could exercise skill and creativity, had become dispiriting. This was a period in American ideological history when women, retired from the war-time labor force, were confined to the domestic sphere while still exposed to the blossoming consumerism in the US. This inspired psychologist Ernest Dichter to find
2135-616: The 6th and 4th centuries BCE, the Persians , followed by the Greeks , made contact with the Indian subcontinent and its "reeds that produce honey without bees". They adopted and then spread sugar and sugarcane agriculture. Sugarcane is indigenous to tropical Indian subcontinent and Southeast Asia . In the early history of sugar usage in Europe, it was initially the apothecary who had
2196-1187: The European Union, the Statistical Classification of Economic Activities in the European Community (NACE) scheme (revision 2) matches the UN classification, under code number 10.82. In the United States, the North American Industry Classification System (NAICS 2012) splits sugar confectionery across three categories: National industry code 311340 for all non-chocolate confectionery manufacturing, 311351 for chocolate and confectionery manufacturing from cacao beans, and national industry 311352 for confectionery manufacturing from purchased chocolate. Ice cream and sorbet are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS 311520. Sugar confectionery items include candies, lollipops , candy bars , chocolate , cotton candy , and other sweet items of snack food . Some of
2257-464: The French word for cake. Chiffon cakes are sponge cakes with vegetable oil, which adds moistness. Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder . German chocolate cake is a variety of chocolate cake. Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or a coffee break . Some types use yeast as
2318-664: The US, a chocolate-coated candy bar (e.g. Snickers ) would be called a candy bar , in Britain more likely a chocolate bar than unspecifically a sweet . The United Nations' International Standard Industrial Classification of All Economic Activities (ISIC) scheme (revision 4) classifies both chocolate and sugar confectionery as ISIC 1073, which includes the manufacture of chocolate and chocolate confectionery; sugar confectionery proper (caramels, cachous, nougats, fondant, white chocolate ), chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and pastilles. In
2379-520: The US. There is no specific maximum in the EU. Candy colorants, particularly yellow colorants such as E102 Tartrazine , E104 Quinoline Yellow WS and E110 Sunset Yellow FCF , have many restrictions around the world. Tartrazine, for example, can cause allergic and asthmatic reactions and was once banned in Austria, Germany, and Norway. Some countries such as the UK have asked the food industry to phase out
2440-457: The basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. The Latin poet Ovid refers to his and his brother's birthday party and cake in his first book of exile, Tristia . 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
2501-406: The categories and types of sugar confectionery include the following: Shelf life is largely determined by the amount of water present in the candy and the storage conditions. High-sugar candies, such as boiled candies, can have a shelf life of many years if kept covered in a dry environment. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture, and flavor, rather than
Carrot cake - Misplaced Pages Continue
2562-602: The cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. Sponge cakes , leavened with beaten eggs, originated during the Renaissance , possibly in Spain . 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
2623-430: The difference between cake and bread are easy to find, the precise classification has always been elusive. Butter cakes are made from creamed butter, sugar, eggs, and flour. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Another type of butter cake that takes its name from
2684-419: The finished confection. Pastries can be elaborately decorated, or they can be plain dough. Doughnuts may be fried or baked. Scones and related sweet quick breads , such as bannock , are similar to baking powder biscuits and, in sweeter, less traditional interpretations, can seem like a cupcake . Cookies are small, sweet baked treats. They originated as small cakes, and some traditional cookies have
2745-427: The growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions. Candies spoil more quickly if they have different amounts of water in different parts of the candy (for example, a candy that combines marshmallow and nougat), or if they are stored in high-moisture environments. This process is due to the effects of water activity , which results in the transfer of unwanted water from
2806-541: The most important role in the production of sugar-based preparations. Medieval European physicians learned the medicinal uses of the material from the Arabs and Byzantine Greeks. One Middle Eastern remedy for rheums and fevers were little, twisted sticks of pulled sugar called in Arabic al fänäd or al pänäd . These became known in England as alphenics, or more commonly as penidia, penids, pennet or pan sugar. They were
2867-412: The most popular varieties of sugar confectionery . The occupation of confectioner encompasses the categories of cooking performed by both the French patissier (pastry chef) and the confiseur (sugar worker). The confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times and continued to be eaten through
