I also have a BFA in film and television and worked as a photographer and video editor for over 6 years. My pastry career started as an amateur pastry chef. From a young age I loved baking and it was a hobby that took over my life but remained a hobby for a while. While working as a photographer, I worked on developing my pastry skills and building my home-based pastry business of bespoke specialty cakes and cupcakes, eventually deciding to study pastry and pursue it as my main career. Therefore, I am remarkably familiar in how to build yourself as a pastry chef and how to progress in this field.

Choosing a name for your horse can be a daunting task. It’s a huge decision that can affect the horse’s entire life and can be difficult to undo. But with the right combination of thoughtfulness and creativity, you can come up with the perfect name for your horse that you’ll both love – Names Horse. Consider the Horse’s Personality Names aren’t just a way to identify a horse, they can also have special meanings. Do some research to find out what certain names mean before you decide on one. For instance, the name ‘Max’ is derived from the Latin word for ‘greatest’ and ‘Daisy’ is a flower symbolizing innocence and purity – Names Horse. Brainstorm Ideas The term "cake" has a long history. The word itself is of Viking origin, from the Old Norse word "kaka". [2]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.

Alfred Bird's 1843 baking powder was a single-acting baking powder, a combination of bicarbonate of soda and tartaric acid. As soon as these two ingredients are hydrated, they react to create carbon dioxide, and this means the reaction happens only one time.And, some cake bakers are a hybrid of all types – they bake from scratch, bake with mixes and assemble already-made cakes for their family and guests!

You can also do funky things to the eggs - separating the whites, whisking, and then folding in. But I wanted to focus on simple mixing techniques this week.

Step 5: Publish Content

Tartan, Beth (1992). North Carolina and Old Salem Cookery. The University of North Carolina Press. ISBN 9780807843758. 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]

Cloake, Felicity (16 May 2013). "How to make the perfect Victoria sponge cake". Guardian . Retrieved 6 December 2015. [Victoria sponge] is a misnomer, because a true sponge, of the kind used in Swiss rolls, is made from a whisked mixture of eggs, sugar and flour.

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The additional liquid ingredients were added at a ratio of 7% overall weight (i.e. I found 45g milk in 650g mixture gave me a 'dropping' consistency). When chemical leavening (baking powder and baking soda), was discovered in Europe in the mid-19th century, it became possible to replace some of the egg in the pound cake with liquids like milk, giving rise to the present day American Butter Cake. The Chiffon Cake, a cross between the old-style European Sponge Cake (with beaten egg white) and the American Butter Cake (with the addition of chemical leavening) was the invention of an American aptly named Harry Baker, a Los Angeles insurance salesman. 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. 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. 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 so doing, cake, as it is known today, became a mass-produced good rather than a home- or bakery-made specialty.