Cup Cake

Cake's Rose

Strawberry Cake

Southerners love their cakes and desserts, and strawberry cake is one of the region's favorites. A strawberry cake is perfect for any occasion, from a family dinner or snack to a shower or picnic or wedding ceremony.

Blueberry Cake

Blueberry Cake, or Blueberry Buckle as it is often called, is a rustic looking cake that is bursting with soft and sweet blueberries that are sandwiched between a thin layer of soft and fluffy white cake and a crunchy cinnamon flavored streusel. While absolutely delicious warm from the oven with a scoop of vanilla ice cream, I am also quite fond of eating it cold when the streusel has turned hard and crunchy

Sponge Cake

Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder, that derives its structure from an egg foam into which the other ingredients are folded. The sponge cake is thought to be one of the first of the non-yeasted cakes, and though it does not appear in Hannah Glasse's The Art of Cookery in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife, indicating that sponge cakes had been established at Grenada in the Caribbean, by the early 19th century.

Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the French Génoise, the Portuguese pão-de-ló, the Anglo-Jewish "plava" and the possibly-ancestral Italian/Sephardic Jewish pan di Spagna ("Spanish bread" , from the Ladino pan d'Espanya). Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres leches cake.

Cheese Cake

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with fruit, nuts, fruit flavored drizzle and or chocolate.

Savory cheesecakes also exist, served sometimes as hors d'oeuvre or with accompanying salads.

Chocolate Cake

Chocolate cake is a dessert popularized at the end of the 19th Century and popular internationally. The cake is often served at gatherings such as birthday parties and weddings.

Ingredients vary depending on the recipe but usually include a combination of eggs, sugar, cocoa powder, chocolate, butter or oil, salt, and baking soda. Water or milk is also used. Other additions and variations may include melted chocolate, sour cream, buttermilk, fruit juices, or syrups. Bakers use vanilla extracts, liqueurs, or flavored liquids like coffee to bring out different properties in the chocolate flavor. A variety of toppings, icings and glazes can also be used, as well as spices.

Traditional approaches to chocolate cake are still popular and chocolate cake is also a basis for other cake varieties such as Black Forest cake and German Chocolate Cake, which includes coconut, pecans, caramelized cream, and chocolate cake.

Icing cake

Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or flavorings and is used to cover or decorate baked goods, such as cakes or cookies.

Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations commonly grace birthday and wedding cakes. Chef's color dye (food coloring) is commonly added to icing mixtures to achieve the desired color. Sprinkles, coloring mist, edible images or other decorations are often used on top of icing.

The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).

Icing can be applied with a utensil such as a knife or spatula, or it can be applied by drizzling or dipping (see glaze) or by rolling the icing out and draping it over the cake. The method of application largely depends on the type and texture of icing being used. Icing may be used between layers in a cake as a filling, or it may be used to completely or partially cover the outside of a cake or other baked product.

Cup Cake

A cupcake (the common US, Canadian, South African and Australian term) or fairy cake (the common British and Irish term), is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes

Cupcake recipes

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. Because their small size is more efficient for heat conduction, cupcakes bake much faster than layer cakes.

Pans and liners

Originally, cupcakes were baked in heavy pottery cups. Some bakers still use individual ramekins, small coffee mugs, or other small ovenproof pottery-type dishes for baking cupcakes.

Specialized pans are made for baking cupcakes, similar in form to muffin tins. These ovenproof pans are most often made from metal, with or without a non-stick surface, and generally have six or twelve depressions or "cups". They may also be made from stoneware, silicone rubber, or other materials. A standard size cup is 3 inches (76 mm) in diameter and holds about 4 ounces (110 g), although pans for both miniature and jumbo size cupcakes exist.^[10] Speciality pans may offer many different sizes and shapes.

Individual cups, or cupcake liners, may be used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking, keep the cupcake moister, and reduce the effort needed to clean the pan.^[10] The use of liners is also considered a more sanitary option when cupcakes are being passed from hand to hand. Like cupcake pans, several sizes of paper liners are available, from miniature to jumbo.

In addition to paper, cupcake liners may be made from very thin aluminum foil or, in a non-disposable version, silicone rubber. Because they can stand up on their own, foil and silicone liners can also be used on a flat baking sheet, which makes them popular among people who do not have a specialized muffin tin. Some of the largest paper liners are not fluted and are made out of thicker paper, often rolled at the top edge for additional strength, so that they can also stand independently for baking without a cupcake tin. Some bakers use two or three thin paper liners, nested together, to simulate the strength of a single foil cup.

As an alternative to a plate of individual cakes, some bakers place standard cupcakes into a pattern and frost them to create a large design, such as a basket of flowers or a turtle

A Swiss roll or jelly roll is a type of sponge cake roll. The thin cake is made of eggs, flour and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or butter cream, rolled up, and served in circular slices.

The origins of the term "Swiss" roll are unclear and the cake originated in Central Europe and not Switzerland. It is a traditional German, Hungarian and probably Austrian type of cake. The shape of the Swiss roll has inspired usage of the term as a descriptive term in other fields, such as in optics.

Kek Lapis Sarawak

It is a tradition in Sarawak, Malaysia to serve Sarawak Layered Cakes on special occasions. In the Malay language they known as Kek Lapis Sarawak, Kek Lapis Moden Sarawak, Kek Sarawak or Kek Lapis. They are often baked for religious or cultural celebrations such as Eid ul-Fitr, Christmas, Deepavali, birthdays and weddings.

People in Malaysia practice an open house on festival day. A unique feature of Sarawak's open houses is the modern layered cakes.

History

Modern Sarawakian layered cakes were introduced to the people of Sarawak from Indonesia officially around 1988. The Indonesian version has been known since the Dutch colonial era; its most famous varieties are the Lapis Legit, a spice-flavored multilayered cake, and Lapis Surabaya.

Puan Rabiah Amit is well-known in Malaysia as an expert in making modern Sarawakian layered cakes. Around the year 2000, Puan Rabiah Amit introduced this cake to the whole of Malaysia. She also wrote her own recipe book, Kek Lapis Sarawak, which was published in the year 2003. Her journey in introducing this modern layered cakes in Bintulu, Sarawak began in 1989. She became a teacher (guru) to her neighbors, teaching them how to make these beautiful cakes.

Characteristics

Sarawakian modern layered cakes can be divided into two categories: cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two colors. The cake can be baked in an oven or microwave. The batter uses butter or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. More detailed cakes often require special moulds to maintain the perfect layer thickness.

Introduction to Cake's Rose

Assalamualaikum...
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