". Bakery Industry: wedding cakes

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Showing posts with label wedding cakes. Show all posts
Showing posts with label wedding cakes. Show all posts

Types Of Cake

 A cake is a form of food that is usually sweet and often baked. Cakes normally combine

some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg,
though gluten or starch are often used by vegetarians and vegans), fats (usually butter,
shortening, or margarine, although a fruit puree can be substituted to avoid using fat), a
liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast
or baking powder), though many cakes lack these ingredients and instead rely on air
bubbles in the dough to expand and cause the cake to rise.

Cake is often the dessert of choice for meals at ceremonial occasions, particularly
weddings, anniversaries and birthdays. There are literally thousands of cakes recipes
(some are bread-like and some rich and elaborate) and many are centuries old. Cake
making is no longer a complicated procedure; Baking utensils and directions have been so
perfected and simplified that even the amateur cook may easily become an expert baker.

Varities of cake

Cakes are categorised  into  two groups  

Shortened cakes  (  Butter cakes )

These are cakes in which  contains fat  as major ingredient with no  or few eggs  .
creaming is done for  fat and sugar
ex -  Butter cakes and Pound  cakes .

Unshortened cakes (  Foam cakes )

These are cakes in which  contains eggs as major ingredient with no  or little fat. Mixing is
done through egg foaming method .  ex  angel food cake, sponge cake ,meringues and
Jelly roll cakes . Chiffon  cakes does have  oil and fat alongwith eggs

Cakes may be small and intended for individual consumption (for example madeleines and
cupcakes). Larger cakes may be made with the intention of being sliced and served as
part of a meal of social function. The cutting of a wedding cake constitues a social
ceremony in some cultures. The Ancient Roman marriage ritual of confarreation  originated
in the sharing of a cake.

Particular types of cake may be associated with particular festivals, such as stollen (at
Christmas), babka and simnel cake (at Easter), or mooncake.

Cakes may be round or square or other interesting shapes. Swiss roll and Yule log are
examples of cylindrical cakes. Other forms of cake s  are  Muffins , Cupcakes and  Brownies 

Cake  Decorating

A finished cake is often enhanced by covering it with frosting, or icing, and toppings such
as sprinkles, which are also known as "jimmies" in certain parts of the United States and
"hundreds and thousands" in the United Kingdom. Frosting is usually made from powdered
(icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as
vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial
bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This
makes the icing light and spreadable. Home bakers either use lard, butter, margarine or
some combination thereof. Sprinkles are small firm pieces of sugar and oils that are
colored with food coloring. In the late 20th century, new cake decorating products became
available to the public. These include several specialized sprinkles and even methods to
print pictures and transfer the image onto a cake.

Special tools are needed for more complex cake decorating, such as piping bags or
syringes, and various piping tips. To use a piping bag or syringe, a piping tip is attached to
the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is
sometimes colored. Using different piping tips and various techniques, a cake decorator
can make many different designs. Basic decorating tips include open star, closed star,
basketweave, round, drop flower, leaf, multi, petal, and specialty tips.

Royal Icing, Marzipan (or a less sweet version, known as Almond paste), Fondant Icing
(also known as Sugarpaste) and Buttercream are used as covering icings and to create
decorations. Floral Sugarcraft or Wired Sugar Flowers are an important part of Cake
Decoration. Special occasion cakes, such as wedding cakes, are traditionally rich fruit
cakes, or occasionally Madeira cake (also known as whisked or fatless sponge), covered
with marzipan and either Royal Iced or sugarpasted, finished with Royal Iced piped borders
and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers or
marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets.



Popular Trends Of Wedding Cakes For 2010

Wedding cake trends for 2010

Wedding cake  is one of the important elements for any wedding celebrations. Couples  put hours to select the concept/design/flavours of wedding cakes ,here are few  popular trends for wedding cake  for this year
Initials. Having the married couple's initials monogrammed on the cake.

Artistic. Choose your favorite famous painting and have the wedding cake decorated with it, using edible paints.

trends in wedding cakes , wedding cakes , popular trends in wedding cakesHeight. Many people are opting for taller cakes, up to seven tiers high.

Matching dresses. A big trend matches the cake decoration to the bridesmaid dresses. Another option is to have lace and ruffles.

Going 3-D. Another trend in wedding cakes is for 3-D accents to be a part of the cake's decoration and design.

Nature. Many people are opting for nature themes, which can include using fresh fruits as cake toppings.
More than cake. Offer other tasty treats such as a tree of mini desserts including cheesecake, tarts, and brownies.

Go faux. To save money on the wedding cake, which can typically cost around $700, have just the bottom one or two tiers be faux. This will allow the cake to look great for pictures, but should help bring the cost down.

Cupcakes. A trend from last year, it's still going strong with many couples opting for cupcakes instead of wedding cakes

So  book your designer wedding  cake  with above mentioned concepts .

Read more: http://www.charlotteobserver.com/

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