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It is obviously food is one of the most important part of our life. A great many of people love desserts and a significant minority of them may want a deeper understand of dessert. But not all of them have time to go to training agency to learn about dessert for lots of reasons, have to work, go to class and so on. To those person, our site is going to collect details about dessert and its history for you to learn more and for your convenience to find anything you are insterested in. on FoodDessertLife.com you get deeply analyses and researches in the history of dessert and different recipes of dessert. Of course, lost of dessert photos will be post here, cake, tarte, pie, chou cream, cookie... To contact us, please use our contact form: contact us contact us.
National Spongecake Day
Added: 22-09-2013, 12:34 | Comments: 45 | Views: 1717 | Group: sponge cake

National Spongecake DayNational Spongecake Day

Five Food Finds about Spongecake

  1. During the renaissance, Italian cooks became famous for their baking skills and were hired by households in both England and France.
  2. The new items that they introduced were called “biscuits,” though they were the forerunner of what we now consider to be sponge cake.
  3. Gervase Markham (1568-1637), English poet and author, recorded the earliest sponge cake recipe in English in 1615.
  4. These sponge cakes were most likely thin, crisp cakes (more like modern cookies).
  5. By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs.

Food History – little about Sponge cake

Sachertorte History
Added: 17-09-2013, 18:37 | Comments: 19 | Views: 1103 | Group: Sachertorte

Sachertorte is one of the most famous Viennese dessert which is made by chocolate-flavour sponge cake covered by bakewell and characters are always written on the special chocolate.

What is the origins of Schertorte?

There is two points to answer this question. There's a saying that Sachertorte as invented by Austrian Franz specify, it could be traced back to a previous conference in Vienna during 1814 – 1815. The cake was specified as the main dessert on the conference by Franz Sacher. Because specified a dessert was unprecedented, so the cake was named as his name ‘Franz Sacher’.

But an alternative theory is said that Schertorte is named by Prince Wenzel von Metternich. Prince Wenzel von Metternich charged his personal chef with creating a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher, then in his second year of training in Metternich's kitchen. The Prince is reported to have declared, "Let there be no shame on me tonight!" While the torte created by Sacher on this occasion is said to have delighted Metternich's guests, the dessert received no immediate further attention.

Schwarzwaelder kirschtorte in different countries
Added: 14-09-2013, 18:24 | Comments: 12 | Views: 1143 | Group: schwarzwaelder kirschtorte

Schwarzwaelder is the Germany dessert Schwarzwälder Kirschtorte which has the English name Black Forest Cake in American English and Australian English. It is also named Black Forest gâteau in British English. Literally translate Schwarzwälder Kirschtorte into English is ‘Black Forest cherry torte’.

How is the combination of Schwarzwaelder

Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top.

Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol.[citation needed] German statutory interpretation states Kirschwasser as a mandatory ingredient, otherwise the cake is legally not allowed to be marketed as Schwarzwälder Kirschtorte.

How was the name got

The cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries. This is the ingredient, with its distinctive cherry pit flavor and alcoholic content, that gives the cake its flavor.

Cherries, cream, and Kirschwasser were first combined together and this was the first Schwarzwaelder Kischtorte at that time. It was made in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, cookies / biscuits and cream (but without Kirschwasser) probably originated in Germany. The most feature of Schwarzwelder is its cocoa-flavour with Kirschwasser permeates into the biscuits then with cream and cherries on it, very delicious dessert of life. It was named 'Black Forest Cake’ since introduced to France.

Kardinal Schnitten and Vatican cake
Added: 13-09-2013, 10:32 | Comments: 20 | Views: 1386 | Group: kardinalschnitten

Kardinal Schnitten which is called Vatican Cake in English, is a light meringue dessert. It taste between braked cake and meringue puff pastry, and cover coffee-flavored cream in the middle of the cake.

How kardinal schnitten got the name

Kardinal Schnitten is one of the famous dessert in Vienna, it has its features. In the pass, instead of coffee-flavored cream, red currant jam was added in the cake. But the jam would infiltrated into the dough and coloring it. So nowadays kardinal schnitten is always cover with cream instead of jam.

The color between meringue pastry and the soft cake are white and yellow, this originates from the color of Vatican national flag, so this is the reason why kardinal schnitten is also named Vatican cake in English.

Charlotte designer and types in the world
Added: 12-09-2013, 08:11 | Comments: 39 | Views: 2384 | Group: charlotte

What is a charlotte?

charlotte cake is made by bread, sponge cake or biscuits/cookies which are used to line a mold and filled in with a fruit puree or custard, then starts to take shape with ice. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

The designer and types of charlotte

1. Ice-box charlotte cake

Cooler charlotte cake is made by finger-shape bread, biscuits filled with mousse and Bavaria-style pudding, then use ice to cool-down. This dessert is design by the a great dessert talent who is named ‘Marie Antoine Careme’.

