Cake Premium Apk

[Twyla Plack]

A10-inch round pan will produce similar results. To make cupcakes, line a 12-cup muffin tin with paper liners. Divide the batter evenly among the prepared muffin cups and bake in the preheated oven for 20 to 25 minutes.

There are so many things to love about this homemade lemon cake! One is that it is so simple and straightforward! No lemon curd, lemon glaze, or lemon syrup to spread over the top. And none of that artificial box cake mix base.

All of that bold & natural lemony goodness is baked right in, thanks to lemon zest, lemon yogurt, pure lemon extract, and fresh lemon juice! There is no lack of lemon scent or flavor let me tell you that!

Can I use buttermilk instead of the lemon juice-milk mixture? Yes, you can. However, this will decrease the lemon flavor a bit and make the texture more dense. I prefer the lemon juice-milk mixture in this recipe.

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.

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 the primary ingredients. Cakes can also be filled with fruit preserves, nuts, or dessert sauces (like custard, jelly, cooked fruit, whipped cream, or syrups),[1] 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 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 Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat's milk.[4] In ancient Rome, the basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good.[5] The Latin poet Ovid refers to his and his brother's birthday party and cake in his first book of exile, Tristia.[6]

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 the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process.[5]

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.[8] One company patented 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 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.[9] This inspired psychologist Ernest Dichter to find a solution to the cake mix problem in the frosting.[10] 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.

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.

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.[11] 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 the proportion of ingredients used is 1-2-3-4 cake: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs.[12] According to Beth Tartan, this cake was one of the most common among the American pioneers who settled North Carolina.[13]

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 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 Gnoise is a sponge cake that includes clarified butter. Highly decorated sponge cakes with lavish toppings are sometimes called gateau, the French word for cake. Chiffon cakes are sponge cakes with vegetable oil, which adds moistness.[15]

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 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.

Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive.[5] 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 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 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.

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 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.[21] 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 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.[22][23][24] 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 was baked at a temperature that is too low or too hot,[25][26] when it has been underbaked[26] and when placed in an oven that is too hot at the beginning of the baking process.[27] The use of excessive amounts of sugar, flour, fat or leavening can also cause a cake to fall.[27][28] A cake can also fall when subjected to cool air that enters an oven when the oven door is opened during the cooking process.[29]

A finished cake 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 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 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 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.

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