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.

Beautiful Cakes Shapes For Wedding

 Round
While some might think the shape a little plain, the simplicity of a round cake provides the perfect backdrop for interesting textures and colors.
Decorating tips for the taking: There's no need to hold back on decor with a round cake. Stunning ideas: an allover quilted or pleated pattern; embossed fondant in the shape of your wedding day motif or monogram; or a colorful cascade of sugar flowers.

Square
A square cake is the modern alternative to a round cake -- perfect for couples looking for something different but not too over-the-top.
Decorating tips for the taking: Play up the shape as little or as much as you want. Soften the hard edges with elegant touches like sugar flowers, pastel colors, and paper-thin embellishments. Or, emphasize the shape by outlining each tier in ribbon.

 Petal
Often referred to as "scalloped," this shape has a flowerlike appearance. Play up the petal shape for a garden wedding, or use the shape on the bottom tier of a round cake to add interest.
Decorating tips for the taking: To keep the cake from looking too bold, go light with the add-ons to complement and draw attention to the unique shape. We love a white-on-white cake with a burst of colorful sugar flowers to top it off.
This six-sided wonder is the creative answer to a modern square cake. With such a striking appearance, you'll want to keep the adornment clean and simple -- the shape itself brings a lot to the table even without any decoration.
Decorating tips for the taking: Outline each tier in buttercream pearls, accent with fresh or sugar paste green cymbidium orchids, or keep it completely free of decor, save an heirloom or flower cake topper.

 Topsy-turvy
This shape has serious attitude. While it's sure to make a bold statement at your wedding, consider the overall style of the day -- it's perfect for a funky loft or restaurant, but won't work as well in an elegant ballroom or country club.
Decorating tips for the taking: Stray from anything traditional like flowers, and play up the unique design with plenty of funky add-ons and bold colors. We recommend diamond fondant cut-outs in a bold mix of colors.

Recipe: Mexican Chocolate Icebox Cake

　　Wendy Robin from Cockeysville, Md., was looking for a recipe for a dessert her mother used to make in the '50s and '60s. As she recalls, ladyfingers were used to line the bottom and the sides of a springform pan and there was some sort of a chocolate, mousselike filling. It was served chilled.

Alice Murphy from Providence, R.I., sent in a recipe from the August 1999 issue of Bon Appetit for a Mexican Chocolate Icebox Cake that she thought was probably just what Robin was looking for.
Murphy says she substitutes cream cheese for the butter because she thinks it gives the filling a richer flavor and improved texture, and she also brushes the ladyfingers with Kahlua before she uses them to line the pan. I followed her suggestions when I tested the recipe, and the result was a decadently rich showstopper of a dessert.
This is not difficult to make; the most challenging part of this recipe may be finding the ladyfingers. Fortunately, my local gourmet grocery stocks them year round.
Mexican Chocolate Icebox Cake

Makes 12 servings
60 ladyfingers (sponge cake type, three 3-ounce packages)
1/4 cup or more Kahlua (optional) used for brushing on the ladyfingers, if desired
2 3/4 cup whipping cream (chilled), divided
4 ounces unsweetened chocolate (chopped)
1/4 cup granulated sugar
1 cup powdered sugar, (plus 2 tablespoons), divided
1/2 cup unsalted butter (room temperature); cream cheese may be substituted
2 teaspoons vanilla extract, divided
1 teaspoon cinnamon
1 ounce semisweet chocolate (grated)
1. Line bottom of a 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side-by-side with the rounded side facing out.
2. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup granulated sugar in a heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
3. Using electric mixer, beat 1 cup powdered sugar, butter (or cream cheese) and 1 teaspoon vanilla in a large bowl until blended. Beat in cooled chocolate mixture.
4. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
5. Spread half of the chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
6. Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.

Cake pops are soo good and easy to make!

Cake pops are soo good and easy to make! tou can get sooo creative with them for any occasion! this recipe isnt for turkey cake pops, but they are super simple to decorate once you know how to make the standard cake pop!
When i first saw cake pops at starbucks i thought it was a gimmic. but i tried one and it was sooooo good. it doesnt have that spongy texture of cake, but more like a play dough texture! you have to try it!
what you need! - cake mix (1 box makes 20-50 cake pops) - a container of frosting, - choclate chips,(white chocolate chips,(peanut butter chips ect.) - and sticks( you can purchase from craft stores) or something similar to like a lollipop stick.
how to- first, make a cake! let it cool for a few hours in the fridge until cold. take out cake and put it into a large mixing bowl. start crumbling and tearing apart the cake with your hand until basically all crumbs. then mix together with your frosting until mixed in completly.(using hands). it will feel like play dough! then take pieces of the cake and roll it into little balls. place them on a cookie sheet with wax paper underneath. poke holes in the middle of your cake balls before you put sticks in. then melt some chocolate chips and dip the top of your sticks in it then stick it in the middle of then cake pops. this will help them stay on the stick. put in freezer for about 30 minutes to harden. then pour choclate chips into a measuring cup and melt. take out every 20 seconds to stir(or pour chocolate chips into pan and put oven on low heat and mix until melted) dip your cake pops into the chocolate and put back on cookie sheet. put in fridge for a few hors the take them out, decorate, and en

Cake for Dessert!

　　 Cake for Dessert!

　　One night, my boyfriend and I were craving something sweet so we went to a small desert place called Simply Desserts. Anyways I got the "Chocolate White Chocolate" and in the second picture, my boyfriend got the "German Chocolate Cake." Mine was okay, the cake part actually reminded me of a store bought cake by the German cake was moist and delicious! Have you guys ever had German cake before? What's your favorite kind?

Fruit cake

　　
If you are diabetic and must avoid sugary treats, then these sugar-free Lent dessert ideas for diabetics should get you indulging. The best way to indulge in sugary treats is to substitute Splenda or Stevia for sugar. Very traditional yet very healthy, these delicacies delivers a guilt-free indulgence, which means you can gorge on them as much as you like without having to bother about your soaring glucose levels. Read on for more on this.