Delicious Strawberry Cake

Strawberries are super delicious, whether you’re adding them to a dish or eating them by themselves. Strawberries are grown all over the world, except in the most frozen southern and northern areas.  Not to mention, there are over 600 varieties of strawberries!  The best time to buy strawberries is between April and August.  Lucky for us, April is right around the corner!  Apparently April showers bring May flowers and beautifully scrumptious fruit!

Here is a wonderfully delicious ombre cake recipe to appreciate the coming of “strawberry season”!

Ingredients needed:

2 boxes of white cake mix (or your own homemade cake recipe)

Eggs, water and oil to suit the necessary ingredients for your boxed cake mix

6 teaspoons imitation strawberry

Red food dye

2 cups of strawberries (or however many you desire)

Cream cheese icing

First, start mixing the cake mix and the  water, eggs and oil.  I used white cake mix that called for 2 1/2 cups of water, 2/3 cup oil and 6 eggs.  Then, separate the cake mix into 3 equal bowls for the 3 layers of the cake.

Next, add in the imitation strawberry. Add a little at a time and taste as you go.  I ended up putting two teaspoons into each “layer”.  You can opt-out of the strawberry flavor, or adjust to your liking.  Add the red food dye next.  The lightest colored layer needs 2-3 drops of red dye.  The medium colored layer looked best with 5 drops of red dye.  Lastly, the darkest layer looked best with 8 drops of dye.  Adjust, if desired.

Grease 3 8-in cake pans thoroughly and fill about 2/3 of the way full with cake batter.  Tap out the air bubbles.  Bake the cake as called for.  My batter took about 32 minutes to thoroughly bake.  Wait for the cake to fully cool before removing from the pan.  Level off the cake with a large serrated knife along the top of the cake and the sides of the cake.  Stack the cake layers on top of each other from darkest to lightest, using frosting as the glue in between the layers.

Start with the top and work your way down and around the sides.

Garnish the cake with some strawberries or however you desire!  Like topped mine with cut strawberries on the top and around the bottom and some strawberry stems in the middle

Garnish the cake with some strawberries or however you desire!  I topped mine with cut strawberries on the top and around the bottom and some strawberry stems in the middle

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Peanut Butter and… Cheesecake!

If you are a nutter for Peanut Butter, you should love high Beanut Putter Brownie Cheesecake. This decadent deliciousness is formed on crunchy digestive chocolate biscuit base, covered with a dense layer of classic chocolate brownie, smothered with a generous helping of smooth soy “Beanut Putter” butter, and of course squeezed in a layer of famous baked vanilla cheesecake, all topped and coated with milk chocolate fudge and a drizzle of rich, Argentinian Dulce de leche caramel toffee sauce.

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History Of Cupcakes

The cupcake ecw_set-art-multi-cupcakes_s4x3.jpg.rend.snigalleryslide.jpegvolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories: one, the cakes were originall cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup.

In the beginning, cupcakes were sometimes called “number” cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. Clearly, cupcakes today have expaned to a wide variety of ingredients, measurements, shapes, and decorations – but this was one of the first recipes for making what we know today as cupcakes.

Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was down in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started created cupcakes in tins.

Since their creation, cupcakes have become a pop culture trend in the culinary world. They have spawned dozens of bakeries devoted entirely to them. While chocolate and vanilla remain classic favorites, fancy flavors such as raspberry meringue and espresso fudge can be found on menus. There are cookbooks, blogs, and magazines specifically dedicated to cupcakes.

12 word facts about cake

Cake, in one form or another, has been around for centuries. From its humble beginnings as a flattened, hardened bread, the concept of ‘cake’ has changed significantly to become an essential part of British culinary identity.

1. Roman cake

In Roman times, eggs and butter were often added to basic bread to give a consistency that we would recognize as cake-like, and honey was used as a sweetener. The distinction between Roman concepts of cake and bread was therefore very blurred.

2. Cakewalk

The ‘cakewalk’ dance originated in African American communities in the Southern United States and was originally a competition in graceful walking, with cake awarded as a prize.

3. Cake idioms

According to the Diner’s Dictionary  the proverb ‘you can’t have your cake and eat it’ first appears as early as the 16th century, however, the proverb ‘a piece of cake’ was not coined until the 20th century and is possibly related to the cakewalk competition.

History of Cakes

Cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure.

Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker. There are five basic types of cake, depending on the substance used for leavening.

The most primitive peoples in the world began making cakes shortly after they discovered flour. In medieval England, the cakes that were described in writings were not cakes in the conventional sense. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening.

Bread and cake were somewhat interchangeable words with the term “cake” being used for smaller breads. The earliest examples were found among the remains of Neolithic villages where archaeologists discovered simple cakes made from crushed grains, moistened, compacted and probably cooked on a hot stone. Today’s version of this early cake would be oatcakes, though now we think of them more as a biscuit or cookie.

Cakes were called “plakous” by the Greeks, from the word for “flat.” These cakes were usually combinations of nuts and honey. They also had a cake called “satura,” which was a flat heavy cake.

During the Roman period, the name for cake (derived from the Greek term) became “placenta.” They were also called “libum” by the Romans, and were primarily used as an offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case.

The terms “bread” and “cake” became interchangeable as years went by. The words themselves are of Anglo Saxon origin, and it’s probable that the term cake was used for the smaller breads. Cakes were usually baked for special occasions because they were made with the finest and most expensive ingredients available to the cook. The wealthier you were, the more likely you might consume cake on a more frequent basis.

By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the mixture would be poured into molds, often very elaborate creations, but sometimes as simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.

Cakes were considered a symbol of well being by early American cooks on the east coast, with each region of the country having their own favorites.

By the early 19th century, due to the Industrial Revolution, baking ingredients became more affordable and readily available because of mass production and the railroads. Modern leavening agents, such as baking soda and baking powder were inventedGermanChocCake

The famous treat on V-Day is chocolates

Obvi, the famous treat on V-Day is chocolates, and today’s national food holiday is in keeping: today is National Cream-Filled Chocolates Day.

Honestly, I like a few of the chocolates in the box, but once the buttercream and caramel ones are gone, they aren’t a high priority dessert to me. So I’d rather make soufflé today…what do you say?

This soufflé is perfectly sized for two (or one, if you feel like anger-eating and watching Lifetime movies, no judgement) and it tastes freaking delicious. It’s just about as jammed with chocolate as it can be, and it’s light and a little gooey when freshly baked. Yumz.

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Chocolate cakes

Chocolate cake is made with chocolate; it can be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners.

In 1828, Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was “rock cacao” or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for drinks.

Top 10 facts about cakes

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In the meantime here are some general cakey facts.

1. The first cupcakes were so called, in the late 19th century, because they were baked in cups and made from ingredients measured by the cupful.

2. In the Middle Ages, the word cake meant a flat round of bread baked hard on both sides.

3. The anatomical term placenta is the Latin for cake. The placenta was named for its flat shape.

4. The earliest mention of a cup cake was in 1796 in American Cookery by Amelia Simmons.

5. The world record for cupcake eating is 72 in six minutes and was set by Patrick Bertoletti in 2012.

6. The record for fruit cake eating is 4lb 14.25oz in 10 minutes, set by Sonya Thomas in 2003.

7. Assumption Abbey in Missouri is the world’s only Trappist monastery that sells fruit cake on the internet (trappistmonks.com).

8. A VAT tribunal in 1991 ruled that Jaffa Cakes are cakes not biscuits.

9. For tax purposes, the essential difference between cakes and biscuits is that cakes go hard when stale but biscuits go soft.

10. According to an old English superstition, putting a fruit cake under your pillow would make you dream about the person you will marry.

Sugarpie.in

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We specialize in birthday cakes, baby shower cake, office parties and any other special event needs. Our range of Gourmet cakes, pastries, chocolates and flowers makes us a one stop shop for all.
Every occasion is perfect for a cake! Birthdays, Anniversaries, Valentine’s, Baby Showers, Baby Gender Reveal Parties, or Office Parties. How about a small cake perfect for your baby to smash. Our cakes, cookies, cupcakes and pastries are made in our bakery from scratch with high-quality ingredients. We use real high-quality butter, flour, milk, eggs and vanilla. No shortening or preservatives are used at Sugarpie. Take a bite, and you can taste the care, quality and love we put in each bite while still paying a low price. With a simple four step process you can shop, order and have your items delivered anywhere in Jaipur. We are providing free shipping  and we provide 100% Satisfaction Guaranteed on all deliveries. You can place your orders online or call us at 91-9828099446  for New Orders or Updates to Existing Orders.
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