Many different traditional foods have been seen to develop and branch out in history, with new styles, recipes, etc. Cake is no different. In recent years, many new forms of cake have gained popularity. Some of these are new, innovative recipes from creative chefs and some are variations on more traditional styles of cake.
In recent years, a phenomenon known as "Red Velvet Cake" has gained a lot of popularity, particularly in the US. Whether it be in the form of a cupcake or as a wedding cake, one cannot deny this cake's impact on the world of cake. Many agree that red velvet cake originally came from World War II. Around that time, foods were rationed, meaning bakers had to come up with new ways of making their cakes vibrant. One technique used to achieve this was to boil beat juices in order to enhance the colour of their cakes. This is a good example of how a cake recipe from a long time ago can be reinvented and thrive in today's competitive cake world.
Another example of a new, popular cake trend is "Cake Pops". Originally, cake pops we donut holes that were only ever a food eaten for breakfast. These were mainly served in two ways: glazed or coated with sweet toppings like chocolate glaze or in a cinnamon and sugar crumb. Later in the cake timeline, leftover (or sometimes stale) cake would be rolled into balls and repurposed as something similar to today's cake pops. The leftover cake would be crumbed and rolled into balls with icing or some other ingredient to bind it all together, which makes the cake denser and usually sweeter than normal cake. It would then be coated with something like chocolate.
My information on the history of cake pops came from: http://www.cakepopgallery.com/cake-pop-info/history-of-cake-pops.html
Thursday 18 December 2014
Thursday 11 December 2014
Cakes from Around the World
One way we can view cakes in a geographical way is how different cultures makes cakes and how their styles are unique.
We begin with France. Being the food utopia that it is, France has a considerable amount of famous cakes. One in particular that stands out, in my opinion, is "Galette des Rois". The English translation of this is "King's Cake". Traditionally, Galette des Rois is eaten during the first week in January, however, due to it's immense popularity, many bakeries sell it for the whole month of January. A rich almond cream is encased by layers of puff pastry with icing sugar, before being baked until it has acquired it's beautiful golden brown colour, for which it is famous.
On the other side of the world, New Zealand and Australia's "Pavlova" is a personal favourite of mine. This meringue cake was invented when Anna Pavlova, whom the cake is named after, was visiting New Zealand. However, the Kiwis and the Aussies have always argued about it's true origin. There are various different ways of making meringue, but my favourite is using egg whites and sugar. Usually, cream and fruit such as strawberries sit upon a bed of meringue. Ideally, the meringue would have a hard shell and a marshmallow-like centre.
Going back to Europe, the "Black Forest Cherry Cake" of south-east Germany is world famous. This traditional cake is made of several layers of chocolate cake, cherries and whipped cream. It is believed that this type of cake originally came from Switzerland, but it was the Germans who perfected it. A Swedish version of the cake with the same name exists, however this is made with meringue and is very different.
Mexico's "Tres Leches Cake" is a moist, milk based cake that has gained popularity all over South America. The name translates to "Three Milks Cake". The main part of this cake is the butter sponge from which it is made. Over the course of the preparation, this sponge is soaked in regular, condensed and evaporated milk. After, it is normally finished off with whipped cream or meringue. The end result is a very moist and rich cake with a very unique flavour and texture to most other cakes.
Like Mexico, India also has a milk based cake. This cake is called "Mawa Cake" and is made with evaporated milk and served with almonds or cashews. This cake is especially popular in Mumbai where it is served Irani cafes.
We begin with France. Being the food utopia that it is, France has a considerable amount of famous cakes. One in particular that stands out, in my opinion, is "Galette des Rois". The English translation of this is "King's Cake". Traditionally, Galette des Rois is eaten during the first week in January, however, due to it's immense popularity, many bakeries sell it for the whole month of January. A rich almond cream is encased by layers of puff pastry with icing sugar, before being baked until it has acquired it's beautiful golden brown colour, for which it is famous.
On the other side of the world, New Zealand and Australia's "Pavlova" is a personal favourite of mine. This meringue cake was invented when Anna Pavlova, whom the cake is named after, was visiting New Zealand. However, the Kiwis and the Aussies have always argued about it's true origin. There are various different ways of making meringue, but my favourite is using egg whites and sugar. Usually, cream and fruit such as strawberries sit upon a bed of meringue. Ideally, the meringue would have a hard shell and a marshmallow-like centre.
Going back to Europe, the "Black Forest Cherry Cake" of south-east Germany is world famous. This traditional cake is made of several layers of chocolate cake, cherries and whipped cream. It is believed that this type of cake originally came from Switzerland, but it was the Germans who perfected it. A Swedish version of the cake with the same name exists, however this is made with meringue and is very different.
Mexico's "Tres Leches Cake" is a moist, milk based cake that has gained popularity all over South America. The name translates to "Three Milks Cake". The main part of this cake is the butter sponge from which it is made. Over the course of the preparation, this sponge is soaked in regular, condensed and evaporated milk. After, it is normally finished off with whipped cream or meringue. The end result is a very moist and rich cake with a very unique flavour and texture to most other cakes.
Like Mexico, India also has a milk based cake. This cake is called "Mawa Cake" and is made with evaporated milk and served with almonds or cashews. This cake is especially popular in Mumbai where it is served Irani cafes.
