Cakes are an important part of many celebrations. Although we often order cakes for special occasions, our understanding of cakes is limited unless we are professional bakers.
Cakes are a bakery product rich in sugar, fat, and eggs. There are many different shapes and sizes available. I thought all cakes were the same before I began my baking journey. However, we use different ingredients to create different textures and flavours. But I’m wrong. There is so much you can learn about each type. This article will focus on some of the different types of cake and the differences between them. This information should help you understand which type of cake is best for each occasion.
Butter Cake – The Best Designer Cake
Most bakeries make butter cake. Butter cake is most commonly used for wedding cakes, children’s birthday cakes, tall designer cakes in the form of Rubix cubes or cartoon characters. Butter cakes are densely textured and often contain a lot cream butter and sugar. Because of its thick texture, the cake can withstand the whole cake’s weight and will not fall apart during birthday celebrations. Butter cakes should be served within two hours of being taken out of the refrigerator. This is because butter cakes can harden when frozen, similar to butter, and it becomes difficult to cut. Butter cake is usually more dry and crumbly than other types of cakes.
Sponge Cake: Easy to Make Flavourful Cake
A common type of cake that you will find in retail bakeries is sponge cake. Sponge cakes are lighter and fluffier than butter-based cakes. Sponge cake is usually made with a lot of whipped egg and little baking powder or baking soda during baking. Bakers also have more options when it comes to creating sponge cakes with different flavours, such as strawberry cake, chocolate cake, oreo, and mango cake. Sponge cakes are more flavorful than other baked goods. Sponge cakes should be eaten immediately after they have been removed from the fridge. They cannot “survive at room temperature”.
Chiffon Cake: No Decorations Required
Chiffon is a lighter type of sponge cake than sponge cakes. The cake is made with vegetable oil and not butter. It has a moist, tender texture. The vegetable oil also makes it easier for the batter to be beaten. The chiffon cakes texture is light and airy, with subtle sweetness and flavour. Chiffon cakes don’t dry quickly. You can eat chiffon cake straight from the oven without any creaming. Because of its light weight, chiffon cakes are not recommended for multi-tiered wedding cakes.
Pound Cake – The simplest cake to bake
As the name implies, Pound Cake is made from one pound each of the following main ingredients: One pound butter, one pound sugar, one pound eggs, and one pound flour. In England, the pound cake was introduced for the first time in 1700. The pound cake is dense and rich in flavour, and is best eaten straight from the oven. There are many flavors of pound cake. Some bakers also add additional ingredients to make different types. You can add dried fruits to create a fruit-pound cake with extra sweetness and texture. Most retail bakeries sell pound cake.
There are many more options
There are many other variations to cakes than the ones listed above. There are many variations, depending on how the ingredients are combined and the proportions. The baking industry is a significant segment. I see a trend: Bakers are now more focused on creating healthier recipes, as people are becoming more conscious about their health. I will keep learning and watching how the cake trend develops over the next five-years.
