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These cake recipes are what I often use when I make cakes for special occasions.
I wish I could take credit for all the recipes I posted here but my compilation of cake recipes come from different sources such as books, the internet, relatives,cooking shows, magazines and even old newspaper clippings.
Some recipes I've followed directions to the 't' and some I've tweaked to my liking.
When I first started out making cakes, I used boxed cake mixes.
Ready-made cake mixes are not only easy to make, it is also pretty much fail safe. Unless of course it is not burned, resulting cakes are usually moist and fluffy.
Just in the recent years, I learned that you can add ingredients not listed on the box, such as sour cream or pudding mix, to take it to the next level. Nowadays, I prefer baking from scratch.
I love measuring and mixing up ingredients, which reminds me of chemistry class back in college. Yes, I did quite enjoy chemistry and I delight in the idea of experimenting and coming up something new out of a just few substances.
Baking is like that. Out of the butter, flour, eggs and sugar you can conjure up this edible creation that was nothing like the basic ingredients it started with.
Learn how to make a fabulous chocolate cake just with one bowl! You will also find yummy recipes such as strawberry cake, chiffon cake, carrot cake and caramel cake just to name a few.
Butter cakes are made from creamed butter, sugar, eggs, and four. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter.A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Baking powder is in many butter cakes, such as Victoria sponge.The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes.
Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. They rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Sponge cakes are thought to be the oldest cakes made without yeast. An angel food cake is a white sponge cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise 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.
Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder.German chocolate cake is a variety of chocolate cake. Fudge cakes are chocolate cakes that contains fudge.
Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or at a coffee break. Some types use yeast as a leavening agent while others use baking soda and/or baking powder. These cakes often have a crumb topping called streusel and/or a light glaze drizzle.
Baked flourless cakes include baked cheesecakes and flourless chocolate cakes. Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta, or the like), and have very little flour added, although a flour-based or graham cracker crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
Butter or oil layer cakes include most of the traditional cakes used as birthday cakes, etc., and those sold as packaged cakes. Baking powder or bicarbonate of soda are used to provide both lift and a moist texture. Many flavorings and ingredients may be added; examples include devil's food cake, carrot cake, and banana bread.
Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
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