History Of Birthday Cakes

Some historians think that the custom of the birthday cake was observed in ancient Greece, and they report that the birthday cake began with the Greeks who used to make honey cakes or bread. Ancient Romans celebrated three different types of birthdays: Private celebrations among family and friends, the birthdays of cities and temples, and the birthdays of past and present emperors or members of the imperial family. The 50th year was celebrated with a honey cake made of wheat flour, grated cheese, honey, and olive oil.

　　Others contend that the Birthday Cake tradition was started in Germany in the Middle Ages where a sweetened bread dough was made in the shape of the baby Jesus in swaddling clothes and were used to commemorate his birthday. The Birthday Cake later re-emerged in Germany as a kinderfest, or a birthday celebration for a young child.
　　In England, birthday cakes are baked with symbolic objects inside. In medieval times, objects such as coins and thimbles were mixed into the batter. People believed that the person who got the coin would be wealthy, while the unlucky finder of the thimble would never marry. Today, small figures, fake coins and small candies are more common.
　　Birthday candles originally were placed on cakes to bring birthday wishes up to God. In ancient times, people prayed over the flames of an open fire. They believed that the smoke carried their thoughts up to the gods. Today, we believe, that if you blow out all your candles in one breath, your wish will come true.
　　In the beginning the cakes used to be similar to bread. They were sweetened with honey and enhanced with nuts and dry fruits. According to food historians, ancient Egyptians were the first to show evidence of advanced baking skills. Medieval European bakers used to make fruitcakes and gingerbread that could last for months. Around the middle of 17th century, Europeans had made considerable advancement in the art of making cakes. They began to make what can be called precursor to modern cakes that were round and had icing. This was mainly due to the development of technology that made available reliable ovens, food moulds and refined sugar. At that time cake hoops - which were round wooden or metal moulds for shaping cakes were placed on flat pans to effect the shape.
　　First icing that was used in cakes were usually a boiled composition of finest available sugar, egg whites and flavors. Then icing used to be poured on the cake and then the cake was put back into the oven for a while. When the cake was taken out, the icing cooled quickly to form a hard glossy ice-like covering. Mouled cakes and fancy ices reached their zenith in Victorian times.
　　With the time, the art of baking cakes kept progressing and it was not until the middle of the 19th century that the cake we know of today developed. Taste and appearance of the cake was enhanced with extra-refined white flour and the use of baking powder instead of yeast.