Cake pops PDF

Enter the characters you see below Sorry, we cake pops PDF need to make sure you’re not a robot. This article needs additional citations for verification.

Laissez-vous séduire par ces ravissants gâteaux venus tout droit des États-Unis. Idéales pour accompagner un thé entre amies, organiser un goûter d’anniversaire ou une soirée à thème, ces 40 recettes sont déclinables à l’envie ! Utilisez vos talents créatifs pour des décorations originales et hautes en couleur qui séduiront vos amis, ou surprenez-les en leur faisant goûter les quelques recettes salées qui sont proposées ici. Laissez libre cours à votre imagination en customisant vous-même les gâteaux de ces 40 recettes originales !

Cake is a form of sweet dessert that is typically baked. Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. The term « cake » has a long history. The word itself is of Viking origin, from the Old Norse word « kaka ». It was baked using flour mixed with eggs, milk, nuts and honey.

They also had a cake called « satura », which was a flat heavy cake. During the Roman period, the name for cake became « placenta » which was derived from the Greek term. A placenta was baked on a pastry base or inside a pastry case. The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat’s milk.

Early cakes in England were also essentially bread: the most obvious differences between a « cake » and « bread » were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix in order to deal with this economic situation, and thereby established the first line of cake in a box.

When sales dropped heavily in the 1950s, marketers discovered that baking cakes, once a task at which housewives could exercise skill and creativity, had become dispiriting. Ever since, cake in a box has become a staple of supermarkets, and is complemented with frosting in a can. Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques. Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive. For example, banana bread may be properly considered either a quick bread or a cake. Butter cakes are made from creamed butter, sugar, eggs, and flour.