Cakes are a universal favorite, and there are many different types of cakes out there. You'll find regular cakes, cupcakes, brownies, and more! From simple cupcake flavors to elaborate wedding cakes, you’ll find plenty of different styles of cake. But which of these cakes are the best? Cakes can be quite sweet or savory. Some are heavy in dairy while others are diabetic-friendly. So when it comes to choosing a cake, what type is the best for your special occasion? It’s time to explore the many types of cake! In this article, we answer the most frequently asked questions about cakes so that you know exactly what to pursue when looking for your next cake order!
What is the difference between a cupcake and a cake?
A cupcake is a small bakery-style baked good usually featuring soft layers of flour, sugar, egg, butter, and vanilla or rosewater flavorings. A cake, on the other hand, is a heavier baked good with layers of cooked sugar, flour, eggs, butter, and other fats or flavorings. Cupcakes are generally served in small celebratory cups or tubes, while cake orders are often delivered in large, heavy loaves. However, there are many different types of cakes, and the term cupcake is often used to refer to any small baked sweet treat.
How to Order the Right Size Cake for Your Event
When it comes to selecting the perfect wedding cake, there are a few factors you’ll want to keep in mind. The first is the type of celebration you want to offer. Do you want a simple, traditional wedding cake that is served during the reception or do you want a more elaborate, custom-designed wedding cake that is served after the reception and represents your relationship? Thinking about these things will help you select the perfect cake! The other thing to take into consideration is the type of celebration you want to offer. Do you plan on throwing a small, intimate reception or do you want to cater a large, formal wedding? Determining the correct serving size for your event will help you choose the right type of cake.
Types of Cakes You’ll Love
1. Eggless Lemon Cake
Ingredients
• 1 tbsp lemon rind
• 1/4 cup lemon juice
• 1 3/4 cups simple flour (maida)
• 1 tsp baking soda
• 2 tsp baking powder
• 1 cup curd (dahi)
• 1 cup powdered sugar
• 1/4 cup oil
Method
1. To make eggless lemon cake, combine the plain flour, baking soda, and baking powder in a deep bowl, blend nicely and hold aside.
2. Combine the curds, powdered sugar, lemon rind, lemon juice, and oil in a deep bowl, and blend nicely with the use of a whisk.
3. Add the plain flour combination and blend nicely with the use of a spatula.
4. Transfer the combination right into a greased aluminium 175 mm. (7") tin and bake it in a preheated oven at 180°c (360°f) for 35 to 40 minutes.
5. Cool slightly, loosen the edges with the assistance of a knife, and demold it.
6. Cut the eggless lemon cake into wedges.
7. Serve the eggless lemon cake straight away or shop it in an airtight container.
2. Semolina and Coconut Cake
Ingredients
• 1 cup semolina (Rava / sooji)
• 1 cup freshly grated coconut
• 1 cup powdered sugar
• 1\2 cup melted butter
• 1\2 cup curd (dahi)
• 2 tbsp milk
• 1 tsp cornflour
• 1\2 tsp baking soda
• 1 tsp baking powder
• 1\2 tsp vanilla essence a pinch of salt
• Melted butter for greasing
• Plain flour (maida) for dusting
METHOD
1. To make eggless semolina and coconut cake, grease 225 mm. (9") through 125mm. (5") cake tin with melted butter, dust it with plain flour, and sift to make sure uniform distribution of the flour. Shake and take away the extra flour.
