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Cakes are mostly used in all kinds of parties. Many people find the need to have a cake in their important celebrations---birthdays, anniversaries, graduation, or even weddings. It is considered as one of the main dish as it is commonly served as the dessert for all guests. It can also be given to anyone to serve as a gift, a sign of thanksgiving, friendship, love or simply just a token of appreciation. Specialty cakes in Tinley Park Il may vary on sizes, flavor, and design. All of these factors depend on the preference of the baker, the designer, or the customer who wants to have a cake. Cakes have two major classifications: Butter cakes and Foam cakes. BUTTER CAKES Butter cakes are called as such because they melt in the mouth, and usually contain butter, oil or margarine. Today, cakes are leavened through the use of baking soda or baking powder accompanied with proper mixing techniques to produce a light textured cake, but in early times, the air that is beaten to the butter and eggs during the mixing process serves as the leavening agent. Yellow cake, fruit cake, coffee cake and pound cake are just some of the variation of butter cakes. FOAM CAKES Foam and sponge cakes contain less or totally no fat such as butter, margarine or oil making them lighter and airier than butter cakes. There also no chemical leaveners such as baking powder or baking soda: instead a large amount of either whole or separated eggs that are whipped and crammed with air bubbles is used to be the leavening ingredient to cause the cake to rise in the process of baking. Foam cakes have a light and spongy texture than butter eggs because more eggs are used than flour in the baking and mixing process. Angel food, chiffon, Genoise and sponge cakes are the basic types of foam cakes. Angel food cake contains no fat and is composed of only egg whites accompanied by plenty amount of sugar to produce a sweet, moist and tendered cake; Chiffon cakes are made with oil and eggs, having the egg white separated from the yolk. Genoise, is a classic European cake and is mainly made up off eggs heated with sugar and flour then beaten until mixture is thick. Foam cakes such as Angel Food and Chiffon are made with enough moisture, no need to add any soaking syrup just to make them moist; unlike Classic Genoise and Biscuit Sponge cakes, though made with a sturdy structure, they still need a soaking syrup to moist. Soaking syrup (made with boiled water and sugar and liquor,juice or extract ) is sprinkled to each layer of the cake after its cooled to provide extra moisture making the cake sweeter and flavorful. Butter cakes and foam cakes may vary according to how it is baked and made. These are some of the flavorful and delicious cakes that can be easily made. ANGEL FOOD CAKE This cake is mainly described as the “food of the angels” because of its light and airy characteristics. It is made with no fat and it is even cholesterol free and it has a fluffy, light, and delicate texture. Hardly beaten eggs serves as the leavening agent to the cake, then mixed and folded with other ingredients. It is baked using an ungreased tube shaped pan, making the cake to elevate while clinging on the sides of the pan, then turned upside down after baking so the cake will not subside while cooling. Usually dressed with whip cream or simply fresh fruits on top or can be covered with a very light icing. BISCUIT CAKE This is a classic sponge cake made with no fat but large amount of separated eggs allowing it to become lighter, drier and sturdier. Once soaking syrup is added, cake becomes more tender, moist, and tasty. CHARLOTTE This cake is made by coating a mold with a biscuit or sponge-type cake, then putting a whipped cream mixture, a fruit mixture, or a gelatin mixture in the mold. This cake is a multi-layered sponge cake filled with jam or mixture and should be made four hours advance and is served chilled. CHEESECAKE This cake is made with a mixture of sugar, cream cheese, eggs and other flavorings. It usually has a rich and creamy texture. It is usually made with pastry, cookie, or graham crust. Cheesecake flavor can be chocolate, coffee, lemon, or fruit depending on preference. CHIFFON CAKE This is a tender, moist cake made with vegetable oil, eggs, sugar, flour and flavorings and usually served with fresh fruit or can be covered with creamy frosting. COFFEE CAKE This cake is a perfect reward for a busy day. This is served warm from the oven accompanied by hot cup of coffee or tea. It is not necessarily made from coffee as the name suggests, but it is frequently flavored with apple, nuts, cinnamon and fruits. This cake is pretty simple but is perfect for spending quality time with family and friends. DEVIL’S FOOD CAKE This cake is typically a chocolate cake as it uses cocoa for to achieve the chocolate flavor. Devil's food cake is a mixture of egg whites, butter, flour and small number of whole eggs and is made through the use of hot or boiling water serving as the cake's main liquid instead of milk. FRUIT CAKE This cake is usually made colorful and an amazing treat during the winter holidays. It is generally dense and heavily topped with dried fruits and nuts, and flavored with rum or brandy. It is best serve with small amount due to its rich flavor. It can be eaten immediately but it is better if it will be allowed to age by wrapping it in a cloth, soaked in rum, brandy, and wine or fruit juice to preserve it. Preserving it in a cool, dark place makes the cake last for a longer time at rich in flavor at the same time. UPSIDE-DOWN CAKE This is an old-fashioned type of cake that shows the elegant and beautiful arrangement of fruits on top of a butter type cake. Fruits or toppings are placed at the bottom of the pan, and eventually turn it upside down to divulge the shimmering fruit. Specialty party cakes can be made in all occasions. Specialty party cakes are perfect for family bonding, spending quality time with your special someone, or even with the love of your life. Cakes may reflect the character of the baker, the richness of its heart and how colorful his life can be.
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