The Complete Wedding Cake Chronology

Posted on Jun 9 2014 - 6:02pm by admin

The Complete Wedding Cake Chronology

The Complete Wedding Cake Chronology

Wedding cake is one of the oldest and most extremely iconic symbols of human culture of all time! As famous it is, though, though it wasn’t always prepared in the form that we are familiar with it being in. There is a thin line between what constitutes a cake and what constitutes a pastry or simple bread, but generally speaking, such distinction are generally pretty inconsequential.


Fundamental Flour


In order to form the consistency of flour that is necessary to produce what we know as a ‘cake’, there has to be certain ratio adhered to before it can be considered fully appropriate. He starch to gluten ratio has to be particularly high in order for the cake-like consistency to be achieved. Generally speaking, the wheat that the cake is created from has to be of a particularly low protein level, soft to the touch, and of a texture that isn’t too rough or coarse. The cake flour formula doesn’t always have to be absolutely perfect. Substitutes are possible with the inclusion of some cornstarch. The more all-purpose flour that’s used in a cake, the dense it’s ultimately going to turn out.


The History


Historically, one of the very first wedding cakes can documented back to Ancient Rome; the bride had bread broken over her head for the good luck! The word ‘cake’, itself, has a particularly long and involved history as well. Interestingly enough, it was the Vikings who first used the word that would develop into what we call “cake”. In the Vikings’ ancient Nordic tongue, the word “kaka” was used to describe that their version of the dense flour product was. Even in those olden times, the complete distinction between what made ‘kaka’ and what made standard bread was relatively foggy.


Slice of Life


There’s certainly more than one way to slice cake, and even more ways to create one! You’ve got sponge cakes, which were the first examples of cakes to be made out of something other than the typical yeast constitution. You’ve also got your butter cakes, which rely heavily on a mixture of egg yolk and butter to emerge in their full and densely packed final forms. Cheesecakes are often uttered in the same breath as cakes, but in fact, they’re not actually in the same category as standard, traditional cakes; they’re actually pies with custard filling, and a minimal four content.

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