The Ingredients
In a previous post, I said that cake is in most cases made up eggs, milk, sugar, flour, baking powder and butter. But where do these things all come from? The geographical aspect of the ingredients is where they come from and who produces them.
Eggs:
In Ireland, eggs are produced by local farms. Female hens lay the eggs, then they are distributed to various places.
Milk:
Most cows are milked two times per day. The milk is stored and refrigerated (at four degrees celcius) for no more than fourty-eight hours. Then, the milk is collected and brought to a processing facility. Once it has been processed, it is sent out to shops.
Sugar:
Cane sugar is sent to a country where it can be refined. Firstly, the sugar crystals are immersed in a concentrated syrup that softens the crystals and removes the coating without dissolving them. Next, any and all impurities are removed from the sugar. Following this, the colour is removed. Finally, the last parts of the processing take place and the sugar is ready to be packaged and distributed.
Flour:
When flour was first used, it was made by grinding grain between stones. Today, a common method of making flour is by grinding grain using stones which are called stone mill. In Ireland, flour is made and distributed by several companies, an example being "Odlums".
Baking Powder:
Usually, baking powder is made up of baking soda, cream of tartar and corn starch. Baking powder is made by combining these core ingredients before they are packaged. Baking powder was first developed in the mid 1800's.
Butter:
Butter is made by beating cream until it becomes solid. Most companies who produce butter add various other things into it, but pure butter doesn't. Butter is produced by many Irish companies such as Kerry Gold.
My source of information about the production of refined sugar is: http://en.wikipedia.org/wiki/Sugar#Refining My source of information about the production of milk is: http://parmalat.com.au/index.php?option=com_content&view=article&id=45&Itemid=222
My source of information about the production of flour is: http://howisitmade.org/how-is-flour-made/
My source of information about the production of baking powder is: http://www.madehow.com/Volume-6/Baking-Powder.html
My source of information about the production of butter is: http://www.wisegeek.org/how-is-butter-made.htm
Eggs:
In Ireland, eggs are produced by local farms. Female hens lay the eggs, then they are distributed to various places.
Milk:
Most cows are milked two times per day. The milk is stored and refrigerated (at four degrees celcius) for no more than fourty-eight hours. Then, the milk is collected and brought to a processing facility. Once it has been processed, it is sent out to shops.
Sugar:
Cane sugar is sent to a country where it can be refined. Firstly, the sugar crystals are immersed in a concentrated syrup that softens the crystals and removes the coating without dissolving them. Next, any and all impurities are removed from the sugar. Following this, the colour is removed. Finally, the last parts of the processing take place and the sugar is ready to be packaged and distributed.
Flour:
When flour was first used, it was made by grinding grain between stones. Today, a common method of making flour is by grinding grain using stones which are called stone mill. In Ireland, flour is made and distributed by several companies, an example being "Odlums".
Baking Powder:
Usually, baking powder is made up of baking soda, cream of tartar and corn starch. Baking powder is made by combining these core ingredients before they are packaged. Baking powder was first developed in the mid 1800's.
Butter:
Butter is made by beating cream until it becomes solid. Most companies who produce butter add various other things into it, but pure butter doesn't. Butter is produced by many Irish companies such as Kerry Gold.
My source of information about the production of refined sugar is: http://en.wikipedia.org/wiki/Sugar#Refining My source of information about the production of milk is: http://parmalat.com.au/index.php?option=com_content&view=article&id=45&Itemid=222
My source of information about the production of flour is: http://howisitmade.org/how-is-flour-made/
My source of information about the production of baking powder is: http://www.madehow.com/Volume-6/Baking-Powder.html
My source of information about the production of butter is: http://www.wisegeek.org/how-is-butter-made.htm
The History of Cake
Today, cake is widely eaten and celebrated with a range of different types and styles of cake, made in different cake. But when was cake invented?
Food historians have taught us that cake was originally invented by the Egyptians. Back then, cake was more bread-like and was sweetened with honey. Dried fruit and nuts were also added. I doubt they knew back then just how big a phenomenon cake would become.
Food historians have also told us that the "modern" cake that we know and love today came about in the mid 17th century. Around this time, there was greater availability in things like reliable ovens, food moulds and refined sugar. A lot of cakes at this time still contained dried fruits such as raisins, currants, citrons.
Today, certain cakes still retain some of these characteristics, mainly the use of fruit in fruitcakes and the popular round shape.
My source of information about cake's wonderful history is: http://www.foodtimeline.org/foodcakes.html
Today, certain cakes still retain some of these characteristics, mainly the use of fruit in fruitcakes and the popular round shape.
My source of information about cake's wonderful history is: http://www.foodtimeline.org/foodcakes.html
Thursday 4 December 2014
Introduction
Greetings, my name is Cian and I on this blog I will share with you the geography of cake. One can be forgiven for thinking that geography might not stem out as far as the exciting subject of cake, but I am here to show you how it does.
To start, what exactly is cake (other than the extremely delicious food commodity eaten mainly on special occasions and sometimes for breakfast)? Well, on a very basic level, cake is made up of eggs, milk, sugar, flour, baking powder and butter. This fact can be studied from a geographical perspective because of where all of these ingredients come from, who makes them, other ways they are used etc. Other ways that the subject of cake can be looked at geographically is where cake is popular, where cake is made and shipped to, etc.
The next post will go more in-depth into the interesting world of the geography of cake.
The next post will go more in-depth into the interesting world of the geography of cake.
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