2. Hot charlotte cake

Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard, and this is the hot charlotte cake. About the designer of this style of charlotte, some thought that it was designed by Marie Antoine Careme while others thought it was present long time ago.

PS: Charlotte cake different types

Due to the simple preparation of charlottes, many different varieties have developed. Most charlottes are served cool, so they are more common in warmer seasons. Fruit charlottes usually combine a fruit purée or preserve with a custard filling or whipped cream. Some flavors include strawberry, raspberry, apple, pear, and banana.

Other types do not include fr

Chiffon cake history and traditional cake
Added: 10-09-2013, 14:26 | Comments: 30 | Views: 2334 | Group: chiffon cake

What is chiffon cake

Chiffon in cooking means having a light, frothy texture, as certain pies and cakes containing beaten egg whites. So a chiffon cake is link its name, it is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cake has a smooth and cool taste and there is  a tower in the middle of the cake. It is a combination of both batter and foam type cakes its share is very special.

Who invented the first chiffon cake?

The chiffon cake was invented in Los Angeles by Harry Baker in 1927. Baker was a California insurance salesman turned caterer, he rent a department as his secret cookhouse and almost braked 40 chiffon cake a day. At that moment, many famous people particularly like his chiffon cake and his cake was popular soon. But Baker kept the recipe secret for almost 20 years until he sold it.

American company General Mills brought the recipe form Harry in 1947 and the recipe was released at the end – Baker added vegetable oil in his baking process. At this point the name was changed to "chiffon cake" and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948. The magazine was published in May, 1948 named ‘better homes and garden magazine’. Then the recipe bring a markedly sales increased in vegetable oils and wheat flour at that time.

PS: About why Harry Baker kept his recipe secret. Harry Baker( 1884 - 1984), insurance salesman.  1929 – 1933 was global recession and 1939 – 1945 was the Second World War period. So it can be understood that  he kept his recipe secret in this special time.

Roll cake history and Swiss cake
Added: 9-09-2013, 05:44 | Comments: 50 | Views: 2855 | Group: roll cake
What is Roll cake

Roll cake is a sponge cake or cake baked in a flat pan rolled around with jam, chocolate buttercream, nuts or consists of other fillings, is also named ‘Rouleau’ or ‘Roulade’. There are two thoughts as to where roll cake came from. One theory is said that roll cake originates from the Swiss sponge cake called ‘Roulade’, the other theory is said that roll cake originates from the French Christmas cake called ‘ Bûche de Noël’. For more about Sponge cake, read this post before : Sponge cake.

Roll cake in Japan

Roll cake was introduced in Japan by Portuguese in the middle of sixteenth century. Many other desserts from the west was introduced into Japan at the same time, ‘Sponge cake’ e.g. Roll cake was once a dessert made by 'Torta’ in the pass, it was made with sponge cake and Jam. One often hears it said that ‘だてまき' which Japanese may eat in the first month of the lunar year also originates from roll cake. It was introduced form Edo to Nagasaki, then renamed as ‘伊達巻', '伊達' in Japanese mean looks good, beautiful and so on, and this is all about the originates of roll cake in Japan.

But why Swiss roll is the Most Representative cake?

Roll Cake in Japan, it wasn’t sold on the market until 1955. Japanese roll cake was first dolloped whipped cream over the sponge cake by one bakery in Nagasaki. This bakery also named it’s roll cake as ‘Swiss cake’, and then it became more and more popular years latter. For the most important point is this bakery’s roll cake used the model of ‘Roulade’, and it is ‘Swiss cake’.
Short Cake Europe, US and Japan
Added: 7-09-2013, 07:16 | Comments: 7 | Views: 814 | Group: shortcake
What is shortcake

Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal.

The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker's preferences. Then it is baked at a relatively high temperature until set.
Sponge cake
Added: 6-09-2013, 18:36 | Comments: 51 | Views: 2804 | Group: sponge cake
Sponge Cake History

Sponge cakeSponge cake


It is said that the birth of Sponge Cake was in fifteenth century Kingdom of Castile. In 1469, the crowns of the Christian kingdoms of Castile and Aragon were united by the marriage of Isabella I of Castile and Ferdinand II of Aragon.

In 1479 after the marriage of Isabella and Ferdinand , thus forming the nucleus of modern Spain. Sponge cake was developed and prevailed in this period and then introduced to Portuguese empire.

How was sponge cake produced