To better understand our selection of fillings, we have outlined some details on their texture and consistency.
Italian Buttercream: Atype of meringue-based icing which is used on the exterior of the cake and filling the cake. Light and not overly sweet, Italian Buttercream is flavored, using fruit purees, various emulsions, chocolate, cookies, etc.
Vanilla Bavarian Cream: Vanilla pastry cream lightened with whipped cream. A more flavorful and delectable cream filling as opposed to plain whipped cream.
Vanilla Custard:Amixture of milk, egg yolks, and sugar cooked to a pudding consistency; also called pastry cream. Flavored with vanilla beans and finished with butter, this custard is rich,thick, and creamy. A banana option is also available.
Compote:Sweetened cooked fruit in syrup with the finished consistency of a jam or preserve.
Curd:Made with fresh lemon juice, this cooked filling is intensely flavorful and smooth. Similar to a custard consistency.
Mousse:Similar to Vanilla Bavarian Cream, this whipped cream filling is flavored with chocolate or fruit.
Ganache:A mixture of chocolate & heavy cream. Similar to a fudge consistency.
Curd: Made with fresh lemon juice, this cooked filling is intensely flavorful and smooth. Similar to a custard consistency. Mousse: Similar to Vanilla Bavarian Cream
Bavarian Cream
Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded.
The earliest 'cakes' were flat compact discs of grain, squished together and dried (think rice cakes). The sort of cakes most British people would recognise as cakes rather than sweetened bread only appear in the early eighteenth century: before that all cakes were raised with yeast.
What Are Vintage Cakes? Vintage cakes are vintage or “retro” because they've been around (and around and around) for centuries. They're known for their frilly, over-piped design and can be traced back to the French Rococo style of the 1700s – an age known for its ornate and gilded designs.
The world's oldest known cake, baked during the reign of Pepi II in Egypt between BCE 2251 and 2157. Alimentarium, Vevey, Switzerland. The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens.
The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills.
According to Lucy Cocoran, who delved into the history of these trending treats for ELLE Australia, the lavish confections date back to 1700s France, a century that birthed the rococo period (also known as late baroque), an excessively dramatic style of architecture, decor and art that brought about floating cherubs, ...
Velvet cakes first came into existence during the Victorian Era. It was during the 1800's that recipes would frequently call for the use of cocoa for luxury cakes. They would call the cakes "velvet" cakes and serve them at fancy dessert parties.
If you're using a pastry bag to top cupcakes, you'll want to choose a frosting that's sturdy and will hold its shape. For these reasons, Italian or Swiss Buttercream are once again great choices.
The oldest known ovens were unearthed in Croatia in 2014. They are estimated to be 6,500 years old. The Egyptians were also pioneers in baking as the first recorded civilization to use yeast in their bread as long ago as 2600 BC. Then, there was the Roman Empire's Baker's Guild established around 168 BC.
The origins of cake can be traced back to ancient times. The Greeks and Romans made sweet baked goods, and the Egyptians baked sweetened breads. However, it wasn't until the Middle Ages that cakes as we know them today began to emerge.
The term "cake" has a long history. The word itself is of Viking origin, from the Old Norse word "kaka". The ancient Greeks called cake πλακοῦς (plakous), which was derived from the word for "flat", πλακόεις (plakoeis). It was baked using flour mixed with eggs, milk, nuts, and honey.
History. The decoration of cakes arose in 17th century Europe, typically for special occasions as a luxury good. At this time, a cake decorator was an honored profession. When wedding cakes became part of the wedding ceremony, early cake decorators looked for ways to give wedding cakes a more outstanding look.
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