Cakes

Cakes are an amazing dessert. They can be sweet, savory, big, or small. Cakes can be made with yeast, egg whites, or baking powder/soda as a rising agent. You can use a very wide variety of flours or no flour to make the cake. They come in all different colors as well.

Every country has their own definition of what a cake is. Learning about other cultures baking is intreging, one learns about what is the most important aspect of baking to them. The types of ingredients they take pride in using as well as techniques to accomplish the bake.

As a baker, I am fascinated with learning all different baking techniques and ingredients. Now as a professional baker, I do have to acknowledge some limitations that I do have using my home kitchen since some equipment are not practical for a home kitchen to have and can be pricey…however there is always a way to tweak a technique to get it to work.

The cake below is a Biscuit De Savoie, a French cake that uses meringue from whites and whipping up egg yolks as a rising agent. This cake is a savory style cake that is rather dry and depends on a flavored simple syrup to bring forward that flavor. It is decorated using a honey buttercream and apricot perserves.

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