2. Combine all of the ingredients in a deep bowl and blend properly with the usage of a spatula.
3. Pour the batter right into a greased and dusted cake tin and spread it evenly.
4. Cover it with an aluminium foil and hold it aside for two hours.
5. Remove the foil and bake in a preheated oven at 180°c (360°f) for 40 mins.
6. Allow the eggless semolina and coconut cake to chill for 15 mins and de-mould.
7. Cut the eggless semolina and coconut cake into square pieces and use them as required.
3. Plum Cake
Ingredients
• 1 1/2 cups simple flour (maida)
• 1 tsp baking powder
• 1/2tsp baking soda
• 2 tbsp roughly chopped raisins (kismis)
• 2 tbsp roughly chopped black raisins
• 2 tbsp chopped candy cherries
• 1/4 cup tutti-frutti
• 1/2 cup of rum
• 1/2 cup of tender butter
• 3/4 cup condensed milk
• 1/2 tsp cinnamon (dalchini) powder
• 1/2 tsp nutmeg (jaiphal) powder
• 1 1/2tbsp cocoa powder
• 1/2 tsp vanilla essence
• 1 cup chopped mixed nuts
• 2 tsp grated orange rind
• 6 tbsp orange juice, refer to a hand tip sugar syrup for brushing
METHOD
1. To make a plum cake, sieve the plain flour, baking powder, and baking soda in a deep bowl and keep aside.
2. Combine the raisins, black raisins, candy cherries, tutti frutti, and rum in a deep bowl, blend properly and cover with a lid and hold apart for 24 hours.
3. Combine the butter and condensed milk in a deep bowl and mix properly with the usage of a whisk until smooth.
4. Add the sieved flour combination regularly and fold lightly with the usage of a spatula.
5. Add the cinnamon powder, nutmeg, cocoa powder, vanilla essence, soaked dry fruits, mixed nuts, and orange rind and blend properly.
6. Add the orange juice step by step to modify the consistency.
7. Transfer the combination to a greased 200mm. (8") aluminium tin and bake in a preheated oven at 180°c (360°c) for 35 to 40mins.
8. Cool barely, loosen the edges with the usage of a knife and demould it by inverting the tin over a board and tapping lightly to unmould the loaf.
9. Brush the loaf with a little sugar syrup and hold it apart for 10 to 15mins.
10. Cut the plum cake into thick slices and serve immediately or store in an air-tight container. Use as required.
4. Strawberry And Pineapple Praline Cake
Ingredients
• 1/4 cup chopped strawberries
• 1/4 cup chopped pineapple
• 1/4 cup crushed combined nut chikki 1 eggless vanilla sponge cake (7")
• 1 1/2cup whipped cream
• 1/2 cup sliced strawberries
To Be Mixed Into A Soaking Syrup
• 1/4 cup of water
• 1 tbsp powdered sugar
METHOD
1. Cut the cake horizontally into parts.
2. Sprinkle the soaking syrup on each of the cake halves.
3. Spread ½ cup of the prepared beaten whipped cream combination at the lower half and unfold it evenly with the usage of a palette knife.
4. Sprinkle the pineapple and strawberries evenly over it.
5. Sandwich with the alternative half of the cake and press it lightly.
6. Spread the remaining 1 cup of beaten whipped cream combination evenly on the top and at the edges of the cake with the assistance of a palette knife and sprinkle the combined nut chikki evenly over it.
7. Finally decorate it with strawberry slices all around the aspects of the cake.
8. Chill in the fridge for 1 hour, cut into wedges and serve.
5. Chocolate Coconut Cake
Ingredients
• 1 1/2 cups plain flour (maida)
• 3/4 tsp baking powder
• 3/4 cup softened butter
• 1/4 cup brown sugar
• 1/4 cup condensed milk
• 3/4 cup milk
• 1/2 cup of desiccated coconut
• 1/2 cup grated dark chocolate
• 1 tsp vanilla essence
• Plain flour (maida) for dusting
• Melted butter for brushing
METHOD
1. Sieve the flour with the baking powder. Keep aside.
2. Cream the butter and brown sugar until light and fluffy.
3. Add the condensed milk and blend properly.
4. Add the milk, desiccated coconut, chocolate and vanilla essence and blend properly.
5. Add the plain flour-baking powder mixture and fold in lightly.
6. Pour into a 200 mm. (8") diameter greased and dusted cake tin.
7. Bake in a preheated oven at 180°c (360°f) for 25 to 30 minutes, till the cake is golden brown in colour or a knife inserted in the cake comes out clean.
8. Cut into wedges and serve.
