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Cake

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Cake Introduction  Cakes and pastries are the most important product of bakery and confectionery.  Most of the cakes and pastries that are patented, were made in old hotels and pastry shops, are known as classical cakes.  Nowadays, with more and more experimenting chefs around, it is very common to see a fusion of flavors form around the world like a French cream cake flavored with lemon grass from Thailand.  This category of cakes is known as contemporary cakes. Cake Classical Cake Contemporary Cake  When a small piece of cake is individually garnished and served, it can be sold as a pastry.  The pastries can be layered separately to from various shapes such as circles, rectangles and square.  With different kinds of moulds available in the market one can also make different dimensional shape other than three such as pyramids, cones etc.  When cakes are prepared in bite sized, they are often referred to as petits four glacés, which is a generic title that covers all small bite size pastries and cakes that are ‘iced’.  Petits fours glacés are served with coffee after meal, particularly for special functions, buffets, etc.  A cake in commercial terminology refers to a cake made from flour, sugar, fat, and eggs.  It may also contain milk, baking powder, fruits, nuts etc.  A cake is usually heavier than sponge.  However, ‘cakes’ have a broader interpretation that include gateau (French) and torte (German).  These ar ...
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