Cakes Recipes

Birthdays weddings dinner parties or just to celebrate for at special actually There is always a good Reasonable to bake a cake and enjoy Select your favorite cake recipe from the delightful variety we have for you in this app

For every ocassion we have a delicious recipe so bring a wow from your guest with this yummy delicacies

Too Much Chocolate Cake

Carrot Cake

Black Magic Cake

Simple White Cake

Banana Cake

Tiramisu Layer Cake

Crazy Cake

Orange Cake

Margarita Cake

Chocolate Cavity Maker Cake

Father's Day Recipes Cakes

Mother's Day Recipes Cakes

Cheesecake Recipes

Moist German Chocolate Cake

Best Carrot Cak

Christmas Cakes

Bananas Cakes

Whipping Cream Pound Cake

The Ingredients for Cakes

Typical cake ingredients are flour sugar eggs butter or oil a liquid and leavening agents such as baking soda andor baking powder Common additional ingredients and flavourings include dried candied or fresh fruit nuts cocoa and extracts such as vanilla with numerous substitutions for the primary ingredients Cakes can also be filled with fruit preserves or dessert sauces like pastry cream iced with buttercream or other icings and decorated with marzipan piped borders or candied fruit

Baking powder is probably the most common aerating agent in baked products like cakes It is made up of bicarbonate of soda and cream of tartar Baking powder is a chemical aeration agent

Eggs are another basic ingredient in many baked products They provide structure aeration flavour and moisture They also tenderise cakes and add colour and nutritive value

Fats and oils Generally fats are solid while oils are liquid Fats come from a variety of animals and plants Oils mostly come from plants In baking butter margarine shortening and oils are commonly used Their main functions are to shorten or tenderise the product to trap air during creaming and so aerate the cake during baking to give good volume and texture to assist with layering in puff pastry to help prevent curdling by forming an emulsion and to add flavour They also provide some nutritive value It is important to add the correct amount of fat as too much far will make the baked product greasy and unpleasant to eat while too little fat will leave you with a product that lacks flavour and stales quickly

Flour is the ingredient on which most baked products are based Flour is made up of starch protein sugar and minerals The protein content decides what the end use of the flour will be

Milk is used in baked products to improve texture and mouthfeel The protein in milk also gives a soft crumb structure in cakes and contributes to the moisture colour and flavour of a baked product Cakes that contain milk also tend to have a longer shelf life

Salt is usually only added in very small amounts to baked products but it has a noticeable effect on the flavour of baked products It not only provides its own flavour but brings out the natural flavour of other ingredients In bread doughs salt strengthens gluten and improves the consistency of the dough Carbon dioxide given off by the yeast is more easily trapped by the strengthened gluten which makes a better loaf of bread Salt is also a good preservative as it absorbs water so there is less free water for bacterial and fungal growth

Sugar gives cakes and other baked products sweetness and is used in many forms and many ways In yeast raised products sugar acts as food for the yeast In cakes sugar assists with the aeration and stabilising of batters Sugars improve the crust colour of baked products improve flavour and help to retain moisture keeping products softer for longer and so reducing staling Examples of sugar forms are granulated sugar castor sugar and icing sugar Sugar also comes in liquid forms such as syrup treacle corn syrup honey and caramel