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Chocolate Cake The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. In 1828, Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it "amalgamates smoothly and completely with cake batters. Until 1890 to 1900 chocolate recipes were mostly for drinks.
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Cup Cake The term "cupcake" was first mentioned in 1828 in Eliza Leslie's Receipts cookbook. In the early 19th century, there were two different uses for the name "Dick cake" or "cupcake". In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share.  
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Birthday Cake In classical Roman culture, 'cakes' of flat rounds made with flour containing nuts, leavened with yeast, and sweetened with honey were served at special birthdays. In early Europe, the words for cake and bread were virtually interchangeable; the only difference being that cakes were sweet while bread was not. During the 17th century, the birthday cake took on more or less its contemporary form However, these elaborate cakes, which possessed many aspects of contemporary cakes (such as layers and decorations), were only available to the very wealthy. Birthday cakes became more and more proletarianized as a result of the industrial revolution, as materials and tools became more advanced and more accessible.  
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Baking TIPS

administrator

Sep 27 |19:57

Brownies and Bars

Brownies and other bar cookies are softer and more cake-like than any of the other types of cookies. They are baked in greased pans that have sides and are least 1 ½ inches deep.

Brownies and bar cookies should be beaten just enough to blend the ingredients well. Over-beating will cause them to rise too much, too fast with the result that they will fall and crack as they cool.

Pan size is important when baking brownies and bars. Brownies that are baked in a pan that is too large will turn out dry and brittle, whereas a pan that is too small will result in brownies that are more like a cake, rather than gooey and chewy as brownies ought to be.

Baking timings are equally important. Over baking dries out the brownies and makes them dry and crumbly.

 

Different Types Of Cookies & How To Bake Them

Cookies run the gamut from thin and crunchy to soft and chewy, with several variations in between. Some cookies are crumbly and dense right through, others are light and airy and some cookies have a crunchy outer layer that surrounds a soft, gooey interior.

Drop Cookies

These are the simplest cookies to make at home. The cookie dough, which is loose and slightly moist, is spooned and dropped onto a cookie sheet keeping the necessary amount of space between each dollop. Almost any cookie dough can be used to bake drop cookies. All you would need to do is add additional liquid to the dough to make it less dense and a little runnier.

Though every drop cookie varies in appearance from the other, it is important that the size of the cookie drops are kept as uniform as possible to ensure uniform baking. If need be, use a measuring spoon to make same-sized drops.

Bake a trial-batch of one cookie to test whether or not you've got the dough at the right texture and temperature for your drop cookies. If your drop cookies spread out too much while baking, it could be to any one of the following reasons:

  • The cookie dough was not sufficiently chilled before using.
  • The baking pans or cookie sheet were greased too much. Cookie sheets do not need to be greased unless the recipe specifically calls for it.
  • Cookie dough was placed on baking sheets that were too warm, which tends to melt the dough and make it runny before it can be placed in the oven.
  • The butter was not at the right consistency when making the dough. Butter should be firm and soft, not melted or runny.

Rolled Cookies

Rolled cookies are typically made from stiff dough. The dough is first chilled in order to relax the gluten. When chilled and firm enough, the dough is then rolled out, cut into shapes with sharp cookie cutters or a knife and then put to bake.

When making rolled cookies, it is best to work with a small quantity of dough at a time. Put the entire quantity of cookie dough in the refrigerator to chill for at least 20 to 30 minutes. Dough that is not chilled will be too soft and tends to stick to the rolling pin. Roll out the cookie dough in batches, keeping the remaining portions back in the refrigerator to maintain the desired temperature, consistency and texture of the dough.