The post Your Complete Guide to the Most Popular Types of Cake appeared first on foodisinthehouse.com.
]]>Butter-Based Cakes
Baked goods typically require some form of fat to provide moisture and flavor, with butter and oil being the most popular options. Because butter contains water in addition to fat, using butter in the cake will lead to greater gluten development, resulting in a dense crumb with a melt-in-your-mouth texture. The flavor of butter also tends to be more detectable than oil in the finished product—common examples include pound cake and yellow cake.
Oil-Based Cakes
Oil-based cakes are most often prepared using neutral vegetable oils that can provide moisture without imparting any overpowering flavors. These cakes have a lighter, more tender texture than butter-based cakes and make an excellent canvas for a wide variety of flavors and mix-ins. Carrot cake is one of the more decadent examples, though oil is usually the go-to for classics such as vanilla white cake as well.
Sponge Cakes
Unlike butter and oil-based cakes, sponge cakes are usually made without added fats, instead relying on egg whites to provide structure and moisture for the other ingredients. Whipping the egg whites creates volume and causes them to become stiff, which, when combined with flour and caster sugar, results in a delicate cake with a light-as-air texture. Victoria Sponge and angel food cake are classic examples.
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]]>Honey
High in antioxidants and used in traditional medicines to treat wounds and promote healing, honey is one alternative to refined sugar. Honey itself is still high in sugar, but if you use local, organic honey it has notable health benefits that sugar can’t provide. Do be aware that honey will change the consistency of the cake, you may find that you need to add an extra tablespoon of flour to balance out the liquid.
Fruit and Vegetables
Perhaps the most intense low-sugar cake, it is possible to bake a cake using beetroot, zucchini, and dried fruits in place of sugar. Like the honey, this mix will considerably change the consistency of the cake, and you may wish to add an extra egg to help the mix bind together. Grate all of the fruit and vegetables before adding them to the cake mix. This cake will have a very wholesome taste, if it’s not sweet enough you could try it with a dollop of natural yogurt and honey on the side.
Date Molasses
Date molasses is a thick, dark syrup extracted from dates. It is high in sugar, but also high in different vitamins and minerals, including vitamins B3, B2, and C. It has a lovely caramel flavor, so is excellent in bakes such as banana bread, ginger loaf, or apple and cinnamon cake. If you’re following a cake recipe that calls for sugar, replace one-third of the amount of sugar that is required with date molasses.
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]]>Embrace Personal Preferences
While you should certainly take your guests’ tastes into your account, prioritizing you and your partner’s preferences will give your cake a personal, meaningful touch. Discuss whether you lean towards rich, fruity, or unconventional flavors, and consider any foods you associate with special memories. For example, see if you can incorporate ingredients inspired by childhood favorites or cultural traditions important to your relationship.
Consider the Season
Be sure to take into account the location and style of your wedding when choosing your cake. For a rustic outdoor affair, opt for earthier tastes like lemon berry or lavender vanilla. For an elegant fall or winter wedding, you can’t go wrong with richer flavors like chocolate hazelnut or red velvet to add a bit of warmth. Any time of year, consider incorporating local ingredients for a fresh, seasonal twist.
Taste, Taste, Taste
The best way to decide what kind of wedding cake you’d like is by tasting as many as possible. Schedule cake-tasting sessions with reputable bakeries to try flavors and combinations until you find one that you both love. Ask the bakers you meet with for advice based on your preferences, guest count, and budget. They’ll be able to recommend options based on your vision and may offer ideas you hadn’t considered.
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]]>Always Keep Your Cakes in the Fridge
While some cakes can remain at room temperate, your best bet is to store them in a fridge. This will prevent them from going stale or losing flavors.
Place Them in an Airtight Container
If you place an uncovered cake in a fridge, there is a chance that it will absorb odor or flavor from other food in the fridge. This is why you should also make sure it is placed in an airtight container.
Wrap Them in Plastic Wrap
In case you don’t have an airtight container available, wrapping the cake in plastic wrap will also do. Just expect to also remove some icing when removing the plastic wrap later.
Freeze Your Cakes
If you don’t expect to finish the cake anytime soon, you are better off freezing it. This way, the cake will last longer and won’t lose much of its flavor or freshness. The way to do it is to slice the cake, line them on a baking sheet and pop it in the freezer. Once frozen, take the slices out, wrap them in plastic foil, and then return to the freezer.
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]]>The post How to Make Canned Frosting Taste Homemade appeared first on foodisinthehouse.com.
]]>Whip it
Homemade frosting tends to be lighter and airier in comparison to canned. So all you need to do is put the canned frosting in a bowl and with a hand mixer whip it until it is the consistency you want.
Add Some Cream
Fold in some freshly whipped cream for an even lighter texture or some cream cheese to make it creamier. If you love buttercream frosting then just add a few tablespoons of soft butter to the canned stuff and you wouldn’t ever know you didn’t make it from scratch. The fat from the dairy will also dilute the sweetness of the canned frosting.
