Overview

Cake a fl ur nf t n m d from fl ur, ug r, nd other ngr d nt , and u u ll b k d. In their ld t forms, cakes w r m d f t n f br d, but k n w v r a wide range f preparations that can b simple r l b r t , and which share features with desserts such as pastries, m r ngu , u t rd , and The most common ngr d nt n lud flour, sugar, gg , fat ( u h butt r, l r margarine), a l u d, nd a l v n ng g nt, such baking soda r b k ng wd r. C mm n dd t n l ingredients n lud dr d, candied, r fr h fruit, nut , cocoa, and xtr t such v n ll , with numerous substitutions f r th r m r ngr d nt . C k n l be f ll d w th fru t r rv , nut r dessert u (like u t rd, j ll , k d fru t, wh d cream r ru ), d w th butt r r m r th r ng , nd decorated w th m rz n, piped borders, r nd d fruit. C k r broadly divided into several categories, b d r m r l n ngr d nt nd mixing t hn u . Although l r x m l f th d ff r n b tw n k nd bread r t find, the precise l f t n h always b n elusive. A f n h d k is ft n nh n d by v r ng t with ng, r fr t ng, and toppings u h sprinkles, wh h r also known j mm n rt n rt f the United St t and hundr d nd thousands in th Un t d K ngd m. Th fr t ng is u u ll m d from powdered ( ng) ug r, m t m a f t f some sort, milk r cream, nd ft n fl v r ng such a v n ll xtr t r wd r. Some d r t r use a rolled fondant icing. C mm r l b k r tend t u lard f r the fat, and ft n whip th lard to ntr du air bubbl . This makes th ng light and r d bl . H m b k r th r u l rd, butt r, m rg r n , r some mb n t n th r f. S r nkl are small f rm of sugar and l th t r l r d w th f d l r ng. In the late 20th ntur , n w cake d r t ng r du t b m v l bl to th ubl . Th n lud several l z d r nkl nd v n m th d t print tur nd tr n f r th image nt a cake. Cynthia Armstrong shares tasty and mouthwatering apple cake recipes

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