By Georgette Levasseur. Cake. Published at Thursday, September 19th, 2019 - 06:50:23 AM.
Now, the trend tends to be for a deeper cakes, and we are back to stacked in the traditional straight stair-step up. The only break from tradition is the deepness and the dimensions of the layers are a little bigger to accommodate more guests. Nowadays, the cake no longer has to be the traditional round layered cake, but can be a veritable extravaganza of shapes and sizes, but are usually still stacked one on top of the other. The wedding cake as we know is the center of the wedding reception, much like the Bride has evolved to be the center of the entire event. It is said that the dress and the cake should be chosen with equal care. In the beginning of the dessert for the wedding it was called Bride ’something’, whether it was pie, cake, or non edibles like the bridesmaids, and bridegroom, all to denote the day of marriage was to be centered on the bride. It was and is her day.
And the common butter cake recipe has ingredients of cocoa powder, baking powder, baking soda, flour, milk, sugar, salt, eggs, butter or oil, and water. Other additional ingredients are fruit juices, sour cream, syrups and melted chocolate for devil’s food cake. Ingredients such as liqueurs, vanilla extracts, or liquid flavor i.e. coffee are used by many bakers to enhance and bring out different properties in the chocolate flavor. Also, numerous professional chefs and bakers have experimented unique flavors to chocolate cakes. Some examples of chocolate cakes with flavor combinations include Black Forest gateau, Bûche de Noël, and German Chocolate Cake.
Are they expensive? Yeah. They’re a lot of dough! Sorry. Couldn’t help it. On average, Americans spend $575 on their wedding cakes and average around $3 per slice. Why do some wedding cakes taste really bad? Are they frozen or baked fresh? Ever been to a really great wedding, eaten a delicious meal, and had it topped off with a something that tasted like styrofoam wrapped in stale butter? Chances are good that the cake you ate was baked the night (or two) before and frozen until ready for serving. Not all frozen cakes are bad. They are baked to be frozen, and most good bakers know how to bake in a way to preserve the moistness and flavor you expect (and pay a fortune for).
Bake at 325 degrees to ensure that your cake stays level. This is important so that it will save you time because you won’t have to level the cake. You can go three or four layers without using dowels for support. Use a butter based frosting so that when the cake is refrigerated, it gets cold and your cake won’t move. Your cake can also be set in a cold area if you don’t have room in your refrigerator.
Any content, trademark’s, or other material that might be found on the Hockeyofficialonline website that is not Hockeyofficialonline’s property remains the copyright of its respective owner/s. In no way does Hockeyofficialonline claim ownership or responsibility for such items, and you should seek legal consent for any use of such materials from its owner.