2928-471: The occasion for which they are intended. For example, wedding cakes , birthday cakes , cakes for first communion , Christmas cakes, Halloween cakes, and Passover plava (a type of sponge cake sometimes made with matzo meal) are all identified primarily according to the celebration they are intended to accompany. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in
2989-431: The past for military use as a high-density food energy source. Many sugar confections, especially caramel-coated popcorn and the different kinds of sugar candy , are defined in US law as foods of minimal nutritional value . Contaminants and coloring agents in confectionery can be particularly harmful to children. Therefore, confectionery contaminants, such as high levels of lead , have been restricted to 1 ppm in
3050-494: The precursors of barley sugar and modern cough drops . In 1390, the Earl of Derby paid "two shillings for two pounds of penydes. " As the non-medicinal applications of sugar developed, the comfitmaker, or confectioner gradually came into being as a separate trade. In the late medieval period the words confyt, comfect or cumfitt were generic terms for all kinds of sweetmeats made from fruits, roots, or flowers preserved with sugar. By
3111-522: The primary ingredients. Cakes can also be filled with fruit preserves , nuts, or dessert sauces (like custard , jelly , cooked fruit , whipped cream , or syrups ), iced with buttercream or other icings , and decorated with marzipan , piped borders, or candied fruit. 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
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#17327809618363172-635: The proportion of ingredients used is 1-2-3-4 cake : 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. According to Beth Tartan, this cake was one of the most common among the American pioneers who settled North Carolina. Baking powder is in many butter cakes, such as Victoria sponge . The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes. Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. Traditional sponge cakes are leavened only with eggs. They rely primarily on trapped air in
3233-419: The public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake. Special tools are needed for more complex cake decorating , such as piping bags and various piping tips, syringes and embossing mats . To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which
3294-506: The sense of "the art and business of a confectioner" is first recorded in 1743, and the earliest use in the sense of a "confectioner's shop" dates to 1803. Before sugar was readily available in the ancient western world, confectionery was based on honey . Honey was used in Ancient China , Ancient India , Ancient Egypt , Ancient Greece and Ancient Rome to coat fruits and flowers to preserve them or to create sweetmeats. Between
3355-418: The sharing of a cake. 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 . A Lancashire Courting Cake is a fruit-filled cake baked by
3416-440: The word cake in their names, such as cheesecake , are not technically cakes, while others, such as Boston cream pie are cakes despite seeming to be named something else. Pastry is a large and diverse category of baked goods, united by the flour-based doughs used as the base for the product. These doughs are not always sweet, and the sweetness may come from the sugar, fruit, chocolate, cream, or other fillings that are added to
3477-639: Was confectionarius , and it was in this sort of sugar work that the activities of the two trades overlapped and that the word "confectionery" originated. In the cuisine of the Late Ottoman Empire diverse cosmopolitan cultural influences were reflected in published recipes such as European-style molded jellies flavored with cordials. In Europe, Ottoman confections (especially "lumps of delight" ( Turkish delight ) became very fashionable among European and British high society. An important study of Ottoman confectionery called Conditorei des Orients
3538-505: Was an economical recipe when using two eggs for each cake was too costly. Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive. For example, banana bread may be properly considered either a quick bread or a cake. Yeast cakes are the oldest and are very similar to yeast bread. Such cakes are often very traditional in form and include such pastries as babka and stollen . Cakes may be classified according to
3599-409: Was baked at a temperature that is too low or too hot, when it has been underbaked and when placed in an oven that is too hot at the beginning of the baking process. The use of excessive amounts of sugar, flour, fat or leavening can also cause a cake to fall. A cake can also fall when subjected to cool air that enters an oven when the oven door is opened during the cooking process. A finished cake
3660-601: 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. The Greeks invented beer as a leavener , frying fritters in olive oil , and cheesecakes using goat's milk . In ancient Rome ,
3721-480: Was published by the royal confectioner Friedrich Unger in 1838. The first confectionery in Manchester, England was opened by Elizabeth Raffald who had worked six years in domestic service as a housekeeper. Confections are defined by the presence of sweeteners. These are usually sugars, but it is possible to buy sugar-free candies, such as sugar-free peppermints . The most common sweetener for home cooking
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