CakeRecipe - Easy Cake Recipes

Birthdays, weddings, dinner parties or just to celebrate for at special
actually, There is always a good Reasonable to bake a cake and enjoy.
Select your favorite cake recipe from the delightful variety we have for
you in this app.

For every ocassion we have a delicious recipe, so bring a wow from your
guest with this yummy delicacies.


Too Much Chocolate Cake

Chocolate Recipes

Chocolate Strawberries

Carrot Cake

Black Magic Cake

Simple White Cake

Banana Cake

Tiramisu Layer Cake

Crazy Cake

Orange Cake

Margarita Cake

Chocolate Cavity Maker Cake

Father's Day Recipes Cakes

Mother's Day Recipes Cakes

Cheesecake Recipes

Moist German Chocolate Cake

Best Carrot Cak

Christmas Cakes

Bananas Cakes

Whipping Cream Pound Cake


The Ingredients for Cakes:


Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid,
and leavening agents, such as baking soda and/or baking powder. Common
additional ingredients and flavourings include dried, candied or fresh
fruit, nuts, cocoa, and extracts such as vanilla, with numerous
substitutions for the primary ingredients. Cakes can also be filled with
fruit preserves or dessert sauces (like pastry cream), iced with
buttercream or other icings, and decorated with marzipan, piped borders, or
candied fruit.


Baking powder is probably the most common aerating agent in baked products
like cakes. It is made up of bicarbonate of soda and cream of tartar.
Baking powder is a chemical aeration agent.

Eggs are another basic ingredient in many baked products. They provide
structure, aeration, flavour and moisture. They also tenderise cakes and
add colour and nutritive value.

Fats and oils Generally, fats are solid while oils are liquid. Fats come
from a variety of animals and plants. Oils mostly come from plants. In
baking, butter, margarine, shortening and oils are commonly used. Their
main functions are to shorten or tenderise the product, to trap air during
creaming and so aerate the cake during baking to give good volume and
texture, to assist with layering in puff pastry, to help prevent curdling
by forming an emulsion, and to add flavour. They also provide some
nutritive value. It is important to add the correct amount of fat as too
much far will make the baked product greasy and unpleasant to eat, while
too little fat will leave you with a product that lacks flavour and stales
quickly.

Flour is the ingredient on which most baked products are based. Flour is
made up of starch, protein, sugar and minerals. The protein content decides
what the end use of the flour will be.

Milk is used in baked products to improve texture and mouthfeel. The
protein in milk also gives a soft crumb structure in cakes, and contributes
to the moisture, colour and flavour of a baked product. Cakes that contain
milk also tend to have a longer shelf life.

Salt is usually only added in very small amounts to baked products, but it
has a noticeable effect on the flavour of baked products. It not only
provides its own flavour but brings out the natural flavour of other
ingredients. In bread doughs, salt strengthens gluten and improves the
consistency of the dough. Carbon dioxide given off by the yeast is more
easily trapped by the strengthened gluten, which makes a better loaf of
bread. Salt is also a good preservative as it absorbs water so there is
less free water for bacterial and fungal growth.

Sugar gives cakes and other baked products sweetness and is used in many
forms and many ways. In yeast raised products, sugar acts as food for the
yeast. In cakes, sugar assists with the aeration and stabilising of
batters. Sugars improve the crust colour of baked products, improve flavour
and help to retain moisture, keeping products softer for longer and so
reducing staling. Examples of sugar forms are granulated sugar, castor
sugar and icing sugar. Sugar also comes in liquid forms such as syrup,
treacle, corn syrup, honey and caramel.