CAKES

Do you like to taste cake? 

Cake is among the most common food items you can find in most, if not all, special occasions. Generally, it is food that lacks nutrients but is high in calories made up of fat and sugar. ... But cake is so much more than junk food. 

It can help you to lose your weight. According to researches, pregnant women should eat chocolate cake because it reduces the level of stress and the babies of those mothers who eat chocolate cake are more smiling than those babies whose mothers do not eat chocolate cake. It can also improve your memory. 

Cakes have a very high content of carbohydrates and fats and so may cause to put on weight. The sugars in cake may increase your blood glucose level and so you may become diabetic on a long run. 

Cakes with chocolates and nuts have a high serotonin content and so may make you feel excited and happy. This psychological impact of cakes is undesirable since serotonin is stimulated by an external source. The margarine or butter which is been used in cakes may raise your blood cholesterol levels. 

Eating too much added sugar can have many negative health effects. An excess of sweetened foods and beverages can lead to weight gain, blood sugar problems and an increased risk of heart disease, among other dangerous conditions. 

People with diabetes can still enjoy something sweet from time to time. However, it's important to know what impact certain foods can have on your blood sugar. ... angel food cake 

Cakes are frequently described according to their physical form. Cakes may be small and intended for individual consumption. Larger cakes may be made with the intention of being sliced and served as part of a meal or social function. Common shapes include: 

Bundt cakes, Cake balls, Conical, such as the Kransekake, Cupcakes and madeleines, which are both sized for a single person, Layer cakes, frequently baked in a springform pan and decorated, Sheet cakes, simple, flat, rectangular cakes baked in sheet pans, Swiss rolls. 

Ingredients & Process

flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. 

Baking a cake is as simple as measuring ingredients, mixing them in the right order, and remembering to take the cake out of the oven before it burns. Read on to learn how to bake 3 basic cakes: vanilla pound cake, chocolate cake, and apple cake. 

Cakes are distinguished from bread in that they are usually sweet, with many other ingredients besides flour. Flour, fat, raising agents, eggs, sugar and fruit are the most common ingredients but other ingredients are limited only by the ingenuity of the baker. 

Cakes fall into two basic categories: those made with fat, and the sponge types made without fat. The exception of the sponge type is the Genoese sponge which combines both types. 

In fat-type cakes, the fat is either creamed, melted or rubbed in. Rub-in mixtures are generally used for plain, everyday cakes such as Tyrol cake, while creamed cakes are rich and soft with a fairly close, even grain and soft crumb as in a Victoria sandwich. 

In melted cakes, for example, gingerbread, the fat, often with liquid, sugar, syrup or treacle added, is poured into the dry ingredients to give a batter-like consistency. The majority of cakes are mixed using an electric mixer, however, mixing by hand, or with a food processor is also acceptable for many methods.

Mixing is a very important aspect of successful cake making. There are several methods and all have the same aims:

● to blend the ingredients into a smooth, even batter 

● to beat the maximum amount of air into the batter 

● to form a batter that will hold the air until it is baked ie be stable 

● to develop a desirable visual texture, volume and mouth-feel texture in the baked product 

● Overall, for anyone baking cakes, experience is the best teacher. The problem of under or over mixing is always present and understanding mixing is the key to successful cake making. 

Some key points to ensure successful cake-making include: 

● Always use the correct size tin, or ensure that the cake batter fills the tin to half its depth so that the cake will rise, but not over the top. 

● Test the cake frequently near the recommended baking time to see if it is baked. 

● Prepare the tin ahead of mixing by lining or greasing with butter and sprinkling with flour. 

● Set the oven to the correct temperature before mixing. 

● Assemble all the necessary ingredients. Remember that butter, margarine and eggs should be at room temperature (20°C) before use. 

Food coloring consists of chemicals used to add color to cakes. Food coloring, or dye, is often added to processed foods, drinks, and condiments. They are used to maintain or improve the appearance of the food. 

Over the past five years, there have been great improvements in icing and food color formulations. The bitter after tastes have mostly disappeared and we have choices of powders, gels, liquids and even all-natural colors that are readily available. 

Gel colors, sometimes known as gel pastes, are the staple food coloring in the cake decorating industry. They are excellent for icings, whipped cream, cookie dough and cake batter and even for painting on fondant. They are freeze-thaw stable and don’t run or bleed into the surrounding icing. 

By adding flavors, the taste can be enhanced, there we can use flavors or essence. the difference between flavor and essence is that flavor is the quality produced by the sensation of taste or, especially, of taste and smell in combined effect while essence is (senseid) the inherent nature of a thing or idea. 

It's also important to handle and store foods properly because poor storage destroys flavor and quality. Overcooking can destroy flavor and nutrients. So cook to retain nutrients, flavor, color, texture and overall appeal. Cooking can't improve poor-quality foods, but it can enhance the flavors of high-quality foods.

If you are interested in starting a new cake business at home, you may concern about following steps, 

● Register as self-employed 

● Register your premises 

● Develop an online presence 

● Get out and about with your baking business 

● Keep track of your ingoings and outgoings 

● Market your business