Change Up the Flavor
You can add anything to the frosting to change up the flavor, peanut butter, jam, Nutella, if you are a chocolate lover, cookie butter, or if you like something tangier then add some lemon curd. You can go with some caffeine and mix in some freshly brewed coffee or add some alcohol into the mix with Kahlua or Amaretto.
Crunchy Toppings
Instead of changing the flavor, you can always add some crunchy elements like toasted nuts, chocolate chips, toffee, or some fresh fruit. You can add in anything you want to make it your own, play around be adventurous, and enjoy it.
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]]>The post Talented Artist Makes Cakes That Look Like Blankets and Rugs appeared first on foodisinthehouse.com.
]]>“I don’t have a plan or anything when I start,” the artist told LA Times in a 2019 interview. “What’s weird about the shag cakes is I think a lot of people think I purposely made it to look like a shag carpet. And that was never the plan. Other people started calling them that.”
She went with it and embraced her new reputation in LA’s hip cake market. The design of her cakes comes from her obsession with fashion, design, and music from the ‘60s and the ‘70s. The cakes are a relatively new step in her career and a way she can combine baking with art. She previously found it challenging to combine these two things but we now see that she had nothing to fear!
You can check out more of Jones-Mann’s art on her Instagram page where she currently has 172k followers. We love her bright geometric designs but also the black-and-white cakes and floral patterns she makes with ease.
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]]>What Does “From Scratch” Mean Anyway?
Why is it that if you follow an online recipe, it’s less frowned upon than making a cake from a box? After all, aren’t you following someone else’s recipe there too? Wouldn’t that too be classified as “not completely authentic”? True, making a cake from a box requires fewer steps, but most recipes you follow aren’t exactly brain surgery either. And if something tastes good, it tastes good.
Encouraging Over Discouraging
The last thing you want to do is make someone else feel bad. If they made a tasty cake from a Duncan Hines box, elevate them and make them feel good about it. Perhaps this elated feeling will inspire them to try other recipes. But if you tell them “it’s less valuable because it’s not from scratch”, you may discourage them from ever wanting to bake again. We certainly wouldn’t want that, right?
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]]>Galette des Rois, France
This traditional French dessert, typically served on January 6th, is a beautiful mix of buttery pastry and rich, creamy almond cream.
(@byme_ryane)Pavlova, New Zealand
This delicious and crispy meringue cake topped with fresh fruit and whipped cream was named after the Russian ballet dancer Anna Pavlova.
Tres Leches Cake, Mexico
Tres Leches is a soft, delicious sponge cake covered in three kinds of milk. It has become a popular dessert all over the world, but it’s originally from Mexico.
Mochi, Japan
Mochi is a chewy and sticky Japanese dessert made from sweet rice flour. It’s eaten year-round, but Japanese people traditionally love to enjoy it on New Year’s Day.
Mawa Cake, India
If you ever travel to India, mawa cake should be on your list of must-try foods. Only there can you try the original mawa cake made from evaporated milk solids, cardamom, and nuts.
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]]>Sommarrulltårta is a delicious fruit cake that’s popular around Sweden during the summer when there are fresh fruits. Here’s how you can make it at home.
Ingredients
- 6 eggs
- 3.5 oz sugar
- Vanilla extract
- 4.2 oz flour
- 1 oz powdered sugar
For fruit spread
- 7 oz your favorite berries
- 2 oz the same berry jelly
- 3.5 oz mascarpone cheese
- Vanilla extract
Instructions
- Preheat the oven at 400 degrees.
- Separate the egg whites from egg yolks. Beat the egg whites with half of your 3.5 oz sugar.
- In a separate bowl, mix the egg yolks with the other half of sugar, powdered sugar, and vanilla extract.
- Combine by slowly adding egg whites mixture to the yolk mixture and stir as little as possible.
- Add flour and combine everything. Pour the batter into a big, thin baking tin and bake for 10 minutes or until golden.
- Prepare the fruit spread by mixing everything together. Spread over the baked batter and roll.
- Wrap your cake in tin foil to keep it from unrolling and keep in the fridge for a few hours. Slice and serve!
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]]>The post Leslie Vigil’s Cakes Feature Lovely Succulents and Embroidery appeared first on foodisinthehouse.com.
]]>“Baking began as a hobby when I was young,” Vigil told Better Homes & Gardens in an interview. “My mom would often experiment in the kitchen and she took a cake-decorating class. I was so fascinated with all the beautiful things she made and brought home, so I decided to join her. I’d study her cake decorating books and feel so inspired. At the time, I only knew I wanted to make cakes for my kids like that one day, never really considering I could make a profession out of it. I always hoped I could, though.”
See her cakes below and follow her on Instagram for more.
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